>
>>
>>
>>>
>>>
>>>>
>>>>
>>>>>
>>>>>
>>>>>>
>>>>>>
>>>>>>>
>>>>>>>>
>>>>>>>> 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
>
but because of all my behaviors [traumatically ie via the
brainstem-associated pathways] rewired to reporting processes for over a
decade now, in a context of consrant self-sabotage, it is quite hard to be
right about anything
i do still have unrevealed intel that can indeedikely be decrypted via use
in my lif--
