studiot

Can someone tell me how my honest attempt to take the OP seriously and make a start on answering his question is offensive ?

If the bread is still rising its structure is changing, which is unwanted as you should put the risen dough in to cook when it has rised satisfactorily. There is a rising stage (or two or even three) and a baking stage. The double or treble rising happens before baking at much cooler temperatures. For ordinary bread the optimum rising temp is somewhere between 25 and 30 degrees C. Yes sugar is there to start the dry yeast off. You do not need it for 'live' yeast paste. You do not want the yeast to have too much sugar as you want it to digest the flour protein (gluten) into more nourishing protein. It is also a question of controlling the rate of biochemical reaction between the yeast and the flour. ( A little) salt slows it down. So you heard correctly all those years ago. Here is the recipe for the rolls is posted a picture of in your last baking thread. Dry ingredients. 100 grammes wholemeal rye flour 200 grammes strong white bread flour. 700 grammes strong wholemeal breadflour 1.5 heaped teaspoons white sugar 1 heaped teaspoon (sea) salt 2 level teaspoons 'easy bake' yeast granules (for single rising technique) Wet ingredients. 100 millilitres corn oil 1 very heaped teaspoon malt extract Warm water to make up to 550 millilitres. Method Add the flours together in a mixing bowl, Sprinkle the sugar, salt and yeast evenly on top. Mix together thoroughly dry. Put the oil in a measuring jug. Add the malt. Pour in enough warm water (from kettle) to make up to 550 ml. Mix well. Using a thermometer allow the water to cool to 49 - 50 degrees C Pur into the bowl all at once and mix in well, untill a good dough is made. I use a Kenwood Chef for the mixing with a 'dough hook'. (Pastries and crumbles are better done with a K beater in the Chef.) Turn out the lump of dough onto a board and divide. Give a final hand kneading to each divided lump and adjust the Originally I divided into 2 and filled 2 small bread loaf tins. But by popular demand I now make 16 medium or 12 large rolls instead, as per photograph. Put the dough to rise in its baking tin, which should be about half full I do this in the slow oven of the AGA at about 30 degrees. When the rising dough has filled the baking tin for rolls or risen about one inch and a half above the top of a loaf tin (This occurs a round about 1 hour later.) it is ready to bake. I do this by transferring to the AGA hot oven at about 175 degrees C Bake for about 25 minutes untill the loaf or rolls sound hollow when tapped.

Please explain why you have chosen this particular energy and since it refers to a particle, which particle since that makes a differnce to how fast or slow the particle can be said to be moving.

More likely since yeast and sourdough continues to increase until killed by the baking temperature. Some salt is also added to prevent the yeast growing too much. Commercial bakers often add extra salt to give additional flavour. Cheesemakers and indeed manufacturers of many foods also do this.

The point is that neither the Greeks nor the Arabs had a suitable system to take advantage of algebra as we know it. Both were missing something to complete the picture. It is quite natural for Geometry to come first as we can draw representations and take measurements. But to perform calculations you need two more things. You need a suitable system of symbols And of course you need a suitable system of numbers. The Greeks had a suitable of symbols, but did not have a suitable system of numbers. The Arabs on the other hand had no system of symbols, all their problems were written in words. But they had borowed a suitable system of numbers from further East in India. These were combined by European scholars between the 13th and 15 centuries AD. Here is a simple quadratic equation as we would write it any time after about 1500 AD, followed by its form in Greek as solved by Diophantus (about 230 AD) and as it appears in Al-Khwarizmi's book about 830 AD (English translation of the words).

Here is an interesting scientific experiment to distinguish between 2 competing hypotheses. 1) Member Eric Smith has a genuine interest in the subject of why there are real measured gravity anomolies on Earth and what discovery that led to in 1823. 2) Member Eric Smith is just here to poke fun at the scientific world. I await his reply to decide which hypothesis to place the most credence in.

Several snippets of good advice here. The decision to use oil (as in Italian bread) or a fat as in Mrs Beaton or the Good Housekeeping is important and does indeed soften the crust somewhat. It also softens the crumb and improves the keeping quality, which would otherwise go hard and dry quite quickly. Commercial bakers often add glycerine for the same reason. Yeah, single rise bread is prone to large voids or cavities (you must have seen this in sliced bread pre wrapped 'Chorleywood' loaves) But see also my comment on the yeast. Achieving an even distribution of air voids and 'crumb' is the objective. Fat is traditional for taller loaves as it gives a stronger structure than oil. This is also true of cake making. The idea of the initial high temperature is to kill the yeast quickly so that the risen structure remains in place. You can then reduce the oven temp (if it is a quick enough response) - I suggest some trial and error it will depend upon your loaf or roll sizing. An nearly enclosed tin will also give a crusty topping, whils providing some protection for softer sides. Continental loaves are baked on a flat sheet so do not offer such differentiation so are crusty all round. Chorleywood loaves are steam baked, not dry baked so are not really crusty. The yeast comes in at least three different forms. (sourdough is a different organism) Live yeast which is a cake, softer than fudge, This can often be obtained free from a bakerand is added to the wet ingredients. Traditional dried yeast for two rise method. This comes in dry granules, that can be stored for months. It need to be activated before use. That is mixed with blood temp water and a little sugar. It is then added with the wet ingredients. Ready yeast also comes in dried granules, which are added to the dry ingredients before any liquid. It reactivates immediately liquid is added so the dough can be made and used immediatedly. This is the single rise type. Breadmakers have some additional techniques. I should have mentioned that with any cake you mix the dry ingrediants separately, before adding the pre-combined wet ingrediants.

Although many do not follow forum guidelines about evidential support I have sometimes see the following statement "Statistically Significant". This claim has also accompanied some of the outlandish AI generated stuff more recently. I would draw members attention to the 2011 experiment by Simmons et al in which they statistically demonstrated that audiences who listened to a Beatles song literally became younger after the event. Obviously impossible, but that's statistics for you if mishandled. https://www.researchgate.net/publication/51725721_False-Positive_Psychology I wonder if we shouln't have a sticky outlining the dangers of false positives in statistics ?

Perhaps you wouln't mind outlining that you understand by 'phase space' as the are several definitions available. At least one is to do withs statistical physics and has 2s dimensions One other is to do with differential equations and has c+1 dimensions where where s is the number of degrees of freedom or available and c is the number of derivatives (in calculus) available and either may tend to infinity.

Marvellous insight +1. I wish you would spread that insight around the teaching profession and the youngsters of today as it doesn't only apply to the old and decrepit. There really are few if any short cuts.

I rather think both the claims about WWI and WWII lie on very shaky ground indeed. But I do not want to stray very far from the OP.

In which case I apologise to you. There was definitely a red demerit when I posted just after you. So I cancelled it out. Shows how easy it is to mistakenly assume things.

There are two sorts of mathematics available and both are used by the military for the purpose of predicting the likelyhood of not only war but also the outcome of various responses. The mathematics of game theory. The mathematics of Bayesian statistics. In respect of your question about Gaza, that war has been going on for nearly 3 thousand years. At one time Israel was not only at war with the then people of Gaza (part of Philistia) but also with itself so that it was divided into two kingdoms. Israel and Judea.

I see your point, pinball. But does this really deserve a demerit ? deema please try to organise your posts a bit better. However I do see what you are driving at. The thing is that 'logic' is abstract so it has no physical existence. But yes we can discuss your proposal philosophically (it does not deserve the status of a theory), bearing in mind that abstract nature of logic I referred to. What you are asking is akin to the age old question "What is the sound of one hand clapping ?" or "If a tree falls in the forest where there is no one there to hear it, does it make a sound ?"

to others.There more correspondence and symmetry to be discovered it's not like we are at end of the world..once we accept to come out of fear mongering echoes filled cocoon, problems like yang-mills mass gap issues can be easily deciphered ....they is nothing wrong with intuition as long as you are not doing magic,provided intuition is followed by scientific explanations...once person intuition can be different to another person intuition..if person is able to use his intuition well and good. Can I ask for more detail ? I see a lot of your posts that contian a grain of truth wrapped up in a banana skin, so the whole package is not only too short but unintelligable to others.

Looks to me as if you are having Oxford Don fireside discussions with your son. All power to your elbow. History and comparative history is an interesting subject. But it is an incredibly vast and complex subject. So I ask what the focus of this thread is please? UK, US, or French or German constitutions ? A couple of comments. Whilst looking at Trump's antics, perhaps you should also look at Putin's. The disinformation being fed to the Russian people is classic. This is also what the Chinese did under Chairman Mao and continue to do today. One of the interesting facts about the Magns Carta is that there were many copies made and deliberately distributed so that the monarch couldn't keep the only copy and spread disinformation about it.

If I replied again to this thread I was going to point this example out to MigL. But you beat me to it. I take the statement "the map is not the territory" as allegorical. That is it is a metaphorical depiction of a deeper meaning. And I think, as obviously a lot of people do, that it is a good one. Mathematically there are two considerations. Firstly the strict definition of a map as a formal description of a relation between two sets leads to the first law of equivalence An equivalence reation is reflexive. In other words the map is identical to the territory because it is the territory. In all other circumstances the relation map only offers identity for some aspect or aspects, but not all of them. Which leads us the applied world where we constantly use models which only correspond for some desired aspect or aspects to the phrase The map is not the territory. You would not expect to fly to Berlin in the model that was used in the wind tunnel for the airliner.

I'm sorry Eise but that website you linked to does not conform to either UK or EU law in that it did not offer me th option to decline all cookies. I could not be bothered the trawl through the extremely long list of thing to turn off or find out what would be left. Why does IT think it is above the law ? Even some government agencies that should know better act like that.

Yeah it is kinda funny. +1

Entertainer founder hands over toy shop chain to staff

How do you then interpret the first axiom of equivalence ?

For the record the word Algebra comes from the title of a book wriiten somewhere between 750 and 850 AD by an arab scholar in the Dar al-Hikma in Baghdad. The book was entitled al-Kitab al-mukhtasar fi hisab al-jabr wa'l-muqabala (A handbook of calculation by completion and reduction) In it he restudies an equation first studied by Diophantus (the Greek) some 600 years earlier. The author, al-Khwarizimi was responsible for another book introducing the indian decimal number system and its place settings to the middle east and was much copied at this time in europe by medieval scholars as the 'new arithmetic' These european scholars called themselves 'algorismists'. Which word was later to become our present day usage algorithm.

Thank you that was useful information whilst I had dinner. OK so some further explanation to take with you. It's getting late for proper composition so I will add a block/flow diagram that should help a lot. Meanwhile a few words. The average CD is 650 Mbytes and is meant to hold 60 minutes at CD quality. This is not a HIfi discussion about CD, just some facts. So the file size of an average track say 3 minutes is 3/60 x 650 Mbytes or 32.5 Mbytes. You have an analogue audio signal coming out of your auxiliary or tape output. This signal is an electrical copy of the audio waveform, running at the correct speed of the music or sound if it is from radio section. The wifi system is designed to transmit a digital signal which is made up of electrical pulses that are organised according to specific conventions, just as English uses letters organised into words according to conventions. These pulses are superimposed on the wifi carrier radio wave just like conventional radio and TV. If the wifi system is going to transmit the pulses correspond to the whole digital (computer) file it can do it all in one go. But three factors make this more difficult and require an extra stage. Firstly transferring 32.5 Mbytes at wifi speeds will take no more than 8 seconds and you want toplay it back over 180 seconds. So your receiver would need some kind of storage called buffering. Secondly the wifi network may be busy transferring other files to other devices on the network so the actual data is broken into smaller 'packets' and not sent all at once. Thirdly the source material may be spread out in time so may be sent in irregularly timed packets. Managing this last requirement is called streaming. With the right equipment all this is done automatically. The sonos device I linked to can accept the audio signal input and digitise it to suitable form and I think stream it onto the network. The input connectors ar listed as RCAphono so also suitable. Further it can join the network either though an ethernet cable or through the wifi as a bonafide device oon the network. This is why I asked you where the router is - you might be able to just plug it in. I have a Roberts radio with this capability and a Humax TV rcorder that I can stream recorded TV from to my pc or other devices on my network.

Exactly. Unfortuneately scientists are human and sometimes succumb to social or popular pressure about imprecise terms. Scientific proof is such an example.

Science does not go in for proof, that is lawyers or mathematicians. Science goes in for the best available 'fit' to known observations and is subject to change at any time due to new and (hopefully) better observations.