Simplified Jim Lahey NYT No Knead Bread Technique

Simplified Jim Lahey No Knead Bread

When someone comes to me asking how to get started with making bread I usually point them to Jim Lahey’s no-knead bread technique which was made famous in the New York Times, video link here. It is a dirt simple way to get tasty bread which most of the times comes out looking nice. However one potentially daunting part of it is the use of a dutch oven preheated to 500 degrees that one has to put the dough into. I was discussing this with my neighbors as a great thing to do with kids but the dutch oven step had me concerned. I therefore decided to try it with cold metal bowls and cookie sheets instead. As you can see above and below my first try didn’t come out perfect but I think it came out well enough to document it here.

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Sourdough Starting Restarting

As a software engineer I know that having backups is important in case things are accidentally deleted or destroyed I also know that testing backups is an important thing to do. Simply having it doesn’t count. For my sourdough starter that I’ve been keeping going for over a decade and that the neighbor who gave me some has kept going since the mid-70s the fear of accidentally killing it means that it gets a backup. The backup is in the form of drying it out and storing it like that. I did this several years ago with mixed success. Now that I have a food dehydrator I have a much better backup. It’s so good that some friends want some for themselves to get started with sourdough. I therefore have decided to document the process of reactivating the dried starter. This whole process takes 4-5 days to go from dried flakes to making a fully raised real loaf of bread.

Tartine loaf from restarted starter

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Sourdough Discard Individual Roll

Sourdough starter discard individual roll

While sourdough discard can be used for many purposes from English Muffins to pancakes to pizzas, sometimes I just want to use it up quickly and easily and no fuss. I do this by using all of the starter to make a sourdough roll. This won’t be the sexiest best roll you’ve ever had but it is tasty and is the equivalent of a “one pot” past recipe but for sourdough bread.

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Rumford's Soup: Filling and hearty, Yes, but nutritious and tasty too?

Rumford's Soup

I’m making my way through my podcast backlog (now down to “just” 25 hours) from the oldest to the latest episodes for a change. Buried in the backlog was this Gastropod Podcast episode on the history of potato usage in food history. It is the usual combination of history with some tasty tidbits. One apparently not so tasty tidbit was the use of the potato in what’s called Rumford’s Soup. This split pea, barley, and potato soup was designed as food for the poor and imprisoned in Germany by Sir Benjamin Thompson. Their contributor described it as having “mixed” reviews. It’s intended purpose was to feed these masses but Thompson himself thought it being tasty was important and believed that it was. What’s the real scoop on it? I decided to make a batch myself and look at it’s nutritional viability using my trusty

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Fighting Bloat With the V Language

V Language Logo

One of my chief gripes about modern development is the disk and memory bloat that so often seems to come with modern tool chains. I like having access to cross platform managed languages like Kotlin and C#. I appreciate but don’t love the language offerings for doing the same things with JavaScript and TypeScript. These languages though are positively bloated compared to old fashioned C and C++. Is that just the price of doing business? I used to think so until recently. A few weeks ago OSNews posted this story on a new OS called Vinix which is trying to write a whole OS in a language called V, in the same way that Redox is trying to do it with Rust. I never heard of the language but became intrigued with an initial look. The more I read about it and begin experiments with it the more I like.

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