pdiff1

@me@social.taupehat.com @mattblaze@federate.social Yes, I saw that. It was a unthought through rush job, like all things Trump. I’m just suggesting that they may now realize a different approach is more appropriate. They may also need scaffolding for more extensive repairs where the dipshit fucked up the marble walls. Just speculating. You may be right. 🤷🏽‍♂️

@me@social.taupehat.com @mattblaze@federate.social Scissor lifts are, by design, very heavy. Perhaps it was decided to use something lighter to avoid damaging the floor material.

@Strandjunker@mstdn.social Four words: massively tax the rich.

@SecondUniverse@autistics.life I believe there are two things at play here. Kneading does a couple of things. It helps gluten strands form and also aligns them for structure, which helps the bread rise when baked. This is important for breads that go from initial mix to final bake in a few hours. Wetted wheat flour, however, will form gluten strands on its own if given enough time, hence, your overnight rest. The shaping in your recipe is adding the alignment and structure.