1. It's a hobby in your own right. The nasty is not that bad, back in the day the annoying thing was how fiddly it was but the community thought of better ways like etching with a sponge. You can get better boards made online but that applies to all hobbies.
2. In most of US/EU you get them for $5 in up to _two weeks_, or in two days for $5+$2X or more which adds up quicklyand can be more than the rest of the project. Even next day shipping loses out badly to making it yourself in ~30 minutes, turns into two days delay unless you're lucky to have an idea in the morning and time to work on it in the next afternoon, a lot of the time i see people bodging things i'd make another board for because it's just easier.
SVG filters default to linear color (but svg gradients etc default to srgb) so the 'SVG fe' are all linear. Color space used changes where the midpoint is so nothing else here uses linear color (unless they've decided to fudge that to match user expectations).
It and it's getting late here so i can't try it myself, at least not today, but i'd try moving in a fixed, sparse, pseudorandom pattern but vary operation size.
I think this should give a more staircase-y plot, with jumps when the size of each individual copy passes whole multiple of cache line width.
I think this way you don't need to fight prefetching, and there will be one read-modify-write per operation except right at the edges which is another signal.
It is or at least was pretty common to hear about flavonols, flavonoids and specifically quercetin in various foods and their purpoted health benefits. Seems we've moved on to other compounds that are not yet known to be ineffective.
You can go the exact other way, plain pizza dough is best after anywhere from 2 to 7 days in my experience. You can push it to 10 or 14 days too, which will taste different but still very good and the dough will be quite weak by then for thin crust pizza.
You still have to think of it ahead of time but this removes need for coordination and lets you do it in batches.
Also I just make one kind of starter bread dough in batches and then make everything out of it, some things as-is (bread for first ~4 days, bread dough pizzas for 14 days), some by mixing it with fresh dough (bread afterwards, everything else). But i'm specifically after the heavily fermented dark dough taste.
It freezes well, 14d would be way over-fermented even in the fridge IMO.
Doesn't really save having to know in advance because it needs to defrost and prove, but it does save having to be in the mood again within just a few days for another one. (It's difficult/annoying to make so little dough as for one pizza, IMO.)
I keep them in the fridge, yes, should have mentioned that.
Oh, and another thing i should have mentioned is that if the dough is older i make sure to fold it few times more and work a bit more fresh flour into it. And i use high hydration (as high as i can make it, about 72~75%), when i pull it out from the fridge it's _wet_ so even when it's as old as it should be (2~7 days) the crust will be mostly fresh flour.
The trick is that there is no trick and you just let it overferment but pick style that will work well with it. You need savory toppings to go with the taste, e.g. salami and maybe sharper tasting cheese. Making very thin pie will be difficult with dough so weak so don't do that, it won't rise very high so don't make it too thick either.
And 14 days is the furthest i recommend taking it. As i wrote above two to seven days is best, of course it tastes differently after seven than after two days but both are good and perfectly within the canon of 'pizza' and you can prepare it anyhow you want.
Beyond that you're pushing it, but since the topic is what shortcuts you can take i'll still recommend more than you need and using it longer than you'd think to over trying to make it the same day. 30~40 minutes from a decision to a pizza, it does taste right too.
I assumed it was in the fridge, I meant that's pushing it imo even so, I'd keep it maybe a day outside absolute max.
And I find high hydration such a pain with pizza especially, which seems only to get worse over time in the fridge (some things seem to dry out, others to get wetter, what a machine!), 75% for 14d, I don't know how you do it. It must take on a lot of extra flour when you get it out to stretch it out to shape?
When it's young it works as is, it is more annoying but i like the results. For thin crusts i work a bit on it so likely few more grams end up on the inside, and it's mostly crust. You do need to stretch it in more steps and can't leave it resting for too long as it'll stick to the counter. Also I worked my way up from 66%.
We all want to make something and pick methods in pursuit of that. I always liked light, airy, bubbly, crispy things which drove me to high hydration and savory, beery, bready things which drove me to long fermentation. For pizza this means i liked bubbly high crusts and savory thin as a pancake pizza bassa, so that's what i tried to make.
When it's getting old i deliberately fold in extra flour. Notice it doesn't take that much to push it down because the quantities are quite small -- i've settled on 144g flour, ignoring everything else at ×1.75 it's 252g of dough, it'll take 18g of extra flour to push it all the way down to classic 66%, that's a heaping tablespoon. And i rarely really reach 75%, i aim for just under 75% and generally end up making 72~74% after including what it absorbs as i work it.
I expected this to be about hyphenation, which (as i just realized and checked) breaks search because it won't find hyphenated words. I'm "happy" to see it's an entirely different and another problem.
Afaict other than water water, vitamins, preservatives, organic acids and glycerine the only common ingredient between the two is magnolia officinalis. Wikipedia mentions two psychoactive compounds in it with a matching mechanism:
