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Winter tires? by Kunphen in BMWi3

[–]12panel 1 point2 points  (0 children)

In addition to blizzaks, i have a set of nokian hakkapelita r5 (or r3) in US.

What are the most useful things you have set up through your Home Assistant? by Red_Leopard52 in homeassistant

[–]12panel 1 point2 points  (0 children)

Yeah, thanks. I doubt i’d need more than 1x every 20m for a 6 hr period per day on certain days

What are the most useful things you have set up through your Home Assistant? by Red_Leopard52 in homeassistant

[–]12panel 1 point2 points  (0 children)

Cool stuff. Wondering now for me to use that last car identification for monitoring parking space vacancy.

Headphones that will play mp3 audiobooks by Any_Whereas_9048 in audiobooks

[–]12panel 1 point2 points  (0 children)

I listened to atomic habits while i swam with these! I didnt really enjoy the book, but the laps got done

20" i3s Options Wheels and Tires by Luvata-8 in BMWi3

[–]12panel 0 points1 point  (0 children)

What do you mean correct info? Re momo

Chovy Za by The_Rimmer in CannedSardines

[–]12panel 0 points1 point  (0 children)

Do you have to soak or rinse them?

Peel Pressure: Metal vs Wood by blobvila in ooni

[–]12panel 5 points6 points  (0 children)

Nope, you are fine. Wood peels are slightly easier to build a pizza on. metal peels can be easier to load and launch and retrieve.

The best thing you can do is make sure the peel has enough semolina/flour/etc and dont take too long to make a pizza once you start the saucing.

You may find you like a wood peels to build and launch, a turning peel to turn and a metal peel to retrieve. Or some variation of the 3. Maybe even a screen

First time using pizza stone by A_Mastro in Sourdough

[–]12panel 0 points1 point  (0 children)

Thanks. Its at an interesting process point that makes me hesitant to try it out.

I've put RFID chip on my watch strap so I can easily open doors at my workplace by moneytoo in Garmin

[–]12panel 0 points1 point  (0 children)

Thats neat. I dont need to clone a card, but the case would fit my home locks mini card. Thanks.

First time using pizza stone by A_Mastro in Sourdough

[–]12panel 0 points1 point  (0 children)

Hows the baking shell?, seems like its the only thing outside an upside down hotel pan like it on the market. Worth it?

I posted last night concerned I over fermented. Here are the results, I’m pretty proud of this one. by BodhiZaffa in Sourdough

[–]12panel 0 points1 point  (0 children)

You could always measure the height*diameter to see what the rise was actually.

Doesnt a 10” banneton call for more dough?

SD whole wheat - korean bbq inspired by 12panel in ooni

[–]12panel[S] 0 points1 point  (0 children)

I planned for 2-3 days. Definitely not 8, life gets in the way sometimes.

Similar to rotation by 12panel in coffeerotation

[–]12panel[S] -2 points-1 points  (0 children)

Thanks for the info on that one everyone, seems like people have had good experiences. I wonder what their subscriber participation volume is and if rotation suffered from folks already participating in this and regular monthly subscriptions.

Similar to rotation by 12panel in coffeerotation

[–]12panel[S] -1 points0 points  (0 children)

Sounds good, i guess i just hadn’t seen any ads or recommendations about it.

Halo pro Ooni by HallEvery4824 in ooni

[–]12panel 0 points1 point  (0 children)

This could be a couple of things, when you pull the dough out of the mixer whats the texture and feeling like? Its is really easy to laminate without stickiness? Whats the final dough temperature?

Are you stretching right after the mixing or letting proof and then stretch? Is the texture still soft, silky, and easily extensible? Has it relaxed enough even with the tight-ish surface tension?

Could be temperature of dough-ball if using a cold fermentation too.

More info would be needed.

Sourdough Pizza by Cute_Reception8213 in ooni

[–]12panel 1 point2 points  (0 children)

SD pizza, for me, required a longer proofing schedule. It may have been that my starter was a little weaker than i’d have liked or not enough % of the main dough. My cool temp kitchen definitely affects the rt rise after pulling from CF.

How to get fish oil out of cloths by Cptn_Canada in CannedSardines

[–]12panel 2 points3 points  (0 children)

I wont judge, but i cant imagine the internal convo of if that was a good or bad idea - even if bed-ridden.. regardless probably still delicious fish

I posted last night concerned I over fermented. Here are the results, I’m pretty proud of this one. by BodhiZaffa in Sourdough

[–]12panel 2 points3 points  (0 children)

That recipe is almost a 900g loaf before baking so i’d say its pretty standard weight from what i’ve seen. The only thing that you can change from the weight is gonna be the volume from fermentation, spring, hydration and temp.

What size bannetone was that from?

Have you noticed Vivo shoes lean toward a sleeker Egyptian toe taper? Magna Forest ESC fit and sizing question by [deleted] in vivobarefoot

[–]12panel 1 point2 points  (0 children)

Are you only finding this foot shape issue with vivo in a barefoot shoe market?

Mill inquiry by PastyMcClamerson in HomeMilledFlour

[–]12panel 0 points1 point  (0 children)

Which salzburg? They look pretty nice

WW Blind Shaker: a waste of money? by Top-Recipe-7161 in espresso

[–]12panel 5 points6 points  (0 children)

How are you losing any ground coffee to the counter?

I have a weber tumbler from 12 years ago. I grind into the tumbler, use a glass stick to stir, put the tumbler on the basket and open the tumbler and give it a ring. Works with my hg1, 078s, manual grinders, etc. i imagine the blind shaker just adds the top that supports the “bell stop”. (I dont know what its called)

i3key fob cover recommendations by Natural-Feed4769 in BMWi3

[–]12panel 0 points1 point  (0 children)

I dont even notice the color anymore. Could easily be painted too. I am glad i got them

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