u/chetdesmondbluerose

My trusty old Stingray has been in its case for almost 20 years now and I think it's time to let her go. Just plugged her in and, aside from needing new strings, she sounds just as great as I remember. I would classify as being in good to very good condition.

These are the stats from the Ernie Ball site...

Serial # E10461 Manufactured November 2nd, 1999 Build Code 110-01-20-01-CS-CR Model StingRay 3 EQ H Color Black Neck Maple Neck Rosewood Fretboard Pickguard Black Pickguard H Hardware Chrome Hardware

What would you think would be a reasonable asking price?

66% hydration

30% biga Nuvola Super

Refreshed with Caputo Pizzeria

48 hour CT

4 hour RT

Baked in a Gournia with biscotto stone

5 pies for a family of 5.

Baked pretty much back to back in thr Gourmia pizza oven.

Inspired by Julian's recipe, thought i would try it out with a slight twist.

https://youtu.be/ColMkOE1hxY?si=zQGoKWRXZ5q0wSuI

I did scale it for 5 dough balls, and since I love to use some sourdough, I decided to replace the dry yeast in the poolish with 60 grams of starter ( also adjusted the flour and water to compensate). I used a 70/30 blend of Caputo Pizzeria and Nuvola Super.

Baked in the Gourmia @ 800f top and bottom for just under 3 minutes.

Quite pleased with the result. The crust simply melts in your mouth!

I've seen a few posts praising Julian's biga and poolish recipe so I thought I woukd try it out...

https://youtu.be/ColMkOE1hxY?si=zQGoKWRXZ5q0wSuI

I did scale it for 5 dough balls, and since I love to use some sourdough, I decided to replace the dry yeast in the poolish with 60 grams of starter ( also adjusted the flour and water to compensate). I used a 70/30 blend of Caputo Pizzeria and Nuvola Super.

Quite pleased with the result. The crust simply melts in your mouth!