HN Explorer

gmalay

↗ HN profile [ 64.0 ms ] full profile
Karma
169
Created
July 16, 2015 (11y ago)
Submissions
0
Fermenter of dough, vegetables, and tea.
  1. The molecular reason avocado toast tastes so good (goodfood.com.au)
    1 points 0
  2. The Science of Sourdough: How Microbes Enabled a Pandemic Pastime (scientificamerican.com)
    2 points 0
  3. Sourdough tips and resources from a former skeptic (washingtonpost.com)
    3 points 0
  4. Transactional microservices with open source Vitess – coordination without state (cncf.io)
    4 points 0
  5. Failure detection on Orchestrator (MySQL replication topology management) (planetscale.com)
    1 points 0
  6. Baking with Bacteria: The Science of Sourdough (mcgilltribune.com)
    3 points 0
  7. The Science of Making a Wild Sourdough Starter (discovermagazine.com)
    1 points 0
  8. You’ve named and fed it. Now what to do with all that extra sourdough starter? (latimes.com)
    1 points 0
  9. No Yeast at the Store? No Problem. It’s Everywhere in Your Home (nytimes.com)
    1 points 1
  10. Scaling MySQL databases using Vitess, a sharding system built on Kubernetes (softwareengineeringdaily.com)
    3 points 0
  11. ACID transactions are not just for banks – the Vitess approach (planetscale.com)
    8 points 0
  12. Contribute your failed sourdough starter to science (npr.org)
    2 points 0
  13. Sourdough Starter Is 'Growing' on Trees in San Francisco (foodandwine.com)
    1 points 0
  14. Where is everyone getting all of this sourdough starter? (vice.com)
    35 points 63
  15. Open source Vitess test suite migrates from Python to Go (planetscale.com)
    3 points 0
  16. Cryptic transmission of novel coronavirus revealed by genomic epidemiology
    2 points 0
  17. The Whole-Grain Grail: A Sandwich Bread with Mass Appeal (nytimes.com)
    1 points 0
  18. The math of the perfect soap bubble (popularmechanics.com)
    1 points 0
  19. The math of brewing a better espresso (arstechnica.com)
    6 points 0
  20. Fermented foods such as kombucha are trendy, but not necessarily probiotics (washingtonpost.com)
    1 points 0
  21. The bread code – basic sourdough (github.com)
    2 points 1
  22. The Science of Bread Aroma and Taste (modern and old wheat taste equally good) (labmanager.com)
    2 points 0
  23. Moldy bread science experiment gross reminder of germs on our hands (mymodernmet.com)
    2 points 0
  24. The Science of Bread Aroma and Taste (labmanager.com)
    1 points 0
  25. Classic Belgian beers? Medieval super yeasts (sciencedaily.com)
    3 points 0