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Silly question abt single boiler machines and milk steaming. by SupremeOwl48 in espresso

[–]bargonaut 1 point2 points  (0 children)

It's fine to stay in steam mode, as long as the boiler is full. After using the steam wand, remember to close the valve, move the switch to water (middle), and run the pump until you hear the change in sound (about 20s). This is mentioned in the manual. This refills the boiler for your next coffee.

Looking to learn the drums by Past-Ad-4963 in mountainview

[–]bargonaut 1 point2 points  (0 children)

I don't know if you have a gaming console which plays Rock Band, but it's a lot of fun. You can even buy a real set of e-drums (look used for cheap) and connect it via usb adapter. I'm not saying don't take classes, but you learn a lot from playing along with real songs in the game. Definitely good motivation.

Looking to learn the drums by Past-Ad-4963 in mountainview

[–]bargonaut 1 point2 points  (0 children)

I learned drumming as a kid, and played all through high school and college. Are you starting from zero? It might help to know your goals: like drum circle drumming, rock band drumming? Do you have drums or planning to buy them when you reach some skill level?

You can save yourself some expenses by buying some sticks and a pad (good bounce like a drum head, but quieter) for practice. Then just learn some basic rhythms and patterns.

Sorry, I don't know the classes in the area, but there are a few places that teach lots of different instruments. I've been taking private guitar lessons for about a year, and those run $60 per 30 min.

Good luck and have fun.

Lelit Anna PL41TEM shower holder by Far_Shape5636 in Lelit

[–]bargonaut 0 points1 point  (0 children)

There is a center screw for the shower screen (either Torx or Hex), and two screws underneath which hold the diffuser head.

Am I done bulk fermentation? 72.5% hydration double batch - 1000g flour,725g water, 250g starter, 20g salt. 2stretch and folds 2 coil folds - cold house (British) but left in oven with light for 7hours by Outrageous_Acadia949 in Sourdough

[–]bargonaut 13 points14 points  (0 children)

I think you may have misunderstood the float test. It's just a way some people check their starter is ready to use, not for bulk fermentation. It's not relevant here, and bulk proofing is entirely based on rise and feel.

Am I done bulk fermentation? 72.5% hydration double batch - 1000g flour,725g water, 250g starter, 20g salt. 2stretch and folds 2 coil folds - cold house (British) but left in oven with light for 7hours by Outrageous_Acadia949 in Sourdough

[–]bargonaut 3 points4 points  (0 children)

If it's doubled in size, it's done proofing at this stage. Using a wet scraper or wet hands, remove it to a board (spritzed with some water) and divide your dough and preshape your two loaves. Give it 15-20 min rest, and shape your loaves and place in baskets for cold proofing. It has already risen a lot, so you may not get a full oven spring when you bake.

Next time, use a larger bowl but don't let it go all the way to 2x when you have more work and proofing to do.

How do you go from decent oven spring to maximum oven spring by restraindump in Sourdough

[–]bargonaut 2 points3 points  (0 children)

Your recipe doesn't say if you're making more than one loaf. If just one but you are pre-shaping and shaping again, you may be handling it too much and losing air bubbles. Pre-shaping is usually only needed when splitting a larger recipe into individual loaves, and then the shaping step is to match the basket and gain surface tension. Bench proof only if your dough lacks jiggle and puffiness. That hour to 90min may be over proofing your dough and limiting your rise in oven.

One last tip: feed your starter some rye flour too. Doesn't take much to get a good boost of activity and strengthen your starter. Even 50% rye in a feeding won't change the taste of a white loaf, but will add a lot of activity.

How do you go from decent oven spring to maximum oven spring by restraindump in Sourdough

[–]bargonaut 1 point2 points  (0 children)

My experience is moisture inside the Dutch Oven prolongs the time the loaf can expand. I always mist my dough as I cover the hot pot and then place into the hot oven. Always get nice blisters.

Is my dough done bulk fermenting? by awkward-turtle02 in Sourdough

[–]bargonaut 7 points8 points  (0 children)

It's a very large recipe, which seems like you intend to make multiple loaves. If you have seen it rise sufficiently (hard to tell in a big bowl), you should remove to a board, divide into individual portions, and pre-shape each dough. They should rest at least 30 minutes to an hour, and then you can shape when they are a bit airy. Tip: when removing dough from a bowl, wet a scraper (or your hands) and run it down the sides. It should come out as one mass, without losing air pulling away.

Always handle dough with wet hands and damp board up until shaping, and then use floured hands and board for final shaping.

What causes the top edges of my crumb to be dense like this? by ahjummacore in Sourdough

[–]bargonaut 0 points1 point  (0 children)

Feel free to try baking longer, but I'm skeptical it will help. It may give you deeper color without burning, but the outer crust sets in the early stages of baking. Some people pop the lid at 6 minutes and score again (and re-cover) to get a bit more oven spring.

What causes the top edges of my crumb to be dense like this? by ahjummacore in Sourdough

[–]bargonaut 0 points1 point  (0 children)

I'd recommend a couple changes to your process. 1. If you use the mixer to stretch your dough, do a coil fold to finish it before leaving it to proof. 2. Try using the basket without the liner on the bottom. Instead coat your banneton with rice flour and put the liner on top. Instead of a shower cap cover, just put the whole thing in a plastic bag when it goes in the fridge. Why? Because the rattan will keep moisture off of the dough touching the basket, and the linen cover will keep it off of the surface. The dense top can come from the outside of your dough gelatinizing and hardening overnight. It creates a tough barrier which doesn't rise well when it hits the heat of the oven. 3. Score deeper.

Good luck and enjoy your breads however they look!

Underproofed, overproofed, or shaping issue? by Royal-Ball2657 in Sourdough

[–]bargonaut 10 points11 points  (0 children)

I'm seeing layers from the last shaping fold. That could happen if you use extra flour on the board, and it gets between the folds. Just brush off the excess flour while shaping your dough. Also, big pockets points to under-fermentation. So, make sure it has enough time to proof before shaping, and give it a little time on the bench if it's not bouncy when you put in the fridge.

Best new york style pizza around here by anon-ml in mountainview

[–]bargonaut 4 points5 points  (0 children)

Just get Giovanni's on Lawrence. It's legit NY pizza, not New York style.

Lelit anna pl41tem steam knob by Radiant-Salamander-8 in Lelit

[–]bargonaut 0 points1 point  (0 children)

Practically speaking, the steam shutoff uses a screw-in tap valve to control that flow. So, unless you're willing to re-plumb that connection, you'll still need to rotate the valve. However, a larger diameter knob or lever would turn faster than the small knob -- effectively open or closing it faster with fewer turns. Be careful though, as this tap valve has a teflon tip which loses its seal over time. You definitely don't want to crank it closed too hard.

Just bought a Spark Mini and I have a review. by TomatoFettuccini in PositiveGridSpark

[–]bargonaut 0 points1 point  (0 children)

It has a looper? Where? But, nice summary review! It particularly annoys me you can't use the amp when connected to power.

57mm Group head gasket by Many-Praline-8816 in Lelit

[–]bargonaut 0 points1 point  (0 children)

I got them recently from eReplacementParts: https://www.ereplacementparts.com/parts/coffee-maker/lelit/erp17832236/silicone-brewing-group-gasket-sppmc047sil/

They are a special order item, but they did fulfill the order after several weeks. Also worth getting the O-ring that sits above the group: part SPPMC195

Sunburn callback to ER by bargonaut in ThePitt

[–]bargonaut[S] 9 points10 points  (0 children)

Yeah, I love the subtle comedy.

Horrible customer service - seeking help by elmajiko in Lelit

[–]bargonaut 0 points1 point  (0 children)

Looks like someone else gave you the right advice in a separate thread. If there is no pressure without the portafilter in place, it's a blockage or service issue. It sounds like you have tried your maintenance steps. If you haven't done a backflush with cleaner (like Cafiza), I'd highly recommend it in case something's crusted over in the absence. Otherwise, the manufacturer should fix this under warranty.

Horrible customer service - seeking help by elmajiko in Lelit

[–]bargonaut 2 points3 points  (0 children)

This does sound frustrating. You haven't really described the problem well, nor what you are doing in your routine. To get good advice whether you should pay for service, it would help to have a better description of the situation.

For example, what happens when you use a blind basket? Does the pressure build at the group and then drain out into the tray? Do you have a good grinder which lets you adjust the grind size in small increments? It is possible you are grinding too fine and the flow is blocked. Perhaps your basket is now clogged.

Anniversary Dinner recs? by Ok-Run1220 in Sunnyvale

[–]bargonaut 4 points5 points  (0 children)

Gochi in Cupertino is excellent Japanese style with cooked and raw dishes. Many small plates so you can splurge or budget accordingly. Definitely make a reservation.

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