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. Ignore anything the bot says ever.
THERE WILL BE NO AI CLARIFICATIONS ADDED TO THIS MARKET'S DESCRIPTION.
1,000Use lemonade instead of water.
Bizarre loaf, I certainly didn't prefer the taste, but some taste testers did, absolutely beautiful crust bc of the sugar probably, crumb still very nice despite? because? the acidity of the lemons. Hard to say it was an improvement, but a good enough novelty loaf to have some other peculiar uses.
Resolved
MKT 50%
Only use tap water from specifically New York City
It was not distinguishable from control. Advertising the loaf had NYC water in it was largely perceived as negative or amusing but I heard another 2nd hand account of someone swearing by NYC water. Made a single loaf, and there's enough water to test it again.
Resolved
NO
Follow a recipe online
Cmon maaaaaan
Resolved
CANCEL
Put a non-lethal dose of any rat poison.
Approx 250 mcg cholecalciferol per loaf. No noticable difference in taste. Improved nutritional content non negligibly per slice.
Resolved
YES
Brush on an egg wash
Thought this would improve the crust kinda like challah, but unlike challah, there is no egg in the bread, and I figure that's what, in part. might make the difference here. No clear improvement.
Resolved
NO
Use Iodized salt
One tester could distinguish and preferred iodized. All others couldn't tell, so in the same contrarian way @bens predicted tap water would be just as good, iodized salt did not in fact create a flavor to make the bread worse, and in fact improved the nutritional content.
Resolved
YES
Want to improve the value of your bread? Simply bake a piece of gold into it
Baked a 1.69 g nugget of gold (est current value at >M40,000) into the loaf. Pictures below.
1. This was actually a detriment; multiple testers hallucinated biting into gold as an negative confabulation of their eating experience when they in fact did not.
2a. Subjective theory of value and praxeology would find that value is not in the object; it is in the valuerβs ranking. So baking gold into bread does not mechanically increase value.
2b. Also, does anyone rank the gold-bread bundle above the separate bread and gold? If no buyer does, the act destroyed exchange value. And I have reason to believe it did destroy exchange value to your average bread and gold buyer, if one is to appeal to the broadest possible market for the bread-gold bundle.
Resolved
NO
Use flour made from an unconventional grain e.g. barley, millet, oats, rye, sorghum, maize etc.
Straight sorghum loaf was bad. What the heck do people do with sorghum otherwise?
Resolved
NO
Slowly add sawdust to the bread until your friends start to notice.
No more sawdust. if 10% replacement is still noticable, we're going into marginal territory to figure out what's not noticable.
Resolved
CANCEL
Knead it only 10 times, keep it round like this number
Resolved
CANCEL
Straight sorghum loaf was bad. What the heck do people do with sorghum otherwise?
Hmm, based on the Wikipedia article it seems the most well known types of bread using sorghum are jolada rotti from Karnataka in India and lahoh from East Africa and South Arabia, maybe there are specialized recipes specifically for those which produce better outputs?
@Quroe I'm a little surprised it was such a net negative. Thought it would be in the arguable category
@traders sorghum flour, gold, rat poison, egg wash and iodized salt will be resolved in the next 12 hrs. Hopefully lemonade and NYC water will be in the next 48.
My "put oats on top" suggestion is being under-appreciated. It will easily meet the criteria of distinguishable and better, While taking almost no time.
The "better" criteria could be met on visuals alone. An oaty top crust is a highly appealing look, and as we know, taste is a multi-dimensional experience that transcends the tastebuds.
@rayman2000 Not sure this is so sensible Sourdough bread can be great, but making a great sourdough at home is IME hard.
@AIBear biiig disagree, I have been happily making sourdough bread that I am very happy with at home for years! There is a bit of a learning curve, but I found it to be fairly approachable overall.
I think the real problem is that it is hard to translate the recipe used in this market to an "equivalent" version using sourdough, because all of the timings get messed up with different fermantation...
@rayman2000 Mostly agree - you can make very good sourdough bread at home, though in our home we've never hit anything close to what you get from a really good (and expensive) bakery. And it takes time to hit stuff just right (+there's extra variation if you try to care for your own sourdough starter longterm vs. just getting a new starter from a good source frequently). But I presume creator is going to evaluate some of the early attempts and not wait too long.
@traders Thank you for your patience. I have secured water from new york and non-lethal rat poison (but I repeat myself π). I have started calling 7/11s to find one that sells flour and yeast. I'll buy lemonade as well. I also have a new scale on order as the last one died that should be here midweek. I expect these markets to resolve in a weeks time or less. Thank you!
@CarlosVillanueva if I didn't know that cholecalciferol is used as rat poison, I think I would've N/A'd the market by now. Will announce how many IUs I intend on mixing in. Initial research suggests that the temp inside the loaves will not deteriorate the d3 so much that it will remain fortified.
@MarySmith Does that poison have a taste? I'm assuming that any non negligible amount of rat poison will taste bad or perhaps make one sick.
@Kraalnaxx just tried some that is suspended in oil in a capsule and it's really inoffensive. I don't know why people are so bent out of shape about cholecalciferol. I though there was a possibility that it would be too pungent or something but it's not. This market should be at 80% because of the increase in nutritional content.
@MarySmith I thought the improvement was based on βcrust, crumb, texture and tasteβ unless iβm misreading? Does nutritional value also count?
@kmajc Thank you for your comment. Yes those are the main criteria, but as I listed above it also includes "reduction of time or inputs" too, and the list isn't exhaustive. If I get inundated with marginal fortification options, I'll resolve them N/A. I appreciate the creativity of many of these options that can plausibly improve the bread. I've lost mana on many I didn't think were likely π€·ββοΈ but gained the knowledge that they are better options.
@kmajc Ah heck. I missed this part on nutrition, and lost some mana on rat poison and iodized salt. I should have read the comments.
@wolf Haha I too lost some mana because I failed to ask my clarifying question before betting on that option. You live and you learn