For context, I’m on an iPhone using Firefox. I can’t use uBlock Origin, but am ready to block on the DNS level after this.

    • Scroll Responsibly
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      1 year ago

      What a sad state of affairs that such a site is even necessary. The internet was supposed to make finding information easier, not some increasingly kafkaesque tug of war.

      Thank you for posting that though. It should come in handy.

    • @sqw@lemmy.sdf.org
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      21 year ago

      theres also cooked.wiki. tack “cooked.wiki/“ onto the start of a recipe URL and it scrapes and reformats for you

      • @TodaviaTyler@lemmy.world
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        31 year ago

        You can only save 20 recipes before you have to pay, but you can view as many as you like without saving them. Still, a very nice app IMO.

        • Adam Kempenich ✅
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          21 year ago

          If you’re using the app on a device, you can open links directly in it. So, if you have a bookmarks folder of recipes, you can just use your browser’s share button -> Open In -> Just the Recipe

          I’ll sound like an old man, but I miss the days of going to a website and not having to deal with the SEO junk.

    • @EdibleFriend@lemmy.world
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      171 year ago

      I DON’T GIVE A SHIT ABOUT YOUR GRANDMOTHER IN FACT IM GLAD THE BITCH IS DEAD

      -Things I never thought would cross my mind because of a cookie recipe

  • @Shape4985@lemmy.ml
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    1 year ago

    Reader mode in browsers is great for this situation. Firefox has one for both desktop and mobile. I think brave does too

  • @Allero@lemmy.today
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    1 year ago

    All people said not to mention that recipe is unnecessarily complex.

    Refrigerating the dough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day. Not to mention here you allow it to stay at room temperature for 8 hours first before that, which is an overkill.

    Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you’re good to go. Or just use the sourdough directly, that’ll do.

    Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.

    Source: I’m a bread technologist.

    • geogle
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      11 year ago

      Where do you suggest to learn more about what you just said?

      • @Allero@lemmy.today
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        21 year ago

        Unfortunately, most of my sources are either in Russian or very academic. This open-access article does a good job of reviewing many academic sources, if you’re interested.

        Out of what’s popular and available in English, I’d strongly recommend Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”. It contains a lot of useful info on both sourdough and straight dough technology in a way that is home baker-friendly.

    • @arvere@lemmy.world
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      01 year ago

      I found after years that starters work fine if I leave them in the fridge without feeding (sometimes for weeks) and then prepare and feed them overnight or 1 day before using it.

      would you say that’s dangerous?

      • @Allero@lemmy.today
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        01 year ago

        Depends on whether you allowed your starter to go through 2-3 cycles before putting it in the fridge. If yes, you’re all clear. Essentially what protects starters and sourdough from going bad is high acidity that they develop. If you give your starter enough time before preserving it, it will retain most of that acidity, allowing you to just feed it again and then use it. If not, you’re at risk of letting molds and other harmful organisms develop - some of them do grow at fridge temperatures, and if there’s no acidity to stop them, it can be not good.

        Anyway, it’s a good practice not to store sourdough for over a week - just in case.

  • @OrgunDonor@lemmy.world
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    21 year ago

    I love Firefox, it is my desktop and android go to, but fuck apples bullshit.

    Look into Orion browser, it allows you to use chrome and Firefox extensions on iOS, it does mean no easy bookmark or tab sharing, but small price to pay to be able to use the net again properly.

  • @boatsnhos931@lemmy.world
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    -91 year ago

    I think you will find that changing your brakes is a lot more productive than making some gross sourdough bread 🍞

  • @SuperSpruce@lemmy.zip
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    11 year ago

    This is actually one of the biggest reasons why I prefer Android over iOS. In the case where I am forced to use iOS, I use Brave because it comes with an adblocker. Not perfect, but it’s the best of a crappy situation.

  • @Confused_Emus@lemmy.world
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    41 year ago

    In the address bar of the Firefox app there’s a little icon that looks like a page with some lines on it. Tap that on any page to go to reader mode. Gets rid of most of this junk with a single tap.

  • @kevincox@lemmy.ml
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    11 year ago

    I want a browser extension where I can press the “never again” button and all links to that domain will be marked. Then I know never to click to that search result or shared link.

    I’ve sort of done this manually for things like Twitter with some userStyles, but it is annoying to update and haven’t configured it on mobile. Kagi site-blocking is also great but only works from search results.

    • @aseriesoftubes@lemmy.world
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      11 year ago

      In Kagi, you can prioritize results from domains you trust and deprioritize or hide results from domains you don’t like.

  • Sips'
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    11 year ago

    I low-key find it more infuriating that you’re not using an adblocker…

  • @GregorGizeh@lemmy.zip
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    01 year ago

    I recently switched from iPhone to Android, and let me tell you it is ridiculous how much more control you have over your user experience. Adblock alone made it worthwhile.

    Anyway, on iPhone i used to use reader mode to filter all that crap. Though some asshole sites block the function