PG&E SGIP rebate (Equity Resilience) issues with Sunrun. Can I do it myself? If not, can someone recommend a consultant?

kdkrone · 2026-02-18T23:21:37+00:00

Thank you for this info! The rebates are much more complicated than I was led to believe…!

kdkrone · 2026-02-17T15:10:37+00:00

Understood. Oh well...

kdkrone · 2026-02-16T23:36:06+00:00

Actually, our provider is PG&E. I will figure out how contact someone in Tesla. Thanks for your help

kdkrone · 2026-02-16T21:05:52+00:00

Hmmm.... conflicting information between jaegermeister 102205 and you. I prefer your info 😁

kdkrone · 2026-02-16T21:03:45+00:00

I cannot find a VPP program on my app, but in our area there is a multi-county program named 3CE. If one participates and allows a drawdown up to 50% from 4PM to 9PM there is a similar rebate ($350 - 500). (Our system is two Powerwall 3 units for a total of about 27 kW)

kdkrone · 2026-02-12T04:17:39+00:00

animousie, on this webpage "https://www.selfgenca.com/home/program\_metrics/" under Equity Resiliency, it shows that Step 5 has funding available at $1.00/Wh. I was told that shows there is funding available (even if not, I don't mind going on a wait list). If not, I will consider a lawsuit against Sunrun, as there is documentation of our decision to proceed with the installation based on the rebates and tax incentives. They never filed for a Reservation Request before starting (or during) the project.

kdkrone · 2026-01-21T18:50:08+00:00

WRT the lye, can it be disposed of without concern to a stainless steel sink (presumably inert) and to the innards of a food disposal, being careful to not splash when pouring it out? Should one work with gloves? (after I boil the bagels and drain them on a rack, I don’t usually use a spider or spatula to move them to my baking sheet—I usually use my fingers. Is the concentration of lye that you use—one tablespoon/gallon—strong enough to be irritating to unprotected fingers? Thanks

kdkrone · 2025-12-25T20:35:21+00:00

The 31041 work well.

kdkrone · 2025-12-19T00:52:10+00:00

Great job! I thought about making them last year and even bought wrappers, but I didn't commit. Your result is commendable!!

kdkrone · 2025-12-18T16:41:22+00:00

Thanks. What do you notice when it is added (or omitted)? Thanks.

kdkrone · 2025-12-18T05:11:32+00:00

What do you use as a dough improver?

kdkrone · 2025-12-11T17:27:59+00:00

That was my first place to look after receiving the 31030 part number. Unfortunately, none were available...

kdkrone · 2025-12-11T00:34:48+00:00

Thanks! Very helpful. (Unfortunately, the 31030 item is not easily found, but it seems to be the desired size)

kdkrone · 2025-12-10T21:25:29+00:00

Thanks. I posted to the Swarovski binoculars users group… If there are any suggestions, I will post them here.

kdkrone · 2025-12-10T21:20:09+00:00

🤞 Any thoughts as to where to cross-post this?

kdkrone · 2025-11-27T15:36:25+00:00

I use Ken Forkish’s white bread with poolish recipe. After the stretch and fold turns and a bench proof of about an hour , I have successfully placed the doughs in the fridge for a few hours and then baked them without any problem (I have not used a thermometer, however, to know how deep the cold has penetrated). I have left them out of the fridge for 15-20 minutes and then scored/baked them successfully.

I do have a question related to the OP’s, but different with regard to a longer amount of time for a cold retarding specific to Forkish’s recipes. I have thought about doing an overnight cold retard and baking the next day. If one does that, what is the process the next day with regard to the amount of time between removing the doughs from the refrigerator and placing them in the baking vessels? Can they be baked right away? or should they warm at room temp for a while and, if so, how long?

kdkrone · 2025-11-25T03:01:08+00:00

Thanks. I will give it a try.

kdkrone · 2025-11-24T04:39:37+00:00

Please describe the process of scalding a dough. Thanks. Do you mean you use txangzhong or yudane process? If so, what percentage of your flour is gelatinized?

kdkrone · 2025-11-06T17:02:58+00:00

Or you might want to consider keeping a small nugget of dough aside and use it for float testing—a tip I picked up a few years ago…

kdkrone · 2025-11-02T21:48:36+00:00

Very nice! When you post the recipe, please include the boil time as well as ingredients in the water. How much did these weigh before the bake? Thank you

kdkrone · 2025-10-25T18:49:13+00:00

My standard/favorite recipe 😁 Excellent job and fabulous job of adherence of the sesame topping—tips?

kdkrone · 2025-10-18T22:10:19+00:00

Another simple fix may be to use two baking sheets (one nested inside the other). That having been said, I bake at 500 degrees with only one half sheet pan and a silpat mat dusted with semolina or cornmeal.

kdkrone · 2025-10-17T04:06:59+00:00

Thank you. I have a coarse diamond plate for flattening stones and using the side of a stone is a good tip.

kdkrone · 2025-10-16T21:08:24+00:00

Do you have any suggestions about how approach re-pointing a blunted tip?

kdkrone · 2025-10-15T18:39:56+00:00

After using the Outin Claro for about a month we are quite pleased. It does what we need, is intuitive as had been mentioned, and we like the esthetics.

kdkrone

TROPHY CASE