picnicolas

joined 1 year ago
[–] picnicolas 3 points 10 months ago (1 children)

Fantastic summary, I don’t understand why this post had a 1:1 upvote:downvote ratio when the article is so relevant and interesting.

I can now say that I oscillate between reformist and hedonic defeatist attitudes, with an aesthetic ideal somewhere between solarpunk and cottage core. It’s fascinating to me how strongly some of the other views make my stomach churn.

[–] picnicolas 9 points 10 months ago

Logging back in to Voyager fixed it for me.

[–] picnicolas 19 points 10 months ago (1 children)

Ah yes, the single player MMO.

[–] picnicolas 13 points 10 months ago

the dino’s eye often looks on the verge of tears 🥲

[–] picnicolas 5 points 10 months ago

Wifi inside the cage?

[–] picnicolas 3 points 10 months ago

That and Salad Fingers

[–] picnicolas 3 points 10 months ago

I agree! My starter’s called Bubbly Jeff, child of Bubbles and Jeff the elder.

[–] picnicolas 3 points 10 months ago (1 children)

These recipes look good! The second one is very similar to mine. I’m curious about the starch addition. What kind of starch and why?

I’d recommend letting the dough rest 20min before kneading. You may need to develop the gluten structure more to improve the texture. I find the stretch and fold method to be less time intensive and much more effective.

[–] picnicolas 4 points 10 months ago

I have so much nostalgia for daggerfall, I can’t wait to give this a try. Since this is a free, volunteer passion project that started long before the Unity debacle, you should play this to support the devs if you have any interest. Unity won’t make a cut of the $0.

[–] picnicolas 3 points 10 months ago (3 children)

I don’t add steam for pizza, just put it directly on the hot stone. The oven should be as hot as it gets, and an extra long preheat will help the stone fully heat up.

What’s your dough recipe like? Here is mine for New York style crust:

  • 100g water
  • 130g flour
  • Pinch yeast

17 hours later

  • 300g water
  • 500g flour
  • 14g salt

Stretch and fold every hour three times Ferment two hours Split into four and shape into balls, oil, proof for 2-3 hours

[–] picnicolas 2 points 10 months ago (2 children)

I use rye for the starter because I enjoy the flavor, it seems to rise faster, and it seems to harbor more diverse microorganisms (this is just my unscientific subjective sense).

The higher percentage starter is just for ease of use, ending up with the percentage of rye I like and fully filling my starter jar. Basically all the amounts, times and temperatures are a bit idiosyncratic to my own process and not necessarily objective optimizations.

[–] picnicolas 5 points 10 months ago (5 children)

Baking in a preheated cast iron pot works great and removes the need for a pizza stone and creating steam in the oven. My pizza steel lives in my oven and I put the ice cubs on the bottom of the oven so this ends up being easier for me than using a pot.

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