Rensek
Headphoneus Supremus
Yeah, I need more Schiit. I find myself bringing mimby home on weekends so I can use it with my two channel or sound bar while renovating the house.
I always use plain bread yeast.I'm glad I started at the beginning and worked my here.
Yeast question for @Pietro Cozzi Tinin
Do you have any preference or recommendation for the brewers/beer yeast from your dough recipe. I live out in the boonies and my small town grocery store only has instant and active dry, so I'm going to order off Amazon. I see some brewers yeast from Italy by a brand called "Molino Rossetto". Wondering if you have any suggestions.
Thanks in advance.
That was an interesting read but I am glad I stayed out of the conversation. I especially enjoyed Ripper's comments.
That was an interesting read but I am glad I stayed out of the conversation. I especially enjoyed Ripper's comments.
I would be interested in hearing how the owners of the Freya like the preamp.I am building class A monoblocks for some efficient speakers and hope to use XLR inputs and run a balanced system straight to said speakers.
Yes, if you like that sourdough taste, use brewer's yeast and let the dough rise at least 12 hours. If you want a sweeter crust use bread yeast. I got really nice results using half and half and letting the second rise that Pietro describes occur in a refrigerator for 24 hours. Also if you use fresh mozzarella, be sure to let it sit on a rack and dry a little before you put it on the pie.I always use plain bread yeast.
You can use 1/2 - 1/2 bread-beer yeast but because of the beer yeast you have to let it rise much longer.
Using only beer yeast (which I don't like) doubles your rising time.
Ask @Ableza
I tried to stay out of it. But I could not help myself...
I like my Freya very much. It is so perfect that I have very little else to say about it.That was an interesting read but I am glad I stayed out of the conversation. I especially enjoyed Ripper's comments.
I would be interested in hearing how the owners of the Freya like the preamp.I am building class A monoblocks for some efficient speakers and hope to use XLR inputs and run a balanced system straight to said speakers.
That's what I do too.Also if you use fresh mozzarella, be sure to let it sit on a rack and dry a little before you put it on the pie.
The Tung-Sol tubes sound better when using my Squeezebox Transporter as source through Yggy. The Novosibirsk tubes sound less brittle when using a Hifiberry as source.I did come across a couple people selling them and one person owned two so he had an extra. Have you done any tube rolling? I am more apt to get one with Tung Sols.
I like my Freya very much. It is so perfect that I have very little else to say about it.
The Tung-Sol tubes sound better when using my Squeezebox Transporter as source through Yggy. The Novosibirsk tubes sound less brittle when using a Hifiberry as source.
The Hifiberry images better than the Transporter, so I like to use it as my source.
I tried a set of FAA(GE) tubes that have a manufacture date of 1978. These would be my second choice tubes after the 1950 vintage RCA tubes that I trash picked out of the basement of a friend of my father's.