If the change is distinguishable AND is worse, resolves NO
If the change is distinguishable AND is better, resolves YES
If the change is not distinguishable AND does not greatly (25%?ish) reduce time or inputs, resolves NO
If the change is not distinguishable AND does greatly (25%?ish) reduce time or inputs, resolves YES
If I determine the change is too difficult (I have my own mill but sifting by hand could be maybe too tedious?, stuff like grow my own wheat), I am liable to resolve that option N/A
If I determine the change departs too far from the categories "bread" or "loaf of bread" (such as suggesting I make a bread bowl with split pea soupπ or a BLT π or cinnamon rolls π), resolves N/A
I will judge all changes on the criteria:
Crust, Crumb, Moisture, Taste
blinding or double blinding as needed, including tests to verify that the changes are distinguishable and not subject to order effects.
I may have others, as available, provide their input on these at a rate of 50% or less of my ratings for a weighted avg.
I will extend the overall market until some period x where noone's interested and I've iterated through the suggestions.
Base Recipe:
800 g All-Purpose Flour, Unbleached (King Arthur)
600 g Water, RO filtered (Waterdrop G2P600)
17 g Salt, Coarse (Morton Kosher)
4 g Yeast (Fleichmann's/ REDSTAR)
Heat water to 30Β±1 Β°C
Add 17Β±0.5 g salt and 4Β±0.3 g yeast to jug
Mix in 600Β±5 g water to yeast and salt jug (prevents salt & yeast clumps in dough)
Weigh out 800Β±5 g flour in big bowl
Mix jug into bowl until no dry flour
Wait 14Β±2 hrs, bowl covered on dinner table
Preheat oven to 465Β±15 Β°F with Lodge cast iron dutch ovens inside
Split dough and shape into rounds
Place rounds on parchment paper and cut design
Open dutch ovens and place loaves
Spritz 30Β±2 g water around each loaf
Bake 30Β±3 min, closing and placing dutch ovens in oven
Spritz 30Β±2 g water around each loaf
Bake 15Β±3 min, placing dutch ovens in oven without lid
Place loaves on cooling rack
I never really disliked AI until this bot. It's worse than bad autocorrect.
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@traders We've been ripped off by this market for too long. Nothing has resolved yes and everything that would actually improve the bread is resolving no. So now I am introducing Improve my Chili, where nothing is too nonsensical to be resolved. Join the revolution!!
@realDonaldTrump I encourage you to make alternatives and I appreciate that it sucks to have to wait on me to resolve the markets by baking the bread and taste-testing.
Joke markets like "Force feed the POTUS" or "Quadruple Salt" only serve to waste my time to N/A or increase the likelihood I am incarcerated if taken seriously.
@MarySmith hey could you remove one of the tags so I can add this to a Manifold Cuisine tag along with the infamous soup, cake, and blood dish markets?
Hey @Robincvgr would you be willing to spare some extra blood? I have no clue what bloodbread would taste like but it sounds like the cuisine of a hypothetical demon civilisation, and red food colouring could make it look more the part too if blood would otherwise dry out to a boring unappetising brownish colour
@hruss yes I have every intent on doing so, I've been doing a thing for work for 80-100 hrs a week...
@hrusshruss ? I gave it the same treatment as many of the other options that were, well, in my appraisal joke markets meant to waste my time/effort and did not even have the potential of improving the bread.
Would this get N/A'd?
St. Petersburg / Zeno's Recipe - After you've cooked the bread for its initial 30 minute segment and prepared it for its next baking segment, perform these instructions: Flip a coin. On heads, bake for half the amount of baking time as the last baking segment. If tails, stop baking. Repeat these instructions until you get a single tails.
There is an infinitessimally unlikely universe where I would curse you to an eternity of baking.
@AnT I would imagine there's some amount of time needed to get the bread out of the oven for the next coin flip, then putting it back in.
Does factoring in time used include acquiring or preparing ingredients? Specifically, Iβm envisioning a potential scenario where using a special flour causes a small taste improvement, but increases complexity through dedicated shopping trips (or milling it yourself, as the case may be). Would these still be net improvements?
@Quroe I'm very curious about this change. Is the goal a more even bake? Wouldn't this make the crust at the bottom less crispy?
@AlexanderTheGreater I'm not sure what it would do, actually! I'm wondering what effects a convection cooking method instead of a conductive one would produce.
@Quroe I'm baking a bread in a few hours and am contemplating trying this. One logistical issue I worry about is the loaf, even with parchment paper between it and the rack, getting a weird pattern or going partially over the sides of the rack and getting a slight donut-like ring around the bottom perimeter π€