last visits by countries
16265 unicorns đŠ peace! âźïž
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and there will be peace.
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Rye, water and salt and a one-hundred-year-old-starter from Karjala is all you need to bake the worlds best Sourdough Rye Bread, oh yes.
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If you wanna bake a lot of bread and go go two-hundred-and-fifty-eight-breads-in-five-hours let's say, you need em bakery machines which are now in my lap but they ain't mine so far, yet! ;)
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Yo, what is up INTERNET wanderer!? HELP me, Robin to help you SAVE a small part of FINNISH CULTURE by helping me BUILD back my sourdough BAKERY. I want it back stronger,more flexible, more TASTIER and more SOURER than ever before. You are then become my hero. Thank yous from the bottom of my â€ïž
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and Bless YOU.
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link to the fundraiser or buy sourdough starter
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đžđȘ
RÄg, vatten, salt och den 100-Äriga gamla roten Àr det enda som behövs för att baka vÀrldens bÀsta surbrö och bakmaskinerna förstÄs.
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Robin BÀckman har fÄtt möjlighet att köpa tillbaka sina gamla bageri maskiner, nu har han ocksÄ dessutom hittat en ypperlig plats för att köra igÄng bageriet igen som inte skulle kosta skjortan.
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Vill du vara med och sponsorera bageriet och pÄ sÄ sÀtt rÀdda en liten del av Finlands historia och kulturarv?
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lÀnk till insamling eller köp surdegsrot
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đ«đź
Ruista, vettÀ ja suolaa ja Karjalasta noin 100-vuotta vanhalla juurella tehtyÀ ruisreikÀleipÀ. Se alkuperÀinen. Oli itsellÀ leipomo viisi vuotta, myin Loviisan torilla noin 100 kpl reikÀleipÀÀ pÀivÀssÀ.
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Robin BÀckman on saannut mahdollisuuden ostaa takaisin hÀnen vanhat leipomokoneensa ja hÀn on löytÀnyt hyvÀn paikan rakentaa juurileipomoa ja haluaisi heti rakentaa sen takaisin, nopeammin, paremmin, joustavammin ja vahvemmin.
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Joten tadaa! sinÀ voit nyt myös olla se pelastaja ja pelasta pienen osan Suomalaista kultuuri perinnettÀ. Se oikea hapanjuurileipÀ, ruisleivÀn, reikÀleivÀn.
linkki kerÀykseen tai osta juuret
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Surbrödet. HapanjuurileipÀ. The Sourbread.
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I have learnt from Leif Hansson, a true master and hero in not only bread baking and design but also in growing rye and grinding it. Yes. He did it all from seed to bread. He is still healthy and very much alive. Knowledge he got very much and good about forrest and whole ecosystem, a living legend he truly is.
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So the funny thing is, the recepie is only three ingredients, rye, salt, water.
I have learnt in my 40 year experience here on earth. Good things have little to no ingredients. More natural. Better for stomach. Also sourdough, very healthy for humans. Stomach ok, human ok.
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I got the knowledge
I got the drive
and the love to bake.
Please let me bake.
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You can also support me by buying the 100-year old starter from Karelia at my newly baked webshop
đžđȘ
OBS! Ni kan ocksÄ supporta bageri bygget med att köpa tÄrkad över etthundra Är gammal surdegsrot hÀr i min nyligen bakade webshop
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cuz why not!?
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While having a small Permanent Culture Sheep Farm obviously I wanna continue baking bread, filming, making music, skating, snowboarding and learning new cool stuff while I bake some crucial updates for my camera but all-in-all, I shouldn't needs to worry anything about the code, it is there, voilĂ ! this is also what Permanent Culture gives you, time and abundance, freedoms. so Linuxy ;) gotta love it.
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Bam Margera was cool back in the days and is a cool now. True Skateboard Hero and an awesome filmmaker, musician, painter, a real 21:th truest artist. Although got to a drinking problemo, like myself. I am recovering from this yeast pee juice myself, got to a point I almost neutralized, it is not reeheeeheeeally ment to be drinken but vaporize into thin air like it does if you open the cap and then some months later becoming the most miraculous drink on earth, Vinegar.
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Nobody and nothing else than an unexpected hard fall straight on to the asphalt that cold winter night could tell him what to do. Was it the nerves that got splintered by the bones in his hand that tried to catch the fall that got him to change? or was it the cold? and the fact that Madbaker didn't have a clue were the fuck he was, a broken arm, splintered hand, and the cold winter night all combined.
Yup, stubbornness was his second name, for better and for the worse. This yeast pee juice drinking was for the worse. Little did he know that this incident was gonna change his life, finally, for the better.
This is a scene from the Madbaker Movie. Will you help me make it into a film? it's gonna kick ass so hard.
Obviously I will make the film with my own filmmaking camera, The Gonzo Pi
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Why can't everyone have a simple website and a webshop, it doesn't need to cost anything. Information of this site on the internet would not cost a dime more to have it. Why can't we all have it?
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Well we almost have it. Cuz I have been building it along the years for my own benefit. Automating all tasks. Make bureaucracity invisible.
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It's the most simple and best and fastest website, that could be easily integrated with other of the same kind. Then internet would be fast and cool again.
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I did this site with web.py. I love how you can make that do anything. I mean it. Anything a computer can do web.py can do. I don't understand why you would choose another route.
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I want to finnish this project and put it out on the internet as free software so it would benefit everyone.
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so, theres very easy management focused on products and shipping, easy chill handling, less button presses webshop, easy markdown site editing, image, video, sound and even a webradio. all-in-one-site-easy-chill-handler-focused-on-products-tm.
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robinbackman.com runs on Robin Design and Code with the All-In-One Markdown Website Webshop System. I code it because there needs to be this simple system and I need it so it doesn't suck and take unnecessary time to run a website and webshop.
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Oommmmmm Oommmm make allll emmmmm goooood n coooool thiiings Commmmmmm Oooommmmmmm
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I'm a maker, I will bake it.
The Madbaker was born.
-sup bra?
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Welcome to my site running on my bare-metal Debian GNU/Linux server.
Here's where you find me on the interwebz. contact me by mail at me@thisdomain or chat on Matrix @rbckman:matrix.tarina.org
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my code on github | my code on this server my youtube | gonzopi on youtube | me on x
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Gör this Hjördis.
Gonzo Pi is the best camera in the world. mostdef. I created it to really belong to every filmmaker out there.
although a success story I have exactly zero dough right now and can't continue develop on it. Sad. I wanted to do Torvalds, just create awesomeness, like Linux and be discovered and get support. This didn't happen, yet.
Will you help me? Do you have much dough and heart?
Please. I know human kind. Let's connect and do movies together.
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Optimization and workflow are essential working with computers. They are here to make our lives easier after all. I program mostly in Python but if the task needs to run non-interrupted and crazy fast I write C code. My Debian GNU/Linux server is running this website with Apache2 and Web.py. I also run my own email server with Postfix and Dovecot, contacts and calendar with Radicale, end-to-end encrypted chat with Matrix and internet radio with Liquidsoap and Icecast2.
I've been into computers and writing code since I was a kid and installing Linux on all my computers since 2008. The sky isn't even the limit of what you can do with micro controllers like Arduinos or small embedded Linux machines like Raspberry Pis they are already in space. I have converted broken fridges to usable ones, built over-the-internet controllable bakery ovens, code locks, controllable pressure cookers, log measuring tools and the all-in-one filmmaking tool, the Gonzo Pi. More of my code is available on my own hosted git and on github.
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Film visions came to me at an early age. Me and my brothers decided to save money and buy a VHS camera. And so we started making short films like this. They got to act with me mostly behind the camera. Back then we used a video RCA input on a TV card to edit our footage on the computer.
here's some of my early films
Your Safety and Happiness Protocol for Tonight
My passions were combined some years ago when I started building an open-source 3d printable camera, the Gonzo Pi with which you can shoot, cut, dub and combine footage. It can also flip the lens 180 degrees pointing at the filmmaker "Gonzo mode" and uses the Raspberry Pi, hence Gonzo Pi. With a near 8mm sized sensor making it perfect for old 8mm film camera lenses. As I started using this device I realized this is the way to go. Making films on the go.
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Always been a jammer and always will be. Just letting go and sing or play whatever comes is one of the best way to be here and now.
I've scored films and plays and worked as a sound and light technician. Guitar is my main instrument but I play whatever it takes to get the vibes and the grooves. Me and my friends are jamming on our own internet radio station
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There ain't a greener deed than putting seeds in the ground. Growing my own food and raising chickens is challenging but the rewards can't be compared and the taste is just so much better.
I find the ways of Permanent Culture best for me and my garden and find the teachings to be very valuable, like designing the land such that there is what nature needs to do the work for you. Water is life.
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a self portrait of me with two Gonzo Pi's shot with a third Gonzo Pi.
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I got the ideas and I do the work, please let me do the work. I dream and build em dreams, I know I am very lucky man. Although I feel there's a big misunderstanding with my dreams and when I look at the world. I wanna change the world for the better, seriously. I have great ideas and dreams that could do that.
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It's not only my ideas and dreams. It's many, many kind humans before me and living now. We are building it together, although we are very few, but we have the most stamina than anyone.
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Free-and-open-source-software already run the world. This will not change. When you build something with this much hearth and mind, Debian for example, my choice of OS. I run it everywhere. It will be the best. And everything rest will just try to follow and catch up but they never will, they never will... ;)
Bless you all.
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If you love animals you should help them and raise cattle. It's a blessing to be with them. They are so cute and fun and you learn so much from them. I love all them animals.
Save them animals by beeing with em. Cattle and grass. Them Beautiful Meadows.
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The Earth will be so beautiful if we do this together. Please. Help the animals. Take good care of them and all the plants, the trees, the biiiirds, them microscopic life them mycelium and them all living beeings, please learn from them, they do not need much care. They are mostly good you know. But you can help in small ways for nature to blossom.
đđâšđ±
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Unfortunately
People around me don't get me also cuz I haven't made a buck on my ideas. Well I haven't needed it until so far. So they start questioning what I'm dooing. They have just seen me, or not seen me cuz I have been deep down in the code or in the soil.
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What they don't get is that if I don't do these IDEAS nobody else will either and then there's a waste of ideas. that would be so very SAD.
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It's my duty to do the work. Please consider donating or buying something from my store. Everything helps. I will put it to good use. I promise.
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Then I can make even more people happy. I have never really had money. I didn't need it until now. I need that Heavy Voodoo Shit now.
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Oommmmmm Oommmm make allll emmmmm goooood n coooool thiiings Commmmmmm Oooommmmmmm
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Help me get baking.
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not much not much.
just thinking about the four essential truths, how could I not, and am still figuring out why so few of us actually make a change when the solution is so beautiful and simple.
so wat the fuu is
We live on a planet
It's the only planet that supports life that we know of.
Therefore we should listen to life, hence nature and support and nurture life, hence nature to the best of our understanding.
Take action and nurture life all around you and speak abuot these four essential truths so life and nature wont be forsaken.
There is no waste.
I and I nurture life around. nature will nurture I and I.
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Fermented foods
is good for you. is long lasting.
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when bread, sourdough always.
why not?
taste is soo much better and it is much healthier for you.
Gör this Hjördis!
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now you know.
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I â„ïž good books
They seem to come to me so I have a library now, welcome.
Once I discovered sourdough and the way of life of the fermented baker, I could not stop. It's like with plants, check in on them at least every third day and you be good, recently dicovered a new sourdough bread. The Jerusalem Artichoke Bread. JA grows like crazy where ever ya freakin put it, mixes in purrfectly with the sourdough and oh boy it gives the dough power. Rise JAH Bread!
What if..
we could kill all diseases with raising cattle and caring for trees'n bees, bushes, flowers and hearbs, kittens and pandas...
well we can.
welcome to a world that makes sense.
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enjoying a warm spring day
soon it's time.
woop woop.
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Bakerman is baking bread
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Wake and bake with Jerusalem Artichoke
omn omn omn
one slice and you good to go
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what's in the bag?
Seems like I'm gonna build back my old bakery and save the sourdough bread! Is a honor todo it. Best bread I know. Wowoweewaa. Best job in the world.
I then never have to think where to get my moneys, I had this bakery five years already before I sold it and put all my energy on building the Gonzo Pi, now I have the best camera and soon the best job, wowoweewaa. Is the most chill job ever. It will put my mind at easy so I can be more mindfull about what films to make and what plants to grow in my garden. I will also have unlimited fermented foods for my chickens then. Everything is now coming together.
JAH Bless.
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Humans good.
Bob bad.
I believe.
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Kulttuuri lÀhtee hyvÀstÀ ruuasta. MikÀ on hyvÀ ruoka? SitÀ mitÀ meillÀ on ollut ennen kun tÀmÀ rypsi ja rapsi kokeilu, eli karjaa ja heinÀÀ. Sori mutta, en halua olla teidÀn kokeilussa. En ole koerotta olen Suomalainen ja Suomalaiseen kultuuriin kuuluu karjaa ja heinÀÀ. Jos joku yrittÀÀ viestittÀÀ jotakin muuta se on harhaanjohtamista.
Miksi edes miettiÀ toista tuntematonta vaihtoehto kuten rypsi ja rapsin siemenöljyÀ. ALA rasva.
Kehomme oikeasti yrittÀÀ konvertoida sitÀ ALA, EPA ja DHA rasvaksi jotka tulee suoraan karjasta, eli munista, maidosta ja lihasta. Se on oikeasti sitÀ mitÀ meidÀn keho haluaa. Siis mitÀ ihmettÀ. HerÀtkÀÀ nyt hyvÀt ihmiset.
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Olen ollut riippuvainen kontentista, ja riippuvainen alkoholista. PÀÀsin molemmista eroon, ensin alkomaholista sillen ettÀ vaan lopetin koska luin ruuasta ja mahasta. Luulin oikeasti ettÀ alkoholi oli hyvÀ mun vatsalle ja mun Àlykkyydelle ja luulin sen tekevÀn minusta pikkasen luovempi. Ja nÀinhÀn tehdÀÀn joo siellÀ euroopassa.
No tehkööt siellÀ euroopassa mitÀ huvitta en enÀÀ ikinÀ juo sitÀ kuoleman juoma enÀÀ. Koska sitÀ se on. MyrkkyÀ. HermomyrkkyÀ. Ja sen takia en pÀÀssyt eteenpÀin elÀmÀssÀ. Ja sen takia olin myös riipuvainen kaikkeen muuhun kuten doomscrollaamiseen mutta nyt luon kontekstia koko ajan sen sijaan ettÀ kulutan.
Kun ei juo kuoleman juomaa on pakko oppia elÀmÀÀn kuoleman kanssa.
Aikustuminen.
Toivon kaikille hyvÀÀ ja toivon ettÀ me Suomalaiset ja maailma herÀÀ ja ettÀ me kannamme toisiamme ja luontoa. Koska olemme sen arvoisia ja elÀmÀ on niin kaunista. Ole aina lÀsnÀ. MitÀÀn ei kannata jÀtÀÀ houmaamatta. Koska kauneus on siinÀ.
Robin 11:22 25.4.2026
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Karjasta kannattaa aloittaa kanojsta tai kaneista. Jos tykkÀÀt elÀimistÀ kannattaa pitÀÀ karjaa, mieti, ne elÀimet elÀÀ sun kanssa ;) Saat olla niitten kaveri. Saat hengata niiden kanssa joka pÀivÀ ja ruokkia niitÀ ja pitÀÀ niistÀ hyvÀÀ huolta.
HeinÀstÀ.
Kannabis on ilman muuta paras heinĂ€ karjalle sekĂ€ ihmiselle. Ja se on maailman helpoin kasvi kasvaa. Eiku siemen maahan ja vĂ€hĂ€n vettĂ€ pÀÀlle ja kolmessa pĂ€ivĂ€ssĂ€ nousee niin ettĂ€ melkein nĂ€kyy sen nousevan sieltĂ€. Jos halutaan sitĂ€ siemenöljyĂ€ niin sekin kannattaisi tehdĂ€ ilman muuta kannabiksesta. EikĂ€ rypsistĂ€ ja rapsista joka ei edes ole tarkoitettu ihmisille syötĂ€vĂ€ksi. NYT VALOT PĂĂLLE.
Rypsi ja rapsi on ihan keinotekoinen kasvi kokeilusta 1970-luvulta. SitÀ on YRITETTY tehÀ ihmisille syötÀvÀksi. Mieti vÀhÀn. Ollaanko nyt ihan varmoja tÀstÀ? ettÀ tÀÀ kokeilu on ollut meille miteenkÀÀn hyödyksi? Noh, olette saanneet olla tÀssÀ kokeilussa mukana halusitte tai ette, koska sitÀ rypsi ja rapsi on tungettu joka paikkaan nykyÀÀn ja sitten mainostetaan vielÀ ettÀ kuinka mukamas hyvÀ se on. No. Se ei ole. Se on keinotekoista paskaa. Ja miksi ihmeessÀ halutaan tarjota sitÀ toista huonompaa vaihtoehto lapsillemme kun tiedetÀÀn ettÀ EPA ja DHA rasvat ovat sitÀ mitÀ keho oikeasti tarvii. MitÀ ihmettÀ. Miksi valita huonompi vaihtoehto lapsille.
HyvÀt ihmiset.
Karjaa ja heinÀÀ.
Tsemii
Robin 00:15 26.4.2026
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Man behöver inte Àns köpa jÀst för att baka pÄ rot för att jÀsten redan finns pÄ rÄgkornets yttre skal och som ni alla sÀkert vet sÄ mal man rÄget med skal och allt, sÄ skall man börja en surdeg Àr det rÄg som gÀller.
Visst gÄr det att börja en rot med vete ocksÄ men man kanske behöver lÀgga till nÄt bÀr eller frukt för att starta den. Det finns jÀst överallt i naturen. PÄ skalen lever jÀsten. Det Àr vÀldigt intressant att pröva göra olika surdegar, de fÄr olika smaker och olika lukter och roten lÀr sej och blir snabbare desstu mer man bakar med den.
Den roten jag bakar med har jag fÄtt av guru bagaren och jordbrukaren Leif Hansson som fÄtt roten av en Àldre dam frÄn karelen, den lÀr ska vara över hundra Är gammal. Hansson gjorde allt frÄn frö till bröd. Han Àgde det. Hela kjedjan frÄn Äker till kvÀrn till bageri och sÄlde sjÀlv sitt bröd hÀr i nejden, frÄn Hommansby till Helsingfors och Ànda till Jerusalem har det Äkt bröd. Brödet sÄlde sej sjÀlv. Gör man gott sÄ behövs ingen marknadsföring.
Surdeg Àr ocksÄ vÀldigt hÀlsosamt, mycket bÀttre för magen Àn att Àta ofermenterat, fermenteringen spjÀlker nÀmligen rÄgen till sÄn form sÄ att magen kan ta upp alla godheter genast. JÀsten Àr ju en svamp. SÄ jÀsten Àter upp rÄgen och fördubblar sej och fördubblar sej sÄ de börjar bubbla och det Àr tecknet pÄ en vÀlmÄende rot. Roten, surdegen Àr alltsÄ bara vatten och rÄg. Jep, du hörde det. LÀgger du vatten och rÄg i en skÄl börjar processen.
För att starta en egen rot kan det ta upp till tre, fyra eller fem dagar och det lönar sej att mata den efter den börjat bubbla lite. Man matar roten med att tillsÀtta lite rÄg och vatten. Försök hÄlla den lite lösare Àn som en gröt sÄ gÄr processen fortare, den skall inte vara för tjock fast inte Àr det sÄ noga.
LÀmplig temperatur Àr rumstemperatur men det beror helt pÄ dej hur snabbt du vill att den skall börja att bubbla. Destu kallare destu lÄngsammare Àter jÀsten upp rÄgen. UngfÀr vid 40 grader börjar det bli för varmt för jÀsten men pÄ detta vis kan man tima bakningen.
NÀr det vÀl Àr dags för att baka, efter att roten bubblar ordentligt och doftar surt och gott blandar du i mer rÄg för att göra rÄgbröd eller vete, för att göra ett gott vete bröd. Sen kan man göra pÄ vÀldigt mÄnga sÀtt.
Det blir olika smaker pÄ brödet beroende pÄ i hurdan temperatur degen sedan stÄr och jÀser. UngefÀr 1/3 skall degen sedan vÀxa innan den skall i ugnen beroende pÄ hurdant bröd man tycker om. Det blir större hÄl i brödet ju lÀngre du har den och jÀser, men dÄ i lite kallare Àn rumstemperatur, man kan ocksÄ ha degen och jÀsa i flere dagar i kylskÄpet innan man grÀddar brödet.
Lycka till och sura bröd upplevelser.
MÄ sÄ gott.
Robin 11:03 29.4.2026
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Ruisleipomiseen ei tarvitse edes ostaa hiivaa, koska hiiva on jo rukiinjyvĂ€n ulkokuoressa ja kuten luultavasti tiedĂ€tte, ruis jauhataan kuorineen ja kaikine, joten jos haluat aloittaa hapanjuurileivĂ€n valmistuksen, ruis on se juttu. Tietysti voit aloittaa hapanjuurileivĂ€n valmistuksen myös vehnĂ€stĂ€, mutta saatat joutua lisÀÀmÀÀn vĂ€hĂ€n marjoja tai hedelmiĂ€ tai myös ruista aloittaaksesi sen. Hiivaa on kaikkialla luonnossa. Hiiva elÀÀ kuorissa. On erittĂ€in mielenkiintoista kokeilla erilaisten juurien valmistamista, niissĂ€ on erilaisia ââmakuja ja tuoksuja, ja juuri oppii ja muuttuu nopeammaksi, mitĂ€ enemmĂ€n sillĂ€ leivotaan.
Itse leivon juurella jonka antoi minulle mestarileipuri ja maanviljelijÀ Leif Hansson. HÀn teki kaiken siemenestÀ leipÀÀn. HÀn omisti sen. Koko ketju pellolta myllyyn ja leipomoon ja myi leipÀnsÀ itse tÀÀllÀ alueella, HommansbystÀ Helsinkiin ja aina Jerusalemiin asti, leipÀ on matkustanut. LeipÀ myi itsensÀ. Jos teet hyvÀÀ, et tarvitse markkinointia. HapanjuurileipÀ on myös erittÀin terveellistÀ, paljon parempaa vatsalle kuin kÀymÀttömÀn leivÀn syöminen, koska kÀyminen hajottaa rukiin sellaiseen muotoon, ettÀ vatsa voi imeÀ kaiken hyvÀn heti.
Hiiva on sieni. Joten hiiva syö rukiin ja tuplaantuu ja tuplaantuu, niin ettÀ se alkaa kuplia, ja se on merkki terveestÀ juuresta. Juuri, hapanjuuri, on vain vettÀ ja ruista. Jep, kuulit sen. Jos laitat vettÀ ja ruista kulhoon, prosessi alkaa. Oman juuren kÀynnistÀminen voi kestÀÀ jopa kolmesta viiteen pÀivÀÀn, ja sitÀ kannattaa ruokkia sen jÀlkeen, kun se on alkanut kuplia vÀhÀn. Ruokit juurta lisÀÀmÀllÀ hieman ruista ja vettÀ. YritÀ pitÀÀ se hieman löysempÀnÀ kuin puuro, jotta prosessi etenee nopeammin, sen ei pitÀisi olla liian paksua, vaikka se ei olekaan niin tÀrkeÀÀ.
Sopiva lĂ€mpötila on huoneenlĂ€mpö, ââmutta se riippuu tĂ€ysin sinusta, kuinka nopeasti haluat sen alkavan kuplia. MitĂ€ kylmempi on, sitĂ€ hitaammin hiiva syö ruista. Noin 40 asteessa se alkaa olla liian kuuma hiivalle, mutta tĂ€llĂ€ tavalla voit ajoittaa paistamisen. Kun on leivonta-aika ja juurimukula kuplii kunnolla ja tuoksuu happamalta ja hyvĂ€ltĂ€, sekoita joukkoon lisÀÀ ruista ruisleivĂ€n valmistamiseen tai vehnĂ€ vehnĂ€leivĂ€n valmistamiseksi tai tee sekaleipĂ€ vaikkapa. Voit tehdĂ€ tĂ€mĂ€n monella eri tavalla. LeivĂ€n maku vaihtelee taikinan kohoamislĂ€mpötilan mukaan.
Taikinan pitÀisi kohota noin kolmanneksen ennen uuniin menoa riippuen siitÀ, millaisesta leivÀstÀ pidÀt. LeivÀn reiÀt suurenevat mitÀ kauemmin annat sen kohota mutta ÀlÀ anna sen kohota liikaa, silloin se tupsahtaa uunissa, hieman huoneenlÀmpöÀ kylmemmÀssÀ voit myös sÀilyttÀÀ taikinaa kohoamassa useita pÀiviÀ jÀÀkaapissa ennen leivÀn paistamista.
HyviÀ happamia hetkiÀ
Nauti
Robin 11:18 29.4.2026
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