geordief

If I throw a boomerang in the air and it returns to me after traveling a distance of 1 light second and having travelled at a significant fraction of c the boomerang's clock presumably moves at a slower rate than mine.(when I am able to make a physical comparison) Conversely my clock's rate is faster than its(the boomerang's) If the boomerang travels as close to c as is practically possible does the rate of my clock compared to its clock approach a value that is equal to c? Does that shed any light on the expression that we are "traveling through time at the speed of light (c)?

A Norwegian reindeer can go 10 km even if has to make do with drinking beer.

I have never made baguettes but that temperature is similar to what you would use in a pizza oven -a bit less. I guess it must be right Not sure what the water is for(to stop the bread going on fire?)

@Externet I typed baguette "levure chimique" into Google and got this recipe for a baguette made with baking powder https://recette.com/baguette-avec-levure-chimique.htm Can you put that page into Google translate? Anyway it seems to use baking powder along with the ability of the dough (must be strong white flour,I suppose) to rise under it's own steam at 35° "Cette pâte à pain se prépare sans levure de boulanger et ne demande aucun pétrissage. Une simple levure chimique suffit pour réaliser de bonnes baguettes qui seront dévorées dès la sortie du four. Temps de repos : 1 heure et demie" This bread dough is prepared without baker's yeast and does not require any kneading. A simple baking powder is enough to make good baguettes that will be devoured as soon as you leave the oven. Rest time: 1 hour and a half 1. Put the water to cool in the microwave (about 35 ° C) and wash (=dissolve?) the yeast. Pour into a bowl and add the flour and salt. Mix with the wooden spatula without kneading. 2. You then get a very sticky paste. Put a cloth on top to protect it and rest for 90 minutes. 3. When the dough has doubled in volume, start preheating the oven to 300°C by placing a bowl of water inside. 4. Place the dough on your floured worktop and form four mini baguettes. Place them on your lightly greased baking sheet and cook for 20 minutes. 5. Remove from the oven when the crust is blond. Enjoy warm preferably. No it collapsed because any rough handling will do that.It collapsed before I put it into the freezer and at the time I transferred it from the mixing bowl to the baking tin just before it went in the freezer.

Yes I let the dough rise in a mixing bowl and ,without kneading I transferred it to two separate baking tins.. The first I let rise again in the usual way and baked ot in about 20 minutes later when I could see it had risen as much as it was going to. The second tin I put straight into the freezer with the dough in it having collapsed in the transferral process. (So it had risen in the bowl at first but when it went into the freezer it had collapsed ) I took the second tin out again the following day and waited for it to thaw out in its own time and subsequently to rise again. I didn't touch it at all before it went into the oven When I compared the two tins ' loaves the one that had been frozen was a lot heavier. I don 't know why (if true) the freezing kills(or weakens?) only some of the yeast... You can also make bread with baking powders of various sorts. They will not taste the same ,of course. There are some flours that are unsuitable for yeast baking since they contain little gluten and ,with them you have little choice but to go the baking powder route.(or learn to like very heavy or fairly heavy bread like Pumpernikel or other rye loaves)

Next time I will make it less sloppy and give it a very light knead and see if it rises better.

I don't know ,but apparently this only works with certain kind of yeast you can buy(not the quick use kinds for example) I first put the yeast in with the flour and waited until it rose well. Then I transferred some of it into a small bread tin and put it straight into the freezer It stayed there for around 18 hours and then I took it out and left it to thaw out at something like 30 ° Celsius for a good few hours until I could see that it was thawed and waited for it to rise.(raised the temperature to around body heat when I could see it was starting to expand) It did rise but quite a bit less than I expected and I have since seen on a website https://www.thespruceeats.com/how-to-freeze-yeast-bread-dough-427560 that this is because some of the year dies as a result of the freezing So I got a half risen loaf ,which is much nicer than a loaf that hasn't risen at all but not as good as I would like. The site I mentioned above advises to double the quantity of yeast to get a normally risen loaf

My frozen loaf turned out fairly flat/heavy .Edible,though and to others' taste fortunately. It seems you have to give twice the amount of yeast to compensate for losses in the freezing process. Not sure if I will do it again .I don't like too much of a yeasty taste.

Is RW being boorishly provocative bringing this show to Germany? Aside from their victims they have suffered more than any other country at the hands of the Nazis and perhaps they may feel that they have a deeper understanding of the dangers of that ideology than he does. It strikes me that while it is to be hoped that that belief system takes hold in no country at all it may be that the one country we would least wish to encourage it is in Germany itself. If they decide that RW is shouting fire in a crowded theatre for whatever convoluted reasons he may have I would respect their judgement more than that of most .And ,if they decide otherwise I would pay attention to that too.

I make it on a continuous basis(every day or two) . I will put s bit of the next batch in the freezer and see how it works. I don't use a mixer just mix it all in the bowl with a wooden spoon and do not touch the dough with my hands..

You mean more even?I like the chewey texture you get with sour dough and I like the big bubbles that I try to replicate (not too well) by making the dough more liquidy. And it is so much less fuss (I don't get my hands all sticky-or feel worthy from all the physical pummeling)

Are you sure that is necessary? I haven't kneaded the dough for years now .I just mix the ingredients and wait for them to rise. I don't bother with punching it down either...it just goes straight into the tin and rises there the once(I have to catch it before it starts falling but even then it is tastes more or less the same) I did used to knead it but have noticed no difference since I stopped doing so and it saves a hell of a lot of time.

I have been baking bread for some 50 years and I never knew it was possible to freeze dough ,thaw it and let it rise. I am going to guess that you are right and am looking forward to replies from others so that I can incorporate this technique into my burgeoning repertoire. To date my best attempt has been to leave yeasted dough overnight in the fridge but the freezer may present an added convenience now that you have alerted me to the possibility.

Yes I met someone who was electrocuted by their own lawnmower. He was working in his bare feet and the cable was pulled out of its socket ,landing in his hand Luckily he was able to pull the live lead from the affected and cramped hand using the other hand but it lasted a long time . Knew someone else electrocuted by their kettle in a similar way.

Is that the North Pole?

If I was a rich man I was sitting down outside the supermarket with my bags and phone and waiting for the bus ,whistling this tune out loud in a very relaxed state. A passer by heard my tune ,turned around and quipped "You wouldn't have to work hard" I stared at him and gave a weak smile ,with no idea what he meant as I had no real idea what I was whistling. Half a minute later I got the joke but he was on his way. It is a good tune to whistle ,fairly energetic .

I wonder how they tricked the convicts into enlisting. Has the supply of convicts dried up bc they now know how they are being used?

Does the inflation model say what is the rate at which distances increase and if so are there parameters that this is based on?

Did the fact that there were no massive particles contribute to the speed of inflation? It seems intuitively like it should..

Can I deduce from (my bolded in your quote) that the maximum speed (of information transfer et al) during the proposed inflationary period would have been c?

https://youtu.be/IobNcpiwpSc

Agreed,but I have probably gone well off topic now.

When I said I was nitpicking I didn't say you could nitpick my nit

Yes ,I meant any speed (but the fastest speeds occur in a vacuum and with massless objects) I have also seen it described as the cosmic speed limit and again it seemed to me helpful to also say "in a vacuum" since any other medium would only permit lower speeds. So I was just asking whether the maximum possible speed (neglecting the speed of expansion) also implies a maximum "speed of causality" since causality depends on the transmission of a signal or the transit of a particle or radiation. Hope I am clear?

Am I nitpicking to ask what is the difference between the maximum speed of causality and the maximum speed in a vacuum? Does the latter not imply the former?