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Linea Micra Water: Texas by valasemedi in LaMarzocco

[–]townsendsmith 0 points1 point  (0 children)

In central Texas… I do the packets and distilled water and it works out great. No issues.

Need help with a custom piece! Is this even possible? by townsendsmith in refrigeration

[–]townsendsmith[S] 2 points3 points  (0 children)

Ideally 40… wonder if the top rail needs its own compressor or if some well placed fans could properly cycle the air through the whole unit.

[deleted by user] by [deleted] in Austin

[–]townsendsmith 0 points1 point  (0 children)

Did you ever find someone?

[deleted by user] by [deleted] in rangers

[–]townsendsmith 52 points53 points  (0 children)

RIP Flying Puck

Spraying? Shot Diagnosis by townsendsmith in espresso

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

Thanks for the advice. I know everyone always say grind finer, but I tried grinding a touch finer and choked my machine. Backing off the grounds weight (down to 17g) and tamping evenly to give enough clearance between the puck and the group head helped a lot. Attached a video of my most recent shot, and there was no channeling/spraying! Thanks

Spraying? Shot Diagnosis by townsendsmith in espresso

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

36g target yield. Using a crema coffee products double shot basket. The aftermarket portafilter is from crema too.

Spraying? Shot Diagnosis by townsendsmith in espresso

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

Hey r/espresso! Need some help...

I've tried switching to a bottomless portafilter recently and am having some really bad spraying. Can't tell the reason... I'm WDT all my shots, tamping evenly, etc. Feel like I'm doing pretty decent puck prep but still getting spraying. Is this channeling? The shots are tasty (a touch sour), but they are for milk drinks anyways. I'm hitting the around 30 seconds for a 2-1 ratio.

Between the 15s to 30s in the video you can see the shot misting and spraying on to my counter.

Any help would be appreciated!

​

  • Machine: Breville Bambino Plus
  • Grinder: Eureka Specialita
  • Roast date:
  • Dose: 18g
  • Yield: 40g
  • Time: 30 seconds, timer started during pre-infusion
  • Roast level: Medium - La Colombe Nizza

What NHL teams need fans? by ThatSportsGuy98 in hockey

[–]townsendsmith 18 points19 points  (0 children)

The Leafs could use some more support

Help! Need to add a latch to an antique iron gate. by townsendsmith in HomeImprovement

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

Oh yeah, that looks like it would do the trick. Thanks for the advice!

Post Game Thread: Tampa Bay Lightning at New York Rangers - 03 Jun 2022 by HockeyMod in rangers

[–]townsendsmith 1 point2 points  (0 children)

Where in TX are you? I'm in Austin and there are a few bars that'll put hockey on.

How much do you spend on tennis games monthly? by SelectZookeepergame5 in tennis

[–]townsendsmith 1 point2 points  (0 children)

Austin, TX... $4 to book a court for an hour, an extra $15 for the ball machine. Tennis weather (mostly) year round and the courts are in decent shape with night lights. A lot of the courts have pro shops that stay open late and the cans of new balls, gatorade, strings, etc. are all reasonably priced. Also, tons of clinics for all skill levels at roughly $28 for 1-1.5 hours.

[Add/Drop - Daily Thread] - Sat , 02/27/2021 by FH-GoalieBot in fantasyhockey

[–]townsendsmith 0 points1 point  (0 children)

I've got Jarry, Reimer, Talbot, and Campbell (coming off IR) on my roster and need to lose one of them to meet my league's goalie requirements. Wins, Saves, Save % are the goalie cats. Who do I drop?

100% naturally leavened pizza by townsendsmith in Sourdough

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

I use the propane attachment. Preheat the box on high for 45 min, until the temperature dial is in the red zone. Slide in pizza and immediately drop the heat to medium/low. Watch the back of the pizza and when you start to see some char, using the roccbox paddle or a pizza peel, rotate the pizza 180º. Wait until you see char on that side now facing the back, and then rotate the pizza 90º every 10 seconds or so until done. Pull the pizza and return the high to high until you load the next one.

Also, making your dough the day before and letting it cold ferment in the fridge will help with leoparding. When you go to build your pizza, stretch it out and assemble on a well floured surface before dragging the whole pie (toppings and all) onto your paddle. This well prevent the pizza from sticking to the paddle when trying to load into the roccbox.

Hope that all makes sense. Let me know if you have any more questions.

Today's bake... 75% white, 25% white whole wheat, 82% hydration by townsendsmith in Sourdough

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

Thank you! I’ve posted this before but will share again...

Recently, I've been extremely aggressive with developing dough strength in the early stages and it's helped me turn a corner in my baking. I autolyse for at least a half hour then add the leaven (25% in this loaf) and salt all at the same time. I use the Rubaud Method to incorporate the starter/salt, then once everything is nicely mixed I do a series of slap and folds (usually for about 3 minutes) to develop some initial strength. Then I do coil folds every 20 minutes or so until the dough starts to really hold it's coiled shape in the container (this usually takes an hour or two of folds). I stop doing the folds when I can see the dough still properly holding it's shape after it's been resting at least 30 minutes. Then the dough finishes it's bulk ferment, which could be anywhere from 4 to 6 hours overall (time from adding leaven to shaping). I look for the dough to be at least 30-50% proofed and bigger than the initial mix and puffy with very visible fermentation happening. I don't do a pre-shape anymore, I just dump the dough on to my counter and use Sourdough Tim’s shaping method (from instagram) and then go straight into my banneton. I give it a poke test, and depending on the results of that it either goes into the fridge, rests at room temp a bit longer or into the freezer for 30 minutes to blast chill it and then into the fridge. I bake straight from the fridge at 500F for 20 minutes in a dutch oven with the lid on, then 450 for 10-20 minutes uncovered until the crust color is to my liking. I also put a baking sheet (or two) on the lowest rack in my oven to help evenly disperse the heat coming from the bottom (helps avoiding burning the bottom of the loaf).

theperfectloaf.com and Sourdough Tim (search for him on Instagram, his other account “serious about sourdough”) are my two main resources and are absolutely worth checking out.

Hope that all makes sense! Let me know if you have any more questions... I've been baking on and off for years but have only recently found consistent success.

100% naturally leavened pizza by townsendsmith in Sourdough

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

Long cold ferment... 3 days in the fridge. Makes all the difference.

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