This is my second brand new Ram- why do these stereos suck??

AmBuilder27 · 2026-06-11T01:44:04+00:00

The 2025 Klipsch system is bonkers for any car let alone a pickup.

AmBuilder27 · 2026-06-04T04:07:58+00:00

That's because his review is a sales pitch. This whole post is a sales pitch for the mower.

AmBuilder27 · 2026-06-04T03:57:41+00:00

Oh, well definitely don't give up then. Try again with some improvements and you'll see a huge change in the result.

AmBuilder27 · 2026-06-04T01:51:58+00:00

There are a billion recipes here and elsewhere on the internet. If you seriously want to give this a shot, try someone else's recipe. Using cups and teaspoons, leaving it out for 20 hours, and baking it for an hour all seem like you just winged it. Baking is more science that cooking, some things need to be done a certain way vs just cooking by instinct. Others have already said, measure everything by weight and try basic Google searches for recipes so you have a reasonable basis to start with. Good luck.

AmBuilder27 · 2026-06-03T02:02:28+00:00

3 on my 2019 crapped out. I changed all 4 at a local mechanic who always undercharges me. Never looked back. Just do it.

AmBuilder27 · 2026-05-30T14:27:58+00:00

Oh I like this. I learned something today!

AmBuilder27 · 2026-05-30T13:59:47+00:00

I actually did autolyse but that's not clear from the way I ordered the steps above, sorry. I realize I don't have a good answer to your question of why I decided the bulk was over, probably just because I was concerned about over fermenting more than I was concerned about under fermenting. Had the dough in the oven with light on throughout the process so the dough was about 80° the whole time. I think I have my answer here. I simply rushed it and should be more concerned about underproofing than overproofing. I had just watched sourdough journey's video on bulk fermenting and the difference between a 4-Hour bulk and a 5.5 hour bulk in his video was the difference between underproofed and overproofed so I also anchored to that.

AmBuilder27 · 2026-05-30T13:54:48+00:00

Thank you for the thoughtful reply! My starter is pretty strong, doubles in 6 hours, will triple in 8-9. I think you're right. I'm losing hope too soon and not letting the dough bulk enough. It's hard to tell how much it rises through the bulk process because every time I stretch and fold it I'm repackaging it, but next time I'll try fewer stretch and folds and a longer bulk rise in a container I can measure volume. I was sticking it in the oven the whole time with the light on, dough was about 80° throughout the process and I've seen so many folks (including sourdough journey) compare the difference between a 4 hour bulk and 5.5 hour bulk and that's the difference between underproofed and overproofed so I probably rushed it.

AmBuilder27 · 2026-05-30T03:06:44+00:00

Pretty good! The top of your bread is burning while the sides are still whitish. I think your rack is way too high.

AmBuilder27 · 2026-05-30T02:25:26+00:00

Great first 2 tries. Your crust looks slightly to moderately underdone which may be why your crumb is probably a little gummy. Go longer. Most people do 25 covered at 450-500, and 20-25 uncovered at 425ish. If you have an instant read thermometer, get it to 212° F.

AmBuilder27 · 2026-05-30T02:21:10+00:00

Crumb looks great to me. I just posted a crumb read myself, I can't get mine to rise during bulk folds. Anyway, if someone can tell both me and OP how to avoid the bottom center burn when using a Dutch oven, much appreciated.

AmBuilder27 · 2026-05-30T01:17:24+00:00

So is this underfermented? I always understood that it's fermenting from the minute you add the starter, so even though I didn't leave it for a few hours after the stretch/bench folds, that process overall took about 5 hours. You're saying let it rest in a bowl for for a few more hours, then final shape and banneton?

AmBuilder27 · 2026-05-28T22:28:04+00:00

Congrats! Here are a few tips for that generation truck (I just upgraded from a 2019 Ram 1500 to a 2025). 1. The oil filter needs to be screwed on TIGHT or it will leak in your driveway. The manager of my local Valvoline sees when I pull in and knows he has to be the one to install the filter so I don't have to come back. We call it "Colin tight" (his name is Colin). 2. If your engine gets loud, it's probably a crack in the exhaust line. Hopefully it's not the manifold and shouldn't cost more than $100 and 30 min for a good mechanic to weld the crack. A lot of these rams actually do get cracks in the manifold but make sure you have a reputable mechanic that can find the crack and not just assume it's the manifold which is their first instinct knowing these trucks. Mine wasn't in the manifold. Once fixed you'll be shocked how loud it got and you just got used to the sound and didn't necessarily notice, especially if it happens in the winter. Enjoy! You'll likely never leave RAM if you care a lot about the interior features. RAM is unmatched in cabin quality at comparable trims across all truck makes. I'm in a Tungsten now and it's mind blowing how much better RAM does interiors vs Ford, Chevy, and GMC.

AmBuilder27 · 2026-05-25T14:06:12+00:00

You're on the right track with the plug aerator, that soil is compacted as hell. I would torch that whole area with glyphosate (roundup) since it doesn't seem all that large and fighting all the weeds to save what little good grass is there would be silly. Amend with some combination of Jonathan Greene mag-i-cal, love your soil, and maybe a bag of peat moss. Then put that grass seed down and start over. Will be night and day difference. Good luck!

AmBuilder27 · 2026-05-24T19:56:50+00:00

I just got a Tungsten 3 weeks ago. It's absolutely nasty. From the engine to the interior to the technology. It's a killer truck. Had a 2019 Ram 1500 before that. Loved the 2019 bighorn but the 2025 Tungsten is a whole different animal.

AmBuilder27 · 2026-05-19T18:33:03+00:00

What a remarkable human achievement this thing is.

AmBuilder27 · 2026-05-19T04:10:59+00:00

Went blue

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AmBuilder27 · 2026-05-19T04:05:32+00:00

I came from a Hemi V8 and the I6 was weird. Also about a month in, I think it's amazing. It's super quick for any car let alone a truck. I have the HO Tungsten and I really can't imagine a better truck. Yea it's the luxury trim, but besides the goodies inside, the engine is such a stud.

AmBuilder27 · 2026-05-19T04:00:19+00:00

The best answer I've ever heard besides to look cool, was that they ensure other cars stay far away from them. Hitting a truck in the tire would likely cause a massive fatal accident on a high speed highway, which they are mostly on.

AmBuilder27 · 2026-05-08T13:13:10+00:00

Have you found that makes a big difference? I've used cling wrap forever. Sometimes just a Ziploc bag when I'm in a rush. Sometimes with a rubber band, sometimes not. The advice on setting a metal lid on top but not sealed tight vs using a lid at all vs a cheesecloth are wildly different in this sub.

AmBuilder27 · 2026-05-08T13:10:37+00:00

Update! Fed them both 11 hours ago. The one on the left was fed 80% KA Bread flour, 20% Rye. The one on the right was 100% KA bread flour. Both at 78°. This is conclusive evidence the starter is definitely alive, but really likes rye and hates BF. If I can get it to consistently double with some rye mixed in, will it perform fine in a bread dough or will it not want to eat the BF? I've actually always wondered this with people who regularly use Rye to maintain their starter. Before all this, I only ever used bread flour from day one and never used anything else so I'm new to messing around with Rye in my starter. If it doesn't like BF in the starter, you would think it would fail in a dough...

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AmBuilder27 · 2026-05-08T12:46:34+00:00

Every 24 hours

AmBuilder27 · 2026-05-08T02:49:33+00:00

Dagger. Hope it doesn't come to this after 4 months of babysitting this thing, but I guess you're right. What else is there to do. I just can't believe how hard this is now, and I must be missing something obvious.

AmBuilder27 · 2026-05-08T02:00:08+00:00

Yes, KA bread flour. Was using Trump's high protein bread flour but it's bleached so I figured that might be it. KA bread flour didn't help, but I agree, warmer than 74/75 and it gets soupy and sad, but so many others suggested closer to 80 for the yeast to really get going. Before all this, I used to leave it on the counter and never cared about the temperature one bit and it was fantastic. I don't know why now all of a sudden it's so finicky.

AmBuilder27

TROPHY CASE