
Galen
@galen
710 Following
653 Followers
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“I know that everyone is raving about the Caputo. Frankly, I hardly noticed the difference. Nothing wrong with it. But I wouldn't go crazy trying to hunt it down. In the last 4 months, mostly to deal with claims on the net, I've tried KA AP, KA Bread, KASL and now Caputo. I'm right back where I started from. Specialty flour is not a huge factor in this process. It's like when you see people arguing about the relative merits of 2 different tensions pulls on $1,000 tennis rackets, meanwhile they go out and miss the ball by 8 feet. Forget it. Maybe if you are making pies at the 99.8th percentile and you want to move to the 99.9th, then you should be worrying about this. Otherwise, let it go. Work on the BIG 3 factors: high heat, a good sourdough starter and technique (mixing and fermenting). This is where you will move from the 50th percentile to the 99th.”
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Ben Thompson with a deep cut this week to the origins of copyright:
“I. Whereas printers, booksellers, and other persons have of late frequently taken the liberty of printing, reprinting, and publishing, or causing to be printed, reprinted, and published, books and other writings, without the consent of the authors or proprietors of such books and writings, to their very great detriment, and too often to the ruin of them and their families: for preventing therefore such practices for the future, and for the encouragement of learned men to compose and write useful books; may it please your Majesty, that it may be enacted, and be it enacted by the Queen's most excellent majesty, by and with the advice and consent of the lords spiritual and temporal, and commons, in this present parliament assembled, and by the authority of the same” 0 reply
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