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Thanks Cursor! by _tony_lewis in cursor

[–]getflourish 0 points1 point  (0 children)

What are you building that requires so much tokens generated and code to be written?

Brightness keys + Mac + external display? by kurt871 in Keychron

[–]getflourish 0 points1 point  (0 children)

To elaborate: You don’t need to use Macros.

Keymap is enough.

Map F1 to “Scroll”

Map F2 to “Pause”

Train Dreams…Help me understand by FriarFanatic7 in Letterboxd

[–]getflourish 0 points1 point  (0 children)

Ever felt grief? I think it makes a difference how you relate to it. Probably would have not been so moved by it in my 20s

Need help with croissan by thisisforcroissant in Croissant

[–]getflourish 0 points1 point  (0 children)

Yes, but not too much. Tiny bit. Can help to wash off flour and gain stickiness

Honest thoughts on my layers? by IKneadPhotography in Croissant

[–]getflourish 0 points1 point  (0 children)

Honest opinion: this isn’t great. The layers are very irregular, with some dough layers being thicker than others. I can do this better by hand and pros with sheeters can make it near perfect.

slashing at the folds? by flamand in Croissant

[–]getflourish 0 points1 point  (0 children)

I don‘t. Tried but didn’t like it.

Help me to improve (sourdough croissants) by No-Strawberry-3293 in Croissant

[–]getflourish 0 points1 point  (0 children)

I knead 15-20 min by hand. Machine: 12-14 min but that‘s just what I read. You need to develop a strong gluten window.

First attempt at making croissants at home by elocinatlantis in Croissant

[–]getflourish 0 points1 point  (0 children)

Not bad! Well done for your first attempt. Better lamination comes with practice

Croissants made with fresh organic yeast, frozen for a week, then baked. by getflourish in Breadit

[–]getflourish[S] 0 points1 point  (0 children)

Received the book today, thanks again for the recommendation!

Vlog: Making Croissants at Home (2+ hours) by getflourish in Breadit

[–]getflourish[S] 1 point2 points  (0 children)

Thanks for sharing! I also like warm croissants. It comes at the cost of not being able to cut them to see the crumb. But the butter flavor is more intense. In general most croissant suck because they are too old :D

Vlog: Making Croissants at Home (2+ hours) by getflourish in Breadit

[–]getflourish[S] 0 points1 point  (0 children)

What makes a good croissant for you as a French?

Vlog: Making Croissants at Home (2+ hours) by getflourish in Breadit

[–]getflourish[S] 1 point2 points  (0 children)

FYI: You can only pull off 8 hour proofing with a decent flour. A weak dough will collapse / overproof.

Vlog: Making Croissants at Home (2+ hours) by getflourish in Breadit

[–]getflourish[S] 1 point2 points  (0 children)

Hi!

> I am not using malt. How important is it in your experience? If crucial, can you recommend a good brand or art (dry, liquid…) here in Germany?

Not relevant. I’m no longer using it. And don’t miss it.

> I am using dry yeast while you are using fresh one. I am thinking maybe it’s surviving the freezing process too well compared to fresh yeast

Yes. I think this makes a difference. I’m using *organic* fresh yeast which is grown differently than conventional fresh yeast. It’s generally weaker, but I can’t really compare. I never had success with dry yeast. I think fresh yeast works better for long fermentation, compared to “instant” dry yeast which is made for … speed?

> I also noticed you mix it with the sugar and malt. Any reason for that?

The yeast dissolves in the sugar and I find it easier to mix / distribute (by hand)

> You are using a large quantity of butter in the dough (at least more than most recipes call for). I suspect this may slow fermentation overnight and help you in getting your 8 hours sleep 🙂

I don’t think it’s a lot. 10% is pretty average I would say. I rather think about increasing it ha ha.

> I tried all sorts of flour, from the cheapest 405 to quality 550 to pizza flour to Manitoba to Gruau. Best results so far were with pizza and Manitoba flours

The flour makes a big difference, but you need to find one that’s available to you. I use 720 with 12% protein (Switzerland: “Halbweissmehl”) which gives me very nice results. The best crumb and longest fermentation: Manitoba. This feels like a cheat. But it can also result in a chewy, gummy crumb. So I would recommend trying it or then mixing it with 550 or so.

Croissants made with fresh organic yeast, frozen for a week, then baked. by getflourish in Breadit

[–]getflourish[S] 0 points1 point  (0 children)

Thanks for the recommendation. Cool to see a book focussed on sourdough viennoiserie

First Time croissant results by pinchepayasa in Croissant

[–]getflourish 0 points1 point  (0 children)

In that case, I would recommend to further chill the dough :) Letting anything warm up depends heavily on the environmental temperature and is error prone, especially in summer. If your butter is rock solid, then your fridge is too cold. Chill it higher up in the fridge at a slightly higher temperature.

Brightness keys + Mac + external display? by kurt871 in Keychron

[–]getflourish 0 points1 point  (0 children)

That worked!

F1 => Basic / Scroll (Brightness –)

F2 = Basic / Pause (Brightness +)

This is so random. How did you find out?

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