And even where determinate, hopelessly diffuse.

What you're talking about relates to durability and not quality of learning.

It's the kind of teaching that treats pupils like machines, and treats machines as the ideal pupils.

The folks on wikiquote.org haven't located the source either. Doesn't really fit with Arendt's thinking.

You jest, but consensus has long worn the mask of epistemic warrant; from climate denial, to the pandemic, to the LLM wars, each camp touts its own and discredits the other’s. A practical necessity mistaken for a token of truth.

It should be totally okay to have a bad take. Nobody bats 1.000

If the results of 𝘛𝘩𝘦 𝘛𝘰𝘢𝘴𝘵𝘦𝘳 𝘗𝘳𝘰𝘫𝘦𝘤𝘵 are any indication then no, it seems knowledge alone wouldn't be sufficient.

www.thomasthwaites.com/the-toaster-...

It's not even clear that "morally good" was a factor in the emergence of copyright. It looks more like a history of rentiership with an acceptable veneer.

Anyhow, I've ordered this of which one reviewer says,

"If haven't read this, then shut up until you have."

😂

en.wikipedia.org/wiki/Copyrig...

No! I don't have one and just use a sharp knife.

Big difference?

Overnight proofing in the fridge is really practical too if you want to bake in the morning.

Having said that, a possible reason my dough doesn't score is under-proofing and I guess the cool temperature wouldn't help?

So many variables.

It's a way of noting the amount of water in the recipe as a "Baker's Percentage".

I'm also new to sour dough, and it seems that high hydration, with stretch and fold, or "coil" techniques rather than kneading are common.

en.m.wikipedia.org/wiki/Baker_p...

Curious what hydration you're working with because I can never score properly with anything over 80%

The problem with shame as a tool is how easily it becomes an end in itself.