Mark Wildon's Website: Miscellany

Conformal

A program to help one visualise complex functions written when I was learning Objective C. Here is a screenshot. Here is a link to version 0.22 which should work on Mac OS X 10.6 and later. (For changes see here.)

I wrote this program after Matt Towers implemented the idea in Java: he has kindly given me permission to mirror his applet version here.

Haskell

Some links:

The picture on the left comes from my attempt at a Oxford Comlab practical on L-Systems.

Short story

Lockdown bread

  • Wholemeal 75% hydration. My own recipe: 250g wholemeal, 250g water, 40g treacle, 50g sourdough starter, mixed up and left in fridge overnight. Then add 250g strong white, 150g water, 2 tsp salt, 15g pumpkin seeds, 20g sunflower seeds. (Also 1/2 tsp yeast if poolish doesn't have obvious bubbles and air when cut into it: usually it does.) Mix, turn three times for a minute or so with dough whisk at 20 minute+ intervals, overnight in fridge, stretch and fold for a minute, shape into boule, proof in well-floured banneton, turn out onto oiled baking tray, score top, bake 30 minutes at 240C and 15 minutes at 200C.


    Update 2021. Sprayed with water and then baked in a Dutch oven the crust is crisper and the crumb just slightly lighter. Remove top for final 5 minutes. Before I had used a tray of water in the main oven, but this seems far less effective at maintaining humidity. Tends to stick, but this can be averted with a disc of parchment paper.

  • White sourdough 70% hydration. My own recipe: 200g strong white with 200g water, 40g sourdough starter, 1/4 tsp yeast in sponge for 9 hours.Then mix with 80g water, 200g strong white, 3/2 tsp salt (do not forget!), 1/2 tsp sugar (to brown the crust) and stretch-and-fold at 20 minutes intervals three times. Remainder of method as above. [Loaf below is 75% hydration, but 70% is safer.]


  • Rye sourdough 83% hydration. Adapted from recipe on breadtopia: 180g strong white, 180g light rye, 300g water, 40g treacle, 40g sourdough starter, 1 tsp yeast, 3/2 tsp salt, 5/2 tsp fennel seeds, 1/2 tsp caraway seeds. Method as wholemeal but for best crust finish it off with an extra 5 minutes at 240C, and probably no need to reduce temperature.

Last modified: 4/6/21. Email: mark.wildon@rhul.ac.uk