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Joined 1 year ago
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Cake day: July 5th, 2023

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  • Yeah, the more I look at this, the more I feel like it’s obvious their priority was to maximize land usage to get more units in. Unless they went hard into the tiny home methodology when they built these, the fact that there is a second story makes probably 1/5 of that ground floor into a stairwell with under stair storage that may or may not be effectively implemented, and another 1/5 or so of that upper floor minimally usable open space.


  • That’s still not affordable. Average cost/sqft. In San Antonio Texas is $160. At that rate this house would be $105,760. The location of this home is a tiny strip of land with a dead end road slammed up against a pair of drainage ponds, and the houses are packed in tighter than sardines, and look nothing like the clearly rendered picture to advertise them. A nearly 60k markup for a shit shack is still not affordable. This is preying on desperation.






  • My understanding was always that kneading/folding/rolling/etc. was done to homogenize the dough mixture to form an even crumb, and to align gluten chains to increase the elasticity of the dough and allow it to retain more of the gasses during the proofing process.

    Whatever method you use doesn’t really matter, and the time isn’t as important as the consistency reached. Getting the dough to the point where it can form a stable loaf without being floppy uneven is the goal.

    You can OVER knead dough, though doing that by hand is difficult unless your hands are used to doing a lot of work like that. Typically over-kneading happens in kneading machines that are run too long, and the end result is bread with a thick, hard crust and a dense, dry, crumbly crumb.