Wolfgang @vilbi@bonn.social

Notfälle können jederzeit eintreten. Da ist es gut, wenn der Notfallkontakt kontaktiert werden kann - falls man selbst dazu nicht mehr in der Lage ist. Bei Android einrichten:
Kontakte-App öffnen -> Hamburgermenü -> Emergency information -> Kontakt(e) hinzufügen.

Selbst wenn das Smartphone gesperrt ist, kann die Nummer des Notfallkontakts dann angerufen werden.

Pierre qui roule get no satisfaction

Ein ganz wunderbarer kleiner Zirkus. Gerade dort gewesen. Verzaubert. Traumhaft. Indianersiedlung Köln. Noch bis Anfang August. http://convoy-exceptionell.com/

(5 & last) @gemlog
A few hints:
- The bread is tolerant to mistakes
- Flour in Canada will be different from Germany, so you might have to play with the water a bit
- Play around with the different flours, but do not use whole grain flour only. Mixes are good.
- Let your bread cool down before eating - cooling down is part of the baking process and adds taste to the bread
- Planning is everything, because good bread needs time, time, time that's the secret
- questions welcome

(4) @gemlog
While the dough is resting turn on the oven to 250 °C add a metal bowl with water, so that there is vapor in the oven.
Put your dough on the baking sheet in the way that you look at a dome, meaning that what was down in the sieve looks up to you now.
Give the bread some 1-2cm deep cuts with a sharp knife so that it has break points when it rises.
Let it bake for 10min at 250°C then 35-40 min at 220°C. When it is done it looks kind of brown to dark brown but not black

(3) @gemlog
On day 2 (when I come home from work) I do the main dough:
200g of rye flour
150g of wheat flour
175g of water
9g - 10g of salt
plus the dough you did the day before
Mix it for 5min on a very slow machine speed, then 2min for a slow speed.
Let it sit covered for 45 min
After that time give the dough a bit of shape (it sticks, so add flour to your hands) and put it into a shaped container (e.g. sieve with a linen cloth which is dusted with flour. Let it rest for 45min

(2) @gemlog
24h hours you bake the bread, you start with the sourdough:
150g of rye flour
150g of water
15g of the starter
Mix those ingredients with a spoon, no machine needed. Cover it tightly, so that the humidity stays. Let it ripe for approx 20h+ in a normally temperatured room.
This was for day one. I usually do this when I come home in the evening from work.

Did you know that you can hide the application that you are using for #Mastodon?

(1) Now @gemlog I will share the recipe for my standard bread. It is based on one of the most famous German bread blogs: https://www.ploetzblog.de/2013/04/27/leserwunsch-rustikales-bauernbrot/
Unfortunately there is a bit too much jargon, so I will try to simplify it a bit.
It is a rye & wheat bread, and you have to make your own rye starter first, which takes roughly a week, but will last forever. There is plenty of resources on how to start a starter, so I will not talk about it

♻ RT @unoffensive112@twitter.com:

Sweden activists have been busy. 100+ hunting towers fucked up.

Take note.

https://www.unoffensiveanimal.com/hit-report/over-100-shooting-towers-destroyed/ https://t.co/v2DW4sJmjp

[#bot]

@vilbi Ja, die sind im Moment ein Problem. Bis das auf Deiner Instanz geblockt ist, im Webinterface einen der Accounts auswählen, das ⋮ - Menü neben dem Avatar anclicken, und dort "Hide everything from weedis.life" auswählen.
Keine Ahnung, ob die Funktion auch direkt in Tusky erreichbar ist.

(Vorsicht bei der Anwendung bei anderen Zielen - das löscht auch alle bestehenden Beziehungen zu Accounts auf der Zielinstanz.)