Busdriver - Much
https://music.youtube.com/watch?v=T9eAnEHOtmM
WordAll #664 completed in 44s
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Wordle 935 3/6*
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https://www.nytimes.com/games/wordle/index.html
#Worldle #719 2/6 (100%)
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La palabra del día #734 3/6
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Le Mot (@WordleFR) #731 4/6 (1/2 on 3)
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Framed #670 (nah. I watched Digging for Britain. I also baked sourdough. Which I have gotten down to minimal labour with reasonable results. I say reasonable results but it's impossible to judge independently of oneself so while 'I think' should generally be avoided as a pleonasm, it should be stressed I think it has reasonable results. Out of the books I read "Do Sourdough: Slow Bread for Busy Lives" (short and to the point, which is an underrated attribute) and "Bread Matters" by Andrew Whitley were the most useful. Via his book I read about Italian biga doughs which lead me to reading a great deal of Italian stuff about bigas. Not in Italian, mostly machine translated, although it's impossible not to at least infer bits, a breakthrough was inspired by reading this:
https://www.consultapizza.com/2018/10/08/gli-impasti-indiretti-con-biga/
To cut a long, albeit short, story short: sourdough biga, with no more than 50% hydration with 10% starter, stiff as short pastry dough, left for 24 hours, or as long as it's needed in the fridge, means the production sourdough step can be skipped. 50% of the flour goes in the biga and the other 50%, plus recipe appropriate water + salt, at the end. A rye sourdough starter, which takes maybe a week of minimal involvement to start, can be used to kickstart any amylase containing grain starter. So total labour is maybe 1 hour and things can be sped up or slowed down by controlling temperatures. There are differences to kneading. I have worked out loose formulas for calculating the specifics but I think they could be derriere so I don't want to share. Still just bread, water, and salt. I won't bore you with oven temperatures. It requires planning and thought which can be quite cheap. I recommend Ultra Processed People by Chris van Tulleken because I think it maybe important in some regards.)
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