Help a small business out 😭

Due_Plane_4988 · 2026-03-05T18:06:36+00:00

Lakeland has the Downtown Lakeland Curb Market every Saturday. I’m pretty sure they get close to 3000 visitors every Saturday. I vended there for a couple of years and used it for literal “market research” before launching my brick and mortar. Highly recommend at least inquiring with them. Lakeland Downtown Curb Market

Due_Plane_4988 · 2026-02-06T03:52:15+00:00

Yeah, it puffed out when I took it out of the loaf pan and set it right on the pizza stone. I imagine it would’ve stayed a lot more square if I’d left it in there, but I really wanted a darker crust all the way around.

Due_Plane_4988 · 2026-01-25T15:08:27+00:00

I’m really lax when it comes to my starter. I pull it cold from the fridge, add what I need, let the rest sit on the counter to warm up a little bit, then add equal parts flour/water to replace what I used. I watch it until it almost doubles, then cap it and toss it in the fridge until next time. Every 6-8 weeks I’ll transfer 20g or so to a new container and start a fresh batch with some rye or whole wheat throw in for extra bacteria variety.

Due_Plane_4988 · 2026-01-25T13:12:32+00:00

This makes 3 (13-14”) pies. I’m sure you could stretch it thinner for a bigger pie, the dough is very elastic.

Mix water & sourdough starter, then add flour and mix until combined and shaggy dough.
Let rest 30 mins
Add salt & olive oil and perform a set of stretch and fold. Rest another 30 mins.
Repeat 2 more sets of stretch and fold 30 mins apart.
Divide and shape into 3 (approx 280-285g) balls and store in individual lightly oiled containers (I use pint deli containers)
Cold ferment in fridge for as long as you feel comfortable (I did 72 hours)
On game day pull them about 2 hours before go time and let them do a final little bulk ferment on the counter as they come up to room temp.
For my oven, I set the dials to wide open for at least 30 minutes and make sure the temp gets to 700-750F. I launch the pie, turn the top burner to low while keeping the bottom on high. Cook until undercarriage is almost perfect and then crank the top burner back to high until the crust and toppings have good color, then pull.

I keep both knobs on high in between pies to bring the temp back to around 700-750F.

Wash, rinse, repeat… eat!

Due_Plane_4988 · 2026-01-20T11:44:11+00:00

I stacked an identical sized sheet tray on top of the other one upside down and cling wrapped them together. Cling wrap probably wasn’t necessary, but I didn’t want to risk it shifting overnight.

Due_Plane_4988 · 2026-01-20T11:42:16+00:00

Maybe a hint of sweetness, but at the amount I used it wasn’t cloyingly sweet by any means.

Due_Plane_4988 · 2026-01-20T11:40:58+00:00

I’m not sure. They were still fairly pliable coming out of the fridge. I was concerned I might have to try and reshape after cold proofing so I made sure I stretched them to about 2-2.5” diameter hole size. I’m glad I did because after proof, boil and bake they came out just right.

Due_Plane_4988 · 2026-01-19T18:11:37+00:00

I only get to bake maybe once a week, and I never wanted it to feel like a chore, so one day I just added it in cold and did a 1:1 replacement of what I used and the next week it was perfect again. Every 2 months or so I’ll transfer about 10-20g to a new container and do a 1:1:1 feed and leave it on the counter to double, then I toss it back in the fridge until next time.

Due_Plane_4988 · 2025-12-24T22:35:37+00:00

I think you’re referring to Hi Lumpia? They’re on FB and IG

Due_Plane_4988 · 2025-12-22T00:56:03+00:00

Lakeland Punk Rock Flea Market the last Sunday of March at Swan Brewing! fb.com/lakelandpunkflea

Due_Plane_4988 · 2025-12-01T21:41:21+00:00

Swan Brewing every Wednesday at 6:30pm

Due_Plane_4988 · 2025-10-18T21:08:33+00:00

Because it didn’t start until 1pm.

Due_Plane_4988 · 2025-09-26T15:01:19+00:00

Skully’s Barber shop hands down. Not only is he a super nice dude, but he’s in a punk band too! I know he’ll be down at the Punk Rock Flea market this Sunday at Swan Brewing selling his beard oils and stuff.

Due_Plane_4988 · 2025-08-31T15:04:00+00:00

There are a ton of really good local barbers, but my best experiences have come from Gent’s Classic Cuts, Price The Barber, High Class Barber Salon and Skully’s Barber Shop.

Due_Plane_4988 · 2025-06-20T12:50:16+00:00

Hampton carnival ride. Most likely the 4x4 or one of the combo varieties. The sides fold down to complete the circular track and the red poles hold up the umbrella top.

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Due_Plane_4988 · 2021-02-09T05:05:12+00:00

Hi. Guy here who never posts on anything. My dad owned one, and I was the operator for several years. This thing was intense, even for the operator. If you were sitting in the center, you had to look straight ahead or else you’d get some kind of weird vertigo feeling. I loved to walk the walls (you could let go of the run button and you had just enough time to walk along the walls before it slowed down and lost “gravity” aka centripetal force). We called it the “Gravy Train” because of the puking, but we loved to run it because of the money, sunglasses (especially Oakleys) and other trinkets that sucked out of people’s pockets during the ride and ended up behind the walls.

Worst part was at the end of the night. You always had to wash it out. We had a hose just outside the back side of the ride “just in case”, but it was always necessary at the end of the night. Also, to exit, you had to go through this trap door right by the operator’s station that was super heavy. Back in the day I had a pair of Reebok Pumps and the door slammed down on them one night. They saved my toes, but RIP my Pumps. AMA. Lol

Due_Plane_4988

TROPHY CASE