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I do not know the name of this effect, but it is not what I would call parallax.

The README has a demo animation. It seems to make the header elastic when scrolling past the top.

There is this: http://www.stroustrup.com/tour2.html

> Foogols get new names every couple decades (PL/I to Ada to C to C++ to Java to C#... )

+1 for Foogol. Reference to commercially obscure language but annoyingly influencial Algol?

Here's the recipe I use:

https://www.byacb4you.com/gaufres-au-levain.html

Yeah, it's in French.

Thanks for the kraut advice!

Some electric ovens also have the ability to "cook" at low, precisely controlled, temperature for several hours, which makes it possible to produce yogurt.

Here, we do all fermentations indoors.

Leaven is happy in a small jar, just let the cover on top, unscrewed to prevent pressure buildup. When stored in the fridge, you can screw the cover, only not too tightly.

Vegetable pickles are happy in a mason jar (or Le Parfait jar, in France), just open carefully a few times at the start of the fermentation to let the gas out.

We ferment kefir and kombucha for several days (kefir) or weeks (kombucha) at ambient temperature in a large (~2 litres) jar, covered in gauze to stop airborne contamination and flies.

I imagine fermenting things outdoors would be a bit more tricky, mainly because you need stop things bigger and smarter than fruit flies.

Love this article.

I have been doing home sourdough for years. A couple of years ago my partner got kefir grains from a relative, and she's been using it weekly. A few months ago we got a kombucha mother when giving away a rescued kitten, and the second batch (kombucha, not kitten) is in progress. She also started fermenting vegetables (carrots, cabbage, so far), that's great for spicing up salads. Hint: do not throw away mature leaven, keep it in a jar in the fridge, it makes awesome waffles.

Really, every household should be doing fermentations. It's easy, tasty, rewarding, safe and very good for your gut microbiome.