These are fully stand alone. Downloadable. So not strictly hosted I guess?
ObM
joined 1 year ago
Does it need to be “hosted”?
I like both these:
yEd (https://www.yworks.com/products/yed)
Dia Diagrams (http://dia-installer.de)
I think yEd had a free version but closed source.
This worked well for me and it gave me a spreadsheet (.csv) of my posts and comments.
You just go to the linked page, drag the “button” up to your bookmarks bar. Then navigate to your reddit profile and click the bookmark let, select your options and “go” - then wait.
Mine took about 15 minute to scrub 10 years and about 2000 comments. It missed a few so I manually edited and then deleted those.
Take note… I’ve heard (anecdotally), if you want your history backup, do not interrupt the process or close the window.
The half hour and bake would be amazing. I could bulk prepare some loaves and be set for short notice visitor and breakfasts.
Oh this is GOLD! Thank you!
If we were in that old site, and we had those karmic awards, I’d absolutely invest in some for you!
I need to try the ice-cube trick. I've only ever thrown in a shot of water under the baking paper. Though, I'm also too cheap for a dutch oven so I use a stainless steel pan and a mixing bowl for the lid. Maybe I need a dutch oven.
Thanks. It was a tasty loaf. Just needed a bit more acidity.
I wouldn’t bother with a pH meter. Was just using it in a few batches to get a better understanding of what was happening.
I wouldn’t use it after the cold ferment. I go from bulk ferment, to shape, to cold and then when that’s done, straight to the oven.
You know you’re right. Something seems off. I usually do 20% starter [the posted recipe] was copy/pasted from my notes so I’m pretty confident it’s right - but it sure seems odd.
Temperature was about 22-27 for most of the bulk ferment.
Hmm. You have me wondering.
Anyway, currant experiment is definitely 20% (but lower hydration). I’m doing 5 hours bulk ferment and then shape but leaving it for another 1 hour before refrigerating.
I’ll report progress.
Ok. A few weird things with my Lemmy client. It double posted the comment and one of them is linked to the main post instead of a reply. So. Uhhh. Yeah thanks and see other comment for details 😀
Experiments with my current sourdough culture. Trying to find that sweet spot between flavour and effort.
I have screwed around with sourdough for years but always fall out of it because it’s a pain n the ass to maintain and cook.
So this time, I’m determined to make sourdough bend to my schedule, rather than rearrange my life around feeding the beast.
Recipe overview:
- Wallaby bakers flour (Australian brand).
- 72% hydration
- 10% starter
- 1.7% salt
Method:
- “no knead” (stretch’s and fold - ~20 minute intervals for ~2.5 hours)
- +4hr bulk ferment at 22°C
- +30hr (refrigerated) final rise in banneton.
Bake:
- Heavy bottom stainless pan (on parchment)
- Baked at 240°C-220°C (40 minutes total)
- 20 minutes @240°C covered by steel bowl
- Uncovered and baked for 10 minutes.
- Removed from pan (directly onto oven wire rack)
- Turned down to 220°C for 10 minutes
Rested:
- oven off, door cracked open and left to cool for an hour
- served after a 12 hour rest.
Review: Not bad. Great oven spring. Could have better acidity. Crispy crust but a bit too much “chew”. Nice, medium density, open crumb. Extremely low sugar (great for extra crispy toast with Vegemite and grilled cheese).
view more: next ›
I ended up on Piwigo. It’s pretty fully featured and allows you to set up access controls for groups. Also has client apps.