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.
1,000BTW, not sure if you already have a starter. But if you need one, I have some extra of Carl's starter (https://carlsfriends.net/). I cultivated it from the original then re-dried it as a backup. I can send it if you'd like.
(You could also get some direct from them, but they seem awfully busy after getting increased attention.)
@MarySmith @rayman2000 please provide more detail, would you have me replace 4g of yeast w 4g starter instead? I figure I'd need more than that?
@MarySmith My day of bready reckoning has come! Yeah, so you would need more than 4g, and also some process changes for this to make sense. If you are interested in trying this and can acquire some starter, then I am willing to attempt to come up with "minimal" changes to the recipe to isolate just switching to sourdough.
@MarySmith Honestly, on a second glance, I guess you can basically leave everything the same?
I would go for maybe 100g of peak-fed starter instead of the yeast. My main fear is that you will have to adjust the amount of starter / the fermentation time to stop it from being over- / underfermented, but it is hard for me to make a concrete recommendation without experimenting with your starter and kitchen temp and such. So, ideally, I would just ask for you to make adjustments accordingly so that it gets the right amount of time? But I guess that's not how the market works...
My other recommendations are things that are kinda orthogonal/already their separate answers in this market: add the salt later, do a levain, do stretches and folds, do a longer cold-ferment
@CimoreneBlume it gives you a rough idea of the error. I'm not letting every batch bulk ferment/bulk proof for EXACTLY 14 hrs, esp because I'm testing multiple batches at a time.
I'm letting traders know I promise to be within these bounds like within .5g of the 17g of salt or within 5g of the 600g of water.
Well, except for the variables that are changing per the market. I try to get to those within 80% ish of my ability to. I'm not going to count the substances to the mol for example.
Fast for >12 Hrs
Fasted for ~14 hours, didn't seem to make a difference.
Resolved
NO
Incidentally later, I fasted for ~12 hrs after doing a big hike with an extra wiggly 15kg and it made the 1/2 salt bread taste better. Didn't have any control loaf left to retest that though. I'm not sure what the minimum time is for hunger to be the best sauce. It seems mediated by physical activity too.
@bens @tobiasscheuer didn't mean to surprise you guys sorry π I'm going to retest this a couple times given how surprised you guys are but I'm not going to change the outcome of this market.
@MarySmith oh I'm not unhappy, no worries! Just thought it was interesting.
Wait... what does "fast for 14 hours" mean? Does that include sleep? Because if so, I guess I fast for ~14 hours every day, lol. Or did you mean, fast 14 waking hours?
@bens the exact text was "Don't eat anything for at least 12 hours before eating the bread" so I didn't eat or drink, for 14 ~hrs, inclusive of sleeping hours, just to be on the safe side.
Yeah I prefer stopping eating by 15:00 anyways, because eating/drinking too late seem to affect my sleep quality as per Whoop data.
@bens the etymology of the word βbreakfastβ concludes that sleeping is in fact fasting. The more you know!
The odds on this seem really high. Considering no other mentioned modification to the recipe, there are two ways this can go down:
Add cheese and butter to raw dough, bake. This seems like an extremely long cook time for the cheese and butter.
Bake loaf, create indentation and add cheese and butter after baking. This is just going to destroy the crumb. I donβt see any benefit to this over just cutting a slice and melting cheese and butter on it as a toast.
@GleamingRhino I bought it up based on https://manifold.markets/MarySmith/-improve-my-bread#17lvowbj3yh
@musteval yeah sorry I didn't N/A earlier, it just didn't really occur to me I'd be making delicious pizza, which was very good!
I edited the market description to include this sort of case and N/A'd the market to the disappointment of all π
Thank you for your patience.
@tobiasscheuer thank you for your patience on the fasting market. I don't think around 12 hrs will make the difference (maybe 72) but I have repeatedly fasted like 16 hrs with the intention of testing this, and then eaten something else first! ππ€ I am now enlisting the help of Taster #2 to hopefully resolve this tomorrow.
Add 2 TBS vanilla extract
Crumb and crust were fine, taste was odd and not better. Lost αΉ on this π Taster #4 said it was like olives to him? Taster #2 is going to try salvaging it by using it as the base for French toast.
Resolved
NO
Halve salt
Very sad, should've been reimbursed more αΉ/hour for what I knew would be a bad outcome. Would've been a good candidate for N/A. All tasters were able to recognize it, none liked it. This is like the mimic of bread - looks like bread, but it's a lie.
Resolved
NO
Do not mix salt and yeast; referred to method in video.
I think the Crumb was slightly better maybe? No huge difference on crust. I think every tester could not distinguish between this and control when blinded, but when unblinded everyone claimed the ability to and preference for control. π Sorry Oda
Resolved
NO