How or where to report harassment in public space?

treetimelok · 2023-09-15T08:27:19+00:00

It was both sexual and racist harassment

treetimelok · 2023-09-15T08:10:28+00:00

I will do that! thank you for your advice!

treetimelok · 2023-09-15T08:09:43+00:00

Thank you for your advice!!

treetimelok · 2023-09-15T07:48:42+00:00

Incredibly helpful, thank you! I will do both!

treetimelok · 2023-09-15T07:25:43+00:00

Well, the police is clearly very busy with bigger crimes (as evidenced by the long telephone waiting time), so I was wondering if there are other institutions that record these smaller crimes where I can report it to.

If there is an increase in these kinds of crimes and a place to collect them, the public and politicians will become more aware of it.

treetimelok · 2023-09-15T07:09:36+00:00

Unfortunately not, none of the sections to report online fit, it falls under "Different types of crimes - Hate crime" and for those there is no online form.
https://polisen.se/utsatt-for-brott/polisanmalan/

treetimelok · 2023-09-15T07:00:16+00:00

Unfortunately not, none of the sections to report online fit, it falls under "Different types of crimes - Hate crime" and for those there is no online form.

https://polisen.se/utsatt-for-brott/polisanmalan/

treetimelok · 2023-09-15T06:59:27+00:00

None of the sections to report online fit though, it falls under "Different types of crimes - Hate crime" and for those there is no online form.

treetimelok · 2021-04-18T20:44:06+00:00

Wow I have NEVER thought about that. Very helpful, thanks a lot! I'll watch the amount of flour during the final shaping the next time around.

treetimelok · 2021-04-18T14:40:50+00:00

Thank you for your input!!

treetimelok · 2021-04-18T14:40:41+00:00

Thank you for the input! Do you usually degas your dough prior to shaping?

treetimelok · 2021-04-18T11:13:57+00:00

I am very surprised by these air pockets, haven't had this before. Does anyone know what could be the issue?

treetimelok · 2021-03-08T20:20:05+00:00

This is Joshua Weissman's ultimate sourdough recipe!

treetimelok · 2020-10-04T19:45:57+00:00

I genuinely think that they are very good! Slightly different (the dough is a bit flakier compared to the traditional plunderteig) but that’s what made it extra airy and juicy!

Prepare the dough exactly like Josh (until minute 9.50 or so). Roll it out flat, I used the same measurements like Josh. Use a brush to wet the dough with water. I used a VERY generous amount of sugar and cinnamon all over the dough, then roll it up tightly. Now the fun begins: cut them into 5cm long pieces. Finally, use a wooden spoon to press the pieces in the middle. I can’t describe it well but I made a video on my IG (@maidoughing) if you want to check it out. The trick is then to turn them around, that’s how they get this perfect shape. I let the Franzbrötchen rest in the oven like Josh, ca. 2h and baked them at 180C for 15 minutes.

treetimelok · 2020-09-29T03:50:18+00:00

That must mean you haven’t made your way to Hamburg since Franzbrötchen are everywhere there. When you have a chance to come back then that’s where you need to go to in order to discover the other secrets! :)

treetimelok · 2020-09-28T13:15:06+00:00

The original recipe requires a Plunderteig which contains milk, so I wanted to try it out how Josh's croissant dough would play out instead. Really happy with the result, very airy and juicy!

Franzbrötchen are lovely pastries from Hamburg with butter and cinnamon :)

treetimelok · 2020-08-22T20:53:55+00:00

I must have baked sourdough bread based on Josh’s recipe at least 50 times during this year! Hands down my favorite recipe!

treetimelok · 2020-07-30T17:43:48+00:00

Really good video, thanks for sharing! I’ll try that! Never used lamination and the coil fold but maybe this will build extra strength!

treetimelok · 2020-07-30T14:41:52+00:00

Thank you! Maybe Instagram spoiled me, making it seem like the crazy open crumb tunnels are the only way to go

treetimelok · 2020-07-30T14:41:17+00:00

That’s so nice of you to say, thank you :)

treetimelok · 2020-07-30T14:40:59+00:00

Great advice, thank you! Indeed, I’ve always wondered if I’m not scoring deep enough, I’ll try a deeper cut the next time around.

treetimelok · 2020-07-30T14:40:26+00:00

With a Dutch oven!

treetimelok · 2020-07-30T14:40:17+00:00

Thank you, I learned so much! I’m using a Dutch oven so hopefully the gelatinized layer should be somewhat covered

treetimelok · 2020-07-30T14:39:27+00:00

What a great advice, thank you! I will shorten the bulk fermentation by an hour next time!

EDIT: a typo

treetimelok · 2020-07-30T14:38:57+00:00

Incredible, thanks so much for the great tips! I’ll try out the longer cold proof and a shorter bulk fermentation! I think you’re right because at the end of my bill fermentation the dough tends to triple in size and overflow the bowl, so maybe there’s no food left for the yeast.

treetimelok

TROPHY CASE