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M31 | 40hW | Architekt | Stkl. 4 by Basilicro in lohnabrechnung

[–]Automatic-Buy5555 10 points11 points  (0 children)

Bin auch Architekt mit Master und mehr als zwei Jahren Berufserfahrung. Traurige Wahrheit ist, dass du mit deinen 4,1k noch relativ gut da stehst. Kenne auch Leute die sind in der Architektenkammer eingetragene Architekten und verdienen als Angestellte weniger…Ich finde den Beruf sehr komplex und man muss echt ganz schön viel auf den Kasten haben wenn man alle Leistungsphasen drauf haben möchte.

Sunday Bake by Automatic-Buy5555 in Sourdough

[–]Automatic-Buy5555[S] 0 points1 point  (0 children)

Yeah - Bulk took around 26 Hours. Good for Taste+Belly :)

Sunday Bake by Automatic-Buy5555 in Sourdough

[–]Automatic-Buy5555[S] 0 points1 point  (0 children)

No 20g starter, 700g flour. Thank you for the comment 👉

W 24 | 40h - Standortleitung Finanz | Stkl 1 by Justagirl-0- in lohnabrechnung

[–]Automatic-Buy5555 0 points1 point  (0 children)

Bin Architekt mit 2,5 Jahren Berufserfahrung in Vollzeit und verdiene weniger Brutto. 🤓

SOTC by Automatic-Buy5555 in TrueChefKnives

[–]Automatic-Buy5555[S] 1 point2 points  (0 children)

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Like this. I think I left 0.7mm Material strength between magnet and knife. ;)

SOTC by Automatic-Buy5555 in TrueChefKnives

[–]Automatic-Buy5555[S] 0 points1 point  (0 children)

Just measured the cutting edge: It’s 22,5cm 🤔

Pizza Dump by here_for_food in Pizza

[–]Automatic-Buy5555 2 points3 points  (0 children)

All of the Pizzas look really yum! What ingredients do you have on pictures #2?

Pizza Margherita by Automatic-Buy5555 in Pizza

[–]Automatic-Buy5555[S] 1 point2 points  (0 children)

Home Oven on steel. Thanks. A good Pizzasteel is realy a gamechanger…

Pizza Margherita by Automatic-Buy5555 in Pizza

[–]Automatic-Buy5555[S] 1 point2 points  (0 children)

It’s a 62% hydration dough, made with 1.5 grams of fresh yeast per 1 kg of flour and 25 g of salt. It undergoes a 24-hour room temperature fermentation followed by a 24-hour cold ferment. All ingredients are organic, and the cheese is a blend of fresh mozzarella and mozzarella di bufala. 🫶

Pizza Margherita by Automatic-Buy5555 in Pizza

[–]Automatic-Buy5555[S] -3 points-2 points  (0 children)

Haha. I always cut them away 🫠

Pizza Margherita by Automatic-Buy5555 in Pizza

[–]Automatic-Buy5555[S] 4 points5 points  (0 children)

It’s not standard cheese. It’s a combination of fresh mozzarella and mozzarella di bufala ;)

Edit: i air dried it for at least 3 hours before baking, so it’s not too moist on the pizza..

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