lumpenproletariat@quokk.auM to Memes of Production@quokk.auEnglish · 2 days agoliberal is not leftquokk.auimagemessage-square206linkfedilinkarrow-up1811arrow-down118
arrow-up1793arrow-down1imageliberal is not leftquokk.aulumpenproletariat@quokk.auM to Memes of Production@quokk.auEnglish · 2 days agomessage-square206linkfedilink
minus-squareBoomer Humor DoomergodlinkfedilinkEnglisharrow-up1·14 hours agoNot really. In fact, due to pressure and temperature variances waiting until the dough has risen by double is better than using a fixed time. And you can smell when bread is done. They baked without clocks for millennia.
minus-squaredansemacabreingalone@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up2·14 hours agoThey did, but ‘baker’ was like one of the highest skill jobs around for most of that. ‘risen by double’ is a rough rule for some kinds of leavening. you can smell when Sometimes. Often with especially thick loaves the cooking isn’t done until a while after it’s left the oven as internal heat continues to disperse.
minus-squareBoomer Humor DoomergodlinkfedilinkEnglisharrow-up1·14 hours agoAnd yet they did it with nary a clock in sight.
minus-squaredansemacabreingalone@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up2·14 hours agoThat makes it really fucking hard. Im already not good at that shit.
Not really. In fact, due to pressure and temperature variances waiting until the dough has risen by double is better than using a fixed time. And you can smell when bread is done.
They baked without clocks for millennia.
They did, but ‘baker’ was like one of the highest skill jobs around for most of that. ‘risen by double’ is a rough rule for some kinds of leavening.
Sometimes. Often with especially thick loaves the cooking isn’t done until a while after it’s left the oven as internal heat continues to disperse.
And yet they did it with nary a clock in sight.
That makes it really fucking hard. Im already not good at that shit.