75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
Missionaries would rather you die of plague as a Christian than live in peace free of their religion.
Nudge nudge wink wink honoring slavers.
Yeah I don’t think 50 miles of parkland makes sense, but even desert lovers would rather picnic on grass than sand.
Which is why your suggestion of simply recycling copper won’t work. You don’t have copper, you have a radioactive alloy.
That stupid plague carrier was lucky to be arrested. Last asshole who tried to destroy the Sentinelese culture got an arrow through the heart.
Let’s get rid of the printing press because it can be used for smut. /s
Yeah, it’s the pot leaf maple. Should be Acer Saccharum
Changing the name would hurt the feelings of all the US soldiers who want to honor their ancestors’ legacy of killing US soldiers in the name of slavery.
Acer Palmatum, not to be confused with Cannabis Sativa
They put a tariff on every country in the world except for Trump’s friends in Russia.
If terraforming and weather control are “free”, I would think most people living in a desert would want a lush green park in their area.
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
Bonus crumb shot: 
75% bread flour
15% whole khorasan
10% scalded whole khorasan
77.5% hydration
Baked with ice in a dutch oven.
Included 25% whole grain khorasan
Baked with steam 37 minutes at 450°F
Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom.
Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.
That’s not how radioactive half lives work.
Learn about radioactive decay and what half life means.
https://en.wikipedia.org/wiki/Half-life