• 3 Posts
  • 15 Comments
Joined 1 year ago
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Cake day: July 1st, 2023

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  • It’s kind of a short-cut/fix to not having the best quality flour. Usually good Pizza flour should have a high protein percentage (I’ve heard values in the 13-15% range), but that’s really hard to find. My Pizza flour has 12%, my general purpose flour has 10%.

    Vital Wheat Gluten is just the purified Protein from flour. It’s 80% Protein, so I add a bit to bump up my flour’s overall Protein content. The result is that the flour can absorb more moisture, and gets more stretchy and stable. Adding too much would probably make the dough tough and rubbery… but I’m kinda into that tbh. It would be interesting to see how much is too much 🤔









  • The German government has decided that starting on October 1st of this year, they don't want energy providers who want to call up another energy provider to just google the other company and use that number. They want an entire new system of message exchange for the sake of transmitting data like a company's address and phone number directly to all it's market buddies.

    I'm part of the team who had to build that shit within the last 4 months or so. It's a neat project and everyone gained knowledge in AWS cloud stuff, but realistically, every one of our customers will use the system exactly once (as required by the government) and then never again.