Lenders to Thames argue that forcing them to incur losses on their debts would also drive up the cost of borrowing for all UK water companies, and potentially other utilities such as gas and electricity.
Oh absolutely, my main point is that the people doing the work are more important than the people who don't.
The implication being that removing the "no control, all the work, vs "total control, none of the work" paradigm it would reduce the amount of unethical behaviour that is coerced from workers. It won't get to 0, and I agree that there still needs to be extensive regulation, but it would be an improvement.
Who knew that Northern Ireland receives so much financial support from the UK?
This is a weird way to phrase this seeing as NI is very much part of the UK, and that anyone with even the most cursory understanding of the UK economy knows that London and South East of England is where most economic activity is concentrated and so most other areas are "subsidised" by them.
Carbon taxes are only effective on goods or services with elastic demand where less/no carbon alternatives exist.
If there are no alternatives, or demand is inelastic, the producer is able to pass all costs on to the consumer. The consumer is over a barrel, and the producer continues to make as much profit as before. This does not disinsentivise production, nor does it facilitate a reduction in demand in any but the most extreme scenarios.
So, no, it was not working as intended, which is why it was dropped.
Given Australia's carbon tax policy was a complete failure and was revoked in 2013-ish - because costs were just passed on to consumers who had no alternatives due to market capture - that's probably not the comparison you want to use.
I've been baking with starter for years, I'll keep this super simple. As others have said it does not need to be complicated, bread is an ancient invention.
The most important thing is to have fun and feel free to expirement.
keep the starter in the fridge, I use a large jar with a screw top lid
use weight for all measurements, not volume. Get a pair of kitchen scales, they don't need to be super expensive
get a loaf tin, don't worry about dutch ovens and baskets at this stage, they are purely for aestetic and what we want is functional bread
if you need 150g of starter for a recipe, feed the starter with 75g flour, and 75g water, and give it a good stir (I use a chopstick for ease). Leave it on the side at room temp for about 6 hours, but overnight is fine. As long as it's spongy you'll be fine.
That's it.
The following is the loaf recipe I've used for years. It makes a 3lb / 1300g loaf, so adjust the amount depending on the size of the tin.
206g starter
615g flour
410g water
5g sugar
6g salt
10g apple cider vinegar
Mix starter, sugar, water, and half the flour together in a bowl, leave for at least 30 minutes (I usually do this overnight cos I'm lazy)
Mix in the remaining flour, salt, and vinegar
Knead for 3-5 minutes - the mixture will feel wet, it is, but as long as everything has been mixed in you're fine. Resist all urges to add extra flour.
Place in a large bowl and cover with a tea towel, leave for 2 hours / double in size
Pour a small amount of oil (like the size of a coin) on your worktop, and wipe it around with your hand to make a large rectangle, with the long side nearest you / "landscape"
Lightly oil your loaf tin
place dough in centre of rectangle, and shape the dough to be about the size of a letter / A4 paper, with the long side nearest you / "landscape"
imagine the dough has 3 equal sections. Take the left section and fold it on top of the middle section. Then take the right section and fold it on top of both so you have 3 "layers" in the middle of the rectangle
roll it over, so the bottom layer is now facing upwards / on top
place in to the loaf tin
put in a CLEAN, and lightly oiled plastic bag and leave to rise for 2 hours / doubled / tin is full
Er, Google have pretty much always been an ad company...