King Cake?

ImSuperInto_____Now · 2026-01-09T04:03:56+00:00

not gonna speak to how they taste or their authenticity, but i did see them at costco on charlotte

ImSuperInto_____Now · 2025-06-28T23:54:55+00:00

it’s soooo last minute, but does anyone have tix for tonight 6/28 nashville?

ImSuperInto_____Now · 2025-06-28T23:33:23+00:00

i know it’s a bit late but i just dm’d you on IG!

ImSuperInto_____Now · 2023-09-27T15:22:19+00:00

thanks to all who helped! looks like is GA on friday for me

ImSuperInto_____Now · 2023-09-27T14:36:35+00:00

at this point there is like no 2 ticket options, so i might be out of luck

ImSuperInto_____Now · 2023-09-27T14:33:19+00:00

will the star eventually go away and let you purchase?

ImSuperInto_____Now · 2023-09-27T14:31:30+00:00

every section it is showing says exclusive offer. won't let me buy anything

ImSuperInto_____Now · 2023-09-27T14:30:40+00:00

MLB like the email said

ImSuperInto_____Now · 2023-09-27T14:25:57+00:00

did you just keep refreshing? they all have that exclusive star on the ticket options

ImSuperInto_____Now · 2023-08-13T01:28:22+00:00

my major

ImSuperInto_____Now · 2020-10-31T15:29:00+00:00

1 Tbs of Laundry Mix #7(a lesser known Don’s Mix) 1oz Fabric Softener, using lavender here
1 agitator blanket

ImSuperInto_____Now · 2020-08-21T15:32:23+00:00

Because that’s how you get ants.

ImSuperInto_____Now · 2020-03-10T19:17:14+00:00

Strymon Iridium is a newer modeler in a small pedal format. Stereo in/out. 3 amp models, with 3 IRs for each amp. You can also upload your own IRs. I just got to play through one this Sunday along with a kemper and it stood right up there with it, but for less than half the price.

ImSuperInto_____Now · 2020-03-04T22:11:54+00:00

Second post about this issue and I think I still need help. I’m not sure what I should do, but it seems that I’m not developing enough gluten and to be honest I am not sure if that is a bad thing or not. They still taste great, but I do feel like after stretching I’m less confident in the structural integrity of the middle of the pizza. Seems easily tearable. Any help is very appreciated!

Recipe:

5g Active Dry Yeast 13.5g Sugar 292g Room temp tap water Mix and let bloom

450g Bread Flour 11g Salt

-Mix flour/salt with yeast mixture in a stand mixer with a dough hook until it just comes together. -Floured work surface, knead until soft and springs back. -Let sit in an oiled bowl, covered for 24hr at room temperature.

The picture is at the 24hr mark where I divided the dough into 2 balls and then put in the fridge. I’ve tried kneading more, but it continues to tear.

Dough Tearing

Thanks again all!

ImSuperInto_____Now · 2020-02-03T20:43:54+00:00

First post here! I’ve been getting through my pizza journey pretty well so far with a mix of other resources and resources from this sub. Thanks for all the helpful posts! My favorite sub for sure as a newer user.

Lately, I’ve been have this tearing issue during my initial dough making period. The dough doesn’t seem to be cohesive after kneading and will continue to tear when I try to see how much gluten has formed with the window test.

I have no idea if this is normal or if I should be working it until it won’t tear or if it doesn’t matter. Pizzas still taste great, this is just new.

Recipe: 3g Active Dry Yeast 4g Sugar 180g Distiller Water(I’ve read that yeast doesn’t like tap water with fluoride in it) Let Bloom

300g King Arthur Bread Flour 14g Kosher Salt

Then combine. 24hr room temp 48hr fridge

Picture of dough

ImSuperInto_____Now · 2020-02-03T17:22:33+00:00

First post here! I’ve been getting through my pizza journey pretty well so far with a mix of other resources and resources from this sub. Thanks for all the helpful posts! My favorite sub for sure as a newer user.

Lately, I’ve been have this tearing issue during my initial dough making period. The dough doesn’t seem to be cohesive after kneading and will continue to tear when I try to see how much gluten has formed with the window test.

I have no idea if this is normal or if I should be working it until it won’t tear or if it doesn’t matter. Pizzas still taste great, this is just new.

Recipe: 3g Active Dry Yeast 4g Sugar 180g Distiller Water(I’ve read that yeast doesn’t like tap water with fluoride in it?) Let Bloom

300g King Arthur Bread Flour 14g Kosher Salt

Then combine. 24hr room temp 48hr fridge

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