>
>
>>
>>
>>>
>>>
>>>>
>>>>
>>>>>
>>>>>>
>>>>>> 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.
>
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