u/Minimum-Clerk-6939

Hi everyone,

I’m looking for the right flour to make Neapolitan-style pizza using a poolish and around 70% hydration.

I’ve previously used Caputo Pizzeria, but I’m not sure it is strong enough for this hydration level and a longer fermentation. My dough sometimees becomes difficult to handle and doesn’t turn out as smooth and strong as I want.

My plan is roughly:

- Poolish fermented for about 8- 24 hours

- Final dough at 70% hydration

- Neapolitan-style pizza

- Baked at a high temperature in a pizza oven

- Looking for an airy cornicione with good structure

Which flour or combination of flours would you recommend? Would Caputo Nuvola, Nuvola Super, Manitoba, or another strong flour be the best choice? And what fermentation schedule works well with it?

Thanks

Hi everyone,

I’m trying to figure out what’s going on with my Honda outboard motor and I’m hoping someone here recognizes the symptoms.

While cruising, the engine sometimes seems to suddenly rev a bit higher / sound “freer”, but the boat doesn’t really accelerate with it. It feels like the prop is losing grip for a moment, almost as if it’s slipping or sucking in air.

What I notice:

the engine doesn’t fully cut out

it doesn’t feel like a hard mechanical knock

the boat keeps going, but for a moment it sounds like the engine revs more freely

I’m wondering if it could be prop ventilation / cavitation, incorrect trim, motor height, or maybe something fuel-related

Goedendag

Vorig jaar een lichtstraat laten zetten, alleen nu zit er condens op met deze temperaturen buiten.

Google verteld me dat het glas lek is.

En de aannemer zegt niks aan de hand gewoon ventileren.

Graag jullie wel onderbouwde advies.