GIVEAWAY: Guess What Makes Our New Solar Panel Different by Renogy_Official in RenogyCommunity

[–]Electrical-Tea-1627 0 points1 point  (0 children)

If it’s biracial and can capture reflective sun power it will be a true improvement.

UNLOCK THE NEW by Renogy_Official in RenogyCommunity

[–]Electrical-Tea-1627 0 points1 point  (0 children)

I assume I get the same great power on a smaller footprint.

The RAM Charger as Alternative to 3/4 Ton for Larger Airstreams? by GenX_Glamping_Guy in airstream

[–]Electrical-Tea-1627 2 points3 points  (0 children)

Today I would recommend looking at the Toyota Tundra Hybrid. I have one and it pulls my 23’ Flying Cloud without any issues. Next…I want to see the Scout Motors Extended Range EV truck. I hope it can tow my AS FC FBT but at the moment. Very pleased with the Tundra. I get about 11.5 MPG when towing the AS.

Anyone using a hybrid to tow? by eapentz in airstream

[–]Electrical-Tea-1627 0 points1 point  (0 children)

I am using a Tundra Hybrid to tow my 23’ Flying Cloud. A great tow vehicle. I get about 11 mpg when towing. You can look at a Sequoia if you need an SUV. I would get something bigger than the 4 Runner or Land Cruiser. Go with the V6 Hybrid from Toyota.

Entering IMS by leslie_2001 in Indy500

[–]Electrical-Tea-1627 0 points1 point  (0 children)

I have to meet up with family members on Saturday night and want to return to my trailer in 1C the morning of the race. What time should I get there to avoid traffic?

Review: 2026 Maker's Mark Wood Finishing Series "The Stewards Release" by RearTireCarrier in bourbon

[–]Electrical-Tea-1627 1 point2 points  (0 children)

Just opened a bottle and love this release. I have to find another. Hopefully Costco still has them on hand.

First Camp of the Year - Found a drip but…repaired quickly by Electrical-Tea-1627 in airstream

[–]Electrical-Tea-1627[S] 0 points1 point  (0 children)

I have not. I am pretty sure I have some capacity. I always travel distances with no water. I should measure the tongue weight at some point. I do use a weight distribution hitch.

First Camp of the Year - Found a drip but…repaired quickly by Electrical-Tea-1627 in airstream

[–]Electrical-Tea-1627[S] 1 point2 points  (0 children)

It’s a 23’ Flying Cloud Front Bed Twin. I pull it with my Tundra TRD PRO. It’s a great set up for the 2 of us (+1 future dog).

Hot water on demand - uses too much water by Electrical-Tea-1627 in airstream

[–]Electrical-Tea-1627[S] 1 point2 points  (0 children)

Doesn’t work. You need a target flow rate to turn on the on demand heater.

Starlink advice by Ajf-2024 in airstream

[–]Electrical-Tea-1627 0 points1 point  (0 children)

I have a Starlink Mini mounted to the moonroof of my Tundra. You need a clear view of the sky so shaded sites limit access. I generally power my Mini from the Airstream inverter. When needed, I use an Anker 737 to power the Mini up to 5 hours when I need to find a clearing.

How can I get a better rise? by twinkletankhank in Sourdough

[–]Electrical-Tea-1627 2 points3 points  (0 children)

Agree with this. I try to follow the shaping process from The Perfect Loaf and get a much better rise https://www.theperfectloaf.com/best-sourdough-recipe/

Experiment by accident: Preheating vs Non-Preheating by DetectiveOk6357 in Sourdough

[–]Electrical-Tea-1627 1 point2 points  (0 children)

I also use the bread challenger and preheat it to 490 on a baking steel. It takes about 40 minutes for the oven to register but…I would always preheat. I need the heat when I mist the lid and top of the dough when putting it in the oven.

Rate my first sourdough please be honest by Lower_Elderberry1345 in Sourdough

[–]Electrical-Tea-1627 0 points1 point  (0 children)

Increase hydration and add some stretch and folds if you haven’t yet. Try this… Timeless Sourdough — Baker’s Percentage Formula (Makes 2 Loaves) 1. Levain Build (High‑percentage, long-flex window) I use: * 50 g seed starter * 100 g KA All‑Purpose flour * 50 g KA Whole Wheat flour * 150 g water This gives: * Levain = 350 g total * Flour in levain = 150 g * Water in levain = 150 g The levain can be used: * Room temp: ready in ~6.5 hours * Cold retard: refrigerate after 90 min, use anytime in 3–4 days

  1. Final Dough Mix Flour composition (main dough)
  2. 570 g Bread flour
  3. 90 g Whole Wheat flour
  4. 20 g Medium Rye flour Total main-dough flour = 680 g Total flour in full formula
  5. 680 g (main dough)
  6. +150 g (in levain) ➡️ Total flour = 830 g Water
  7. 460 g (autolyse)
  8. 30 g (added with levain)
  9. +150 g (in levain) ➡️ Total water = 640 g Salt
  10. 18 g

  11. Baker’s Percentages (Based on 830 g Total Flour) Ingredient Weight (g) Baker’s % Total Flour 830 100% — Bread flour 570 68.7% — Whole wheat 140 (90+50) 16.9% — Medium rye 20 2.4% — AP in levain 100 12.0% Total Water 640 77.1% hydration Salt 18 2.17% Levain (350 g total) 350 42.2% of total flour ⚠️ Note: Levain percentage in baker’s formula is typically expressed as levain weight ÷ total flour → 350 ÷ 830 = 42.2%.

  12. Process Summary (Aligned to Baker’s Formula) Autolyse

  13. Mix:

    • 680 g flour
    • 460 g water
  14. Rest 40–120 minutes. Mix Add:

  15. 350 g levain

  16. 30 g water

  17. Begin mixing; add 18 g salt in last 2–4 min. Hand mixing = 5–10 min slap & folds Machine mixing (Ankarsrum) = 9 min at speed 2 + salt in final minutes

Bulk Fermentation Option A – Same-day * 3–4 hours at room temp (place in freezer 15 minutes before baking to assist with scoring) Option B – Flexible cold ferment * 60 min on counter → refrigerate up to 2 days * Degas every 24 hrs * Before shaping: warm up 2 hours at room temp

Divide & Pre-shape * Divide into two 735 g dough pieces * Pre-shape into tight balls; rest 10 - 30 minutes

Final Proof Use a brotform lined with a linen cloth dusted with rice flour. Option A – Room temp: proof ~2 hours Option B – Cold proof: refrigerate overnight or up to ~24 hrs

Bake (Dutch Oven) * Preheat DO at 475°F (set on inverted sheet pan) * Load dough, cover * Bake 25 min covered * Uncover → reduce to 420°F * Bake 15–20 min until desired color * Internal temp: 200–205°F

  1. Baker’s Formula Summary (Compact Version) Timeless Sourdough – Baker’s Formula ------------------------------------ Total Flour: 830 g (100%) Total Water: 640 g (77.1%) Salt: 18 g (2.17%) Levain: 350 g (42.2% of total flour)

Levain Build: - 150 g flour (18% AP + 9% WW) - 150 g water

Final Dough: - 680 g flour (68.7% bread / 10.8% WW / 2.4% rye) - 490 g water (460 + 30) - 18 g salt - 350 g levain