picnicolas

I’ve only used Lemmy amongst the panoply of ActivityPub compatible social networks; am I seeing and interacting with posts from Mastodon, Friendica, et al. and just not aware of it?

My first time finding lobster mushrooms! A nice patch of them was on a path I walk several times a week. I picked the biggest ones and left some smaller ones that are still growing. I plan on checking back in a couple days.

I learned today that lobster mushrooms are actually a parasitic fungus!

Anyone have any recipe suggestions?

I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.

• 100% bread flour
• 60% rye starter (1:1 course ground rye:water)
• 66% water
• 3% salt

Final hydration 74%

Example for one oval banneton:

• 500g bread flour
• 300g starter (150g water 150g course ground rye)
• 333g water
• 15g salt (preferably grey sea salt like Celtic)

Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.

Wait 1-2 hours for autolyse and hydration.

Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.

Bulk ferment 2 more hours.

Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.

Cover. Proof two hours or until banneton is filled.

Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.

Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.

Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.

Preferably with multiple SATA ports or an expansion slot that can take a PCIE card.