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scissortail's profile

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hubskier for: 2223 days

Woodwind repair by day, all sorts of shit by night.

recent comments, posts, and shares:
scissortail  ·  1276 days ago  ·  link  ·    ·  parent  ·  post: Voat is shutting down.

And there was much rejoicing.

scissortail  ·  1357 days ago  ·  link  ·    ·  parent  ·  post: Donald Trump tweets he and first lady Melania Trump test positive for Covid-19

He's apparently headed to Walter Reed. Echoes of BoJo's brush with the 'rona.

scissortail  ·  1371 days ago  ·  link  ·    ·  parent  ·  post: It Can Happen Here

relevant podcast of [essentially] the same name: https://podtail.nl/podcast/it-could-happen-here/

scissortail  ·  1379 days ago  ·  link  ·    ·  parent  ·  post: Music Theory and White Supremacy

    My neighbor? Programmed for Quincy Jones. Professor in music theory at Cal Arts. Here's the book he uses. And the thing is? It's full of a gajillion different music theories that nobody has an anchor into. Wanna hear what that music theory actually sounds like? Guess what. Your class is now hearing Gamelan for the first fuckin' time in their lives.

This is great, and I only wish my degree had required something like it. Unfortunately, the required music theory for most music majors does not, to my knowledge, require learning anything like this--it's regrettably much more in line with what Neely puts out in the video. He doesn't do a perfect job (using Babbitt as an example of the ossification of theory? Really?), but in broad strokes he gets the character of music theory as an academic institution pretty right. I had to take a music survey course, but World Music was an optional elective (to say nothing of classes in the theory and practice of individual styles of world music).

Huun Huur Tu slaps, btw. May Tuvan music never die.

scissortail  ·  1478 days ago  ·  link  ·    ·  parent  ·  post: Brave builds privacy-focused video chat right into its browser
scissortail  ·  1491 days ago  ·  link  ·    ·  parent  ·  post: Pubski: May 20, 2020

Man I feel that. My recent ex is the most low-maintenance person in the world 99.99% of the time, but whenever she got extremely emotional it could take hours to resolve. Worth it, for sure, but definitely taxing.

scissortail  ·  1533 days ago  ·  link  ·    ·  parent  ·  post: breadcrazy

Hey there! Great to hear you've got a starter going. I am perhaps the laziest, least scientific baker on the continent, but here are my answers anyway:

1. I use glass, but am unsure if it matters or not. I cap it with a clean cloth, attached with a rubber band.

2. I am a discarder, though I haven't done much reading on the opposing perspective (in fact, hadn't heard of it before reading that post). I always use the discarded starter to help me make other things like pancakes, flatbreads, or quickbreads (adding some to a banana bread is my go-to). As I understanding, leaving the starter at room temperature and only feeding it once a week is not feasible. What I do is keep it in the fridge, then pull it out at room temp when I'm thinking about a loaf. I feed it two to three times before making a levain, and toss it back into the fridge after I replace the flour and water from the levain pull.

3. I deal with a fairly runny starter, and use a roughly 1:1 flour:water ratio (by volume). I'll usually do half wheat, half rye for the flour. It ends up the consistency of a thick milkshake--pourable, but still viscous. If you want a more solid starter, I would probably increase it to 1.5:1, then 2:1 if it's still too thin for you. The 1:1 starter has been cash money for me in a fairly warm climate.

Hope that's helpful. I did end up making a loaf last week by the way, but am waiting to post it with today's loaf, which I am coaching my SO through. It's her first time making bread!

scissortail  ·  1546 days ago  ·  link  ·    ·  parent  ·  post: Google Trends Shows Spike in 'Bread' Searches

If you can still get flour easily, make a sourdough starter! With about a week's worth of regular attention you can have a vital yeast culture that makes delicious bread.