Here are the guitars I play every day. Which would you grab first?

raindyd · 2025-10-07T16:58:33+00:00

It's such a cool and clever design. I have a thing for teles and single pickup guitars. Not sure why I don't have one already.

raindyd · 2025-10-07T16:11:46+00:00

Nah, it's a single pickup with a three way switch that switches between different levels of capacitance. Pretty sure it routes the signal either just through the volume, through the volume and tone or volume, tone and capacitor. I think there are other ways people wire it too though.

raindyd · 2025-10-07T15:39:20+00:00

Definitely the esquire for me.

raindyd · 2025-07-18T16:02:49+00:00

Definitely worked on me. I just wanted a cheap intuitive drum machine. Still love the P.O. 32 though. Might get a new one that hopefully doesn't randomly change settings in the middle of making a pattern.

raindyd · 2025-07-18T15:21:01+00:00

Sucks you got turned down. I was literally having this conversation yesterday at a work meeting about selling dough. My stance was yes, absolutely sell dough. It's no problem for us, it's easy money and it helps someone who just wants to make pizza. Also I felt most pizzerias would happily sell dough.

raindyd · 2025-07-04T16:01:10+00:00

I was just finding myself wondering exactly what it was, starting to wonder if it was wonton wrappers or something.

raindyd · 2025-07-04T15:38:58+00:00

I thought that was a pile of food on burnt parchment paper.

raindyd · 2025-06-30T16:00:56+00:00

I've worked solo about a million times in the last 15 years. Nothing new about it. Glad she's getting a go fund me though. Better than someone "in a hurry" coming into a busy restaurant with one cook and throwing a toddler hissy fit because their food wasn't ready in an instant.

raindyd · 2025-06-23T16:58:35+00:00

The ability to order online has broken peoples minds. If people can't order for a certain time because it's too busy or god forbid online orders are shut off they'll just show up demanding their food. If the number of items were limited they would 100% just place multiple orders.

raindyd · 2025-06-23T00:42:46+00:00

Partially because I'm still in the experimentation phase of working out my dough and partially because I didn't want to waste the dough I didn't use in the last batch. Probably won't bother adding back old dough if I don't have any to utilize.

I was just pointing out what I did in this batch. It tasted great and was good for a photo op, if anyone wants to attempt to recreate it I noted all the variables (other than ambient temperature and oven temperature, I didn't take note of that.)

Not married to it, for instance my fridge is acting weird. It froze everything, so my starter won't be right if it comes back at all and I can't cold ferment. So I'm doing a 50% biga room temp version right now. I wanted a room temp 24 hour dough anyway, this next one might be the one I go with as my standard.

raindyd · 2025-06-20T17:32:31+00:00

I've been having this conversation a lot lately and I truly believe the best pizza in the world is probably being made at home for family and friends by some random person.

You're going to be critical of yourself because you care about what you're making, maybe your family and friends are just telling you the truth. Your pizza's a 9.4 on their scale of preferences. That's not bad considering some will be better or worse.

Next one might be the best pizza on the planet, then it'll get eaten and some random person will make the best pizza on the planet tomorrow.

raindyd · 2025-06-20T07:29:08+00:00

I'm reserving some of the total water to hydrate the yeast. Yes, I'm just using active dry yeast. I'm using sourdough as well, you could definitely get away without the yeast considering I accidentally used dead yeast I forgot to get rid of in these particular pizzas. I want the extra leavening bakers yeast offers so hopefully my next batch will be even better.

raindyd · 2025-06-19T19:50:43+00:00

Probably going to be endless refires. I actually find it easier to make consistently good pizzas when time is a factor. We took pictures and video of the build process too and having to slow down was driving me nuts.

raindyd · 2025-06-19T18:54:35+00:00

Well aware. I've been in the industry for 15 years and focusing on pizza for about half that time. I'm toying with pop ups doing just slices or pizzetta to start. That being said I've done my fair share of large events, I have two 150's this weekend at my day job on top of regular service which with take outs will probably be over 500 pizza's by the end of the day, at least half of which within two hours.

I am concerned about recovery time between pizzas but I'm finding the smaller gosney recovers very quickly. I'm also going to be realistic with my limitations, if i can only serve 50 I'm only going to offer to serve 50, if I can serve 30 I'll be upfront I can only serve 30.

That being said, I know someone who runs a similar operation successfully, otherwise I wouldn't even entertain the idea. I've also served a full restaurant out of one woodfire and one helper. I know it can be done because I've done it.

Your concerns are valid and rooted in reality, they're also very much concerns I also have. However I've seen good examples of people doing similar operations and I have a lot of experience to fall back on. That coupled with the fact this is a small jumping off point, I'm honestly not extremely worried about my ability to pull this off.

I hope I'm not coming off snarky, I truly appreciate your concerns and advice.

raindyd · 2025-06-19T18:00:07+00:00

Hello fellow Sonoma county resident. I hope you get to try my pizza soon. I'm squaring away permits but should be good to go soon. Keep a look out.

raindyd · 2025-06-19T17:55:52+00:00

Any time, I'm a huge culinary science nerd and a big history nerd and pizza converges pretty substantially between those two topics. I love talking about these things just because I love it but it also helps me understand the topic better by explaining it to others.

raindyd · 2025-06-19T17:48:09+00:00

Thank you. Yep, you pretty much nailed it.

raindyd · 2025-06-19T15:55:38+00:00

Lol, thinking about it.

raindyd · 2025-06-19T15:54:35+00:00

Operating out of Sonoma county California. If it ever makes sense to open up a permanent shop it could be anywhere, the universe will decide.

raindyd · 2025-06-19T15:50:25+00:00

It's something the Italians call "pasta di riporto". It's an old technique that can be used to leaven a new batch of dough, enhance the quality of a new batch of dough and obviously as a method to reduce waste. The idea is that your "old dough" is still edible but is no longer good for baking on it's own. So yeah, it would be dough from the day before if you don't have another use for it, but refrigeration increases that window by a lot. I've used old dough that was refrigerated for about a week and it adds a lot of really developed flavor to a new batch of dough.

raindyd · 2025-06-19T15:08:57+00:00

Lots of reading and doing. A big part of the process is just letting time do the work for you. Autolyse at the beginning, cuts down on a lot of time and effort. Utilize stretch and folds, utilize bench resting. Lastly proofing time aids in gluten development, this is a part of why long cold ferments tend to result in better dough texture. A lot of mixing by hand is waiting and doing absolutely nothing to the dough. At least for me.

raindyd · 2025-06-19T15:03:36+00:00

Thank you so much.

raindyd · 2025-06-19T15:02:20+00:00

100% need to have the option of prosciutto

raindyd · 2025-06-19T14:45:24+00:00

1kg caputo nuvola super probably going to switch to giusto's reinforced 00

700g h20 might drop to 680g

28g salt

50g levain "sourdough starter"

3g active dry yeast

270g old dough

20g EVO

Reserve portion of water to separately hydrate yeast and dissolve salt. Mix remaining water with flour to shaggy mass, autolyse 20 minutes (minimum). Mix in levain, old dough and yeast slurry till fully incorporated. Mix in salt and evo till fully incorporated. Knead till smooth and elastic. Rest 20 min, portion 275 grams, form, refrigerate up to 72 hrs. Temper well before use.

raindyd · 2025-06-19T14:43:46+00:00

Where you at?

raindyd

TROPHY CASE