it! could! work!

(a picture of a somewhat crumbly dough in a glass container)
I've successfully reproduced baker's #yeast following the instructions (in Italian) on vivalafocaccia.com/ricette/ric… (web.archive.org/web/2020041907…) and the linked videos youtube.com/watch?v=VeldxQHZ1V… (invidio.us/watch?v=VeldxQHZ1VY) plus youtube.com/watch?v=7abLyLKIk1… (invidio.us/watch?v=7abLyLKIk1A).
The basics are: mix 25 g fresh yeast (or 8g dry, which is what I used) and 25 g water, add 60 g flour, knead a bit and put in the fridge (low temperature is important) in an airtight container (low oxygen is the other important factor) for at least 24 hours. Use in the following week, and start again from the last 25 g.
It smells definitely like baker's yeast (as opposed to sourdough) and the bread I've made with it has risen as expected.
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@Ondiz I've received this (via xmpp) and for some *strange* reason I thought about your italian lessons :D
(image is a screenshot of a post by some Claudio Marinaccio with the following contents:
"C'è la faremo" = Il signor La Faremo è presente.
"Ce l'ha faremo" = Faremo è in possesso di qualcosa.
"Ce la fa remo" = Remo riuscirà a fare qualcosa.
"Cela faremo" = Qualcuno nasconde Faremo.
Ce la faremo?
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se però li si vede come modi possibili per separare un hashtag scritto in sole minuscole (come viene scritto di solito fuori da mastodon e dal fediverso), tutto torna :)
A few days ago I found out that the shop I buy kitchen appliance from is making home deliveries (this is still allowed under our lockdown rules for any kind of product), so I decided to buy the pasta machine I've been wanting to buy for quite some time (everybody in our household is still working, from home, so I wanted to spend some money in the local economy).
Yesterday we called them to order… and about two hours later we had a shiny, new, pasta machine: take that amazon and next day deliveries!
(ok, it was just a lucky accident: they already had a delivery scheduled to our area — and they have known us long enough to trust us with delivery before the payment had cleared — it's not going to happen a second time)
(in this context, the real advantage over amazon is that this involved the shop owner preparing and delivering the package safely on her own, rather than underpaid workers risking contagion in an unsafe warehouse)
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Last time we had #pizza, some of the dough got wrapped around a diced apple (one quarter of a big apple per roll).
I think this is going to happen every time we have pizza, at least as long as renetta apples are available (probably not very long, since they are a winter variety).
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The stores here were selling out for a few days, but quickly adjusted their truckloads. There was supply every day. After a few days they weren't ever selling out.
Hoarders turned to flour next, but that's fixed, so now there is no yeast! Or isopropyl.
Plenty of bog roll though!

I did this one of the first days of the lockdown, but I only took pictures a couple of days ago a sami-style leather pouch from an old (and quite ugly) leather jacket¹ and some red felt I had around:
I browsed through a number of search results for “sami style leather pouch” and drafted my own (very simple) pattern; I'm afraid I've lost the links I used.
My SO mentioned that it looks like pouch of gold coins from fantasy games, but the real contents are much more preciooouuuusss:
(the biggest, heavier steel washers I could find in the local DIY stores, that I use as pattern weights)
¹ that I got for free under the menace “if you don't come to take this (and other perfectly working things, including some almost-new garments) I'm going to throw everything away”
Daniele Tricoli moved to eriol@akko.mornie.org likes this.
Inspired by an article that @Fabio wrote, I spent this afternoon configuring an nginx to serve video streams.
Almost everything works, except that apparently my letsencrypt configuration has broken (aaargh). Well, it can still be used with a non-matching certificate until I get to fix it.
And then I tried to install OBS Studio, and discovered that my laptop is too old, and it doesn't even try to load.
:(
Kermode likes this.
maybe. I'm not sure if I have the motivation to go down that sinkhole.
At the moment I don't really have plans for any kind of streaming; it was just something cool to do together-ish with the lug.
Then I got more interested in extracting the information than in actually reading it for a while, because... I'm like that.
Elena ``of Valhalla'' likes this.
#InCoWriMo wrapup...
#InCoWriMo has finished, time for a bit of wrapup.
On feb 20th I had written 21 letters, which a) was my bare minimum objective b) meant that I was perfectly on time. Then SnowCamp happened, and it was great, but it also meant I just stopped writing (aaahhh, too many things to dooooooo. ugh, post-conference blues).
Yesterday at the last possible minute I finished one letter and a handful of postcards, so I'm at 25; I still have two letters I really want to write anyway, and then I don't know if I want to look for two other things to write, even if I'm late, or just be happy with 27.
I've also started three correspondences that will hopefully continue beyond February (yay!).
And now, back to the regular avatar…
Wikimedia Italia likes this.
It's #InCoWriMo!
First letter delivered, and I may have changed my avatar a bit for the season :)
(and doing this feels wrong, as if I was sharing publicly a symmetric encryption key…)
scene: inside valhalla's brain.
home economy manager> I know that #InCoWriMo is near, but you can't buy new stationery until you've used up the one you have. Not even if it's cheap, you no longer have space to keep it
some other less wholesome part of me> making doesn't count as buying, right?
home economy manager> well, since you're using things you already had in the stationery bag…
(I had a 2015 sponsored calendar together with stationery and other paper “in case I ever decide to do something with it”)
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finishes writing a letter.
looks at the calendar.
I guess it's time to start to work on the list of people I want to write to for #InCoWriMo (and to see if I have enough stationery, but I probably do :D )
About one year ago, my father gave me and @Diego Roversi a cheap laptop he had bought at a supermarket and found out it wasn't suited to his needs (plus it didn't have enough disk space to install the latest windows upgrades, or something like that, I don't remember the exact details).
We didn't really have a need for it, the only part that was potentially interesting (touchscreen and tablet mode) didn't work with linux, nor did the sound card, and overall the process to install linux on it made us discover how low quality the thing was, but we ended up using it to watch movies with an usb sound card.
Then the last time we tried to turn it on (to show a countdown for the new year) it didn't. Opening it revealed a dead battery. Glued down to everything else. And it didn't start without a battery connected. And when trying to unglue the battery it started to break, so my SO stopped before burning down the house.
At this step, #repair mode ended and scavenging for parts started, but most components were covered by the glued-down battery, trying to dismantle the screen resulted in cracked glass and the only thing we could save are two magnets and a handful of screws.
We didn't buy the thing. We didn't need the thing. We knew it was bad, but still this is irritating. Extremely irritating.
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it did.
except for the fact that we aren't going to buy a new one to replace it (but I suspect my father did).
Your weary 'net denizen likes this.
OTOH, reading point 3 of the proposed solutions and comparing it with the place I'm getting my dependencies from (distributions):
For example, package discovery sites might work to find more ways to allow developers to share their findings.
check, there is room for improvement, but the principle is there and is being used
Build tools should, at the least, make it easy to run a package’s own tests.
check
More aggressively, build tools and package management systems could also work together to allow package authors to test new changes against all public clients of their APIs.
check, as long as those clients are also available from the same source
Languages should also provide easy ways to isolate a suspect package.
this one isn't done, but the idea is that suspect packages don't get there in the first place. YMMV on what counts as suspect, however.




Kermode
in reply to Elena ``of Valhalla'' • •Elena ``of Valhalla''
in reply to Elena ``of Valhalla'' • •It depends on the recipe: the proportion between dry and fresh is about 1:3 (but my 7g dry packets are marked as equivalent to one 25g block of fresh yeast).
I'm also used to dry yeast, so I don't really have an idea of how much that would be in volume. In the picture the container is a bit less than 10 cm wide, if that can help.
Also, I tend to make a lot of bread with pre-ferments, so I may be using as low as 2-4 g of fresh yeast (around 1g dry) for 400-500 g flour. The highest I routinely go is one 7g dry packet (i.e. 25g fresh) per 1000g flour.
Kermode likes this.
Kermode
in reply to Elena ``of Valhalla'' • •This bread making game is a real adventure. At least my recent efforts are good and edible. Last year's experiments were a disaster - even the crows couldn't eat the sourdough rye Rocks I produced.
Elena ``of Valhalla''
Unknown parent • •Starting from a particular strain and trying to prevent anything else from growing.
I don't think I'm going to keep this alive long-term for a few reasons.
Between the low amounts of yeast per dough and the fact that I also have an active sourdough, this is making more yeast than I use (and it only keeps for a short time between feedings — although it can keep in the freezer for slightly longer and I could try to experiment with drying like I do with sourdough).
While sourdough grows with time and gains flavour, with baker's yeast the idea is to have something that is consistent, so one would want to remain pretty close to the original, and I suspect that after a few generations mutations may start to change the way it behaves. I believe that this reason alone makes it worth restarting the batch from commercial yeast periodically (maybe every few months?)
And then there is the bit where dry yeast is soooo convenient, while this is a bit of a hassle to get the same results, and I'm basically lazy…
OTOH, it's an excellent way to get more yeast from a package now that it has disappeared from the supermarkets (and this means that I'm currently in the 1% or less of italians that have more yeast than they can use, and I can't even share it with other people in a reasonable way :( (at least not outside the building where I live))