Such a busy evening.


At @eminchilli book event at the fabulous @marigold_roma with @rachelaliceroddy (can you spot her?) and many other luminaries.


Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.


Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.


Lurking, Twitter, The Commons, and Private Posts


A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and t


When Google Translate lets you down (because ...

When Google Translate lets you down (because you can’t be arsed to read what it offers).

It seems highly unlikely that the Catalogo de variedades de papa nativa de Chugay, La Libertad made “a great contribution to the National Register of Pope Native to Peru”.


Slowly developing an interest in bonsai, and ...

Slowly developing an interest in bonsai, and came across a name that might be micro.blog/cn in a post comment. Just wondering, anyone else here interested?


The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d


Sebastiaan has made fantastic progress towards indiewebified ...

Sebastiaan has made fantastic progress towards indiewebified private posts. And it makes me feel better to read what he says about code that works, given how awful my own is.


Quite contrary.


Fresh ‘n’juicy.


Crumb of yesterday’s loaf.


And then, after sufficient time, and some heat ...


One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl. Over


Dear map people - macwright.org


@sandroantonello @racheleats Alas, the Guardian article doesn't ...

@sandroantonello @racheleats Alas, the Guardian article doesn’t say how Andrea gets fresh flour. Is he milling his own? Or does he have a special supplier? I’m keen to try milling my own but so far not been able to source wheat berries reliably here.


I do find myself wondering whether well-designed ...

I do find myself wondering whether well-designed HTML newsletters – as opposed to emails – are more effective than not-so-well-designed newsletters at getting people to read what they contain.


Untitled


Idlis for breakfast. Delicious and very sustaining.