Brian Gravely, Ph.D.
@drbee.bsky.social
Linguist (syntax), dog dad, wine enthusiast, sourdough baker, vehement sports critic || Galiza ceive xa
Pero 'caérseme' no cuadra mucho aquí, ¿no crees?
February 6, 2025 at 6:20 PM
Pero 'caérseme' no cuadra mucho aquí, ¿no crees?
pairs with "caer bien" in 'le', so 'me' is the most abstract/peripheral dative here, where the speaker is affected by the totality of what's going on.
It can get messy! 😅🫠 Don't be discouraged!
It can get messy! 😅🫠 Don't be discouraged!
February 6, 2025 at 6:06 PM
pairs with "caer bien" in 'le', so 'me' is the most abstract/peripheral dative here, where the speaker is affected by the totality of what's going on.
It can get messy! 😅🫠 Don't be discouraged!
It can get messy! 😅🫠 Don't be discouraged!
More along the lines of: "This guy is trying to get X to like him (and it affects me in some way)"
X = whoever 'le' is
Spanish has A LOT of non-argumental dative uses, but most of the time you'll get an accusative and a dative so it's clear what the meaning is. Here, you've got a dative that
X = whoever 'le' is
Spanish has A LOT of non-argumental dative uses, but most of the time you'll get an accusative and a dative so it's clear what the meaning is. Here, you've got a dative that
February 6, 2025 at 6:06 PM
More along the lines of: "This guy is trying to get X to like him (and it affects me in some way)"
X = whoever 'le' is
Spanish has A LOT of non-argumental dative uses, but most of the time you'll get an accusative and a dative so it's clear what the meaning is. Here, you've got a dative that
X = whoever 'le' is
Spanish has A LOT of non-argumental dative uses, but most of the time you'll get an accusative and a dative so it's clear what the meaning is. Here, you've got a dative that
a dative of interest tacked on to the end. Typically, the Spanish clitic template is [SE-2-1-3], but you’ll find cases like this where speakers find “caermele” to mean the opposite of “caerleme”.
(i.e., clitic order is not templatic but is determining argumental prominence, if you will.)
(i.e., clitic order is not templatic but is determining argumental prominence, if you will.)
February 6, 2025 at 5:52 PM
a dative of interest tacked on to the end. Typically, the Spanish clitic template is [SE-2-1-3], but you’ll find cases like this where speakers find “caermele” to mean the opposite of “caerleme”.
(i.e., clitic order is not templatic but is determining argumental prominence, if you will.)
(i.e., clitic order is not templatic but is determining argumental prominence, if you will.)
Possible, yes, but it’s very infrequent.
There are instances where you’ll get participant and 3rd person clitics flipped (the famous “me se” order), but what is happening here is different:
It’s clear the speaker is highlighting themself as a person of interest. So you get “caerle bien” but with
There are instances where you’ll get participant and 3rd person clitics flipped (the famous “me se” order), but what is happening here is different:
It’s clear the speaker is highlighting themself as a person of interest. So you get “caerle bien” but with
February 6, 2025 at 5:52 PM
Possible, yes, but it’s very infrequent.
There are instances where you’ll get participant and 3rd person clitics flipped (the famous “me se” order), but what is happening here is different:
It’s clear the speaker is highlighting themself as a person of interest. So you get “caerle bien” but with
There are instances where you’ll get participant and 3rd person clitics flipped (the famous “me se” order), but what is happening here is different:
It’s clear the speaker is highlighting themself as a person of interest. So you get “caerle bien” but with
I LOVE THIS SO MUCH.
(Also, ridiculously accurate metaphors. Worthy of a standing ovation, no doubt. 👏)
(Also, ridiculously accurate metaphors. Worthy of a standing ovation, no doubt. 👏)
January 12, 2025 at 2:00 AM
I LOVE THIS SO MUCH.
(Also, ridiculously accurate metaphors. Worthy of a standing ovation, no doubt. 👏)
(Also, ridiculously accurate metaphors. Worthy of a standing ovation, no doubt. 👏)
Please do! I’m eager to see your success! :)
For what it’s worth: temperature is extremely important (i.e., understand your process per the ambient temp of your baking space), but your loaf is clearly well fermented, so that’s not an issue with it coming out flat.
For what it’s worth: temperature is extremely important (i.e., understand your process per the ambient temp of your baking space), but your loaf is clearly well fermented, so that’s not an issue with it coming out flat.
January 9, 2025 at 4:33 PM
Please do! I’m eager to see your success! :)
For what it’s worth: temperature is extremely important (i.e., understand your process per the ambient temp of your baking space), but your loaf is clearly well fermented, so that’s not an issue with it coming out flat.
For what it’s worth: temperature is extremely important (i.e., understand your process per the ambient temp of your baking space), but your loaf is clearly well fermented, so that’s not an issue with it coming out flat.
Additional thought: Do you autolyse at all? That is, just mix your flour and water and let your dough rest and bond before you add your starter? This is a great way to build dough strength for higher hydrations, as well!
January 9, 2025 at 1:00 AM
Additional thought: Do you autolyse at all? That is, just mix your flour and water and let your dough rest and bond before you add your starter? This is a great way to build dough strength for higher hydrations, as well!
Thaaaaaat’s it then. Just too much water for your flour.
Your fermentation looks great, so it can’t be your starter. Your dough just has too much liquid.
I would bring it down at least 10% & work up from there if you want to play with more water (e.g. add 2% each loaf you make).
Your fermentation looks great, so it can’t be your starter. Your dough just has too much liquid.
I would bring it down at least 10% & work up from there if you want to play with more water (e.g. add 2% each loaf you make).
January 9, 2025 at 1:00 AM
Thaaaaaat’s it then. Just too much water for your flour.
Your fermentation looks great, so it can’t be your starter. Your dough just has too much liquid.
I would bring it down at least 10% & work up from there if you want to play with more water (e.g. add 2% each loaf you make).
Your fermentation looks great, so it can’t be your starter. Your dough just has too much liquid.
I would bring it down at least 10% & work up from there if you want to play with more water (e.g. add 2% each loaf you make).
How long have you had your starter? What’s your process? I’d be happy to help if I can. :)
January 8, 2025 at 2:53 PM
How long have you had your starter? What’s your process? I’d be happy to help if I can. :)