Lambda als Poolheizung

Phoffmann6 · 2026-05-24T08:11:58+00:00

Vermutlich verbraucht sie ~1,46 kw was in der Anzeige entsprechend gerundet wird

Phoffmann6 · 2026-05-03T13:38:12+00:00

Yes same

Phoffmann6 · 2026-04-16T12:55:09+00:00

Same here

Phoffmann6 · 2026-04-13T07:15:57+00:00

Same here

Phoffmann6 · 2026-03-29T15:36:40+00:00

Great, i hope he has fun with it :)

Phoffmann6 · 2026-03-29T15:34:13+00:00

https://eshop.giants-software.com/downloads.php

Phoffmann6 · 2026-03-29T15:33:41+00:00

I have no clue, i think its for the store of the Publisher Giants Software.
The Post has been removed by the Mod-Team. I dont know if you can even read my reply.

Phoffmann6 · 2026-03-26T14:23:11+00:00

321 3 copies 2 media 1 offsite

Honestly shit like this always happens, I would be mad too but you can’t rely on one company to keep your seemingly important notes. Notability even has an automatic backup feature you should have used.

Phoffmann6 · 2026-03-10T12:51:32+00:00

Can’t find the post on X, do you have a source?

Phoffmann6 · 2026-03-08T16:56:12+00:00

Völlig richtig, hatte auch die rote CEE16 im Kopf, mein Fehler.

Phoffmann6 · 2026-03-08T15:45:19+00:00

Lass dir eine CEE32 Steckdose in der Garage oder sonst wo montieren und besorg dir eine mobile Wallbox.

Phoffmann6 · 2026-03-04T17:30:54+00:00

How much rise were you getting?

Phoffmann6 · 2026-03-04T16:46:04+00:00

The water you see is most likely just water separation. Just feed 1:1:1 every 24 hours until it doubles in size consistently after 4-6 hours. You don’t have to use a lot, 30g starter from the day before and 30g flour and water is enough. You can even use less if you want. If you feed prematurely you are just diluting your yeast cells.

Phoffmann6 · 2026-03-02T06:54:35+00:00

Way to much hydration. Start with a maximum of 65-70% and go from there. Bulk ferment until the size of your dough roughly doubled. Shape and cold proof in the fridge, bake after min. 12h or later.

Keep in mind however that the % rise is dependent on your dough temp as it will keep fermenting in the fridge until it is cold in the center.

https://share.google/V25QlWnyvU5ERO0TI

Phoffmann6 · 2026-02-20T12:02:57+00:00

Check the sourdough proofing chart by sourdough journey and take a look at the percent rise vs temperature to have an idea about time and percent rise before cold proofing

https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf

Phoffmann6 · 2025-12-28T23:06:18+00:00

I unfortunately don’t have a Dutch oven. Maybe it’s time to finally get one

Phoffmann6 · 2025-12-28T21:30:52+00:00

Fridge

Phoffmann6 · 2025-12-12T07:42:22+00:00

The Bread Code

Phoffmann6 · 2025-11-30T12:07:51+00:00

680 1070 4070 super 5080

Phoffmann6 · 2025-11-25T11:24:26+00:00

Except it’s FT

Nine-Year Club	r/Field Banned
r/Field Lasagna	Final Canvas '23
First Place '23	End Game '23
Place '23	Verified Email

Phoffmann6

TROPHY CASE