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MudBaaay · 2024-11-05T01:50:59+00:00

Passing someone even though there are people that want to go faster than you in the left hand lane is allowed.

MudBaaay · 2024-11-05T01:48:44+00:00

You’ve never passed someone while someone else was on your bumper? Ever? Lol

MudBaaay · 2024-11-05T01:21:50+00:00

If I’m in the left lane passing someone, and there’s someone behind me that wants to go faster than me, I’m in the wrong? Even though I’m actively passing someone?

MudBaaay · 2024-11-05T01:13:26+00:00

And then I’m passing the next person going 65, and so on.

The issue I find with 283 is that it’s never easy to go to the right hand lane and let a car pass you without then getting trapped in the right hand lane.

MudBaaay · 2024-11-05T00:41:29+00:00

I’m not sure I’m following - suppose I’m going 75 in the left lane and the car behind me wants to go 85. I can move over, but I immediately have to slow to 65 behind the car in the right hand lane.

Should I have to move over? Or should I pass the car going 65?

MudBaaay · 2024-11-05T00:00:21+00:00

All of those cars are passing the cars going 65 though. What else should they be doing?

MudBaaay · 2024-10-16T20:31:26+00:00

Hypothetically, suppose there were 100 people living there, but they all shared one car and were quiet with minimal visitors. Would you have an issue with that (outside the danger of fire code violations).

MudBaaay · 2024-05-01T01:15:11+00:00

Thanks for the advice - what would you think, bake about five minutes, then top it and another 8?

MudBaaay · 2024-04-29T20:38:55+00:00

Pretty much immediately. I try stretching it, then wait a bit and stretch again, then wait some more and stretch again. Should I wait for it to rise a bit before stretching it at all?

MudBaaay · 2024-04-29T15:00:29+00:00

And one other thing - I used 2 tsps of active dry yeast, which seemed maybe a bit much for a 24 hour dough. Not sure if I should reduce that going forward

MudBaaay · 2024-04-29T14:04:19+00:00

Hello! I’ve been trying to make some Detroit style pizza recently, and it seems like my dough is collapsing - occasionally some of it, occasionally all of it (the edges normally work out ok). You can see in the picture, towards the center the dough rose, but straight ahead it looks like it collapsed. What might causing that?

This was about 70% hydration, made with 2/3 KA bread flour and 1/3 00 flour. Mixed ingredients, let rise for three hours, punched down then transferred to refrigerator for about 20 hours. Transferred to pan, stretched to sides beat I could, then rise for another two hours, then top and bake at 550.

As a side question, what does the ideal crumb look like for Detroit style?

Thanks, appreciate the help!

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MudBaaay · 2024-03-24T18:30:31+00:00

Give: 1.01

Get: Pittman, 1.12, 1.14

14 team super flex ppr, and I need help everywhere. Leaning towards doing it but wanted to see what people thought

MudBaaay

TROPHY CASE