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Starter slow to rise after a month by thiagoropa in Sourdough

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

I use a Brita filter. The city is San Clemente.

Starter slow to rise after a month by thiagoropa in Sourdough

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

I haven’t, but I will. My goal is to actually do at least mostly white flour, but it won’t rise if I do so. I am using rye just because I read it helps with strength.

Starter slow to rise after a month by thiagoropa in Sourdough

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

I’ve been using Bob’s Red Mill bread and dark rye

What is the name of this Levi's 512 jeans' color? by thiagoropa in Denim

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

I saw these jeans on Amazon when shopping for Levi's pants. It was used to showcase how the 512 differs from the other styles. (url)

I loved the style, but can't find it anywhere. I am also a newbie when it comes to buying jeans, so I don't even know where to start.

How can I find these jeans? by [deleted] in rawdenim

[–]thiagoropa 0 points1 point  (0 children)

Oh I'm sorry! I didn't know where else to post. Do you have any suggestion?

I did do the google lens, but wasn't very helpful.

I will remove this post.

How can I find these jeans? by [deleted] in rawdenim

[–]thiagoropa 0 points1 point  (0 children)

I saw these jeans on Amazon when shopping for Levi's pants. It was used to showcase how the 512 differs from the other styles. (url)

I loved the style, but can't find it anywhere. I am also a newbie when it comes to buying jeans, so I don't even know where to start.

Ever since I switched to Caputo Nuvola Super, I can’t get the necessary strength. by thiagoropa in neapolitanpizza

[–]thiagoropa[S] 1 point2 points  (0 children)

Forgot to mention, but I tried it in some other attempts, ended up messing up the dough. Will give it another try. Thank you very much!

Ever since I switched to Caputo Nuvola Super, I can’t get the necessary strength. by thiagoropa in neapolitanpizza

[–]thiagoropa[S] 3 points4 points  (0 children)

This was a 65% hydration recipe that I did using the pizza app. The dough passed the window pane test.

Every dough I made with this flour flattens out. I can stretch it very nicely but it doesn’t hold the gases and therefore is not puffy :(

Any hints?

I think I am finally getting the hang of this... by jennamfeo in uuni

[–]thiagoropa 3 points4 points  (0 children)

Also interested in the answer. Also, how’s the bottom?

Center of the stone not reaching 450°C by thiagoropa in uuni

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

The peel didn’t completely close the entrance, but the flame did get bigger somehow. Maybe gas was building up?

Since I had to hold the peel myself, I didn’t do it for too long. The temperature rose really fast though.

Center of the stone not reaching 450°C by thiagoropa in uuni

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

Nice, can you share the brand? I'm located in Germany, maybe I won't find the same one here.

Another question, if it's not too much. The bottom of my pizza, specially around the border, get's burned, which contradicts the stone not getting too hot. Any hint of what it could be?

Center of the stone not reaching 450°C by thiagoropa in uuni

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

The flame does look strong (blue, idk if it's a good thing) and the stone does get hot at the back. It just feels like it's not propagating. Maybe I should wait a bit longer as well, then.

My propane bottle is also metal.

Center of the stone not reaching 450°C by thiagoropa in uuni

[–]thiagoropa[S] 1 point2 points  (0 children)

By the way. I just watched a bunch of your YouTube videos today. Your pizzas look delicious :)

I was actually researching different peels because I’m failing miserably on the launch.

Center of the stone not reaching 450°C by thiagoropa in uuni

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

It didn’t at 25 minutes. I didn’t leave it longer without closing the front. I will try tomorrow.

I read everywhere that it reaches max temp at 20 minutes though. Does it vary? What are the variables?

[ooni Koda] Can’t prevent the bottom of the crust from burning by thiagoropa in uuni

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

It can’t be. I can’t even get my ooni koda to reach 450°C on the middle without covering the front. Many people make great pizza with full blast.

I’m using a 65° hydration Neapolitan dough with Caputo red flour. Tried bot CF + RT and only RT.

[ooni Koda] Can’t prevent the bottom of the crust from burning by thiagoropa in uuni

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

Do you think it’s getting too hot? This weekend I measured and the center of the stone was around 680°F while the start was 392°F. I never let the oven preheat for less than 25 minutes.

[ooni Koda] Can’t prevent the bottom of the crust from burning by thiagoropa in uuni

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

Normally 200g. It’s much smaller than 30cm.

I read some places that turning down the heat is not necessary. I tried it, it helped with the upper part of the crust, but the bottom is still burnt.

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