NPa

Sorry, Shitr is currently only for pooping, you need to install ProState (tm) for peeing. Both apps require a separate account and two-factor authentication (stool and urine sample) to set up.

that's totally fair and I'll sit down now

That said, I do find it darkly funny that Europe's economy is getting cannibalised to keep the US afloat, the Euros spent the last 2 centuries doing that to the rest of the world.

As a filthy euro, I say good riddance, we deserve it.

Also in my view the US is way more dysfunctional and so would be more likely to squander the riches and fumble the bag, paving the way for Chinese dominance. An economically strong and united Europe might be a more stable centre of capitalist power in the long run, but this way we might be in a position of weakness when the US-led hegemony collapses and so forced to mend relations with Russia and China

(Who am I kidding, the EU will keep being belligerent and chauvinist until nukes are dropped on every European parliament.)

🧱, no trial, for not just the officer but also the group of soldiers that should have fragged that officer immediately

It might actually be a good thing that a fundamental part of reactionary identity has become chronic food poisoning and munching on bleach and heavy metals.

A fascist ~~worked out~~ licked the Elephant's Foot today, what did you do? (I ate a bunch of beans and rice like a normal person)

Other tips:

Don't worry about getting picture perfect loaves with nice ears etc, just focus on incrementally improving the dough according to your specific circumstances.

Choice of flour, ambient temperature, scheduling when to bake and when to feed the starter are more important than shaping technique and your oven.

Always keep a log of what you've been doing so you can reference specific variables.

Try to lower the hydration at first so you can have an easier time working with the dough and shaping the loaf, then gradually increase hydration until you get the result you want.

Sometimes flour from the same brand has more or less water content and you need to adjust to that.

Home baking is 'easy' if you have a good dough, just pop that shit in a cast iron dutch oven (to create a steamy environment) and uncover after 15-20 minutes to finish baking

I'm doing the whole dough at once, it's around 6 kg and can get kinda tricky to get even folds, so maybe dividing it into two after the initial mixing would help, good shout

You're not wrong, Paulie, these goombas don't appreciate a proper working man's bread. We're also doing a basic focaccia to provide some variety, but it's baked in loaf tins so they get way too crispy. Trying to convince them to do it properly but I'm not about to take on even more tasks

You're thinking when the cold ferment is done and I'm ready to bake? Right now I take it out and let it sit at room temp for around an hour in the morning, but I could try letting them rise using the proofing function on the oven.

Any advice would be great if he has the time

straight up reading it.... And by it, i mean... my peanurs...