hendricius

7 ms·

1.
by hendricius 7mo 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
2.
Show HN: Cerebro – I got tired of waiting for Apple to fix their keyboard(testflight.apple.com)
2 points by hendricius 7mo ago|0 comments
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Show HN: I open-sourced my framework for debugging sourdough(github.com)
4 points by hendricius 1y ago|0 comments
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Show HN: The Sourdough Framework (open source bread book)(the-sourdough-framework.com)
2 points by hendricius 2y ago|0 comments
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The Sourdough Framework Recipes(github.com)
2 points by hendricius 2y ago|1 comments
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by hendricius 2y ago
Gluten Tag. Open sourced my favorite collection of sourdough recipes.
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by hendricius 3y 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 consiste
8.
by hendricius 3y 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.
9.
by hendricius 3y ago
Thank you too!
10.
by hendricius 3y 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 fl
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by hendricius 3y ago
Your sourdough is resilient can can survive for years without being fed. When dried the spores last for thousands of years :-)
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by hendricius 3y ago
Thank you very much!
13.
by hendricius 3y ago
Not too much yet! I am mostly focused on trying to find the best flour/water/salt combination currently.
14.
by hendricius 3y ago
Thank you very much! Also thanks a lot for opening up so many pull requests with amazing fixes!
15.
by hendricius 3y 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.
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The Sourdough Framework(github.com)
532 points by hendricius 3y ago|103 comments
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Make your own bread during Covid-19 times(github.com)
3 points by hendricius 7y ago|4 comments
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Learn how to bake your own bread(github.com)
2 points by hendricius 7y ago|0 comments
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Why not make some burger buns this weekend?(github.com)
1 points by hendricius 7y ago|0 comments
20.
by hendricius 7y ago
Thanks for sharing - appreciated. I have been going on with baking for multiple years now and I find it really relaxing next to my engineering job. I have already opened up a PR with my latest findings. But I am still experimenting more unt
21.
by hendricius 7y ago
Was using the plugin earlier and I love seeing some reviews directly on Amazon. I trust the YouTube reviews more than the actual reviews, sad times.
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Pizza Dough Calculator (Yeast and Sourdough)(github.com)
4 points by hendricius 7y ago|0 comments
23.
Ask HN: Good recruiters in the area of Montreal Canada?
1 points by hendricius 8y ago|1 comments
24.
by hendricius 8y ago
Great points. For me it is mostly 2).
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by hendricius 8y ago
Do you have a recipe in percentages of how much of each ingredient you add based on the amount of tomatoes?
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by hendricius 8y ago
Over time the dough will also properly homogenise. The starch will absorb the water.
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by hendricius 8y ago
This and homemade mozzarella. There's nothing better than telling people all the ingredients are homemade. I need a farm with water buffalos, and enough space to grow my own grain, haha!
28.
by hendricius 8y ago
Wow - that is such a good idea indeed! Thank you.
29.
by hendricius 8y ago
The steel releases the heat faster than the stone. Yes, heat it up as much as possible. Still you will not manage to have the same air circulation as in a stone brick oven. Thus you can not reach the same result. But it can get close to a 9
30.
by hendricius 8y ago
Make sure you add all the toppings on top of the cheese. You want to achieve a good crispy salami. That happens because of the Maillard reaction if there is enough heat available in the oven. Plus it looks more beautiful in my opinion if th

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