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Joined 2 years ago
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Cake day: July 17th, 2023

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  • This is multiple articles mushed together. I suggest separating into articles that each have a specific purpose and message. The windows/Microsoft discussion can be on, the intro to Linux another (the burger shop stuff), the distros another, and lastly the installation stuff.

    That said, having switched to Linux about a year ago for exactly the reasons you mentioned, I would not have found this article useful. There are many other resources that cover each of these topics in more helpful and friendly ways. This article is both too broad and lacking depth where needed. It sounds a little bit like your personal journal and a narrative of your path. It may be helpful for you personally to write that down, but I’m struggling to see how this helps a potential reader.

    Some questions to consider:

    What do think a reader would do next after reading your article?

    What value or message would they take away from it?

    Who is your audience and what new knowledge should they have after reading this?









  • You don’t need a granite stone, we’ll at least you don’t need to invest in a super flat one.

    Get large format glass or porcelain tile from a big box, or find a company that installs counter tops and does the cutting for stone counters. Ask if you can have an offcut piece of quartz counter top.

    Having a cheap, flat surface is great for lots of tool sharpening, and it definitely does not need to be expensive or an investment.







  • There’s likely a sufficiently large number of organisms in both the levain and starter that as long as both are thoroughly mixed before sampling that there would no difference. The mixing means that you’d have an exceptionally small chance of getting a significant difference between sampling methods.

    You will get larger differences based on how the microbes reproduce. So this means things like feeding schedule, storage temperature, water/flour ratio, etc will be what actually change the characteristics of the culture. The selection process that matters is how well different strains of microbes reproduce, which determines which microbes are more common in the culture. The way that they get moved between batches isn’t likely to have an effect.

    That said, if you’re sampling from the levain after your first rise, then you will likely get a difference because those microbes reproduced under different conditions than the ones that may stick to a spoon. If you sample the levain right after the initial mixing of the dough (and there is no salt added yet), then there will be no significant difference.