> Drinking is universally a harm. We should ban alcohol.
The actions that cause possible bad societal harms from drinking alcohol are indeed banned or heavily penalized. Drinking and Driving. Public Intoxication. Domestic Abuse. Child Endangerment and more.
It destroys your liver. Which one of those actions prevents that? Where is drinking to excess prevented? Why do people still die in vehicle accidents caused by alcohol?
Really. We should just stop selling it. It's insane that you think you can write a set of rules that somehow prevents harm. It merely manages the consequences of the harms. Your court cases cannot bring back the dead.
Why do we tolerate this yet take a hard line stance on far less important issues?
I can't tell if you're interested or not. I simply disagree with you. If you'd like to probe those differences I'm happy to oblige. If your only effort is to be dismissive then I find that rather rude.
How did Prohibition work out? Is it still going? /Why not?/
"Prohibition failed because it created a massive illegal market, fueling organized crime, widespread corruption, and disrespect for the law, while failing to stop drinking, leading to dangerous bootleg alcohol and lost tax revenue, ultimately causing public support to collapse and leading to its repeal in 1933."
During NASA's Deep Space Optical Comms demo (https://www.nasa.gov/mission/deep-space-optical-communicatio...), they transmitted video at 267 Mbps from 16 million kilometers away. That's 1.78 GiB stored in space while in transit (assuming 53.3 seconds light-speed delay).
The furthest they did was 8.3 Mbps at 400 million km which is around ~1.38 GiB in transit.
> The dough will rise when it rises, indifferent to your optimization.
Joke's on them! I run my oven until the temperature inside is ~100F - about a minute or so. Then I turn it off and set the dough in there along with some water (for humidity). It rises super fast compared to my kitchen which is ~65F in the winter and the bread is just as flavorful. Definitely not indifferent to my optimization.
I run a sourdough bakery with my partner, as it happens. Although I'm not a baker, coming from a mathematics background I'm the one most focused on process and quality control. We don't use any commercial yeast so I've picked a few things related to targeting different flavors using the same starter.
We use different temperature profiles during proofing for different products (we have fancy proofing fridges where we set temperature profiles over a 12 to 36 hour period depending on the product). Low and slow is good for certain types of bread, or pizza base. But not so much for a brioche or croissant dough.
I personally love slow fermented, heavy rye based sourdough, but lots of our customers don't and the bread we sell most is a classic white sourdough fermented comparatively quickly at higher temperature for a lighter and less sour taste. It's still very slow fermentation compared to commercial yeast, of course.
The proofing temperature profile for this bread isn't as simple as "start warm and gradually cool down" (i.e. the warm oven method), but that is a reasonable approximation for a home baker.
i started trying to make sourdough bread 2 weeks ago (and baking/cooking at all).
is there 1 definitive book/youtube channel/other kind of resource you would recommend to put mut on a solid path for a few months/years?
i just want to make sourdough bread daily in order to have healthy stable carbs at home. (stone milled complete grain flour and wild yeast). with the price of rice currently in japan it doesnt even look to be significantly more expensive.
I'm sorry to say I don't have any answers for you, at least nothing better than you'd get from searching on to r/sourdough or r/baking.
Like I said, I'm not a baker. My partner is. My focus is on other parts of the business, I was just sharing what I have picked up (via osmosis mostly) about different temperature profiles for different products.
Maybe it depends on the yeast? I use commercial yeast and not a sourdough culture. The one I have ("Red Star Yeast") rises just fine with the method and the result tastes great!
My mother used to put the dough in a warm place. When I tried making bread I did the same. The bread was always disappointing, having a taste and texture more like "baked dough" than something I'd consider worth eating.
I discovered later that the length of time it spends rising matters. Room temperature (15-19 degrees Celsius) is optimal and will take a couple of hours for the first rise and less than an hour for the second. It is of course necessary to keep the dough away from any drafts. I keep it wrapped in a blanket or towel.
35 degrees Celsius is far too warm and won't give it enough time to develop the flavour and texture of good bread.
I don't bake, but I once installed an off-the-shelf PID controller into my kitchen oven[1] and this gave me some insights on things that are normally kind of inconvenient to observe (what, with the bright always-on LED display glaring at me at all times while I was in the kitchen with a constant report of what temperature in there was).
Like: The oven light. It's an incandescent bulb, which is also to say that it's waaaay better at being a heater than it is at being a source of light.
I found that leaving the light switched on in the oven, and the oven door closed, kept the temperature right around 100F. It varied a bit depending on ambient, but never by more than a few degrees.
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[1]: It was an old Frigidaire-built electric range that someone gave me for free. It worked, until one day when I switched it on at a sensible temperature setting and put a frozen pizza in there. The temperature control then failed, and it failed stuck in the on position. The pizza was very badly burned and looked pretty crispy when I came back to it a short time later.
And when I tried to retrieve the pizza, the hotpad in my hand was converted directly from fabric into smoke as soon as it touched the pan.
While I lamented about the lost pizza and the expense of buying new replacement parts for an old freebie oven, a friend suggested using a PID controller and an SSR instead.
So I did exactly that: I bought the parts (including ceramic wire nuts and fiberglass-insulated wire), cut a square hole in the panel with a grinder and a deathwheel for the new controls, mounted an SSR in a recess on the back with an enormous heatsink, and it all went together splendidly. I put the new bits in series with the old bits, so it was never any less-safe than it had become on its own accord.
I miss that oven sometimes. It was actually kind of fun learning how to tune the PID, and to be able to reliably get a consistent temperature from it.
The oven-light discovery was just an accident; if I actually wanted 100F for some reason, I'd have just set the PID box to that temperature.
I found this trick for store bought pizza dough as well. Instead of leaving out for 20 minutes, a warm oven helps it start rising a bit and results in a much better final product!
Baking is weird. You first should start by following instructions to the letter. Then once you get it you'll be able to break all the rules.
The bread rises because of the yeast bacteria eats sugar and expels carbon dioxide. So ask yourself, what does yeast like? Probably not hard to guess that it's a warm, moist environment with plenty of sugar. Too cold and they're slow moving. Too hot and they burn up. But the goldilocks zone is that of most bacteria, a hot summer day in the tropics.
How long to rise? That's more a question of how fluffy you want the bread and how fast the bacteria eats the sugar.
Follow instructions while you're learning but think about things like this while practicing and you'll get your answers pretty quickly. The problem is no one can actually give you a direct answer because there's variance. Besides, the more important skill is to learn to generalize and get the intuition for it. So pay attention to how sticky the dough is, how fluffy, how it stretches, and all the other little things. Think about it during and after. If you do this I promise you'll get your answer very quickly
Depends on the method/recipe. Most of the recipes I follow have at least two rising steps, following by another one after the dough is shaped into its final loaf (or whatever shape you want). Each one would be about an hour and half or so. It could be done with a single rise as well, but two rises tends to give more flavor. If you don't want it right away, a slow overnight rise in the fridge is also pretty good.
"No-knead" recipes usually involve 20-30 minute cadence of "fold-and-stretch" followed by a rise to allow the gluten to develop naturally without kneading. Usually about four times.
How long to leave in depends on the dough, but you can get a quick rise in like less than an hour in the right temperature. Definitely don't leave it too long. I routinely forget and then it rises too much and eventually collapses when you go to bake it.
I use like 65% or maybe 70% hydration for bread, little more for whole wheat. Like 25:1 sugar (or less?), 100:1 salt, 100:1 yeast. High protein flour if you can.
For just basic bread, no sourdough, not a sandwich loaf, etc.
Yep, some ovens (like mine) even have a Proof setting that keeps it at 100 degrees F automatically, for as long as you want. We make a lot of bread is how I know this
> If they deviate from their flight plan, don't they have to at least inform ATC to basically update the flight plan
When on an IFR flight plan - at least domestically, especially in busy airspaces, the flight plan is mainly sort of a backup in case of lost-comms. You are typically vectored by ATC and your route may or may not be exactly what you filed. For example, in the SoCal area, the "standard" IFR routes can be pretty roundabout going around the approach/departure corridors of the main airports. But, if at any time the area is clear, ATC would typically clear you through a shorter routing.
I am not sure how it works for international routes. I know that for trans-oceanic routing, they typically make position reports over HF radio when over the ocean where there is no ADSB coverage.
This has since then been confirmed to not be true:
There has been a lot of press claiming @SpaceX is raising money at $800B, which is not accurate.
SpaceX has been cash flow positive for many years and does periodic stock buybacks twice a year to provide liquidity for employees and investors.
Valuation increments are a function of progress with Starship and Starlink and securing global direct-to-cell spectrum that greatly increases our addressable market.
And one other thing that is arguably most significant by far.
While I have great fondness for @NASA, they will constitute less than 5% of our revenue next year. Commercial Starlink is by far our largest contributor to revenue.
Some people have claimed that SpaceX gets “subsidized” by NASA. This is absolutely false.
The SpaceX team won the NASA contracts because we offered the best product at the lowest price. BOTH best product AND lowest cost. With regard to astronaut transport, SpaceX is currently the only option that passes NASA safety standards.
Ah yes. One of them got $2.6B for six flights. The other one got $4.2B for six flights.
One of them flew six flights successfully, got contract extended further to 14 flights for a total of 4.93 billion. They also flew other paying customers seven times.
In that time, the second one flew once with astronauts, and had so many problems that they ended up coming home on the first guy's spacecraft.
> The only thing they are consistent on is blowing up taxpayer bought rockets.
Weird. I must have been imagining the Falcon 9 launching more mass to orbit this year than the entirety of the rest of the planet. More than all the flights of the Space Shuttle program combined.
Does the Netflix number include the energy cost of manufacturing all the cameras/equipment used for production? Energy for travel for all the crew involved to the location? Energy for building out the sets?
The actions that cause possible bad societal harms from drinking alcohol are indeed banned or heavily penalized. Drinking and Driving. Public Intoxication. Domestic Abuse. Child Endangerment and more.