Yes they were, and they used what you personally blocked to better enable ads that would bypass their adblocker. They had some catchy name for it, I don’t remember what. When they were exposed for their practices the privacy community did a mass uninstall. These features actually seem good, but I will never trust them again.
I tried to follow the link just to look at it, my firewall blocks it for ‘tracking’, I could bypass it but once bitten, twice shy.
This is a guess, but maybe butyric acid produced by anerobic bacteria? Butyric acid is ‘buttery and unpleasant’ vs Diacetyl which is a lot of the smell in good butter, and should be in Cheddar (and many other cheeses).
That was amazing. Someone linked to alibaba where you could buy the same 4? Year old phone for something like $120USD. Someone else dredged up a weird eastern European connection for the ‘FOSS’ OS. And they promised support, which ended when you bought the pos.
Two browsers, Mull (Firefox Android) Mulch (Chromium Android), and their own System Webview, and a bunch of their own apps, and comparison tables for releases etc. They are incredibly hard working and usually release updates same day as a security patch is released.
‘Madzikanda had used his work laptop for personal activity, including saving his passwords for online banking, emailing from his personal account and accessing his online cloud storage.’
I would suggest just finding a recipe that already includes those ingredients.
Adding those three induces a lot of variables. Gluten is obviously going to strengthen the dough but be mitigated to some degree by the dough conditioner, it hydrates differently too. Diastatic Malt will add sweetness as well as flavor.
Your liquid (milk) will need to be increased.
What dough conditioner are you using? There are many.
What is the end goal here?
You can certainly do this but it would be an iterative process, this time too chewy, next too dry, etc.