I had the exact same frustrations. Bilingual user(German/English), and the keyboard situation with multiple languages is even worse than what you describe.

Your post actually inspired me to stop complaining and try to fix it myself. I built an iOS keyboard that uses AI to handle the parts Apple refuses to get right. You speak or type roughly what you want to say, pick a tone or language, and it outputs clean text. The translation + tone combo alone saved me from switching to Android.

It's called Cerebro, currently in TestFlight if anyone wants to try it: https://cerebro-keyboard.app

Not trying to plug my thing here, genuinely just wanted to say: your countdown resonated with a lot of us. Some of us just dealt with it differently.

Gluten Tag. Open sourced my favorite collection of sourdough recipes.

It would be great if this were possible. I believed it could be done initially, but then I realized it depends on too many parameters: Flour, water, temperature, sourdough starter microbes, starter microbial activity level, desired consistency, baking times and a few others. One guy once tried to put together a table with different starter levels: https://www.wraithnj.com/breadpics/rise_time_table/bread_mod.... In practice it doesn't work though.

Just posting this here too, my pizza calculator could be interesting too: https://pizza-calculator.the-bread-code.io/. It's part of the repo as well.

Thank you too!

Your sourdough is resilient can can survive for years without being fed. When dried the spores last for thousands of years :-)

So is my cat

Thank you very much!

Not too much yet! I am mostly focused on trying to find the best flour/water/salt combination currently.

Thank you very much! Also thanks a lot for opening up so many pull requests with amazing fixes!

The current repo combines most of my experience from the past years into one single framework that you can use as basis for other recipes.

Is there any plan to introduce some simplifications to the processes using things like a bread machine to handle automating the rise and kneading of the bread doughs?

As someone who bakes bread and other doughy items weekly and has for over a decade, bread machines are more work than making by hand and make bread that sucks. If you use less yeast, and let it slow rise there's no kneeding involved and it tastes way better.

Agreed! Bread machines don't make sense. You can make a very simple dough in 1 minute of work. I recommend 500g whole rye or wheat, 400g water, 100g sourdough starter, 20g salt. Mix all with a spatula for 1 minute until no chunks of flour are left. Put into greased loaf pan. Wait until roughly doubled in size. Bake in the oven at 200°C until core temperature is 92°C.

I do 1.5 cups of water, 3 cups of flour, sourdough starter and some amount of salt that it around 1 or 2 teaspoons. Mix with a spatula for a minute as well, and then put a lid on it and leave it on the counter overnight. Bake at 500°F for 45 minutes in a dutch oven or a ceramic cookware that's loaf shaped.

Sure. But with sourdough the dough needs to build gluten when mixed, hence the window-test. More gluten gives a stronger and airy loaf. You can do that by hands but it takes too much effort compared to a machine. Imo

You can make excellent sourdough without any kneading using the fermentolysis technique. No machine needed and absolutely not "too much effort".

I leave it on the counter overnight. I don't kneed it at all and end up with a nice airy loaf.

It's interesting that there are such different perspectives on whether to knead sourdough. The book linked to here recommends it, while other authors like Forkish, Prueitt and Robertson rely more on time and a small amount of "folding" rather than kneading.