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Eric Hameleers
Slackware coreteam member
Slackware coreteam member


So what happened to this G+ Slackware Linux community? Did Google remove all posts older than this week? I only see two posts left here.

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Eric Hameleers commented on a post on Blogger.
The mkinitrd script is not on the install or rescue disk because you are supposed to mount your harddisk partitions and do a chroot. Alternatively you could boot off a live CD or DVD and try to fix it from there.

A huge kernel as one of the choices in lilo would also help.
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Drove to the Koningshoeven during lunch break (that is the abbey where La Trappe trappist beers are brewed) for some bottles oak-aged La Trappe Quadrupel "batch 20". Can't wait to try one this evening.
And I need to get back there with my wife, for some good food & drink at the "Proeflokaal" next to the brewery... what a nice ambiance!
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I can seriously start planning a migration of ConsoleKit to ConsoleKit2 now. Robby has the package already, should be a drop-in replacement.
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My son wanted me to score the bread in a smiley pattern but it turned out more like a Hallowe'en monster...

Anyway, this sourdough loaf was created using another dynamic than my usual "bake during a weekend day".
The 100 gr starter (100% hydration) was raised from a tablespoon starting at 18:00 in the evening. The dough (totalling 250 gr WW flour, 150 gr Waldkorn mix, 50 gr AP flour, 330 gr water, 15 gr vegetable oil and 7 gr salt) was then created using this starter 6 hours later (all ingredients except oil and salt autolysed for 25 minutes at midnight, then hand-kneaded for 10 minutes).
The covered dough ball was left on the kitchen counter at room temperature (I had a good night's sleep) until 08:00 the next morning at which time it had about tripled in size.
The dough was deflated carefully, pre-shaped, bench-rested for 15 minutes and then shaped into a boule and put into a basket. The basket went into the fridge inside a sealed plastic bag.
Off to work.
Came back home at 18:00 that evening, moved the basked from the fridge to the kitchen table (dough had doubled in size during the day) and set the oven to pre-heat to 250C for an hour, with a pizza stone inside.
At 19:00 the basket was turned over and the dough dumped onto a silicone mat. Scored he bread with a smiley pattern and shoved it onto the pizza stone.
Baked during 20 minutes at 240 C with steam, then 20 minutes at 210 C without steam.
The result: impressive oven bloom, yummy bread with only a hint of more sourness than my usual weekend breads that 'only' take 10 hours from start to finish.

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This weekend, I had a go at Kaiser rolls, also known in Austria as Kaisersemmel or Handsemmel. A piece of traditional artisanal baking skill in Austria, but here you only get the factory made stuff.

I wanted to hand-make these traditional rolls according to the old ways. Traditionally, the leaven (natural yeast) would be provided to the baker by the local brewery, but that is not a viable solution nowadays. But we have sourdough, which should have some semblance to the old sour mash from the brewery.

So I set out to compare recipes and shaping techniques. There’s lots of recipes to be found actually, and the conclusion with all these white bun recipes is – you just add what you like. In my case, I wanted to go easy on the butter and sugar so that my wife would not have any reservations in sampling the finished product. But afterwards she admitted she would have eaten them whatever the content, they were that tasty.

Here is the recipe I ended up with. It was enough to create 11 rolls of roughly 75g each.

The evening preceding the day you want to eat the rolls, you mix the following ingredients into a rough mass:
- 100g sourdough starter (100% hydration meaning it’s 50g flour, 50g water)
- 450g AP flour (of which 200g was Type 00 strong flour)
- 5g sugar
- 60g full-fat milk
- 200g water (cold)

Leave the rough dough to rest for 25 minutes (the flour is allowed to absorb the moisture, this is called “autolyse”) and then add:
- 20g butter (soft, hand-warm)
- 7g salt

Knead the dough by hand during 6 minutes until it is silky smooth. Then return the dough ball to a container and cover with clingfilm.
Leave the container on the kitchen counter for a bulk fermentation during the night. Do not place the container in the fridge. In 8 hours, the dough will double or almost triple in size.

Next morning, dump the dough onto your work area and gently push the air out with your flattened hands.
Using a dough cutter divide the mass into pieces of 75 – 80 grams and shape them into balls, creating surface tension. Leave these to rest for 15 minutes.
Gently flatten the balls of dough, creating circular disks. Dip them into some rye flour so that they are coated with a thin layer. This will prevent them sticking together. Leave to rest for another 15 minutes.
Now, shape the Kaiser rolls. There are several techniques for doing this, but I used what I assume is the traditional way. Here is a nice video of shaping a Kaiser roll. No rubber stamp, no knots in the dough. The real stuff:
Place the shaped rolls face-down on an oven tray which has been dusted with rye flour. This is needed so that the folds do not disappear while the dough is proofing. Cover them with a linen cloth or clingfilm. Leave them there for a second proofing, until doubled in size (will take something like 2 hours).
Heat up your oven in time, set the temperature to 200C. Place a low metal baking tray on the oven floor.
Bake the rolls for 20-25 minutes. Introduce steam during the first 10 minutes by pouring a cup of cold water into the tray on the oven floor and quickly closing the oven door, and vent the oven after 10 minutes.
They are ready when the edges are golden brown. When you tap the bottom of a roll with your fingers it should give a “hollow” sound. Leave them to cool for a bit before you cut into them. If you started early in the morning, the rolls will be ready for lunch.

There’s no doubt to it: these sourdough rolls are among the best I ever tasted. They have a nice crispy crust and the folds opened up nicely while baking.

You’ll also note that there is one roll that does not look like a Kaiser roll. I also tried my luck at a braiding a knot and that was easier than shaping a Kaiser roll. I need to practice the shaping process... it was a lot of fun, but 9 rolls does not give you a lot of experience.

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Great oven spring for my first bake using a cloth-lined proofing basket.
This is my weekend sourdough recipe (I bake several during the weekend to get the family through the week on good food), but I usually bake my breads as an oblong shape instead of a boule. An oblong shape yields better slices to take to work as lunch.

Bulk fermentation time has slowly been extended during the past months, it's around 8 to 9 hours nowadays. Second proofing time after pre-shaping & shaping was 2 hours. All at room (kitchen) temperatures.
Smells great.

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Good oven spring and finally, nice ears to the bread. Smells delicious too! I have not cut it yet (still too warm).
This is a 70% hydration sourdough bread, hand-kneaded, with 10% plain four from the starter, 10% buckwheat, 30% whole wheat and 50% Waldkorn Eco mix. My favourite combination, I eat this almost every day..

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An interesting documentary from the dutch public television program "Keuringsdienst van Waarde" (dutch spoken but with english subtitles): .

The documentary discusses the lack of regulation in the Netherlands with regard to the name "sourdough bread". As a consequence, 90+% of all commercial sourdough bread sold in the Netherlands is actually not sourdough at all, but contains a small quantity (1%) of sourdough powder, used as a flavoring ingredient instead of a leavening ingredient.
And the public are willing to pay a higher price for fake sourdough bread because they are unaware.
Some embarrassing lack of fundamental baking knowledge is being displayed by some "bakers" in the documentary.
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