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Cake day: July 20th, 2023

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  • I always lean towards Bosch where possible, mainly because of their charitable work. The founder set things up so that it’s perpetually funded from the company profits. That just appeals to me as the tiebreaker when deciding between a bunch of similarly priced tools that will otherwise do the job well enough.

    https://en.wikipedia.org/wiki/Robert_Bosch_Stiftung

    That said, I tend to go for corded options where practical. I have some corded tools that I’ve owned for over thirty years now that still get occasional use. Battery tools are convenient for their portability, but they do have a limit to their useful life.










  • Nolvamia@lemmy.worldtoBready@lemmy.world*Permanently Deleted*
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    11 months ago

    I’d heard that kneading “activates the gluten”, but tbh chemistry was never my strong suit so I have no idea what that means in the real world. I suspect kneading time relates to the level of activation or resulting gluten level, or perhaps even the speed at which the activation occurs. I couldn’t even tell you what gluten does in terms of flavour or chewiness or whatever.

    I’ve just never found the right eli5 for me about it. Perhaps split a batch, knead one half and do a comparison taste test?