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Martin
Martin
8:01 AM
@LordStryker Congratulations on obtaining an avatar.
@Dissenter Caspar David Friedrich?
I just got a nice little surprise in my reputation box :(
Apparently someone went through my questions and upvoted a lot of my posts, for which I am grateful of course. The system suspected fraud, lol.
 
 
4 hours later…
LordStryker
LordStryker
11:40 AM
@Martin Voting fraud? Sounds intense.
 
 
3 hours later…
LordStryker
LordStryker
2:33 PM
@Martin Someone went on a downvote spree for me lol
@Aditya is so salty.
 
Aditya
Aditya
2:53 PM
salty=?
 
LordStryker
LordStryker
that downvote spree ticked my jimmies :) Thanks @Aditya!
(can you hit me up with some more?)
 
 
2 hours later…
rumtscho
rumtscho
5:01 PM
Hi, we got a kitchen analytical chemistry question. Anybody wants to try? Or maybe correct some dumb error I have made in my answer?
0
Q: How to distinguish cream from tartar from bread improver (unlabeled)

GigiliA few months ago I bought a pocket of cream of tartar (unlabeled) and after a few days I bought some bread improver. Now that I transferred both from their unlabeled pockets to air-tight containers, I can't seem to find out which one is which! Is there any way to distinguish them?

additives
FIY, bread improver is this stuff
10
Q: What is 'Bread Improver'?

calico-catI purchased a bread maker years ago and am happy with the bread I make with it. I was at a cooking supply store and saw Bread Improver for sale in a jar, apparently for bread makers. What is it? Does anyone else use it, and what does it do?

bread
Especially about the buffering experiment I suggested: I might be overly optimistic there, and these uncontrolled conditions could result in something else than a nice buffering. I guess somebody with lab experience can confirm or deny it, I was speaking from theoretical knowledge only.
 

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