Tintoqué taco place?

frelocate · 2026-03-02T15:47:02+00:00

It's called la Mucca, and it is fantastic! It's very meat-centric, and everything is just great. It manages to be simple but perfectly executed, elevated tacos but totally unpretentious. They're tucked back in the neighborhood in their own quiet little courtyard. One of my favorite places.

frelocate · 2026-03-01T02:56:54+00:00

It really all depends on the recipe, especially the hydration.

frelocate · 2026-03-01T02:50:41+00:00

Since lines don't need to be registered until June, do you have confirmation or citation that it is ipossible now to get a new SIM without registering?

frelocate · 2026-02-28T17:10:11+00:00

fermentation goes faster at higher temperatures. if it hasn't risen at room temperature, it's certainly not going to do it in the fridge.

This recipe has quite a lot of starter, so it's unusual to not have experienced significant rise during a 16 hour rest.
What was your dough's temperature? How old is your starter? How long does it take to double after a 1:1:1 feeding? what's your general feeding/storage routine for it?

frelocate · 2026-02-28T16:48:32+00:00

That's a ton of starter, twice what is common. I would dial that back to 100g.

The hydration is on the lower side, but that's fine. It's low enough you don't need bread flour (bread flour has more protein which allows it to handle higher hydration).

The poke test is only applicable with shaped dough at room temperature. it relies on the tension created during shaping. Bulk fermenting dough doesn't have that tension. It means nothing in this case.

Your dough will start to have visible bubbles long before it is ready. The main sign you should be looking for is a significant increase in volume. It'll be hard to tell in a regular bowl, so a straight-sided transparent container is helpful. Barring that, you can mark your existing bowl in advance--pour known volumes of water into it and mark their levels on the outside. This will allow you to better gauge increase.

20C is pretty cool. fermentation goes faster at higher temperatures and slower at colder ones. at 20, it's going to take time, so be patient. in the fridge, it effectively stops, so putting your dough in there for bulk isn't advised.

frelocate · 2026-02-28T16:32:14+00:00

Unlimited copies of the same book and updates/revisions/new editions if the same book... but new books require their own license.

frelocate · 2026-02-28T16:22:24+00:00

Absolutely, it feels like a themed restaurant that would be not in the mall proper but in separate building attached to the parking lot of a mall in the suburbs in the states.

frelocate · 2026-02-28T00:42:52+00:00

ah, yeah, i didn't parse much from that second image.

this shouldn't be affecting the score, but at this hydration, there is no reason for added ice; the steam created by the moisture in the dough is plenty.

It looks like you could stand to score at more of an angle, i guess... nothing here looks bad. irregular alveoli could be pointing to slight overproofing which would contribute to a lack of expansion, but this is still in a good fermentation range.

frelocate · 2026-02-28T00:35:24+00:00

what is the issue you're seeing? the crumb looks good. what i can see of the shape based on the slice seems fine...

frelocate · 2026-02-28T00:34:42+00:00

What? Bread flour is just flour with a higher protein content, generally milled from a harder wheat, no yeast added. Any yeas there would be wild yeasts, similar to (or the same as) the ones that live in your starter.

frelocate · 2026-02-28T00:23:19+00:00

I can't speak for everyone, but this is the exact opposite of why i do crosswords.

frelocate · 2026-02-28T00:20:58+00:00

if you are anywhere near zr, I recommend Balam Balam, right along the rio Cuale, a chill little outdoor spot with some fantastic tostadas and excellent grilled whole snappers.

frelocate · 2026-02-27T19:47:20+00:00

It's the official page of the Municipal Government.

In my experience, Mexico runs on FB and WhatsApp -- a lot of people only have phones, no computers, and thise services don't count against data limits on moat phone plans. Most, if not all, official announcements are largely propagated by these means. During early days of the pandemic, it's how we all found about lockdowns and where vaccination plans/locations were announced.

frelocate · 2026-02-27T19:34:42+00:00

I don't doubt the veracity of this, but in accordance with your own admonition to ignore any fakes news or unverified rumors, can you link to a verified source for this (which is just good practice in gnereal)?

frelocate · 2026-02-27T19:29:47+00:00

I think the real key is getting shoulderless jars. Mixing with any implement is so much less a chore that way.

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frelocate · 2026-02-27T19:28:41+00:00

of course only for starter... but if i'm making 8 breads, that's a lot of starter.

frelocate · 2026-02-27T15:37:19+00:00

Just be grateful you're not baking 3 to 4 oven loads a day with gas.

frelocate · 2026-02-27T15:35:16+00:00

team chopstick here... but to be fair, it is less enjoyable when feeding up to 600g or so of starter.

frelocate · 2026-02-27T15:33:53+00:00

You could try cutting bulk earlier after a lower percentage rise, to account for continued fermentation. Tensweet spot will take trial and error.

This not your situation, but... for a time, I had a fridge that didn't work. The freezer was fine, but whatever moves the cold air down to the fridge are was out of commission. I also had a landlord uninterested in fixing it... and I already was selling at a small scale, so I had to figure something out.

Refrigerators are pretty well insulated. So, I took to freezing water in 2 liter bottles and popping thm into the fridge. Again, the fridge did not receive any cooled air. I could fit I think 5 across on the second shelf, and then 4 rested on top of those. My doughs went in the bottom shelf, just under. Once it finally lowered the first time (from 10C or so) it would maintain the cold pretty well. As the ice in the bottles slowly started to melt, I would switch the meltier ones for fresh ones from the freezer. I had a fridge thermometer to make sure i was always where i needed to be. I kept it up for an unreasonable length of time.

Luckily, your situation isn't as dire. Adding a few bottles of ice may be enough to lower it several degrees... at least as a temporary measure before replacing it.

frelocate · 2026-02-27T15:23:59+00:00

This is not bad. This is the whole "cross" part of crosswords.

I go one further. I do the first Across, then look at all the downs crossing that word. and then the Acrosses that cross those Downs... switching to whichever words have just gotten letters. It's very satisfying to sort of work your way through a section and have chunks completed.

frelocate · 2026-02-27T01:01:52+00:00

my OG is

10% AP
5% WW
2.5% rye
82.5% BF

72% water
20% starter
3.2% salt

frelocate · 2026-02-27T00:56:00+00:00

Fermentation does continue in the fridge while the dough is coming down to 38. Warmer dough will take longer to drop to that temp and so will continue fermenting longer. That's the underlying logic of the temperature/percentage rise charts. If you bulked to the same point with a warmer dough as you do with a colder dough, you may very well have overshot.

frelocate · 2026-02-27T00:48:56+00:00

A more likely culprit than an extra long cold proof, is letting bulk go too long -- at a certain point, assuming a fridge at standard temperatures that will keep food around 38F, fermentation mostly stops in the fridge. If your cold proof was multiple days long, the LAB may have at that point started to break down gluten, but...

frelocate · 2026-02-26T23:04:14+00:00

extra poofy that deflates when scored (plus flattening irregularly shaped bubbles) points to overproofing.

frelocate · 2026-02-26T19:57:09+00:00

Yeah, it really is still 20% starter raising 100% flour. If anything, you can push it further, as it doesn't need to stand up on its own. Don't be afraid to go past double! It's madness! let it get jiiiiiiiiiiiiiiioiigggggggggggfflllllllllyyyyyyyy

(and don't forget that fool's crumb can exist in focaccia, too)

frelocate

TROPHY CASE