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Aren't those bags made by Cardiel himself?
He's truly one of the greats.
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I've been making sour dough for a while now, and I've been using this recipe
http://www.telegraph.co.uk/foodanddrink/recipes/10638854/Pizza-recipes-the-perfect-dough.html
I've been making my dough a few days in advance, even up to a week, and its been fine (a month is probably too long), smells a bit like vodka when taking it out. I always take it out of the fridge in the morning to let it warm up, its certainly more malleable and less elastic.
Cooking wise, I was using a piece of granite, until it exploded. Now im using a piece of steel thats 5mm thick which I've had better results with (it was cheap also), and it has the advantage of being able to heat it on the hob too.
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Any one got any details?
More than this - http://bikenyc.org/blog/red-hook-crit-2015-guide
Velocio edit:

RACE-DAY DETAILS
PROVISIONAL
13:30 - 13:50 Qualifying Group 7 (Women)
14:00 - 14:20 Qualifying Group 6
14:30 - 14:50 Qualifying Group 5
15:30 - 15:50 Qualifying Group 4
16:00 - 16:20 Qualifying Group 3
16:30 - 16:50 Qualifying Group 2
17:00 - 17:20 Qualifying Group 1
19:00 - 19:30 Last Chance Race
20:15 - 21:00 Women's Crit
21:15 - 22:00 Men's Crit
22:15 - 22:45 Podium Ceremony -
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Trek District £250
Aluminium Frame, size 58 cm, with built in chain tensioners/moving dropouts, can be parted to take a Gates belt drive, colour is metallic burnt orange.
Carbon fork
44 x 17
It has had a new chain wheel, stainless steel chain, free wheel, bottom bracket, wheel bearings, brake cables and pads recently.
It is 3 years old and has a few scratches and chips, but no dents
Collect from the City / Brockley
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Can someone point me in the right direction of a headset for a CAAD 10 please? Preferably not the Cannondale one, I dont need that much stack.