@matigo Who knows? There's never any explanation, so I just wait until things right themselves. Unless someone I know happens to mention it. ?
@matigo Earlier this week I had a couple of days in which all downloads failed to sync.
@indigo Not quite. I have an enamel dish that I put below the bread. I pour boiling water into that before putting the loaves in. If they are in the Dutch oven there's no need, of course. I remove the dish halfway through the bake.
@dgold
I haven't checked the actual feed in forever. But I recently started to display the feed from my Known site in the sidebar of my main site, which uses Grav. Only showing titles though.
Known is great for #indieweb but for me a little harder to operate independently. Working on that locally at the moment but have not deployed. Currently hosted by IndieHosters.
// @jws
@indigo Indeed. I have a baking stone, and I put a piece of reusable baking parchment on the peel so the whole thing slides nicely onto the stone. Or I bake in a Dutch oven.
@indigo Sounds just about perfect. Normally bulk is the first ferment, during which you might do some stretch and fold or even knead. Then you shape. Then it proofs, unmolested, till baking.