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Cake day: June 24th, 2024

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  • You were lucky. Last time I took a train in Germany, after a 20 minute delay there was announcement that they have found the train at a different depot that where it was supposed to be, in the completely other side of Hamburg. Took another hour for the train to arrive at the station. Plus another hour or so delay in transit, since once your late you have to sometimes wait for other trains that aren’t late, or are stuck behind a regional train that’s much slower than the Inter City ones . The trip was nearly 6hrs total and was only supposed to be 3.5 hrs. (ok the return trip was on time, but still)



  • I got into it because of a random YouTube video of baguette making being recommended to me, but (real) baguette probably isn’t the best place to start.

    The video was by Gluten Morgen, here is a different one that’s probably a better beginner video.

    https://youtu.be/VOBBO-UG0uI

    Don’t start with Sour Dough. Make a couple of breads using yeast to see if you enjoy the process. If you do, you can easily make your own sour dough starter, but it will probably take a week or two until it is active enough to make proper Sour Dough. The ‘poolish’ or ‘biga’ yeast methods are similar to how you would work with sour dough, by making a small preferment with just a dash of yeast (the main difference between the two is country of origin and water content). You then let it sit and ferment for 4-6 hrs (room temp, or 12+ hrs in fridge) before making the main dough.

    I’ve mostly been watching a different channel recently (Einfach Backen mit Marcel Paa), but the content is in german, so probably not for most people here. He has multiple videos a week of all kinds of bread styles and I use it a lot as inspiration.

    A beginner tip, hold back 10-15% of the water content. How much water the flour can absorb is really dependent on the quality of the flour. A lot of the Bread Content Creators use really high quality flour that can hold a lot of water, but your super market flour probably can’t match it. Only add more water if you feel the dough is really tough and/or dense. Lower Hydration Dough is also much less sticky and easier to work with and can still create awesome bread.


  • Sour Dough Bread baking. I discovered it as a hobby beginning of the year and have baked a bread pretty much every weekend since. First of all it’s really nice to eat a slice of your own bread. Slowly but surely realizing that you actually know what your doing is also really rewarding. From water absorption to gluten development and fermentation, not to mentioned the tons of different types of breads and flours and how they differ and the endless possibilities by throwing in seeds, herbs and spices or even chesses.







  • nope, the full relativistic energy relation is:

    E2 = m2 c4 + p2 c2

    p is the momentum and for a (massive) particle at rest the momentum p=0, taking the square root if both sides you get the more familiar:

    E = m c2

    Now a photon (and any other massless particle) can’t be at rest, it is forced to always travel at the speed of light and since it is massless m=0 and the energy becomes (again taking the square root):

    E = p c

    When a particle has both mass and isn’t at rest (but not traveling anywhere close to the speed of light) the E = m c2 is much, much larger than the E = p c part (ignoring that a square root isn’t linear {Hello Dirac}). Because the speed of light c is such a a huge number that squaring it makes it even bigger. It is usually fair to say that mass is ‘equivalent’ to energy, but it isn’t strictly true and actually false for massless particles (or particles traveling close to the speed of light [velocity v~c] -> p=m v~m c -> E = pc ~ m c2 , which has close to c2 in it).

    So photons have energy, not because they have mass (where massive particles have most of their energy), but because they have momentum (p).

    You bring up the theoretical black hole from photons, which are called ‘Kugelblitz’ black holes, iirc. They (theoretically could) exist, not because photons have some sort if mass, but because spacetime curves because of the energy content, not mass. Again, for most regular objects, the vast majority of its energy comes from its mass and the momentum doesn’t play a huge role. But for photons all their energy comes from their momentum, since they don’t have any mass.

    Source: my bachelors degree in physics, I suppose.


  • But were they selling Steam Keys? Sounds to me like Ubisoft was selling a UPlay version of the game for cheaper than the Steam version, which probably didn’t include a Steam Key.

    If the UPlay version also included a Steam Key, then yes, Ubisoft would have broken the terms of contract, but that seems unlikely to me.

    I think its fair enough for Valve to require that Steam Keys, which use Steam infrastucture, are not sold for less than Steam sells them for, since Valve wouldn’t be making any money on them, but would still have some of the costs associated with delivering the product (and depending on how much Steam infrastructure they use, matchmaking, anti-cheat and other things).

    But requiring that keys for other Stores, with their own infrastructure, are never cheaper that Steam is definitely monopolistic, shitty and probably illegal.

    Its weird to me that all articles I have found about this issue don’t actually mention this crucial detail.