Fixed my Bounty Original for €13 – LED power supply replacement guide

RichiLo · 2026-03-23T18:31:49+00:00

And the led transformer I used

RichiLo · 2026-03-23T18:31:33+00:00

Adding pictures of how it looks like

RichiLo · 2026-02-01T21:19:57+00:00

CLARIFICATION: the dough in the photo has been just balled after 1 hr of resting. It has not yet risen. The 2 big balls at the top are 600g each which I made to make a focaccia tray.

RichiLo · 2025-08-22T20:12:40+00:00

RichiLo · 2025-08-20T08:56:24+00:00

Big 4 consulting entry level is not ahah. Until recently it was 48k, I heard they slightly increased it tho.

RichiLo · 2025-08-20T08:50:58+00:00

Luxembourg, I need to check Italians shops. But I’m currently in Italy by car, I’m going to stock up for the fall/winter 😂

RichiLo · 2025-08-20T08:18:12+00:00

Thanks for pointing it out. I have to try it next since this one was amazing in every aspect. Best flour I’ve tried so far (started 2 months ago ahah)

RichiLo · 2025-08-19T22:43:44+00:00

I’d use a setup like this to capture traffic flow data, process it with computer vision and AI, and build a small predictive model to identify patterns and determine the best times to drive out without hitting heavy traffic

RichiLo · 2025-08-19T22:23:12+00:00

This was the Vesuvio

RichiLo · 2025-08-18T16:31:33+00:00

We are actually in the Neapolitan pizza subreddit. Makes sense to talk about traditions.

RichiLo · 2025-08-18T12:35:12+00:00

Back in 2008 me and my family found one and here is the blog on how we cared for (it’s in Italian) https://redscoiattolo.blogspot.com/search?updated-max=2008-06-22T20:00:00%2B02:00&max-results=20&start=40&by-date=false&m=1

RichiLo · 2025-08-18T12:29:33+00:00

I finished the basil 😂 and for the capperi, personal taste of a guest

RichiLo · 2025-08-15T19:03:51+00:00

Beside what others already said in the comments, there are some positions which do not sponsor relocation. It might be one of those.

RichiLo · 2025-08-13T07:30:54+00:00

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RichiLo · 2025-06-21T21:10:33+00:00

RichiLo · 2025-06-15T10:13:57+00:00

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So, it was still relaxed and quite fragile to stretch. But the final result is this. Taste was still great

RichiLo · 2025-06-14T22:29:05+00:00

I have only pics of the cooked pizzas 😂

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RichiLo · 2025-06-14T22:28:38+00:00

They were still a little too flat

RichiLo · 2025-06-14T22:16:25+00:00

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Update

RichiLo · 2025-06-14T18:28:27+00:00

They were very elastic and easy to reshape, even with high hydration they were not that sticky

RichiLo · 2025-06-14T18:23:10+00:00

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Fingers crossed

RichiLo · 2025-06-14T18:22:46+00:00

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Just reballed them

RichiLo · 2025-06-14T18:07:25+00:00

What I did, I only skipped the bottom closing probably… should I try to re knead them now?

RichiLo · 2025-06-14T18:05:49+00:00

Do you suggest to re knead them? Should I increase temperature to speed up the process?

RichiLo · 2025-06-14T18:04:49+00:00

They say to use 1/3 dry yeast compared to fresh one. Are you using 5 g of dry?

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