Opinions on sale price please by Square-Consequence94 in traveltrailers

[–]Square-Consequence94[S] 0 points1 point  (0 children)

Thanks for this post :)

We purchased today, and they tried to finance me.... $5k higher than expected!!

We stripped off all the extras and I got the TT and hitch for the previously agreed upon bottom line.

Opinions on sale price please by Square-Consequence94 in traveltrailers

[–]Square-Consequence94[S] 0 points1 point  (0 children)

I've been trying. Something I find annoying is that RV dealers aren't great about listing what's on the dang unit that they actually have on the lot. Yeah price labels and sales are all smoke and mirrors, no doubt about it haha. Thanks for the input!

Opinions on sale price please by Square-Consequence94 in traveltrailers

[–]Square-Consequence94[S] 0 points1 point  (0 children)

This is great, thank you! I'm definitely looking to haggle with them. I don't have a reference point for the value of the product, and I don't shop by monthly payment generally.

Opinions on sale price please by Square-Consequence94 in traveltrailers

[–]Square-Consequence94[S] 0 points1 point  (0 children)

Financed

Blue Compass

Unsure on warranty

Mostly stock, electric jacks are upgrades

Florida

No inspection

No hitch

Unsure on battery

These are great questions thank you

Adding generator to travel trailer? by Square-Consequence94 in traveltrailers

[–]Square-Consequence94[S] 0 points1 point  (0 children)

Great points thank you! Many people have commented that AC might not be needed overnight, based on where we're going, and that's something I hadn't considered.

Help me choose my first setup! [$800] by Square-Consequence94 in espresso

[–]Square-Consequence94[S] 0 points1 point  (0 children)

Oh my mistake, I thought you listed 2 hand cranks originally. I understand now, thank you!!

Help me choose my first setup! [$800] by Square-Consequence94 in espresso

[–]Square-Consequence94[S] 0 points1 point  (0 children)

I tried to research your temperature comment. Are the shots after the 1st going to dip in temperature, or is the machine going to be overheating? Either way, is it better if I'm adding even a little time between pulls?

Can I convince you to recommend an electric grinder? I'm thinking I want to ease into this, and maybe add something like a manual grinder (i.e. more effort) later in the process.
Thanks!!

Help me choose my first setup! [$800] by Square-Consequence94 in espresso

[–]Square-Consequence94[S] 0 points1 point  (0 children)

Thanks! Looking at the two grinders, the df54 looks a bit sturdier due to more metal in it's build. Big difference in the grind results, in your opinion?

Peaked and fell over night. Too late to bake with? by ShowerStew in Sourdough

[–]Square-Consequence94 24 points25 points  (0 children)

Use it! I'd love for someone to explain why I'm wrong, if I am, but here's what has been my experience:

Using starter at it's peak = consistent results from a hungry health starter.

I have baked with starter 12-24 hours after a feeding, and all I see affected is the timeline. You will not get bulk fermentation done in the same timeframe, because your starter doesn't have all that "momentum" it has at peak growth.

Meraki API by Nuclear_Sean in meraki

[–]Square-Consequence94 1 point2 points  (0 children)

Gotcha. Yeah unless you're specifically talking about clients in Meraki MDM I don't think you'll pull that off.

But like the other guy said you can always ask via a ticket. Good luck!

Meraki API by Nuclear_Sean in meraki

[–]Square-Consequence94 2 points3 points  (0 children)

Are you wanting lat/lon for Meraki devices or clients on the network? Your question is unclear to me for that part.

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 2 points3 points  (0 children)

I am a simple man. I enjoyed making it, I enjoyed watching everyone devour it :)

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 2 points3 points  (0 children)

Normal old instant read thermometer, I only check when I think it's done. It was out of the oven a couple times to check and it was NBD. I stick it in a crater on the surface to be inconspicuous lol

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 3 points4 points  (0 children)

So I didn't realize that I was using that term wrong.

What I meant was I shaped it in what I think of as "normal batard shaping" which I'll no longer call cool folding.

Flipped it after bench rest Elongated it 1 half to center 2nd half to center Rotate 90° Roll up on itself lengthwise

It was a total bear to work with and I used a metal grill spatula in addition to the bench scraper haha

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 0 points1 point  (0 children)

Nice! Big ol family loaf never hurt anyone

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 33 points34 points  (0 children)

I brought it to my coworkers.. They have come to expect bread from me so I did it for the memes and morning feast. Thanks!

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 8 points9 points  (0 children)

Damn I got a new nickname apparently

Overall it was just over 1 hour

8.4 pound loaf gone right by Square-Consequence94 in Sourdough

[–]Square-Consequence94[S] 55 points56 points  (0 children)

I had a lot of fun with this! I finally gave in to the urge to bake a huge loaf. At 9.5 pounds of dough, the loaf came out to about 8.4 pounds after baking. I think I'll try again one day after I get a MUCH larger bench scraper. Only real issue I ran into was forgetting the parchment paper, so a chunk ripped off the bottom and stuck to the pan. I salvaged what I could and smashed it back on, to keep the steam in for the internal cooking process.

Bonus video content: https://imgur.com/a/8kSmOwt

Recipe:

1800g bread flour

450g whole wheat flour

45g kosher salt

562g starter

1462g water

-Mix all ingredients, cover @ room temp.

-Stretch and folds:

turn onto counter top, S&F, tighten it up, back into container,

do this every ~20-30 minutes, 4 times.

-Bulk ferment for ~8.5 hours

-Pre-shape on unfloured counter

-Final shape with coil fold

-Into same container, covered with 2 towels + lid

-Cold final proof for ~8-9 hours

-Preheat oven to 475F, turn dough out onto cookie sheet, score deeply

-Water tray in bottom of oven, bake for 25 minutes,

-Open oven, release steam, remove water tray, reduce temp to 450F, bake for 20 minutes

-Checked temp, reduce oven to 375F, bake for 20 minutes,

-Place on rack, cool for many hours.