>
>
>
>>
>>
>>>
>>>
>>>>
>>>>
>>>>>
>>>>>
>>>>>>
>>>>>>>
>>>>>>> information on baking bread
>>>>>>>>
>>>>>>>> it;is said that moistenin, fluffing, and heating mature ground
>>>>>>>> grass seeds makes them "more palatable" but i think it's more about
>>>>>>>> food
>>>>>>>> preservation and storage, although they do get sweeter. individual
>>>>>>>> grass
>>>>>>>> seeds are a very small meal. oh! i see -- raw flour would likely fill
>>>>>>>> your
>>>>>>>> gullet with dust, dry your mouth out, and make you gag and choke and
>>>>>>>> cough.
>>>>>>>>
>>>>>>>
>>>>>>> so, we make use of plant eggs ("seeds") because it is yummy and
>>>>>>> filling for our big mouths and bodies.
>>>>>>>
>>>>>>> these seeds do lots of things that come together to make bread --
>>>>>>> there is gluten, for example. Anyway!
>>>>>>>
>>>>>>> there are 2 categories of bread -- trashy bread and designer bread.
>>>>>>> at a baking section of a good food store or in a cookbook you can find
>>>>>>> designer bread. we'll be making trashy bread.
>>>>>>>
>>>>>>
>>>>>> bread needs some things but they are not ordering well in my mind
>>>>>> right now; here they are out of order
>>>>>> - water
>>>>>> - time
>>>>>> - kneading
>>>>>> - gas bubbles
>>>>>>
>>>>> don't forget - heat!
>>>>>
>>>> also - flour that binds together
>>>> wheat has gluten to bind it, if your bread doesn't stick you can add
>>>> something sticky to make it be bread, like wheat or egg (
>>>>
>>>>>
>>>>>> bread is basically a way to take dry powdery flour and turn it back
>>>>>> into a biteable, holdeable object.
>>>>>>
>>>>>
>>>
>>> so, bread existence theory. flour lets you preserve and store stuff by
>>> drying and grinding. bread lets you turn flour back into an object. to do
>>> this you need to:
>>> - moisten it so it can be chewed
>>> - distance the particles from each other so they are soft enough to bite
>>> (gas bubbles, yeast)
>>> - stick the flour together so it holds form (gluten, alternatives)
>>> - dry it enough that it holds shape and doesn't have an icky texture to
>>> eat
>>> - cook it to make it sweeter or chemically process the seeds, humans
>>> kinda do this to everything as a rule of thumb, it eases digestion so we
>>> can live longet and eat things outside our evolutionary history. cooking
>>> dries stuff
>>>
>>> there are also flatbreads and cakes and crackers and chips that worry
>>> less about having bubbles ot even holding shape. these may bd flat because
>>> they do not rise. designer breads also have risen flatbreads.
>>>
>>
>>
>> ... kneading to mix dough and form gluten ... basically the longer you
>> knead the more glutenous it gets, after like half an hour you kinda max out
>> and it's all gluten, that's how they make wheat gluten and seitan but it
>> also makes a rubbery bread with a nice texture too. or you can not knead
>> and have a flat bread like a pancake.
>>
>
> using AI for war may help end all wars via edge cases in overpowered models
> people who want to fight turn it up
>
so one of the cool things is google search AI said gluten strands could
form over lengthy time without kneading! i wonder how that works
