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Lots of non meat eaters coming so we're trying to diverge from the norm. Have now gone slightly more napolitan, with a Marinara, Margarita and Napoli now included.

My girlfriend has her work friends coming over for pizza. Menu so far is
Fig, nduja, hot honey, mozzarella and tomato sauce
Gorgonzola, pear, mozzarella, honey and walnuts
Butternut squash, parmesan, onion jam, sage and butter
Mushrooms, garlic, parsley, butter and mascarpone
Peach, mozzarella, rosemary and honey
Fig, ricotta and honey
Rhubarb, ginger, honey and mascarpone
Pumpkin, ricotta and... Haven't decided on this one yet!

My little brother got his from Amazon, he also got a syringe for measuring it accurately.

Our house needs a complete rewiring, essentially starting from scratch. Quotes are coming in at around 5.5k (Edinburgh)

I'm relatively practical but have no experience. Should I be thinking about DIY and getting it signed off properly or just sticking to paying someone else?

I wish it was this easy at ours, I think we manage about 2m^2 in an 8 hour shift. Using a steamer and heavy duty scrapers. Miserable work

Elements of Pizza and The Pizza Bible were both recommended to me, both go through different styles. If you only wanted one, I'd probably go for Elements of Pizza as the The Pizza Bible feels a bit 'American', but that's only personal opinion.

The Neapolitan Pizza: A Scientific Guide about the Artisanal Process is meant to be good but I haven't read it.

https://www.pizzamaking.com also apparently good according to my brother!

an option would have been to hold people at the first checkpoint to reverse the differences in time from setting off in waves.

From the race manual:

To comply with French regulations groups of 20 riders will start at 10 minute intervals from the Capra Velo bike shop. It is expected that all riders will assemble at 43.461725, -1.541116 from 04:45 and riders will be called to start from 05:00 local time based on their cap number which will be completely random as this is the first edition of the race.

No I sold it to someone a few years ago. When they arrived to pick it up they weren't interested in me telling them that it might be too big for them.

Yeah, I'm thinking about that too. Have tried to go to morocco a couple of times so it would be a good motivation.

We were thinking Ikea carcasses with Plykea fronts and worktops as the carcasses have felt 'much of a muchness' but the doors on everything we have seen so far have all felt a bit of a let down.

Good to know about the lack of service void. There is currently no plumbing in the room which the kitchen is going in and we are hopefully raising the base units higher than normal which will mean there's some extra space under the units for routing pipes ect.

How do they compare to IKEA and Wren?

Reminds me of Anakin Skywalker pod racing!

http://www.icknieldwaytrail.org.uk/

I've been using the recipes from Flour Water Salt Yeast, and the third picture is the Pain de Campagne recipe which is

370g white flour
30g whole wheat flour
310g water
10.5g salt
1g instant yeast
180g levain (50g old levain, 200g white flour, 50g whole wheat flour, 200g water)

Which I think comes out as 78% hydration...?

I am about 7 loaves ahead of you in making sourdough so I am by no means a supremo, but here is what I have learnt...

1. Use rice flour for dusting of the banneton. So far I think the best way is to have rubbed some rice flour in to the basket, chuck the excess out and then dust again from a height through a very fine sieve to get an even coverage.

2. If you are going to try high hydration dough then get a dough scraper, possibly even two. One which is a metal blade and another plastic one which you can use to scrape dough out of the bowl after the bulk fermentation without knocking the air out of it.

3. When you shape the dough before putting it in the banneton you will end up with a seam. If you want a natural looking crack on the top, place place the dough seam side down in the banneton, if you want to score it then place the dough seam side up.

4. I've had better results from going directly from the banneton to the cast iron dish. I've also tried

5. putting it onto the countertop, but the dough was just too runny to pick up easily

6. putting it onto grease proof paper, again dough flattened out and I found that the crust after baking felt a little like it had been deef fried rather than baked.

about £40/£50 on food per day, which was almost exclusively eating things on the bike with food from service stations

I recently moved to somewhere with just me and my girlfriend so now I need a cargo bike to bulk buy toilet roll.

Also in Edinburgh and just seen the thread. Quite looking forward to my first festival in 10 years!

On purely anecdotal speculative evidence... I felt extremely fit coming into the race, during the day I'm not sure how I could have stopped much less, and Ben, Fiona and my sleeps felt largely dictated by lightening storms. We were all pretty much riding at the same pace. I think the 'speed' at which you are able to ride in these races is probably dictated by a combination of fitness, preparation, luck and mental resolve. I have no clues on fitness but the other 3 of those things are not related to sex. Whatever combination she has, it's working well.

I think a mixture of, drenched on Sunday night, rain all day Monday, caught in a storm on Tuesday night and wet this morning from rain and water on the road. Never stopped for long enough to dry out even with everything in hotel hot cupboards

Sounds like a Craig David song

Yeah, I'm done. Feet have 'disintegrated' for lack of a better explanation.

Having never ridden an allnighter it seemed too risky to try this early on in the race.

Thanks. I am, maybe surprisingly, not a perfectionist at all. But I'll let them know in case they are!

I wrote something I'm quite proud of for Fairlight who are sponsoring me this year. https://fairlightcycles.com/inside-fairlight/ambassadors/?v=79cba1185463

Best of luck to everyone racing!