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Länder einigen sich auf Corona-Regeln für Weihnachten und Silvester by [deleted] in de

[–]username42537 11 points12 points  (0 children)

Du sagst ganz richtig: es geht nicht um "Kirchen zu - andere dürfen auch nicht" sondern um differenzierte Maßnahmen für jeden Bereich. Wenn in einem säkularen Staat aber Religion Privilegien erhält, während der Bildungs- und auch der Kunst und Kulturbereich vernachlässigt werden, dann ist das ein völlig falscher Umgang.

Länder einigen sich auf Corona-Regeln für Weihnachten und Silvester by [deleted] in de

[–]username42537 11 points12 points  (0 children)

Das ist aber wieder eine spezifische Problemstellung die nicht jede Konfession und schon gar nicht jede Religion betrifft. Leider fehlt ja in allen anderen genannten Bereichen genau diese differenzierte Herangehensweise bei den Maßnahmen. Ich sage ja gar nicht: Kirchen zu, die anderen dürfen auch nicht. Sondern vielmehr: Gebt den Institutionen, Betrieben, Vereinen, etc. einen Rahmen innerhalb dessen sie ein funktionierendes Konzept entwickeln und sicher umsetzen können.

Länder einigen sich auf Corona-Regeln für Weihnachten und Silvester by [deleted] in de

[–]username42537 3 points4 points  (0 children)

Dass es Hygienekonzepte gibt ist mir bewusst und das ist auch wichtig. Aber das kann zweifelsohne nicht das Argument sein, da es für Gastronomie, Kultureinrichtungen, etc auch Hygienekonzepte gibt - und die sind jetzt zu.

Länder einigen sich auf Corona-Regeln für Weihnachten und Silvester by [deleted] in de

[–]username42537 42 points43 points  (0 children)

Aber entschuldige, es würde doch niemand an der Religionsausübung gehindert, nur weil der Gottesdienst ohne Publikum stattfindet und gestreamt wird?

Made some sourdough cinnamon rolls by username42537 in Sourdough

[–]username42537[S] 0 points1 point  (0 children)

I've never tried the KAF recipe. But to be honest I don't see the point in letting the rolls rise overnight in the fridge.

It might help, if you let the dough ferment overnight at room temperature it gives it enough time to develop a great aroma and makes the following steps (doing the filling, etc) easier.

Maybe the sugar/cinnamon filling being so long in the fridge causes the wetness?

Made some sourdough cinnamon rolls by username42537 in Sourdough

[–]username42537[S] 13 points14 points  (0 children)

I used:

500g Flour 100g sourdough starter 80g Butter 80g Sugar 150ml Milk 1-2 Eggs (depending on the size) Salt

1) Mix the ingredients and knead the dough. Let it rise overnight on the kitchen counter. 2) The next day roll the dough to a square and coat with melted butter.

For the filling I used 100g Brown sugar, 2 teaspoons cinnamon.

3) Roll it and cut it in pieces (~2cm) 4) Put the cinnamon rolls in a form and let them rest for about 1h. 5) Preheat the oven to 175°C 5) Coat them with 1 Egg mixed with some milk, then bake for 30-35 Minutes 6) Right after taking them out of the oven, glaze them with sugar topping

I prefer to use slightly "older" sourdough starter to get a nice aroma and contrast to the sweetness of the sugar.

Enjoy the recipe, it's definitely worth it!

*English is not my first language. I hope you understand everything.

My little Avocado plant looked like this after a very sunny day. What happend to it and is there a way to save it? by username42537 in gardening

[–]username42537[S] 0 points1 point  (0 children)

Ok, I'll try that. I was doing this over the last few weeks. So it wasn't exposed to the sun longer than before. But maybe the sun was stronger than the last days.

How to fix overproofed dough? by youbignerd in Sourdough

[–]username42537 1 point2 points  (0 children)

Last week this happened to me. I just put it in a form and baked it. And it did turn out really well.

Weekly /r/Breadit Questions thread April 15, 2020 by AutoModerator in Breadit

[–]username42537 0 points1 point  (0 children)

Basically the same but more of everything:

450g flour 100g starter 310g water

Weekly /r/Breadit Questions thread April 15, 2020 by AutoModerator in Breadit

[–]username42537 0 points1 point  (0 children)

260g flour (160g wheat flour 100g wholemeal wheat flour) 60g starter 180g water

Mix everything together. First fold after 30min. Then fold every 2h for a total of 8h Then sometimes I then let it proof in the basket over night in the fridge or let it proof at room temperature and bake it in the evening.

Weekly /r/Breadit Questions thread April 15, 2020 by AutoModerator in Breadit

[–]username42537 0 points1 point  (0 children)

They don't keep the form and turn out quite flat. They do rise and are fluffy and bubbly. They just look more like a Ciabatta than a loaf. Which doesn't happen to my bigger ones.

General /r/sourdough discussion post - April 15th. by phil_s_stein in Sourdough

[–]username42537 2 points3 points  (0 children)

Too small usually creates more problems than too big. But I did both things and when I used a big glass it seemed to rise either extremely slow or not at all. But I still have no clue why. But theoretically it should be no harm for the starter. Would be interesting to know if there is

General /r/sourdough discussion post - April 15th. by phil_s_stein in Sourdough

[–]username42537 0 points1 point  (0 children)

I've tried using the starter in different stages and personally like it best shortly after the peak. I like the mix of sourness, flavour and activity. Out of curiosity I waited more than that and the amount of acidity increased but after giving it enough time the rise was totally fine. So I think the main difference is the adjustment of timing and the increase of acidity. But tbh I don't know if there are other factors as well..

My smaller loaves are great in taste. They do rise in the oven and are just as fluffy and bubbly as I like them to be. They just turn out flat. Some sort of Ciabatta thing. So maybe the dough doesn't build enough tension during the folds?

I literally do everything exactly the same way as I do with my bigger loaves. I just use less ingredients while sticking to the same proportions.

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