Event JSON
{
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"pubkey": "e8f0067549a058611b78b73be15592d5c2858c322c3e968c7755db33321ea3a8",
"created_at": 1689077376,
"kind": 1,
"tags": [
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[
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[
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[
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],
"content": "nostr:npub1v4tnlhutlqcsv0m60vd5ux6j83e5g5nmpj4dsv4pekyszzzaemnqd5w5q2 Hardly for real sourdough. When you’re dealing with live doughs, it’s influenced by a LOT of factors - strength of the sourdough (ie amount of bacteria), temperature, flour dryness/dampness and level of curing, air moisture, even pressure. That’s why it’s a mastery to make a consistent sourdough every time.\nMachines are good for dead dough mixes - same amount, same time, same result. nostr:npub1v269dlxxwwcxv3gvtuqcv9eg9mh5tuz6c2zwhvdyry40ruy3zmssuu2drz",
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}