connect

joined 1 year ago
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Found my oldest extant (and underwhelming) contribution to the interwebs. in c/casualconversation@lemm.ee
[–] connect@programming.dev 4 points 3 weeks ago (1 children)

I was fascinated by Usenet, having grown up so isolated, but I was too scared to post. I was at university, and I think my biggest fear was that fellow students there would see my posts and take them as an opportunity to bully me.

Hobbies Wednesday - what have you done this week? in c/casualconversation@lemm.ee
[–] connect@programming.dev 3 points 3 weeks ago

Been accumulating books from little free libraries but not started reading any. Brought my sourdough starter back to normal. Tried letting cinnamon rolls rise overnight. Looked into Mastodon but it doesn’t appeal to me at all.

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In old biographies, there was the college “bull session”, staying up late and discussing the issues of the world. Did you have that experience? (programming.dev)
 

By “old”, I mean they were probably in college in the 1950s or earlier. Generally in the USA.

I went to college in what today they would call the late 1900s, and I definitely did not have that. What I experienced was a heavy workload, an interesting computer to mess around with, this new thing called the internet, and what I saw around for those who weren’t coping well was heavy drinking to get drunk and addictions to MUDs. No intellectualism.

Maybe what happened was that, in those biographies, they were probably generally culturally Jewish, from New York, scientists, writers, from a certain milieu. And the GI Bill happened in the 1940s and the flavor of college may have changed in the wake of that.

They may have been raised hearing the grown-ups talk over issues, increasingly participating as they grew up, whereas we were raised staring dumbly at sitcoms (“Hey, remember the time on Three’s Company when someone overheard something and there was a misunderstanding?”).

Do you think it’s worth using high-gluten/bread flour in starter? in c/sourdough@lemmy.world
[–] connect@programming.dev 2 points 4 weeks ago (1 children)

I wasn't thinking of higher gluten in the starter specifically, but rather whether a starter destroys gluten to the point where maybe I should be using the cheapest option in the starter and not waste the flour that I will use later in the process.

Do you think it’s worth using high-gluten/bread flour in starter? in c/sourdough@lemmy.world
[–] connect@programming.dev 1 points 1 month ago (3 children)

I’ve only recently even tried baking with rye, with rye flour being niche and relatively expensive in the US :(

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Do you think it’s worth using high-gluten/bread flour in starter? (programming.dev)
 

Or that it doesn’t make much difference in quality for the difference in price?

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A starter that survives a health crisis, is it likely to be the same as before? (programming.dev)
 

Or is it forever transformed?

After uneventful years, I thought I could let it live outside of the refrigerator. I’m nursing it back to health and it’s rising again, but it still has somewhat of a sharp smell at this point.

The bread that I made when I didn’t realize the starter was in distress, I really liked the unaccustomed strong sour flavor, actually, although the nearly complete absence of rising was a problem.