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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://techpolicy.social/users/joebeone/statuses/114009465978339937">Joseph Lorenzo Hall, PhD (joebeone@techpolicy.social)'s status on Sunday, 16-Feb-2025 04:08:18 JST</a><a href="https://techpolicy.social/@joebeone" title="joebeone@techpolicy.social"><img src="https://gnusocial.jp/avatar/253860-48-20241222181824.webp" width="48" height="48" alt="Joseph Lorenzo Hall, PhD" style="position: absolute; left: 0; top: 0;">Joseph Lorenzo Hall, PhD</a></section><article><p>There we go; 25% bread flour, overnight white from FWSY. Ear here is badass</p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/4572219#notice-8951144">In conversation</a><time datetime="2025-02-16T04:08:18+09:00" title="Sunday, 16-Feb-2025 04:08:18 JST">about 17 days ago</time> <span>from <span><a href="https://techpolicy.social/@joebeone/114009465978339937" rel="external" title="Sent from techpolicy.social via ActivityPub">techpolicy.social</a></span></span><a href="https://techpolicy.social/@joebeone/114009465978339937">permalink</a><h4>Attachments</h4><ol><li><label><a rel="external" href="https://gnusocial.jp/attachment/4144873">A round sourdough boule with a golden-brown crust and a distinct scoring pattern rests on a wire cooling rack. The crust has a crisp, deeply caramelized “ear” and a dusting of flour, highlighting the spiral pattern from the proofing basket. The background shows a black granite countertop with a stove and a blue Dutch oven.</a></label><br><a href="https://techpolicy.social/system/media_attachments/files/114/009/465/904/168/079/original/52ad67e1b56d54ae.jpeg" rel="external">https://techpolicy.social/system/media_attachments/files/114/009/465/904/168/079/original/52ad67e1b56d54ae.jpeg</a></li><li><label><a rel="external" href="https://gnusocial.jp/attachment/4144874">A close-up view of the boule’s crust, emphasizing the well-developed “ear”—a crispy, raised flap of dough from scoring before baking. The crust is deep brown with a blistered, crackled surface and a dusting of flour, accentuating the spiral proofing basket marks. In the blurred background, a kitchen sink, bottles, and dish soap are visible.</a></label><br><a href="https://techpolicy.social/system/media_attachments/files/114/009/465/909/112/528/original/92e3b4116ddc0cb4.jpeg" rel="external">https://techpolicy.social/system/media_attachments/files/114/009/465/909/112/528/original/92e3b4116ddc0cb4.jpeg</a></li></ol></footer></blockquote>
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Joseph Lorenzo Hall, PhD (joebeone@techpolicy.social)'s status on Sunday, 16-Feb-2025 04:08:18 JST
Joseph Lorenzo Hall, PhD
There we go; 25% bread flour, overnight white from FWSY. Ear here is badass