Seamus Blackley, Discover and Read the Best of Twitter Threads by @SeamusBlackley

Seamus Blackley

SeamusBlackley

Welcome to my Pi day historical bagel tutorial! We are going to learn how to make the kind of bagels that were brought by Polish Ashkenazi Jews as they emigrated

I noticed this awesome whistling effect last week when rinsing our stainless perforated coffee filter (1/n) The filter consists of a simple perforated stainless disc spot welded into a cup.

It’s amusing but tragic to watch people analyze historical events as though the people alive at the time had the internet and a modern sensibility. Even as recently as the

Today, TWENTY damn years ago, an unfinished game was shipped, a physical manifestation of my 25-year old ego and inexperience, and an ordeal of learning through which I dragged a

I’m in England, in a field of Barley. Today, I’m going to collect wild yeast under that tree back there, and I’m going to show how to feed and grow

New Mexico Red Chile muy apropiado. Chile, ajo, sal, y stock de vegetales. Much of that ajo era para los camarones. Hopefully puedo cocinarlos OK.

QUARANTINE BAKE-IN BEGINS! Here are two of the starters I will use tomorrow, both collected in the wild in England last year. One has been trained on Rye, the other

In England, over the last week, I collected wild yeasts in a medieval forest, cultured them and then used them to bake medieval-style bread using locally grown and milled Spelt.

Physics Twitter! Who is doing a blow-by-blow of the Wolfram preso? Box of cargo has fallen from the sky. Tribe investigating magical items.

Happy Sunday, bakers. I promised I’d do a step-by-step sourdough thread with explicit-everything for people having trouble baking. SO here we go. (I’m working on a nasty math problem while

“Levain” is a fancy French baking term (pronounced the same as your friend Herb Levin’s last name) that’s basically a fermentation kickstart for sourdough making. Someone asked so now you’re

Two weeks ago, with the help of Egyptologist @drserenalove and Microbiologist @rbowman1234, I went to Boston’s MFA and @Harvard’s @peabodymuseum to attempt collecting 4,500 year old yeast from Ancient Egyptian