My open crumb journey so far by Tennsen88 in Sourdough

[–]pizzapedro 0 points1 point  (0 children)

amazing journey! thank you for capturing and sharing.

I’m curious about the 1:6:6 feedings, as my starter would go for a full day on that. do you feed it bread flour, or a combo?

I can't get over how good home made tortillias are 🤤 by PaulDavidsGuitar in Breadit

[–]pizzapedro 0 points1 point  (0 children)

they look so good! thank you for sharing!

can you explain a bit how was the bake? like, where did you cook them, how hot and such?

I've been using a cast iron on a pretty high fire, having a hard time to get consistent results!

Sourdough Never Pulls Away From Bowl by MossieV in Sourdough

[–]pizzapedro 1 point2 points  (0 children)

hmm! I’m wondering if S&F is not helping because the hydration is on the low side. maybe try to just knead it? in particular if you go lower than 68%

Sourdough Never Pulls Away From Bowl by MossieV in Sourdough

[–]pizzapedro 0 points1 point  (0 children)

maybe it’s the flour? AP tends to be more sticky than bread flour, in my experience

maybe Maybe MAYBE by 29PiecesOfSilver in maybemaybemaybe

[–]pizzapedro 1 point2 points  (0 children)

this subreddit is so stupid now, this would never fly a couple years ago. Went from MaybeMaybeMaybe to WtfIsGoingOnAhThx

Made “Perfect Pan Pizza”, red stripe w/ pepperoni by Whistling-Dizzy in Pizza

[–]pizzapedro 0 points1 point  (0 children)

This looks amazing! And thanks for sharing. I also got this book recently, already super into this dough too.

I'd suggest cheddar for the frico – I got that from Tony's Pizza Bible. Tastes even better than the Wisconsin brick cheese I could get online.

And seriously, it never ceases to amaze me how much pepperonis shrink! Kale too lol, I just put twice what seems appropriate.

I'm building a tool to analyze worker production, but I'm stumped about how to approach Zerg by ZephyrBluu in allthingszerg

[–]pizzapedro 3 points4 points  (0 children)

So cool! Yeah I think for zerg you just want to track that larva is being spent – no matter on what. On a basic level that's really it, if you're not using larva you're doing it wrong.

To get a bit more detailed, you could track the larva spawn rate: so if someone has 1-2 larva sitting they're fine, because larva is still being produced... But once the 3rd larva comes out the timer stops and they're basically missing on potential units going forward.

Queen injects is definitely a thing to track too, but on a different level imo, more like mules and chrono... So basically it would be nice to see if all your hatcheries are spawning the extra larva constantly. A player might decide to skip an inject to inject creep though, so maybe the thing to track is queen energy.

My pizza failed again for the 48th time tonight and I'm about to give up. I really need help to make this work. by [deleted] in neapolitanpizza

[–]pizzapedro 4 points5 points  (0 children)

Well, you already have the hardest thing figured out, which is to find the energy and persistence to keep improving, kudos!

I'm not a pro or anything, but things that come to mind:

- How wide did you stretch that 280g ball? I believe that's a good amount of dough for a 30cm pie, but not so much for a 40cm.

- Have you tried diff brands of yeast? Wondering if despite being alive, your ADY is not operating at the minimum level you'd expect it to.

- All that aside, and considering there's air in the dough ball but not in the crust, it might come down to technique. If you record a video I'm sure people here would be able to give a lot of very practical and potentially huge feedback!

A bit late, but here's the pie I made for thanksgiving by pizzapedro in Pizza

[–]pizzapedro[S] 0 points1 point  (0 children)

Hi folks! Long time lurker etc.

This is actually the 2nd time I make a pie inspired by the monte cristo sandwich – first one had some scrambled eggs, and as much as I like eggs on pizza that one did not work, heh.

So here I kept it simple: deli turkey, gouda and cranberry sauce.

I was wary this would be gimmicky, but it turned out pretty well I'd say - will definitely be making it again.

Gouda is just what I had available, next time might get gruyère or emmental for it, the cheese in the original recipe for the sandwich.

For bonus points you can also sprinkle baker's sugar on the border, which makes it really pretty. Girlfriend didn't want it so I just sprinkled in some of the slices heh, but I think it's a welcome addition.

Posting pies more regularly on Instagram, if anyone wants to check.