If this is what you have to do to bake a few breads, maybe knitting is a better hobby.
No one who works with levains for any modicum of time needs this contraption.
If you're new to SD/Levains, then paying attention to the needs of the craft and how it works will benefit you a lot more than another digital beep will ever do.
Well, not really, but it looks fun! Interesting about the humidity sensor being a measure of development. And the ultrasonic distance measurer has got me thinking about accurate bulk volume increase measurement - now that would be useful! If only it could take into account the domed top....
When mechanical mixers came out rendering hand mixing in long troughs passee, and combines replaced scythes, electric/gas ovens replaced most wood fired ovens, retardation replaced linear timings, commercial yeasts...
Now, I'm with you on this lonely island (so far). Technology does offer improvements to so many things in life. But as far as being a home baker, I believe that understanding the dough in one's personal environment is fairly critical to understanding the craft. I hand mix because I like the feel of the dough in my hands and how it gives me an indication as to when it says "I'm ready". Also because I don't like the mixer cleanup, but that is for the lazy SOB section of the TFL site.
Although one can bake great bread without understanding how to read the dough or how it progresses, to me that is part of the satisfaction of doing this. Understanding what and when.
I also avoid Dutch Ovens and bannetons just because I personally don't feel the need for them. Of course they have useful attributes and are valuable tools, but not for me personally.
I can't and won't speak for anyone else, as each of us makes our own decisions based what we each deem best at that point in time. I'm far from obsessive, but I like knowing how my dough is progressing without some external input from another doodad. And that's enough. For me.
Your comment about mixers is well placed. I've only started using one in the past two months and often thought using one felt less authentic to what my ancestors or the memories of watching my mom knead dough as a child. But I've really come to enjoy using the mixer much to my surprise.. so as per your message, in the end, who am I to judge..
If this is what you have to do to bake a few breads, maybe knitting is a better hobby.
No one who works with levains for any modicum of time needs this contraption.
If you're new to SD/Levains, then paying attention to the needs of the craft and how it works will benefit you a lot more than another digital beep will ever do.
An exercise in black box vs. white box thinking.
Mamma Mia!
Well, not really, but it looks fun! Interesting about the humidity sensor being a measure of development. And the ultrasonic distance measurer has got me thinking about accurate bulk volume increase measurement - now that would be useful! If only it could take into account the domed top....
Lance
I’d be super impressed if it could accurately tell you when your dough was perfectly proofed, then I would buy one.
Benny
All watched over by machines of loving grace.
The poet Richard Brautigan would approve.
and you can even set it up to text you when it’s time to make bread
is not un-useful, but being able to text your starter/dough when to be ready by would be really cool
.. there's a small army of long passed bakers turning over in their graves thinking the world has gone mad!
When mechanical mixers came out rendering hand mixing in long troughs passee, and combines replaced scythes, electric/gas ovens replaced most wood fired ovens, retardation replaced linear timings, commercial yeasts...
Now, I'm with you on this lonely island (so far). Technology does offer improvements to so many things in life. But as far as being a home baker, I believe that understanding the dough in one's personal environment is fairly critical to understanding the craft. I hand mix because I like the feel of the dough in my hands and how it gives me an indication as to when it says "I'm ready". Also because I don't like the mixer cleanup, but that is for the lazy SOB section of the TFL site.
Although one can bake great bread without understanding how to read the dough or how it progresses, to me that is part of the satisfaction of doing this. Understanding what and when.
I also avoid Dutch Ovens and bannetons just because I personally don't feel the need for them. Of course they have useful attributes and are valuable tools, but not for me personally.
I can't and won't speak for anyone else, as each of us makes our own decisions based what we each deem best at that point in time. I'm far from obsessive, but I like knowing how my dough is progressing without some external input from another doodad. And that's enough. For me.
Your comment about mixers is well placed. I've only started using one in the past two months and often thought using one felt less authentic to what my ancestors or the memories of watching my mom knead dough as a child. But I've really come to enjoy using the mixer much to my surprise.. so as per your message, in the end, who am I to judge..