How can I make the accounting principles class more interesting for students?

My favorite part of Conway’s diagram was always the domain expertise, and I think the article makes a good case for it.

This one is ready for tomorrow.
#sourdough

Sunday #sourdough
500g flour
400g water
20g starter
10g salt

12h bulk fermentation
10h cold proof

Less starter yields a slower rise during bulk fermentation, but even if I allow for less rise, the loaf has high—perhaps higher—oven spring.

It’s pretty wild

Friday #sourdough
500g flour
395g water
25g starter
10g salt

12h bulk fermentation
16h cold proof
Double score

Excellent oven spring
Open, asymmetrical crumb
Toasty exterior
Soft, fluffy interior

AGI = artificial genocidal intelligence?

Florida academics

Friday sourdough.
500g flour
370g water
20g starter
12g salt

Baking sourdough bread is a lot like raising a child: very forgiving if you put in the time

Today’s sourdough:

Crumb could still be improved with a more even distribution, but the texture and flavor are great.

A deeper score noticeably improves oven spring.

500g flour
375g water
50g starter
10g salt

10h cold proof

I’m experimenting with hydration and proofing times to improve oven spring and open crum on my sourdough bread.

This is
500g flour
360g water (72% hydration)
50g starter
10g salt

Cold proof 12 hours