hendricius
Joined 15 years ago
Karma
594
Submissions
109
Member since
Nov 22
Recent submissions
Comment · 8 months ago
I had the exact same frustrations. Bilingual user(German/English), and the keyboard situation with multiple languages is even worse than what you describe.
Your post actually inspired me to stop complaining and try to fix it myself. I built an iOS keyboard that uses AI to handle the parts Apple refuses to get right. You speak or type roughly what you want to say, pick a tone or language, and it outputs clean text. The translation + tone combo alone saved me from switching to Android.
It's called Cerebro, currently in TestFlight if anyone wants to try it: https://cerebro-keyboard.app
Not trying to plug my thing here, genuinely just wanted to say: your countdown resonated with a lot of us. Some of us just dealt with it differently.
Comment · 2 years ago
Gluten Tag. Open sourced my favorite collection of sourdough recipes.
Comment · 3 years ago
It would be great if this were possible. I believed it could be done initially, but then I realized it depends on too many parameters: Flour, water, temperature, sourdough starter microbes, starter microbial activity level, desired consistency, baking times and a few others. One guy once tried to put together a table with different starter levels: https://www.wraithnj.com/breadpics/rise_time_table/bread_mod.... In practice it doesn't work though.
Comment · 3 years ago
Just posting this here too, my pizza calculator could be interesting too: https://pizza-calculator.the-bread-code.io/. It's part of the repo as well.
Comment · 3 years ago
Thank you too!
Comment · 3 years ago
Agreed! Bread machines don't make sense. You can make a very simple dough in 1 minute of work. I recommend 500g whole rye or wheat, 400g water, 100g sourdough starter, 20g salt. Mix all with a spatula for 1 minute until no chunks of flour are left. Put into greased loaf pan. Wait until roughly doubled in size. Bake in the oven at 200°C until core temperature is 92°C.
Comment · 3 years ago
Your sourdough is resilient can can survive for years without being fed. When dried the spores last for thousands of years :-)
Comment · 3 years ago
Thank you very much!
Comment · 3 years ago
Not too much yet! I am mostly focused on trying to find the best flour/water/salt combination currently.
Comment · 3 years ago
Thank you very much! Also thanks a lot for opening up so many pull requests with amazing fixes!
Comment · 3 years ago
The current repo combines most of my experience from the past years into one single framework that you can use as basis for other recipes.
http://de.linkedin.com/in/hendrikkleinwaechter/