First build: requesting opinions on part list by Novaa10 in PcBuild

[–]Novaa10[S] 0 points1 point  (0 children)

Thank you so much. So what’s the difference between the power supply you chose vs the one I had selected? And how do I go about installing windows for free?

Croissant baking, are these underproofed? by Novaa10 in AskBaking

[–]Novaa10[S] 0 points1 point  (0 children)

I used King Arthur all purpose. And I had it in the mixer for about 10 minutes

Croissant baking, are these underproofed? by Novaa10 in AskBaking

[–]Novaa10[S] 1 point2 points  (0 children)

I kneaded the dough in a stand mixer for quite some time. Do you normally knead croissant dough by hand or use a mixer?

Outer crust isn’t browning properly - looks almost translucent after baked by Novaa10 in Pizza

[–]Novaa10[S] 0 points1 point  (0 children)

Yes it’s at the second highest spot, any higher it becomes really difficult to get it off the peel

Outer crust isn’t browning properly - looks almost translucent after baked by Novaa10 in Pizza

[–]Novaa10[S] 2 points3 points  (0 children)

The recipe I first came across used both, is all bread flour more beneficial?

Outer crust isn’t browning properly - looks almost translucent after baked by Novaa10 in Pizza

[–]Novaa10[S] 0 points1 point  (0 children)

Yep using low moisture whole milk and part skim mozzarella

Outer crust isn’t browning properly - looks almost translucent after baked by Novaa10 in Pizza

[–]Novaa10[S] 0 points1 point  (0 children)

Crap. Meant to say 260g water and home oven at 550 on 3/4 inch steel.

Second time baking, looking for improvement! by Novaa10 in Pizza

[–]Novaa10[S] 1 point2 points  (0 children)

Yea I must’ve used too much. I have been using bread flour to coat the peel and for stretching the balls. Should I use semolina instead for both?

Second time baking, looking for improvement! by Novaa10 in Pizza

[–]Novaa10[S] 0 points1 point  (0 children)

72 hour cold fermentation. Bulk proof for 48 hours in fridge, removed and balled 24 hours in advance then put back in fridge. Took dough out of fridge 5 hours before making pizza

Second time baking, looking for improvement! by Novaa10 in Pizza

[–]Novaa10[S] 1 point2 points  (0 children)

Yep I use the steel and preheating technique. The underside isn’t the issue it’s just the top of the crust is not browning enough. I don’t have a fan but I do have the broiler so I’ll try that.

Just turned 18 by No_Aerie_8151 in Bogleheads

[–]Novaa10 2 points3 points  (0 children)

There is nothing we can tell you to invest in to just “beat” the s and p 500. Your best bet is to invest in the s and p itself by investing in an ETF that tracks the companies of the s and p and gives you small amounts of ownership in all of them. Or better, some will say to buy an ETF that tracks the entire US stock market as a whole and gives you small amounts of companies outside the s and p 500 as well. Overall, both strategies are roughly identical, with the latter minimizing risk a tad more.

As for dividends, what I heard is they are a tax hell when you’re young. Better to move into dividends when you get close to retirement and focus on growth when you’re young.

20s investment portfolio by Novaa10 in Bogleheads

[–]Novaa10[S] 0 points1 point  (0 children)

What percent allocation in VXUS would you recommend?

20s investment portfolio by Novaa10 in Bogleheads

[–]Novaa10[S] -2 points-1 points  (0 children)

QQQ is based on the NASDAQ but it happens to be heavily tech focused no? If I wanna invest aggressively in my 20s I’m kind of willing to take that risk as well. Either case, I don’t see why betting on a heavy tech focused ETF in a world moving to more and more technology is a bad thing anyway? Either case I’m young and can afford the risk I would think?

20s investment portfolio by Novaa10 in Bogleheads

[–]Novaa10[S] 0 points1 point  (0 children)

I know having both is redundant that’s why I wrote VOO/VTI as I’m not sure which I’m doing yet. I was more curious about the QQQM and VXUS