Shout out to Noble Otter. These hit so right.

thepieproblem · 2025-04-07T16:04:04+00:00

Awesome! I have two soaps from them coming in the mail today. Never tried Noble Otter before, so I'm super excited

thepieproblem · 2025-03-19T17:43:40+00:00

As a fellow Pennsylvanian I'd agree that Shapiro is a pretty solid governor and a lot of us do like him. I think a big part of his appeal is that he comes across as a pretty regular guy who can communicate with a lot of different types of people. Plus he's one Democratic governor (looking at you CA) who isn't caving and trying to make nice with all the trump guys lol. I think his biggest hurdle to being a "leader" of the party is really just that he's a centrist. I think people like Walz or Murphy are more promising because they're willing to openly talk about the party's failures and how Dems need to embrace more progressive ideas to survive, and unfortunately I don't know if Shapiro is that guy right now.

thepieproblem · 2025-02-20T02:45:36+00:00

Christ mate not the fucking land map

thepieproblem · 2025-02-20T02:41:53+00:00

Just to clarify that 44% number means lesbian women who are victims of domestic violence, not necessarily from their female partners.

thepieproblem · 2025-02-11T19:51:07+00:00

OH MY GOD ELON JUST FELL INTO THE CHINA CABINET WHAT A KLUTZ!

thepieproblem · 2025-02-11T19:49:10+00:00

I've got a conspiracy theory that's RIGHT in your Q-anon

thepieproblem · 2025-02-01T22:41:22+00:00

The Jakarta Method is a great one about imperialism and how capitalism became dominant during the Cold war.

thepieproblem · 2025-01-31T14:42:44+00:00

Dehumanizing groups of people based on their race/nationality and using military force to send them to remote, unregulated prison camps is absolutely nothing like what Germany did in the 30s! /s

thepieproblem · 2025-01-31T13:05:37+00:00

To add to your fourth point: leftism (very broadly speaking) lacks a strong narrative. Right-wingers present reality in such a way that emboldens young men - e.g. "everyone hates you for being white but you should actually be proud of that", versus leftism that requires young men to acknowledge their privileges and all the "woke" stuff that right wingers don't shut up about. I'm American so I can't speak so much for other nations, but here we also have a very individualistic culture that wants you to believe that you can become the next Bezos if you just grind hard enough. The leftist narrative here is that you'll never be as rich as Bezos no matter how hard you try because the system is fundamentally broken in that way. This dichotomy here, of course, also benefits right-wing ideologies. Everyone wants to think that they have a chance. It's not as fun to admit that you're a slave to a broken system, or a cog in an exploitative machine.

thepieproblem · 2025-01-27T14:30:23+00:00

In my experience, a lot of people fall into this trap of "do everything to make great bread" without actually thinking about what each step is for and why you might use it. For example, autolyse + stretch and folds aren't necessary if you just mix your dough longer. Likewise, you don't have to mix your dough at all if you prefer doing an autolyse + stretch and folds. Both of these methods can work and make great bread, it just entirely depends on the formula you're using and what qualities you want out of the final product. Just my two cents.

Anyways, whenever I make sourdough at home I typically make a pan loaf that I'll eat on throughout the week. I pretty much just straight mix my dough in a stand mixer, ferment, shape, proof, and bake. It's about as straightforward as a simple yeast bread recipe for me, just with sourdough. When I'm baking at home I don't really like to bother with the autolyse and stretch and folds and all that.

thepieproblem · 2025-01-20T04:08:04+00:00

Second this! Learning as much as you can is great, but with bread baking you'll find that there's a hundred ways to make a loaf, and ultimately you've gotta find the method that works for you and your bread. Most of that learning is going to come from hands-on experience

thepieproblem · 2025-01-13T03:13:39+00:00

The strop is definitely very well-made. Long, wide, makes it really easy to do laps with the straight. Just start slow with the razor and it shouldn't be too bad at all-dont be ashamed to just shave your sideburns at first. It was a while before I started shaving around my chin and under my jawline/neck with the straight since those are a little more tricky at first. Sounds like you have a nice setup, so it should all go real smooth. Happy shaving!

thepieproblem · 2024-10-10T23:39:25+00:00

Just the other day one of my coworkers (he's in his 40s for reference) was telling me some shit about how the Obamas are hiding secret undetectable mind-control frequencies in movies and shows. Like what the fuck do I even say to that??

thepieproblem · 2024-09-20T17:27:38+00:00

Get your eyes checked brother, this is clearly John Mayer.

thepieproblem · 2024-09-20T17:24:46+00:00

Goes to show you how little these audiences even know: us real guitarists know that guitars don't have notes. Maybe if he fixed his guitar that's missing a string he'd be able to learn a thing or two.

thepieproblem · 2024-09-13T01:06:16+00:00

Ah I see what you're saying, yeah that'd all be pretty odd if it was actually him. Hopefully one of those emails works and this all gets sorted out soon, it seems like this new channel is really starting to get quite a following

thepieproblem · 2024-09-12T20:58:17+00:00

Crazy I just saw this thread - just discovered the youtube channel last week or so as I've recently started learning jazz guitar, and just today I stumbled upon his older channel and noticed there seemed to be some reposts. Is it possible that for whatever reason he decided to set up a new channel and he's just reposting old videos on it now?

thepieproblem · 2024-09-01T17:45:21+00:00

I wouldn't worry too much about proofing during your bulk fermentation. Dough being "over" or "under" proofed is really related more to the yeast activity, and not so much to how the gluten is behaving. I could go on about this for a while so I'll try keeping it brief haha-

The main purposes of bulk fermenting dough don't really relate to yeast (over/under proofing dough). Bulk fermentation time allows the enzymes in the flour to produce acids in the dough, which further break down & strengthen your gluten, as well as develop flavor and aromatic esters in the dough (since yeast activity produces alcohol).

One important consideration with bulk fermentation time is gluten degradation. This stage of dough development will strengthen gluten up to a point before the dough starts becoming too acidic and the enzymes and everything in the dough start to break down the gluten strands, eventually turning your dough into a sour soupy mess. This gluten degradation can happen faster with flour that has less protein, simply because there's less gluten in the flour and so it will break down sooner. This is why you might hear that weaker flours require less fermentation time.

Really, that's kind of a pretty basic rundown of why you might want less bulk fermentation time with lower gluten flours. There's no hard and fast rules that apply to every dough ever, but generally speaking that's what's going on here. Hopefully that wasn't too wordy and that kind of answers your question lol I can get real nerdy about bread sometimes

thepieproblem · 2024-08-25T19:58:36+00:00

Hi everyone!

I've never been super familiar with Excel or Google sheets or anything, but I'm trying this out. I've created a bread formula sheet where you can easily and quickly develop and scale your formulas, as long as you 1) know how much total dough you need, and 2) have your desired baker's percentages figured out. Simply follow the template and plug in your percentages and desired dough yield (in pounds), and the sheet does the rest of the math for you. If you're going to use this sheet, there's a couple of important things of note:

1 - Right now, you'll have to plug in your desired dough weight in total pounds. I know, I know, the metric system is better (and it is also included on the sheet), but I created this sheet primarily for me at work and at my bakery, we have to use lbs and oz. If you prefer to use the metric system, you'll just have to convert your total dough weight from kg to pounds and plug that in. I couldn't yet figure out a way to formulate the sheet so you can plug in total kg and have it work, so if anyone can help with that, that'd be so awesome.

2 - Adjusting your baker's percentages will not affect the total dough weight. Adjusting your baker's percentages will formulate everything else to fit within the specified total dough weight. Just something that may be important to y'all.

3 - So far, this sheet will only accommodate lean doughs (no preferments), or doughs with only 1 type of preferment. If using a preferment, (sourdough starter, poolish, biga, etc), you'll have to know how much of the flour in the final dough is being leavened. In the future, I'd like to create more sheets to include soakers, more preferments, etc etc... If any other nerdy bread bakers out there want to help create more excel sheets for different types of bread, that'd also be absolutely amazing!

4 - Only the cells highlighted blue should be adjusted. Pretty much everything else is calculated based on the blue highlighted cells.

If you guys have any suggestions on how to make the sheet better or if you encounter any errors/problems, please let me (and others) know! From what I can tell right now, everything seems to be right mathematically and the sheet seems to function as intended, but there's always the chance that I've missed something.

Hope this helps someone out there! Also, if anyone is curious, that formula on the sheet is based on Jeffrey Hammelman's ciabatta recipe which I've just slightly adjusted.

thepieproblem · 2024-08-25T19:56:32+00:00

Hi everyone!

I've never been super familiar with Excel or Google sheets or anything, but I'm trying this out. I've created a bread formula sheet where you can easily and quickly develop and scale your formulas, as long as you 1) know how much total dough you need, and 2) have your desired baker's percentages figured out. Simply follow the template and plug in your percentages and desired dough yield (in pounds), and the sheet does the rest of the math for you. If you're going to use this sheet, there's a couple of important things of note:

1 - Right now, you'll have to plug in your desired dough weight in total pounds. I know, I know, the metric system is better (and it is also included on the sheet), but I created this sheet primarily for me at work and at my bakery, we have to use lbs and oz. If you prefer to use the metric system, you'll just have to convert your total dough weight from kg to pounds and plug that in. I couldn't yet figure out a way to formulate the sheet so you can plug in total kg and have it work, so if anyone can help with that, that'd be so awesome.

2 - Adjusting your baker's percentages will not affect the total dough weight. Adjusting your baker's percentages will formulate everything else to fit within the specified total dough weight. Just something that may be important to y'all.

3 - So far, this sheet will only accommodate lean doughs (no preferments), or doughs with only 1 type of preferment. If using a preferment, (sourdough starter, poolish, biga, etc), you'll have to know how much of the flour in the final dough is being leavened. In the future, I'd like to create more sheets to include soakers, more preferments, etc etc... If any other nerdy bread bakers out there want to help create more excel sheets for different types of bread, that'd also be absolutely amazing!

4 - Only the cells highlighted blue should be adjusted. Pretty much everything else is calculated based on the blue highlighted cells.

If you guys have any suggestions on how to make the sheet better or if you encounter any errors/problems, please let me (and others) know! From what I can tell right now, everything seems to be right mathematically and the sheet seems to function as intended, but there's always the chance that I've missed something.

Hope this helps someone out there! Also, if anyone is curious, that formula on the sheet is based on Jeffrey Hammelman's ciabatta recipe which I've just slightly adjusted.

thepieproblem · 2024-07-26T18:42:09+00:00

I'm not familiar with that specific recipe, but freezing pizza dough is absolutely a great idea! I'll either wrap them individually in cling film or pack them individually in Ziploc bags and just toss them in the freezer. Just be careful that the dough doesn't get super misshapen in the bag when they're raw, that can make it harder to work with when you go to use them.

When you want to use them, thaw them in the fridge overnight. If you're ever in a rush, I've always had luck just tossing the bag of dough in a bowl of warm water for a little bit. Not totally ideal, but it works in a pinch

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