the Hearth @Felthry@awoo.space

@curls okay some games show us "this machine" and "(i) mobile devices" or "(i) tablets" but none of them give our other computer as an option
-F

@curls we have two computers logged into steam right now
-F

@curls we don't have it for some reason
-F

@curls yes that menu, why did it disappear
-F

@curls it was useful because we mostly use our laptop for things but the desktop for games, and being able to say "go ahead and start downloading this thing i want to play later" from the laptop is nice
-F

@curls no the thing where there'd be a drop-down next to the install button and you could say "install on computer x"
-F

what happened to that thing steam had where you could install a game onto another computer logged into the same account

it seems to have just disappeared a few weeks ago
-F

@terrana That's good to hear! May the Moving Heavy Things continue to get easier and less painful.
-F

@codl including the ones sold outside europe?

...who am i kidding, *especially* the ones sold outside europe
-F

@Oneironott oh i didn't know it was now, happy vloeday 💚
-F

@NovaSquirrel yeah pizza dough tends to be on the simple side, as breads go! you *could* fancy it up but you don't really want too much going on there--it's a pizza crust, not a pannetone or something!
-F

@NovaSquirrel no i'm talking about stuff that goes into the dough, not the toppings
-F

@NovaSquirrel it probably wouldn't work too well in a too-basic environment either but you're far more likely to end up with a dough that's too acidic than one that's too basic, not many food ingredients are very basic (likely because basic things in general taste really bitter and sometimes soapy)
-F

@NovaSquirrel just know it's not a 1:1 replacement for yeast, it makes the bread raise differently and affects the flavor differently! you also may want baking soda (which is just the bicarbonate with no acid) in addition to or instead of baking powder if your recipe already includes a lot of acid like vinegar or citrus or something; baking powder doesn't really work right in a too-acidic environment
-F

@NovaSquirrel there was apparently a *huge* battle in the industry over baking powders when someone realized you could use phosphates or alum (which react a little immediately, but then further when heated, so they form more CO₂ during the baking process) instead of just tartaric acid (which reacts immediately when water is added), because the people with the older tartaric acid formula did *not* want to lose all that business (they lost all that business)
-F

@NovaSquirrel well, baking powder was invented in the first place to be a replacement for yeast! the idea is that instead of biologically producing the carbon dioxide bubbles, you do it chemically with a weak acid (usually monocalcium phosphate or alum) and a basic carbonate or bicarbonate that gets neutralized to carbonic acid, which breaks down to release water and carbon dioxide
-F

@NovaSquirrel I wonder how well you could make a pizza with baking powder?
-F

@sharkNserg very connieraptor!!
-F

@kat it would smell like kat, of course. and wax.
-F

just look at the little chick!!
-F