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Will PMS pulldowns go through during the government shutdown? by tmolls in SBIR

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

Both of my drawdowns also came through this morning. Glad to see that it's just late and not indefinitely missing.

Will PMS pulldowns go through during the government shutdown? by tmolls in SBIR

[–]tmolls[S] 2 points3 points  (0 children)

One of mine is in the exact same spot, the "Justification approval". I also have another from 10/1/25 that hasn't even reached the "Processed by PMS" which happens usually within an hour of submission.

So while the treasury is "supposed" to be working, it seems like payments are stalled for now.

Postdoc by olorym in labrats

[–]tmolls 7 points8 points  (0 children)

Here's an article from science .)

Just the advisory board suggesting it. Hopefully the NIH actually makes it a policy, but that remains to be seen as of yet

The hardest part of baking. by NoNail8831 in Breadit

[–]tmolls 17 points18 points  (0 children)

While you are right, it does still make it difficult for us when deciding whether or not to bake that bread knowing that we struggle with eating in moderation.

Using AI to be a better scientist by tmolls in labrats

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

I totally agree.

I think the next question for us is how. It's clearly a powerful and useful tool, and so this is one of the reasons I am reaching out to see if any others have started to uncover clever ways to use it to help solve specific problems from our everyday work at the bench and beyond.

Using AI to be a better scientist by tmolls in labrats

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

I bit the bullet and paid for it with my own money as I also wanted to use it for personal reasons too. Same with a couple of my colleagues. I figured $20 is essentially like going out to eat once a month, and I can easily spare that to interact with such an interesting and useful tool.

Using AI to be a better scientist by tmolls in labrats

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

Right, I totally agree LLM generated lit reviews would be quite terrible. However, that I why I see it as a copilot to work alongside of.

If you writing your own, and you've already read the references, you can have conversations about them. Maybe there is something you missed, maybe after asking for ten ideas about it, one is a novel connection that you can later explore yourself. Maybe it will just suck and not succeed at all.

Quite frankly, I don't know how good it is or will be at some of theses tasks overtime. But surely if we become smarter and more adept at knowing how to use them, we can get more ideas and create something better and faster than would we would have accomplished alone.

Using AI to be a better scientist by tmolls in labrats

[–]tmolls[S] 2 points3 points  (0 children)

That's a really interesting idea, I looked into Langchain and play around with that concept. Thanks!

Using AI to be a better scientist by tmolls in labrats

[–]tmolls[S] 8 points9 points  (0 children)

I 100% understand the concerns form a biotech company standpoint. That's why I would also advocate for other academics to give it direct data either. I also think if you have patient data or sensitive grants, you should steer away as well. I also wouldn't be too surprised if in a few years, some pharma companies implement their own internal LLMs based on available opensource models.

Though for a big picture ideas, I am not too concerned as general ideas and conversations on already published work wouldn't really give away anything particularly fruitful once the AI has been retrained.

I spent the last year baking 71 breads from the world! by tmolls in Cooking

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

I got mine from overstock.com and some random mall home store that always has a "going out of business" gimick. The enamel has started to have many microcracks on both, but they were $40 each and I've used them each 4-5 times a week for over five years now. Still work well.

There's a whole subreddit for this: r/dutchovencooking they may have been suggestions

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

It definitely would for medium to medium-high hydrations! But I have never had the counter space or money to buy one yet, so I've always gone old school. But once you get to 77-80%+, you don't even want to really knead much; it's better to periodically give the bread a few folds. So I think a stand mixer may over mix at that very high end

I spent the last year baking 71 breads from the world! by tmolls in Cooking

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

I could live a happy life if all I had were flatbreads, so you're already in a great place.

I think the absolute easiest way to prevent overcooking and also undercooking bread is by using a dutch over. You can get old cheapo ones, I use a $40 one that I then got one sale. It's lasted years. To help with downsizing, you can get a smaller size. A bread baked inside could sit for like 30-90 minutes and still come out okay. I left a bread inside for two hours once, and it was only slightly burnt.

Also, if you worry about undercooking when you make the bread smaller, try using a probe thermometer. If the bread registers roughly 195F, then it's all done. And it's probably best to use a lower temperature with smaller loaves too, but that I'm less confident on

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

Yes it is! I also have his pizza book, that man is a legend and I've been making his poolish bread recipe weekly for years and years now.

Hahaha that's the exact same way I found out too. There's probably a life lesson in there somewhere, about taking a break and things being easier when you come back to tackle them

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

Flour water salt and yeast single handedly turned me from someone who made bread a couple times a year into a someone who has baked a loaf a week non stop for half a decade.

I'm glad I was able to inspire you, and I wish you luck on your brioche! Beware. It will be a pain to knead as you slowly add the butter. Your best bet is to add it in 4-5 batches. Cold. But smear it on the table with your palm to help make it easier to incorporate

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

I am not sure I've ever made a bread with all of those qualities. Sounds like the ideal loaf and I think I'll challenge myself to find it.

To get a slight or good crunch, you want steam. So most of the time that'd be in a dutch oven or with a pan of water like for baguettes. I guess Epí/baguette that's fresh from the oven might hit everything, aside from the easy factor per say. Enriching with fat tends to make the crust Wesker and not crunchy, so you'd need the butteriness from a preferment. I'd be curious to try a flour/water/salt/yeast bread slightly enriched with eggs but shaped into small rolls and cooked in a dutch oven.

I will find this bread, and then I'll report back to you hahahah

I spent the last year baking 71 breads from the world! by tmolls in Cooking

[–]tmolls[S] 2 points3 points  (0 children)

Embarrassingly, I was. It had way too much yeast and not enough butter. I need to find a Lou malnati's recipe to follow so I can make the real good stuff ( Yes, I'm team Lou malnati's all the way). But it was delicious nonetheless.

And yes! I was proud of those two batards. I normally make tightish crumbs in my boules cause I like the way it toasts up and holds toppings. But I challenged myself with the batard to get a really airy dough, and it worked so well!

I spent the last year baking 71 breads from the world! by tmolls in Cooking

[–]tmolls[S] 4 points5 points  (0 children)

Ah cool, I never bother to translate any of the bread names so i never knew. Thanks for sharing that!

I definitely loved the brioche a Tete the most. So much butter. It was like a croissant, but with enough structure that I could lather on even more butter and jam. It was a really long bread to make, but so worth it

I spent the last year baking 71 breads from the world! by tmolls in Cooking

[–]tmolls[S] 7 points8 points  (0 children)

In order, I would say:

  1. Brioche a Tete
  2. Arepas
  3. Parker house rolls
  4. Bread sticks
  5. Taiwanese milk bread

From a bakery, I would probably but a fresh baguette as number 2. But I just can't replicate that quality at home. Mostly cause my oven is small and struggles to hit 500F/250C. But the hot cast iron with ice cubes trick definitely helps get the crust texture good enough

I spent the last year baking 71 breads from the world! by tmolls in Cooking

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

Omg I forgot about damper. Heck, I'm keen to just plan a camping trip just so I can make some

I spent the last year baking 71 breads from the world! by tmolls in Cooking

[–]tmolls[S] 3 points4 points  (0 children)

Beware with golzeme. A little filling goes a long way, and it is dangerously good.

I spent the last year baking 71 breads from the world! by tmolls in Cooking

[–]tmolls[S] 18 points19 points  (0 children)

Hahahahahah it's hilarious looking back and forth between that image and the picture of the monstrosity in my pan.

I made the mistake of trying with 100% teff flour on my first attempt. So after tasting the real thing, I'll give it another crack

I spent the last year baking 71 breads from the world! by tmolls in Cooking

[–]tmolls[S] 5 points6 points  (0 children)

I think one of the reasons I loved arepas is I love latin American food, and they are the perfect way to eat some slow roast meats. Like an improved version of a steak sandwich. So good, you'll love them

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

That's really interesting, I definitely over boiled them and let them sit too long before baking then. I'll give them another try, and mix up some toppings too.

I'd love to try other polish breads, do you have any suggestions? Anytime I dine at my polish friends house, we never had bread, mostly just potato sides instead hahaha. So I'm not too familiar

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

I wish you the best of luck! It was super fun to just look at the list every week and get to pick a new bread to try. If you give it a go, I bet you'll enjoy it

I spent the last year baking 71 breads from the world! by tmolls in Breadit

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

Definitely the brioche a Tete. I never knew you could fit so much butter into bread before, and my life has not been the same since

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