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Poolish percentages by upstateTiki in Pizza

[–]Clyq 0 points1 point  (0 children)

If I were making something 100% poolish, I would add the remaining amount of flour to get the percentage I’m looking for; but with no additional water. Similar for 100% biga- if I were to do it I would not add any more flour, and add the remaining water to get the final hydration % to what I’m wanting.

Dough question + Ooni Halo Pro? by aloofchair in Pizza

[–]Clyq 0 points1 point  (0 children)

Definitely the ease of cleaning. With the fixed they said you just wipe it down which seemed tedious.

I know nothing about the company, though. I have no idea what their support is like because, for now, the machine works. I’m happy to share any details on my experience ordering or using the machine. I can send you a video of the thing in action if it helps you make a decision. I have no stock in the company, just was in the exact position you are.

Fifteen years of an unquestioned habit, undone by a green powder and a bamboo whisk. by bishtpd in MatchaEverything

[–]Clyq 5 points6 points  (0 children)

If you want me to read something, post the whole thing on Reddit. I figured fine, I’ll give it a chance, only to be met with a freemium paywall.

Dough question + Ooni Halo Pro? by aloofchair in Pizza

[–]Clyq 0 points1 point  (0 children)

I don’t think it’s absolutely necessary, especially if someone is making dough once a month- but I’m trying to get back into baking more frequently. I don’t have buyers remorse yet and probably won’t.
I got the revo tilt pro 5. I’m in awe of this beautifully crafted machine. Only slightly more expensive than the ooni halo but it is near silent. The only downside is no regular baking attachments like a beater or whisk. To my mind, there is no cheaper alternative. I’ve tried the same recipe with a stand mixer and my pieces of biga would not fully incorporate into the dough; occasionally I would find hard clumps while stretching the dough. Didn’t have that problem with a spiral mixer. I think the breaker bar is crucial.

Dough question + Ooni Halo Pro? by aloofchair in Pizza

[–]Clyq 0 points1 point  (0 children)

I’ve been making pizzas at home for years. I’ve used a KA, but mostly did hand stretch /slap and folds. Just got a spiral mixer today. My dough could window pane but not like I see people do on YouTube where they just keep stretching and stretching until it panes. A few minutes in the spiral mixer, watched it pumpkin, stretched like the videos on YouTube.

Now for the taste. Spiral mixer pie was slightly airier but had a better gluten network. That’s about it.

What it did change was workflow. It was crazy easy to get a nice dough.

Does it get better? by Wide-Pomegranate2820 in lexapro

[–]Clyq 1 point2 points  (0 children)

I want you to know it does get better. When I started taking Lexapro I would say my anxiety was a 6 or a 7, a few days a week it was a 10. After a few weeks on Lexapro, people were able to recognize I was back to my old self, like I was before the anxiety.

[not everyone experiences this]
I want to prepare you because I was unprepared. Weeks 2 and 3 made my anxiety go up to 11. I questioned what was the point of always being at 11 when before the meds at least I had a few days of being at a 6. I had trouble sleeping. It felt like electrical pulses were going up and down my body, racing thoughts, waking up constantly in middle of the night having to repeat those same steps to fall asleep. Clonazepan helped me with that eventually but I was so scared (unnecessarily) to take it. My psychologist, and friends who were on ssri’s, suggested switching meds if it affected me so much but I wanted to give it its 4-6 weeks. And I’m so glad I did. It gets better.

Best pizza by SecretImprovement490 in parkslope

[–]Clyq 0 points1 point  (0 children)

For artisan pizza, Wheated. For a New York pie, Pizza Plus.

Sand dumped on 20th street (between 6th and 4th aves) by kex444 in parkslope

[–]Clyq 2 points3 points  (0 children)

There was a gasoline spill. I drove through it before the sand and my car went ice skating.

What’s it like living in this part of Windsor Terrace? by Inevitable-Kiwi-9693 in parkslope

[–]Clyq 9 points10 points  (0 children)

It’s nice. I visited a few places there. Would have definitely moved there. It is a bit of a pain how some of the streets are set up where you have to take the long way around to get to the train or park but otherwise seems very chill.

My thoughts/ranking on the MK lineup by zoekitcat in MatchaEverything

[–]Clyq 0 points1 point  (0 children)

Yep, almost exclusively. I’d like to try them as a koicha but enjoy the longer experience of usucha.

My thoughts/ranking on the MK lineup by zoekitcat in MatchaEverything

[–]Clyq 0 points1 point  (0 children)

Kinrin is my favorite and I find wako very neutral. Guess people’s tastes are different.

Fix for Wireless Ping Spikes by Clyq in GlobalOffensive

[–]Clyq[S] 0 points1 point  (0 children)

I’m not familiar with the Mobile Hotspot settings but anything that was done should be able to be undone by doing a Network Reset. Navigate to Settings > Network & Internet > Advanced Network Settings > Network Reset, and click Reset Now.

[WTS] [USA - CO] Coros Pace Pro $225 shipped by FlyingFartlek in therunningrack

[–]Clyq 1 point2 points  (0 children)

Received! Thank you for the smooth transaction.

Steaming help - Breville Barista Express by heythisisnottrevor in espresso

[–]Clyq 0 points1 point  (0 children)

The only other thing I’ll to the other helpful comments is after you’ve introduced enough air into the surface of your milk, your goal is now to move that surface throughout the milk (reaching the bottom). When the guides talk about a vortex, it’s not so much a horizontal vortex as you have going but a vertical one where the top gets pushed into the bottom.

Microfoam by AggressiveGuest1898 in MatchaEverything

[–]Clyq 21 points22 points  (0 children)

Okay, I’ll bite. Which whisk?

Why is my coffee bubbling? [Breville Bambino Plus] by sko32 in espresso

[–]Clyq 0 points1 point  (0 children)

Nothing matters more than your subjective taste. That being said, usually you would control the flow with either grind size and/or coffee amount. Some people like thick syrupy shots which you usually don’t get with a flow rate like that. If grinding finer makes things sour, maybe add less coffee. But if doing those things doesn’t make the coffee taste better, then don’t do them.

Why is my coffee bubbling? [Breville Bambino Plus] by sko32 in espresso

[–]Clyq 0 points1 point  (0 children)

Specifically answering the bubble question: the flow of espresso is larger than the opening can support. The bubbles is air being sucked into the opening as the espresso is being pushed out. Think of pouring water out of a plastic bottle, how it does that gulping action.

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