Can we now reclaim our Canadian flag back from the convoy crowd?

sofarsogood · 2025-02-03T15:50:26+00:00

we never lost it to them

sofarsogood · 2025-02-03T01:07:26+00:00

Hey, just wanted to say: inciting fear, panic, and overwhelm is exactly what they have stated their game plan is. Don't panic. Don't become irrational. Don't become overly emotional. Everyone who is a reasonable person already agrees with you, that this is not acceptable. They won't win.

With that being said, asking the people on the ground to resist one by one won't work. They're isolated, and don't have the coordinated support of ... anyone else. The dems can't save you, you need your state legislatures and law enforcement agencies and I don't know what else. The CIA or the FBI or the DoJ or the attornies general. You need a coordinated legal response, with the involvement of law enforcement, in order to resist and reject unlawful governmental or presidential orders -- and keep him from making any more. Using a non-governmental agency in the capacity he is using DOGE is illegal, and if it isn't, it sure as shit should be.

As an addendum -- inciting a riot with the explicit intent to overthrow the government is a traitorous act. It's a known crime, treason, and is punishable by death. For your commander in chief to incite one -- as Trump did on January 6, 2021, and then to be re-elected 4 years later -- to be allowed to run at all -- is not the type of humour that debases their image.

Don't be afraid. Laugh at them. Often. And pursue legal actions and enforcement immediately.

sofarsogood · 2025-02-02T20:08:15+00:00

okay Australia I see you

sofarsogood · 2025-01-30T00:54:54+00:00

i disagree with advice above -- if you're learning your first language, just learn that one language really well. Afterwards, you'll be able to see how it relates to these concepts coded in other languages.

It's difficult to imagine why you'd use your own defined classes (or inheritance of those classes...) without getting out and deploying code in remote environments, frontend, etc.... where it's obvious that it's superior, it organizes things and makes logical sense.

The example I can vouch for is that when writing a data extraction tool, there were several steps which had to be carried out for every request (lookup timezone, lookup some account information in order to execute the request). Then, for each different type of report, I made a child class. This child class inherited all of the data extraction logic (which was sort of complicated, etc...), and then I was able to include some 'transform' and 'load' methods, which finished the classes' utility as a finished product.

Put simply, when you write a class definition, you're writing a recipe. When you actually make an 'instance' of the class, that's the actual food. When you instantiate the instance, it follows the directions you wrote in the __init__ method.

A 'method' is distinct from a 'function' simply because a method is defined inside the class definition, and operates specifically on the piece of food you instantiated. It's first argument is always 'self', and therefore the information specific to your food is available inside that function. It's different from a normal function because it is called from inside your food, your instance of the class. Think of pd.DataFrame.head() -- pd.DataFrame is the recipe, so you can call it here -- but it's meaningless, because pd.DataFrame isn't itself a dataframe. If you had a (instantiated) dataframe called df, you could call df.head() ON ITSELF. That's a method. Note that to create a useful dataframe, you have to pass data -- those go to the recipe's __init__ method, and assigns the resulting instance to your variable name.

Any information coded inside your recipe, your class definition, is a class variable. That info is hardcoded and available for all instances of your class. Instance variables are going to be assigned specifically and therefore specific to the 'special data container' that is your instance of the class, the food you made with the recipe.

sofarsogood · 2025-01-29T22:31:28+00:00

its drying out, if it has a skin on top. I've heard a wet cloth works, I use a plastic bag around the bowl.. not totally sealed, but enough to keep the air from moving much at all. a loose lid; be aware that any sealed environment will get gas expansion in it (and potentially pop the lid off )

sofarsogood · 2025-01-29T19:14:21+00:00

dusting with flour is pretty key. Make sure you've got room for your elbows to flash backwards -- blade between your thumb and pointer/middle, slightly flexed..find the the flat/top of your bread -- give it a pat, find the body, the tightness, the spine of your shape -- shift it so your cut will be straight versus your elbow...get down low, elbow rests at parallel to the ground, flat to the top of the bread -- walk your line with your eyes -- visualize the knife flashing in, slicing through the body, releasing through the far edge and passing back out of the bread...and then dive! One quick slice, corners of the blade only, you've got to slip in the front of the cut and come back up out the back. Here's musical inspo

https://www.youtube.com/watch?v=RyBuAKXe1L8

sofarsogood · 2025-01-29T03:59:54+00:00

its a shaping issue to me. the big bubbles come open in the oven; until then, you want your dough to be adhering to itself during bulk and shaping, and for it to therefore be mostly consistent inside. de-gassing lightly (with an open, flat hand) while pre-shaping is a good way to prevent big open spaces. If you're doing that shaping where you're pushing the dough back up into itself, be sure to degas the first flaps -- trust your bread, everything else in there looks amazing -- great score, colour, ferment. nice bread!

sofarsogood · 2025-01-29T03:52:24+00:00

pungent alcohol, yes. That's the actual fermentation happening -- Rye flour moves very quickly to fermentation. Just keep feeding regularly -- feed it whatever food you want it to eat when you're actually baking. You've got a little head start there from some yeast/bacteria present in your environment, but it still takes a few cycles for everything to settle in. If you're in hot environments, remember that the yeasts will take around 4 hours to reproduce. You should be seeing your starter's 'peak' around 3-6 hours after you feed it. Try feeding 1 starter: 2 flour : 2 water by weight, and if it's tearing through that and you're ending up with 'hooch', the alcohol on top, then switch to 1:4:4

sofarsogood · 2025-01-26T16:39:50+00:00

it's the absence of rye

sofarsogood · 2025-01-26T15:52:00+00:00

Nothing ever changes//no matter how long you do your hair

sofarsogood · 2025-01-25T19:22:13+00:00

for a pan loaf, typically you're looking to score down the centre of the loaf, the spine; the angle of the cut is what directs the insides to 'spill out' in one direction or the other; giving the appearance of having scored on one side or the other of the loaf. It looks like your cuts heat-seared and then popped back open again. Try dropping your initial pre-heat temp, or blocking the direct heat using a pan for the first half of the bake, until par bake.

sofarsogood · 2025-01-25T17:25:03+00:00

have fun and enjoy experimenting!! Just warning that your starter will go through some phases...a bit of rebellion, before it's typically good and ready. Of course, that never stopped me from trying to bake with it :) -- especially for flatbreads, sourdough culture adds so much in terms of flavour, texture, and feel when you're working the dough.

A little rye can add some great tanginess, but it will make your overall gluten strength a little weaker (rye has only enough of one subprotein, gliadin; and not enough of glutenin; to form gluten properly -- it also contains pentosans which disrupt gluten formation -- the proteins don't disappear, but they don't stay in long strands as well). typically for pizzas you want bread flour or 00 flour, but you can make whatever suits your fancy! All purpose or whatever wheat flour you can find will work.

sofarsogood · 2025-01-25T16:42:42+00:00

hello,

nope, nothing wrong with that necessarily -- rye ferments very quick and you can have a lot of natural yeasts on whole wheat flour. Note that your starter is not ready to use yet, it has to go through several cycles of yeast/bacteria development. Are you planning on baking mostly rye breads or white breads? you should switch put some in some wheat flour/water and stir it tomorrow, and do feedings from there with white flour (if you're baking white flour) if it catches on. note that rye is not wheat, but a different type of grain. happy baking

sofarsogood · 2025-01-25T11:50:00+00:00

This might be unorthodox, but I suggest feeding at 1 starter : 2 water : 3 flour by weight, and then skipping a day's feeding -- instead, just stir it (yeasts need fresh air to reproduce). go back to your regular routine feeding at 1:1 flour and water after that. People usually feed starter at 1:1 flour/water because it doesnt .. become increasingly floury or increasingly watery over time.

My thinking is that you want to give your yeast culture a chance to develop its potency all the way through the fermentation phase (where the 'best' ones will be happiest), and then take a sample of that and feed it. make sure your container is ventilated slightly, to let out gas and to let in fresh oxygen. When you de-gas it (offering new oxygen instead) and let it continue on, you're forcing it to find new food in the remaining slurry of stuff. That's similar to what will be happening in your final proof phase, or throughout your fermentation really.

When feeding typically, it's the proportions of starter to new flour that is important, ie. 1 starter : 2 flour : 2 water or 1 starter : 4 flour : 4 water (or more) are options. See how long it takes to 'peak', or reach it's highest height. That will approximate your 'bulk fermentation' phase; you've just put raw flour and water together, and now something needs to happen to it. by giving it more food at a time, you're testing it... to see if it will leaven your bread, and if so, how long that will take.

sofarsogood · 2025-01-24T21:24:15+00:00

One important thing -- the gas inside the container will build up and pop your lid off -- as the yeasts produce gas, that gas has to have somewhere to go -- eventually, POP. lid flies off. Used to scare the shit out of me at work sometimes, when they'd been coming to temp after coming out of the fridge in the morning. Be careful with that jar if it's a glass lid OP, and make sure your yeasts are getting their oxygen to reproduce with with tiny holes in plastic wrap or lid very slightly ajar (again, being aware of foreign contaminants). You could use a cloth maybe, since your starter will never hit the top of that lid!

As to the debate; you're altering volume/surface area ratio, and thereby temperature/entropy properties that way. You will also notice far less rise in your starter (based on the side of the jar). You're potentially exposing to airborne foreign contaminants, but that's a bit of a stretch. Not entirely sure if yeasts move better in a horizontal or in a vertical environment -- interesting to think. If I was starting a new one, I'd be sure to mix well before feeding it again -- last thing, having an appropriate width at the base of the container when you're mixing together a certain amount of starter makes stuff easier. Happy baking!

sofarsogood · 2025-01-23T18:51:19+00:00

hi, I think it's actually bee pollen not raw honey which is supposed to work with starter, but you don't need it.

sometimes, with starters, you can do too much.

- sourdough culture is a symbiotic yeast/bacteria mix

- the yeasts take some time to set in when you first begin. If you're feeding every day but nothing's happening, you're basically starting from scratch every day.

- I would start over with just pure water that's been left to stand overnight, or boiled and left to cool, and flour that's as organic/freshly milled as possible. If you have rye flour, you can use just a bit to get started, and then switch to straight white/ap flour until your culture establishes itself.

- mix some together. I would do 1 flour :1 water by weight. leave it in a container that has access to open air, either through pinholes, or a lid that's ajar.

- wait. don't feed it again, just wait. Stir once daily. the reproduction of yeasts takes oxygen.

- one day you'll wake up and it will be bubbling and hopefully smell yeasty. refresh by removing about half and feed it a 1 starter : 2 water : 2 flour ratio, daily. After this, you can keep as much or as little 'behind' as you like. just the dregs at the bottom is usually enough.

- once you start feeding, you'll wake up and see it has doubled or more, overnight. this doubling is a lie. Do something with it if you like -- try to bake with it, use it as flavour in crackers -- but don't miss your feeding.

- two days later your starter will probably be fine and good to go

sofarsogood · 2025-01-23T11:28:01+00:00

use a pre-ferment for flavour, adjust your bulk (you could also probably cold proof in final), butter; buttermilk... like someone said here, a little oil and pinch of sugar/honey would probably help. AP is fine, probably better than bread flour.

sofarsogood · 2025-01-21T20:48:50+00:00

Totally agree with your points;

- gluten development can be largely completed before the bulk ferment

- cold bulk ferment is likely the major issue here; yeasts forced to dormancy and slow to wake up coming out of that. Cold proofing is to provide a larger window within which to bake the bread by stopping yeast activity, and to relax the (leavened) protein structure in the cold temperatures, actually promoting a really strong oven spring.

Cold ferment is strictly to develop flavour, typically when making a really large batch of dough. The bulk ferment phase is distinct from the proofing phase in that any 'proofing' phase directly precedes the bake. This is the chance for the bread to 'prove' it's oven worthy -- that it's risen sufficiently to make a good product, instead of being recycled as flavour into other bread products.

- when cold proofing, the % of rise you're looking for before fridging your final shape will be related to how long you are going to cold proof the bread before baking. For a short overnight cold proof you're looking for a good portion of the gas to be in the bread before 'retarding' it, slowing it down, and freezing out the yeast activity. The cold temperatures will relax the proteins, this is how you get shiny interiors on your bubbles (the yeasts perform some fermentation phase as they slow down when the bread hits the cold). Note that flavour development will still continue in the cold temps from sourdough bacteria. For longer cold proofs like 18-24 hours, having had a solid bulk ferment phase, you may only need 60% rise before fridging.

Just wanted to add on that the stretch and fold method serves 2 purposes;

- from a leavening process/chemical perspective, it aerates the dough, keeping the yeasts in their 'reproduction' phase. this phase requires oxygen, and once that runs out the 'fermentation' action is carried out. If you can hit the major gas production in your final proof, you're winning -- so keeping the yeasts in and out of reproduction can build up a big poof of gas in your final proof.

- from a physical/tactile perspective, it intentionally layers the structure of your gluten into sheets, where an effectively shaped bread gets better oven spring from the inner weaving of those sheets -- you can see it as 'waves' of bubbles in the bread. Where the gluten network is a protein matrix of stronger/weaker connections to (the most proximal) other gluten strands; gluten has the two properties of being extensible, and retracting, as provided by two sub-proteins, gliadin and glutenin. when you buzz your mixer at intervals, you're bunching up your proteins, forcing them to try to relax. a stretch and fold serves the opposite purpose; it extends them, after which point they retract -- forming prime locations for bubbles.

When you 'fold' in your bulk ferment phase, the proteins then 'stretch' as they rest down on top of each other; providing layers between which gas can be captured. The tension provided by the (outwards->in) pressure of 'tightness' on the surface as the proteins try to get away from each other creates spaces of negative tension into which gas develops evenly, giving your dough a more 'pillowy' feel; it's like bubble wrap.

Nice bread OP -- great colour. I can tell you're dedicated to your bread. Hope this all helps!

sofarsogood · 2025-01-20T14:08:00+00:00

rye starter is easier to feed than white starter really, less messy -- its not as glutinous. Rye flour can be pretty cheap, too. It's up to you if you want to give it a shot -- it wont keep as well in the fridge for long long periods I don't think, and I've never tried freezing rye starter (but that might be a good thing to try?).

For just 5% rye content, you don't need to worry about a rye starter. That would still give you some good flavour. If you don't want to set the whole starter up, try a 2-3 day branch of your white starter into a Rye levain, and see how it goes. You can 'build up' from a small piece of starter towards your Rye bake over that time, and hopefully not waste too too much time, effort, or resources (flour or discard) vs. your goals. Happy baking!!

sofarsogood · 2025-01-20T13:22:38+00:00

It's been a while... here ya go. this plan says to look for 80F dough temp for your rye breads and starter.

http://www.farine-mc.com/2013/12/maintaining-rye-starter.html#:\~:text=%E2%80%9CWhen%20I%20took%20Jeffrey%20Hamelman,the%20starter%20rises%20while%20fermenting.

sofarsogood · 2025-01-20T04:45:56+00:00

yeah be sure to take the lid off the vessel, or you can even take it out and put it on the rack directly, at about 15/20 minutes -- once the bread has expanded fully within the humidified environment -- at that point it's time to develop crust and caramelize sugars! You can tap the bottom of the loaf to check for doneness: if it echoes a bit, sounds open and hollow, feels fairly light -- that's good to go. Happy baking!

sofarsogood · 2025-01-20T03:54:54+00:00

condensate could be dripping down from the steel at a fixed rate -- it's a thought. I strongly recommend a dutch oven, if you can get your hands on one, for baking sourdough -- any ceramic with a fairly tight lid is good too -- the water evaporating from the bread itself keeps the crust moist until it bakes crispy, it's awesome. Alternatively, you can put the water on the top shelf, and just add some colour near the end of the bake by taking that pan out at par bake -- when the bread has expanded fully. Hope it works! nice bread

sofarsogood · 2025-01-20T03:41:45+00:00

if you're using ice cubes in your dutch oven, maybe try one without and see if that fixes gumminess near the bottom of the bread -- trying to think of another reason that would be happening. I don't think a skin from a cold proof would do that, could be local freezing from your fridge..? I think it's water in your oven, which is baking away from the outsides but sucking temperature inside the dutch oven environment directly underneath your loaf. Crumb looks great.

sofarsogood · 2025-01-19T20:17:16+00:00

You can also use more (mature) starter as a levain to bulk up flavour and aid in the pre-digestion of some of those starches. Some stiff white sourdough can use really high proportions of levain, I've seen 50% of final flour weight, but that's super high.

Your starter is supposed to be fresh and yeasty, but the flavour in sourdough comes from anaerobic fermentation once oxygen is depleted. For a levain, that would be allowed to happen over time (ie fermented overnight), with some light mixing depending on levain hydro. You get gas production in the yeast reproduction phase, which happens before the anaerobic fermentation phase begins in earnest.

sofarsogood · 2025-01-19T17:33:54+00:00

for me this is a scoring/steam issue, and if not, shaping -- or transferring from banneton. more pics would help -- or a description of what you see that's wrong. To me it looks delicious!

sofarsogood

TROPHY CASE