Misanthrop - Dada (analogue neurofunk)
https://music.youtube.com/watch?v=V-w7KfkxhE4
WordAll #621 completed in 2m 07s (this one was difficult and I didn't go straight in. I thought of one word before starting.)
🟩🟩🟩🟩 👈 perfect game!
wordall.xyz
Wordle 892 3/6*
⬛🟨⬛⬛⬛
🟨⬛⬛🟨🟩
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https://www.nytimes.com/games/wordle/index.html
#Worldle #676 2/6 (100%)
🟩🟩🟩⬛⬛↘️
🟩🟩🟩🟩🟩🎉
⭐⭐⭐🏙️📐
La palabra del día #691 3/6
⬜⬜🟨🟨⬜
🟩🟨🟨🟩🟨
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Le Mot (@WordleFR) #688 5/6 (learnt something)
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Framed #627 (nah.*)
🎥 🟥 🟥 🟥 🟥 🟥 🟥
* The timings for sourdough require planning in advance, but in terms of the bits requiring intervention/effort it's not far off making regular yeast bread. The starter was the easy bit - 25gm wholemeal rye flour to 50gm 30C(ish) water once a day for 5 days, in a Tupperware style sealable container. Somewhere warm. I replaced what I used at the same ratio and put it in the fridge for the next time. I used a rye starter because it's less effort and easily transmuted because of the abundance of natural enzymes.
The downsides are that everything takes longer. It's 5 stages:
1. Make a production sourdough (mix some starter with flour and water) and wait for it to come to life - expand in size like regular bread. It took 3 hours in a room ~24C. It varies with temperature and age/quality of the starter.
2. Mix the production sourdough with more flour (or a mix of your choice), salt, and water. Wait an hour for the gluten to relax.
3. Knead to fully develop structure (this varies with the type of flour used). Prove for between 3-5 hours in a warm place or for longer in a cooler place.
4. Bake for 10 minutes at 220 and 40 at 200.
5. Cool.
I guestimated a tasty mix of wholemeal dark rye, wholemeal wheat and strong (bread) white flour. It all worked quite well. Nice bread etc. which will last me a week. In terms of labour it was probably 2hrs including the starter. Excluding the starter 1hr including baking but needed a predictable schedule.
Potential refactoring:
- Extra high gluten (16%+ protein) bread flour mixed with a minimal amount of starter, then salt and water until the gluten is very well developed. Then put it in a proofing basket at room temperature overnight.
- Extra high gluten (16%+ protein) bread flour mixed with the maximum amount of starter, then salt and water until the gluten is very well developed. Then put it in a proofing basket at room temperature overnight.
The idea with the extra high gluten is to front-load all kneading, resist gluten damage over a longer unattended proofing and provide, potentially, structure for other flours if added.
- Mixing temperature - thermal regulation of the mixing or using high speed mixing to produce higher temperatures (obvs. Chorleywood inspired - to partially kickstart the reduction of wheat starches).
- Ditch the starter and maintain a production sourdough in the fridge.
- Flour processing/chemical aids. Maybe PH test the starter and adjust flour PH.
- Temperature control (hard in a domestic setting).
I'm going to test this over the coming months/years. And buy more second hand books on sourdough and occasionally read about flour biology/chemistry.
As a kind of side hobby that I'm interested in but not that interested in. A minimum effort, slow motion, hobby *.
* I am more Simon Quinlank than hipster: