Baked up nice, too. Taste test in about four hours.
pesos
A space for mostly short form stuff and responses to things I see elsewhere.
Right, but fried polenta is another kind of thing. The unfried stuff depends on the maize from which it is made and the stuff that accompanies it. In my book, a good polenta is great with just olive oil and salt, and from there only gets better.
Pleased, in a nerdy way, that tomorrow's podcast episode, in which I chat with a chef and teacher in Aoteora, will go out on a day when we all will have almost the same times for sunrise and sunset.
A friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf
A friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.
So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.
Troubleshooting blues
1 min read
It can be so hard to debug IndieWeb problems when they arise in Known. For now, this should be a , because Chris Aldrich reported a problem. But even if this works, I may need to go outside this installation to test properly. Or, perhaps, try webmention.rocks.