edit: To those asking, tastes good, but slightly underproofed.
I like both of those but cannot abide goat because it’s always so lean and bony.
Thanks for teaching me something, but the obscurity of your answer just illustrates how rare that requirement is in human readable formats, and mostly limited to data formats designed for numeric precision, like HDF5, FITS or protobuf.
If you get out of your car to confront everyone who honks at you, you’re eventually going to meet an even bigger asshole with a gun.
How often does this happen?
Sounds like you’re one of those idiots who’s on their phone during a red light and needs the car behind you to provide a wake up call.
What text based serialization formats do enforce numeric precision?
AFAIK it’s always left up to the writer (serializer)
The US adult literacy rate was 91% in the year 1910.
If you’re using a library to handle deserialization , the ugliness of the serial format doesn’t matter that much.
Just call yaml.load() and forget about it.
Orthodox Jewish families managed to do just fine without plastic for thousands of years.
These ones think they need to destroy the environment instead of learning to wash.
HONK! HONK! HONK!
Sorry, figured you were like that guy who keeps asking about Turkish land values and then deleting.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
- 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.
Fuck off with purity tests for other instances. That’s how the community eats itself alive.
If you don’t like their comms, don’t subscribe them.
Signed, an occasional db0 user who hates AI.