Oh maybe it's the week I make bagels again π
Right, but there is the realistic option where we farm more efficiently.
Because as it is right now, we are farming and we are still starving. Food production is not a problem, In fact we overproduce.
So let's be more efficient with our food production which will also starve billionaires.
Oh it'll still go ahead, construction's already began. They're not going to stop now. Just need to work out the legal kinks. It's how these things go.
Where I'm living at least, the farmers here UBI and start screaming bloody murder, I wonder how they feel about this, since it's being framed as "farmers are important we should subsidized them"
Interesting, this is my own theory so take it with a grain of salt. But I think everyone has wild confusion with the subject of the minds eye. We are all just recalling things, it's the same thing.
I believe the difference between 1-5 is much smaller than online discussing would make us think.
I can "see the apple" and I can "feel it crunch" but not actually. I'm just recalling the "idea" of those sensations.
If I stare off in my environment, I can place the apple on a table, I can "pick it up" but there is no apple. I'm simply recalling what it feels like to take that action, or what I would think based on previous experiences it would feel like.
I don't think anyone is able to legitimately hallucinate things into their reality (within reason of course haha, mental conditions and such) and I always leave these discussions feeling like people who align with 5 think 1's can legitimately create objects in their reality.
But I can only experience my mind, so we will probably never have a solid answer to this.
I would also be very interested to know if people who align with 5 are able to "train" themselves up the scale.
Sure! Along with GBI for everyone else too.
Wait, clarify for me.
If you are a 5 and cannot visualize at all while awake, how do you know your dreams were vivid? Can you imagine the dreams once awake and picture them? Otherwise how can you know how vivid they were?
Maybe my question is dumb haha, i just cannot grasp not being able to use ones mind to imagine.
Yeah I'm calling bullshit on this one haha, op is implying some people cannot process word if not spoken or written. That would be so unbelievably disabling you probably couldn't function in society.
Well they didn't get rich by giving it away. π
Regardless I chuckled
Am I too employed for this or is OP off the rails?
They might not be the most consistent, but I'm learning a lot! Recipe will come with the final total product photo tomorrow!
Starting my 3rd double recipe of Country Loaf for the weekend, goal is 4-5 or 16-20 loaves!
It's gonna be a busy production weekend for me. Putting that starter on double duty! Aiming for 8 loafs a day for the weekend, starting with an overnight retardation.
Recipe:
High quality bread flour: 375g
Garlic powder: 5g
Italian Seasoning: 5g
Water: 225g
Oil: 40g
Poolish: 200g (it's what I had on hand, I'm would normally have only used 100g)
Active Dry Yeast: 5g
Salt: 15g
1. Mix water with poolish and Oil
2. Mix salt in wet and combine with dry
3. Knead till a ball forms (skin will tear easily)
4. Rest in warm environment for 30 mins.
5. Knead into smooth ball, rest for 30 mins
6. Flour (or semolina) rolling surface and expand to two, 10 inch rounds. See tips after recipe
7. Build your pizzas and bake at 425 for 20ish mins
Pizza shaping tips!
-wet dough is harder to handle, but way easier to shape.
-equal parts semolina and flour is an awesome dust for your bench.
-tossing your pizza in the air is a great method to expand a soft and supple dough. Itβs also real fun.
-let your dough balls rest for 15-20 mins before expanding.
-place your dough ball on the dusted bench and press from the inside out. Try to avoid breaking the skin!
-always rotate the dough while expanding it. Envision a circular rope around the outside of the crust that you are trying to stretch but not break. If you do this right you will be able to actually feel the gluten strands forming a circle around your dough.
Recipe:
3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla
1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt
1. Preheat oven to 350Β° f
2. Mash bananas and add wet.
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first.
4. Transfer into parchment lines or well seasoned loaf pan.
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan!
Gone all weekend, so no bread for me!
Tartine Country Loaf:
90% AP flour
10% ww flour
75% water
20% poolish
2% salt
Cornstarch to dust/prevent sticking.
Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.
In honor of my switch to Lemmy, I think I'm finally gonna name this starter. Meet Lemmy!
180g AP flour 180g water 40g discard.
This week's sourdough Sunday, I wasn't able to pay too much attention to their proofing this week and I overfed my starter the night before. Oops!
Something I want to get going here on a weekly basis! Make your own post with a picture of your sourdough starter! I'm hoping to make sundays Sourdough Sundays so if you bake sourdough yourself, let's post some beautiful (or maybe not so!) Loafs tomorrow!
Recipe: Modified Country Bread from Tartine Bread
Flour: 100%
-60% AP
-40% Rye
Water: 75%
Poolish: 20%
Salt: 2%
I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450Β°f.
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Inb4 Albertans: π‘ where's my pipeline!