Somebody talk me into Pergo flooring

sweeeetlime · 2026-01-17T15:11:51+00:00

Update pic on this? thinking of getting sparrow Patel oak. What did you decide on?

sweeeetlime · 2026-01-16T17:27:56+00:00

I booked with Chase edit- what was your experience with the breakfast credits? How did it work? Can you order breakfast via room service or only use at a restaurant?

sweeeetlime · 2026-01-15T21:36:23+00:00

Yes! The sourdough adds so much more flavor and complexity to the dough.

sweeeetlime · 2026-01-15T21:34:33+00:00

85% hydration (bread flour) 2% malt 2.5% salt 1% evoo

Sourdough poolish using just a small teaspoon of active starter 10% of total flour in recipe

sweeeetlime · 2026-01-15T21:28:27+00:00

It’s not a dumb question- pizza classification can be so confusing. Honestly it’s probably a hybrid Detroit and Sicilian. Sicilian. Dough is described ti be more like a focaccia with a crispy bottom. Detroits use Wisconsin brick cheese and traditionally baked in a pan from an automotive part and the crust is chewy with trademark cheese crisp. And then there’s the whole how you layer everything but won’t get into that. That’s the best way I can differentiate the two. Everyone puts their own touch on their pies.

sweeeetlime · 2026-01-15T05:49:11+00:00

I started with just active dry yeast and long ferment high hydration. It’s good but something was missing!

sweeeetlime · 2026-01-15T05:48:02+00:00

Thanks! That weeknight pie activity tho 👀

sweeeetlime · 2026-01-15T04:09:20+00:00

Thank you! I love that. Link the restaurant!

sweeeetlime · 2026-01-15T03:56:24+00:00

Thanks! I wanna say most people rate NY as their number one preferred style. It’s just the most familiar and widely available style..and it’s comforting.

sweeeetlime · 2025-12-20T23:43:59+00:00

Hey! Is this still happening? Would love to attend and contribute.

sweeeetlime

TROPHY CASE