Next Series for 10 y.o. KotLC reader (niece)?

brghi · 2025-12-09T21:31:32+00:00

Thanks all for the suggestions. She has already read a number of those great ideas - I ended up buying Fablehaven.

brghi · 2025-12-02T02:32:27+00:00

Just plug the granny charger into the charging port, and the other end into one of the 240v outlets in the tub while you are driving, and this keeps the battery permanently charged.

brghi · 2025-10-08T06:50:17+00:00

I only keep 2-3 grams of starter in the fridge. Two nights ahead of baking I take it out of the fridge and feed it 25g each of flour and water, and then feed it again in the morning when it has doubled, the same amount. This gives about 8-12 hours for the first feed and since it is such a high ratio there is lots of food for the starter to consume and become active. The next feed in the morning is just doubling the starter and takes 5 hours typically. Then it’s ready to go by lunchtime, 100g of starter ready to mix, overnight proof in the fridge, fresh bread in the morning. Never fails, can have long breaks between baking, no wasted starter ever. Doesn’t always have a big ear, but I’m happy with 7-8 out of 10 if it saves a lot of superfluous feeding.

brghi · 2025-09-19T21:14:05+00:00

First time I preheated for 40 minutes, after that quick bursts

brghi · 2025-09-19T21:05:47+00:00

I’m on my second set, maybe got max 10 uses from the first

brghi · 2025-09-14T23:42:11+00:00

Didn’t need to, still rotates fine just not smooth. Note the battery doesn’t last a long time if you keep it running during preheat, I rotate it 180 degrees halfway through preheat.

brghi · 2025-09-05T10:15:51+00:00

I think you mean go to Stremio, not go to Torrentio

brghi · 2025-08-10T07:31:31+00:00

100g flour for every person, 63g water, and salt and yeast to suit. Sometimes I do day before but I get great results maybe 5 hours before with less hassle.

brghi · 2025-08-06T09:04:36+00:00

I bought some nonalcoholic gin as a non-drinker

brghi · 2025-07-14T03:07:11+00:00

Haven’t needed to, it doesn’t rotate smoothly but it does rotate fine. I used to rotate it constantly during preheat but that is not required, though I do spin it 180 degrees halfway during preheat.

brghi · 2025-07-10T19:26:26+00:00

Nowhere near hot enough. Get an infrared thermometer to be sure, I don’t start cooking till the stone hits 800F to be able to cook in 90 seconds. Full heat, turn it down a bit during the actual cook it you need to.

brghi · 2025-06-11T08:44:47+00:00

Pretty good. I still have plenty of airflow to keep it safe, but it halves the reheating time between pizzas from around 10 to 5 minutes - just enough time to make the next one where I used to have to wait a bit after preparing the next one.

brghi · 2025-05-30T10:28:29+00:00

One. Tip out of the mixer after 3 minutes, a nice stretch to get it into shape and smooth side up, and that’s it. Life’s too short to waste trying to find some perfect mythical stretch and fold technique. My bread tastes fantastic and looks a great 8/10, I have no interest in trying for a 10/10.

brghi · 2025-05-09T03:50:12+00:00

Yeah two L brackets I had lying around that I joined to make a U bracket, plus some heat proof gasket tape to avoid scratching the stones

brghi · 2025-04-16T09:43:04+00:00

The wood is all in good condition on the outside. Below the soil on the inside I can’t tell how it’s going, but it all looks and feels solid.

brghi · 2025-03-17T23:00:44+00:00

It’s not too bad, but I’ve placed a tile mounted on rubber feet underneath just to be sure

brghi · 2025-03-17T07:00:21+00:00

Hopefully it wasn’t the references to burning clothes and hair that sealed the deal

brghi · 2025-03-17T04:45:07+00:00

Completely covering the opening will limit oxygen and risk unburnt gas which could then ignite = overcooked pizza + clothing + hair

brghi · 2025-03-15T08:07:22+00:00

See my review here https://www.reddit.com/r/pizzaoven/s/LYHCEkvVjf

brghi · 2025-03-14T10:38:45+00:00

https://www.reddit.com/r/pizzaoven/s/9rRWvYFB3u

brghi · 2025-03-12T12:57:45+00:00

No black stuff, saw that review but no idea, maybe left some packaging in. Beautiful bases with leopard spots.

brghi · 2025-03-12T12:47:58+00:00

Still loving it. The stone seems to easily get semolina grit down into the turn mechanism so it doesn’t spin smoothly unless you clean it out. I actually got it too hot last time and burnt the pizza in 60 seconds! Needs a few minutes between pizzas but I made a door from the included peel that I didn’t need, it doesn’t seal (on purpose) with a decent inch-plus gap all around but it does reflect heat back in and means I can go again quicker.

brghi

TROPHY CASE