Marissa Lingen (mrissa) wrote,
Marissa Lingen
mrissa

Commentary and bread

I'm sorry, folks: I'm disabling "anonymous" comments. I've deleted a number of anonymous spam comments this morning, and I just don't have time to keep doing it. There are at least three of you who have commented without lj accounts but signed your names, and I still want to hear from you when you have stuff to say -- I just don't have the time to sort through poker spam every two minutes or less (I timed it).

I will note that lj accounts are still free, so if you're one of those people, you could sign up for one without doing a friendslist or anything that might be more of a time sink. Or you can e-mail me with commentary -- that's always welcome.

Bleh. Stupid spammers. Again: genuine comments welcome, but I had to put a stop to the comment spam as much as I was able, for time management purposes.

In other news, I have often described baking as the anti-writing for me, for balance. But sometimes it has a few things in common. Why was the dough for the same recipe of bread with the same brands and mostly the same packages of ingredients better after one minute of knead this morning than after five minutes of knead a week ago today? More eager yeasties? This is like when one 3,000 word short story takes an afternoon and another takes a month. I'll take it, but I don't understand it.
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