• 3 Posts
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Joined 1 year ago
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Cake day: June 9th, 2023

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  • I feel like all of these fediverse platforms are going to suffer from the same issue.

    I searched up peertube and clicked on the peertube link. No where was there a “recommend videos” feed or “upload videos” or “create account” and the first link to a peertube platform is a cliche “rebellion” something or other.

    These things will never see mass adoption if they aren’t approachable to the casual browser. It sucks, but the average user would rather give their data to Google or watch 25sec of ads before each video then try to figure out fediverse. Especially since when you do figure it out, there isn’t any good content yet.







  • We would love your question at https://lemmy.ca/c/bread

    Typically for 100% whole wheat, to avoid tears you need to give the bran a chance to hydrate so they aren’t sharp and pokey.

    This is my basic pizza dough recipe modified for WW flour.

    545g flour
    400g very warm water
    100g poolish
    
    (if you don't have a starter you can use 50g flour and 50g water mixed the night before with a small pinch of instant or active dry yeast. 5g would suffice)
    
    30g olive oil
    30g honey
    15g salt
    Option seasoning such as poppy seeds or Italian blend. 
    
    1. Blend water, oil, honey and salt together
    2. Add flour and let rest for atleast 30 mins, this allows the water to hydrate the flour molecules fully and the bran of the WW flour to start to soften. Your mix should be relatively sticky or even soupy at this point.
    3. Add your fermented poolish or overnight ferment and begin to knead the sticky dough. 
    4. Turn out onto a floured surface and start kneading! It's gonna be a bit messy at first, and the less flour you add the more crisp and delicate your final dough should be. Adding flour will make it easier to knead, but as the gluten is developed in the dough it will stick less too! 
    5. Once smooth, and supple, return to it's bowl and let rest for 30 mins, it should rise a little bit in this time, but primarily become very very soft and smooth. 
    6. Use as pizza dough! For best results, bake at 400° or higher.
    

    I hope this helps! If you end up trying it out we would love to see your results over at c/bread!