So…? 🤷‍♀️

There’s even a website that translates it for you: https://www.composerize.com/

Can you please explain how the puratos lab

Yeah, I can explain that:

“… refreshed every two months with the original flour with which it was made, thereby replicating conditions in the original bakery.”

https://www.questforsourdough.com/puratos-library

Funny, mh?

What does that have to do with bread?

Nothing, it means you don’t have any idea how “that starter from etsy” smelled.

Starters contain the yeast that’s in the flour and the air where they are made.

Then you say: And maybe the defining variable is your local microbiota,

🙄 You really have issues reading, don’t you.

lol that was the point I was disagreeing with then you flip flop or something.

My point was that a bought starter will change at your home, but since your own source shows that it is in fact the flour, you probably should go bake some bread. aY cArAmBa.

That’s nonsense. Chlorinated water is harmless for any human but will make short work of your starter.

Aha. Well, you’re right about one thing: sourdough is a symbiotic colony of not just yeast but also LAB. Everything else…

Where do you think the yeast and LAB in your starter come from? Why do you have regional differences in microbial composition? Why do rye and wheat starter have completely different proportions of LAB and yeast? What happens if you change the temperature of your starter during the growth phase?

Go ahead, split your starter, feed one part each with rye, wheat, spelt flour. Now go and take the same flour but grow one at a different temperature from the other. Come back again in three weeks, tell me they’re still the same starter.

Your starter is a product of it’s surroundings, that is your house microbiota, flour, also water and temperature. And maybe the defining variable is your local microbiota, not the flour, IDK. Doesn’t matter.

Source: the starter I bought on Etsy still smells and tastes the same as it did when I bought it a year ago even though I’ve been feeding it my flour.

I highly doubt that a) you have a proper recollection of smell and taste of something you assessed a year ago and b) your senses are a proper indicator of microbial composition.

Source: I studied sensory evaluation methods and conducted studies with several hundred participants.

Also, science.

Lol

Don’t. Starters contain the yeast that’s in the flour and the air where they are made. So whatever yeasts are in your bought starter – they will quickly be replaced by the ones you add.

You will end up with what you’ve gotten with your own flour anyway, so don’t bother.

The taste of the starter depends on the flour, a whole rye flour starter will be very different from an italian tipo 00 flour madre lievito.

And since nobody mentioned this: watch the quality of your water. Tap water is very good where I live, but it might be chlorinated at your place.

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It was a joke ;)

There is no word for that.

(But to be fair, if there was, this one would kind of work)

Oh course there is, it’s:

Existenzerinnerungsverlust

What is reading

Yeah, that „study“ studies child neglect…

„By age 2 […] those who had spent four or more hours with screens were 4.78 times more likely to have underdeveloped communication skills.“

Wow. Children with no human interaction lacking communication skills, news at eleven.

And we have no more old people in this country. No more old people. We shipped them all away and we brought in these senior citizens

[…]

Well, I’m getting old and it’s okay because thanks to our fear of death in this country I won’t have to die. I’ll pass away or I’ll expire like a magazine subscription.

What happens in the hospital. They’ll call in the terminal episode, the insurance company will refer to it as a “negative patient care outcome” and if it’s the result of malpractice they’ll say it was a therapeutic misadventure.

I’m telling you some of this language makes me wanna vomit. Well, maybe not vomit. It makes me want to engage in an involuntary personal protein spill.

— George Carlin

Don’t know, don’t use baking paper at all

Nah. Parchment paper goes into the oven, that’s another name for baking sheets. Waxed paper is used to wrap your sandwich. If you put waxed paper in the oven – well, see picture above.

FYI, some baking paper contains PFAS, the group of chemicals that also PTFE (aka Teflon) belongs to, which is… not good.

Probably just a wild boar.

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🥱

Look, there’s no need to repeat your incoherent drivel ad nauseam. Nobody cares what the fuck you think other people will do.

The only valuable thing you’ve said in the last days was, again, „leave standards to experts“.

Since you seem to be really slow on the uptake: you’re not one of them.

Now please go outside and play with the other children, okay?

🥱 Oh look, Mr Gotcha is still on it.

Honey, you were so close from realizing what utter bullshit you’re talking when you moved from „tHeY jUsT sTaNdArDiZeD a CoNnEcToR“ to „it’s a collection of standards!“.

Don’t cry, you can still use as many chargers as you want, that’s okay. You’re okay.

You said it yourself „leave standards to experts“. I suggest you do that and go outside and play with the other 3rd graders, mh?

Or, it’s totally not a non-issue? Like, I remember the time when you had to carry around a fucking proprietary charger for every single fucking device?

Yeah, no shit, you can’t power your megaultragaminglaptop4000™ with a 5 V 500 mA charger. Whodathunk.