Stickman Boost is a fast-paced platformer action game where you control a stickman to perform spectacular obstacle courses. With its fast pace, diverse level design and challenging gameplay, Stickman Boost offers an engaging experience for those who love thrills and precise control skills.
Jacksmith is an extremely creative and engaging simulation game combining tactics, where you play the role of a talented blacksmith donkey. Unlike traditional fighting games, in Jacksmith, you do not directly participate in the battle, but instead will forge the best quality weapons for warriors to use in their journey to conquer monsters.
Wacky flip is an exciting action game where players control characters to perform unique and fun aerial flips. With simple controls, vivid cartoon graphics and fun sounds, Wacky Flip offers a light but equally addictive experience. This is an ideal game for all ages, especially suitable for those who love relaxing and quick entertainment games.
Players control a ball that rolls endlessly on challenging 3D slopes in the fast-paced action game, Slope Game. With a simple design but engaging gameplay, Slope quickly became a favorite game on browser platforms and mobile devices.
Today's bake: Gotland Rye - Gotlandskt Slagbrod (Sweden)
Source: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1302gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
To TDW: 2430gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
Following up on our recent speculations about using Cream of Wheat, I made a loaf with 50% COW. It worked out very well, though there was an unplanned extra 4 1/2-day bulk fermentation in the fridge (it was supposed to be only overnight).
I didn't know how well the COW would absorb water, but I suspected that it would take longer than usual. I started with 62% hydration. I would use a little less next time since the dough ended up a little sticky and didn't want to hold its shape quite well enough. Still, a good result.
What do you call the time between Easter and Christmas? Exactly! Time to practice making panettone!
I just couldn’t resist without baking another panettone — or in this case, colomba. This time with cranberry and white chocolate.
Took me 4 attempts to get this done! The first one was disaster (underbaked, too many components, cloying sweet, and too rich), the second one I scraped the levain away (I went overboard with extremely low hydration and extremely high osmotic pressure starter, became too proteolytic and had so little leavening power), the third one was portioning issue, and here is the fourth one!
Friends are coming over after we go out for dinner.
I've been tinkering with the Pain de Rémésy recipe off and on and am sharing a modification that seems to work better and more reliably.
Here goes:
83% strong bread flour
2% rye flour
15% whole wheat flour
1% salt
2.5% sourdough starter
Less than a gram of instant baker's yeast (~0.6-0.7 per kilo of flour). I use a bit less than 1/8 a teaspoon for a 600g loaf. This is added in a supporting role, to help ensure a decent rise.
