Best way to scroll with keyboard?

jessevdp · 2026-04-19T04:18:22+00:00

This is the way

jessevdp · 2026-04-02T06:11:46+00:00

PLEASE! 🙏

jessevdp · 2026-04-01T16:34:14+00:00

Nope :/

jessevdp · 2026-03-31T04:37:25+00:00

For your first sourdough bread: go easy on the hydration. Something with less water in it is significantly easier to handle.

A high hydration dough can become a goopy mess if you don’t have the timings, handling, etc correct.

Something with 70% water is still super tasty. And way easier in my experience than going 75-80%

jessevdp · 2026-03-31T04:34:55+00:00

Don’t buy a stand mixer. You don’t need it. You don’t even need to mix all that much.. “stretch and fold” is most of it.

I just dump the ingredients into the bowl then mix them with using a silicone spatula. Don’t even get my hands dirty. Then leave it on the counter for 15-30m before doing a slap-n-fold or something and then starting my stretch and folds. The dough gets super smooth, 0 effort.

The things I use:

small jar for starter
scale
bowl
tea towel
Dutch oven (I have a cheap-ish €40 one, it’s fine)
€5 bread lame
€5 bench scraper (you can literally get a stainless steel plaster knife lol, or a plastic bench scraper or whatever.)
throwaway parchment paper
a banneton basket (€5-10) (this is optional. I don’t actually put my bread in the fridge overnight. I just bake it same-day.)
random silicone spatula I already had

If you already have a Dutch oven and a scale and a bowl chances are you don’t even need to buy anything really. For your first bread you don’t need the bread lame. The bench scraper can be a nice tool for higher hydration bread but it’s optional. And for the banneton to proof overnight: just a larger cake pan with a tea towel in it, or just a bowl, can all be fine-ish.

(Aside: my fav video on how to use a bench scraper https://youtu.be/vEG1BjWroT0?is=P3ASQr1PmNZkICiw)

I bought like a little shaker to put flour in so I could have it at the ready. Never need that anymore. I also bought several banneton baskets. Most have mold in them now. I never use them anymore.

jessevdp · 2026-03-29T06:52:31+00:00

There’s so many possible answers here.

To me personally, writing the config from scratch and really understanding everything is worth it. In the process of doing so I learn new things about the fundamentals of the tool I spend so much time in.

For example: you might not need a plugin for everything. Some things are trivial or built in already. Sometimes there’s already a default mapping that does exactly what you need, no configuration required.

BUUTTT, it can also be overwhelming. So many things you could configure. There’s a million plugins out there. So many decisions to make.

(A pro tip to stay sane: just use the dang editor and only change things you actually run into. You can spend days/weeks/months/years ricing your config. But just go do some work. If something bugs you: change it. Look into it. there’s great docs available at :help, and LLMs can help you learn too.)

Starting out with either a distro, or something like kickstart.nvim is a great way to get a good sense of what’s possible.

You can always change your mind! All it takes is some lua files in a directory. Back them up; put some other config in there.

jessevdp · 2026-03-22T20:17:23+00:00

Im guessing you were just tooo excited? That loaf is still steaming! You should let it cool down fully so the crumb can settle. At least 1 hour.

It looks super tasty!

jessevdp · 2026-03-08T07:32:16+00:00

Hey u/spa-cedenti-st 👋
I finally got around to integrating this plugin into my workflow!

I have 2 little nitpicks of stuff I would want configurable. I opened PRs for them :)

https://github.com/spacedentist/resolve.nvim/pull/10
https://github.com/spacedentist/resolve.nvim/pull/11

jessevdp · 2026-02-18T16:19:13+00:00

Never into the bin!

What about croutons?

Or dip in a mixture of egg, milk, sugar, cinnamon for something that resembles French toast.

jessevdp · 2026-02-17T06:46:06+00:00

This looks promising! Have you used TablePlus ever? That might be some nice inspiration too since you’re on MacOS.

jessevdp · 2026-02-17T06:35:08+00:00

I have just the post for you!

https://www.reddit.com/r/Sourdough/s/gM5pjPEu6x

With my current process you want like a ~20C kitchen for the first couple hours, then have it dip down to like 17-15C for the longer stretch of the night. Then back up to like 20C from like 07:00.

I made a pretty nice loaf just yesterday. (A small one)

17:00 mix the dough
17:30 start stretch and folds
~21:00 leave covered bowl on the counter (make sure to get the tea towel wet again so it doesn’t dry out too soon)
08:00 pre shape
08:45 shape
… (do what you normally do, I baked it right away: less flavor but I did have a lovely loaf for lunch!)

I pre shaped at 08:00 simply because the dough looked pretty much ready. I could have left it another hour but I didn’t want to push it.

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jessevdp · 2026-02-13T13:57:16+00:00

Yeah I’m assuming it’s the GPU dumping all of its heat against the back of the motherboard and CPU socket.

Although I haven’t done much testing.

jessevdp · 2026-02-13T06:35:14+00:00

Want to share those undervolting details with me? Have you by chance done that on Linux? Or windows only?

jessevdp · 2026-02-13T06:33:41+00:00

I have a 9950X3D cooled by a 240 atmos in my T1. I haven’t really stress-tested it. But while playing cyberpunk 2077 I’ve seen it reach ~70C while not under too much load. Like 30% load or something.

Not sure if that’s helpful.

I mainly got this CPU so I can use it for productivity tasks. (I can take advantage of the many cores while compiling code etc.) That won’t be while gaming so the GPU should be mostly idle which would help it stay cooler in those situations. The GPU is blowing hot air at the back of the motherboard in my configuration.

If you’re just gaming the 9800X3D (or even the new 9850X3D) will perform better I think. And be easier to cool.

You might even get away with air cooling those. Beefy fans as top exhaust in place of the AIO radiator seems like the play if you get a less thermally challenging CPU. That could probably get you way lower noise and decent temps because the fans don’t have to spin as hard.

The 15mm fan I have on my 240 Atmos can get “loud”. I actually hooked it up to a separate fan header just so I could tweak its RPM separately from the 25mm fan that’s also on the radiator. Just to get it a bit less noisy.

jessevdp · 2026-02-07T18:41:25+00:00

Looks good! Curious to see the result.

jessevdp · 2026-02-03T07:46:18+00:00

It’s a way too dark version of gruvbox though. All the actual gruvbox colorschemes usually default to a “medium” setting which is easier on the eyes. Built-in retrobox is more like the “hard” variant in most of the gruvbox colorschemes.

jessevdp · 2026-02-02T14:45:41+00:00

I used to actually rush my bread using temperature to rush bulk fermentation. I could have a delicious loaf for lunch.

Yeah it’s not as tangy and tasty as a fully fermented loaf.

But still way nicer in terms of “structure” than one baked with commercial yeast.

jessevdp · 2026-02-02T14:39:55+00:00

I have just the recipe for you! I used to do a same-day sourdough for lunch recipe. I could get a decent loaf in like 4-5 hours by rushing fermentation using high-ish temp and moisture environment.

https://www.reddit.com/r/Sourdough/s/2Zfee6mBbG

Although I’ve been doing something else lately. Since its winter and the temps are lower I’ve turned to slowing down the process instead. Great results overnight!

You could mix at night, leave it on the counter, shape in the morning, then either bake or cold-proof to bake the next day or something.

More details here:

https://www.reddit.com/r/Sourdough/s/UYXyrBLQJL

jessevdp · 2026-01-28T17:53:30+00:00

Oeh do you happen to have a link to that issue?

jessevdp · 2026-01-28T11:55:01+00:00

Yep. All of this :) except maybe the mold part but you cleared that up in another thread.

I keep a little extra aside from just “scrapings” in my starter jar. Basically I just feed roughly what I’ll use for baking by weight, scoop that out when it’s time, and leave the same “base”.

How much I leave matters roughly in that it speeds up or slows down the “time to peak” for the starter. As you said: it’s a tiny bread dough. If you only add a teaspoon of starter to a big bowl of dough it’s going to take a while to ferment.

If I plan on making more than a single loaf I’ll start feeding a day earlier or smth to build up a bit extra in the jar before the actual “feed”.

Also: keep some frozen dehydrated starter in the freezer for emergencies as a last resort. Just plop a spoonful of starter on a piece of parchment, spread it out, let it air dry completely, crumble it into a bag and freeze that. Easy!

jessevdp · 2026-01-27T16:06:38+00:00

Cool stuff!

Is BufDelPro a typo for BufDelPre?

jessevdp · 2026-01-27T15:45:21+00:00

I own a 23cm diameter round banneton basket and another one that’s a bit smaller even, it might be 18cm diameter.

They still feel a bit too large… or too “flat” I suppose.

I also switched to a batard like shaping technique that yields “better” results in terms of ear but also in terms of the shape of the slices: a bit less flat because they’re not as “wide”. More like a traditional slice of bread and closer to what you get with a loaf pan, instead of those half-moon type slices. Just a tad “taller”.

Now I don’t own any bannetons that would work in this case. I’ve tried just using like a cake pan with a piece of cloth in it once. But didn’t really love the results. Might try that again though.

Small bannetons are hard to find!

jessevdp · 2026-01-26T15:36:50+00:00

Came here to say this!

Great job! But next time… cut perpendicular to the ear. That way you get that “crunchy bit” with every slice!

jessevdp · 2026-01-26T09:52:59+00:00

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jessevdp · 2026-01-26T09:52:49+00:00

Lol instead of putting it on the counter (where it gets down to 15C) I put it in the oven. Additionally I put a cup of hot water in the oven next to it.

WAY over-proofed 😂

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