hendricius

I had the exact same frustrations. Bilingual user(German/English), and the keyboard situation with multiple languages is even worse than what you describe.

Your post actually inspired me to stop complaining and try to fix it myself. I built an iOS keyboard that uses AI to handle the parts Apple refuses to get right. You speak or type roughly what you want to say, pick a tone or language, and it outputs clean text. The translation + tone combo alone saved me from switching to Android.

It's called Cerebro, currently in TestFlight if anyone wants to try it: https://cerebro-keyboard.app

Not trying to plug my thing here, genuinely just wanted to say: your countdown resonated with a lot of us. Some of us just dealt with it differently.

Gluten Tag. Open sourced my favorite collection of sourdough recipes.

It would be great if this were possible. I believed it could be done initially, but then I realized it depends on too many parameters: Flour, water, temperature, sourdough starter microbes, starter microbial activity level, desired consistency, baking times and a few others. One guy once tried to put together a table with different starter levels: https://www.wraithnj.com/breadpics/rise_time_table/bread_mod.... In practice it doesn't work though.

Just posting this here too, my pizza calculator could be interesting too: https://pizza-calculator.the-bread-code.io/. It's part of the repo as well.

Thank you too!

Agreed! Bread machines don't make sense. You can make a very simple dough in 1 minute of work. I recommend 500g whole rye or wheat, 400g water, 100g sourdough starter, 20g salt. Mix all with a spatula for 1 minute until no chunks of flour are left. Put into greased loaf pan. Wait until roughly doubled in size. Bake in the oven at 200°C until core temperature is 92°C.

Your sourdough is resilient can can survive for years without being fed. When dried the spores last for thousands of years :-)

Thank you very much!

Not too much yet! I am mostly focused on trying to find the best flour/water/salt combination currently.

Thank you very much! Also thanks a lot for opening up so many pull requests with amazing fixes!

The current repo combines most of my experience from the past years into one single framework that you can use as basis for other recipes.

Thanks for sharing - appreciated. I have been going on with baking for multiple years now and I find it really relaxing next to my engineering job. I have already opened up a PR with my latest findings. But I am still experimenting more until I am comfortable with sharing another full year of learnings.

Was using the plugin earlier and I love seeing some reviews directly on Amazon. I trust the YouTube reviews more than the actual reviews, sad times.

Great points. For me it is mostly 2).

Do you have a recipe in percentages of how much of each ingredient you add based on the amount of tomatoes?

Over time the dough will also properly homogenise. The starch will absorb the water.

This and homemade mozzarella. There's nothing better than telling people all the ingredients are homemade.

I need a farm with water buffalos, and enough space to grow my own grain, haha!

Wow - that is such a good idea indeed! Thank you.

The steel releases the heat faster than the stone. Yes, heat it up as much as possible. Still you will not manage to have the same air circulation as in a stone brick oven. Thus you can not reach the same result. But it can get close to a 95% version. I sometimes use a blow torch to sizzle my pizza further.

Make sure you add all the toppings on top of the cheese. You want to achieve a good crispy salami. That happens because of the Maillard reaction if there is enough heat available in the oven. Plus it looks more beautiful in my opinion if the toppings are visually viewable.

Another pro tip is to make your own homemade mozzarella. It really ups the game (takes 1 hour).

Regardless for the Mozzarella, stretch it into really small pieces and wrap it in kitchen paper for at least an hour. That way you don't create a watery mess on the pizza.

In my oven I reach 520F and it is done way quicker.

Around that time yes, 3 minutes. I sometimes just sit in front of the oven wand watch it grow. It's so satisfying.

I use it so that I can keep track of my own iterations. It's an excellent way to visualise the way for a given recipe. A person usually never makes the perfect recipe right away.

Try to use a pizza stone. That's already good. If possible, go for a pizza steel. However, in a traditional Neapolitan oven you also have a particular air circulation that is very hard to reproduce.

Oh yes, this is a great tip. In fact you can also use sourdough right away for the pizza, it creates a different flavor. Can't say it is better, it is different. With the sourdough you have to be careful with not having a too acidy dough. At some point the acid will attack your gluten matrix and result in your dough becoming super sticky.

Another great tip I wanted to share is to use a pizza stone. Even better than a stone is a pizza steel. The steel releases the heat faster to the dough than the stone. If you had a stone brick oven at 450°C you would not need this. At a regular oven at home, a steel does wonders. I got my pizza from 80% Neapolitan style to 95%.

A great source to learn about pizza is reddit. I also frequently post my results over there and receive valuable feedback: https://reddit.com/r/pizza.

Regardless you have to be careful, since people are very opinionated and might not know all the variables of your pizza. An experienced baker understands the dough and can react with changing variables.

How about a docker container for baking pizza?

It would be really great if you can share your information on temperature.

Yes this works with strong all purpose flour. What happens if you use rye dough? You can't stretch and fold it. The rye has too weak gluten structure. It will mostly fall a part.