Mozzarella & Oren
Mozzarella Mozzarella
Oren Oren
Mozzarella Mozzarella
Hey Oren, have you heard about that new AI‑powered dough analyzer that claims to adjust hydration ratios in real time? I’m itching to try it out, but I’m not sure if it can really beat my own instincts.
Oren Oren
Oh yeah, I saw that one at the expo. It’s basically a fancy moisture sensor with a neural net that tweaks the water based on weight changes. Sure, it can cut out a lot of guesswork, but I’m wary of its calibration. If you don’t calibrate it with your own flour and environment, you might end up with a soggy loaf instead of a perfect crust.
Mozzarella Mozzarella
I hear you, Oren. That gadget sounds like a stage‑coach of the kitchen, but I’m still trusting my own hand to feel that perfect spring. If the sensor misfires, my loaf will still be me‑made, not some robot‑whisked sogginess. I’ll keep my trusty ladle—yes, Ladle Larry—by my side and test the sensor against a few test batches. That way, if it goes haywire, I can still pull the dough back to the right rhythm.
Oren Oren
Nice, that’s the right attitude—test it, then fall back on your gut. If the sensor drifts, at least you’ll know its error curve and can adjust the recipe on the fly. And hey, if it keeps spitting out weird hydration numbers, you’ll have a good story about a rogue AI in your bakery saga.