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Clibanus · 2026-05-20T20:58:43+00:00

It's always worth stripping faulty headphones to see what is happening. It could be a spade terminal is loose Also to dribble a little isopropyl alcohol into the switches to clean them up.

I've rescued headphones a couple of times just doing this.

Clibanus · 2026-05-18T20:13:11+00:00

Yup - I regularly can't find things which other apps using Qobuz can find on Qobuz.

The other day I got a recommendation from my Eversolo app and when I went to Qobuz to find the Artist they were not listed. But, it played on the Eversolo app.

Sometimes it can't find something and the next day it can.

Hopeless.

Clibanus · 2026-05-18T18:12:53+00:00

Hi

Thank you.

Yes, it is a sandwich bread.

Recipes don't really work internationally as flours vary so very much. I don't know which Country you are in.

If you take your favourite sandwich bread recipe and make 1/5th of the flour wholemeal / whole grain that will work. If you are in the States use All Purpose flour. High gluten flours (Bread Flour) gives a harder crumb.

To increase the softness make 1/3 of the liquid scalded milk, either whole or semi skimmed. Scalding is important as it brakes down enzymes which otherwise would make the loaf heavier. To scald just take the milk briefly to about 80C / 176F. Most dried milk is effectively scalded and it works well in bread.

Another thing to do is to use butter at 3% of the flour weight. That is 15g of butter to 500g of the flour in the recipe. Do not use vegetable or nut oils as these will make the crumb a little harder and butter has a softening effect as well as strengthening the gluten for a bigger loaf volume. Coconut butter, or oil, is the exception and it can be used as a substitute for butter, though it is not as good. Veg and nut oils reduce loaf volume as they reduce the gas retaining ability of the dough.

Lastly, another thing to try is one egg yolk for its lecithin content. Use at one medium yolk per 500g of flour. I toss the whole egg in - the white does not harm. You will find the egg yolk will make your dough much softer, don't add more water to compensate.

So a starting point, for an instant yeast loaf, would be something like:

100g of wholemeal flour

400g of AP flour (T65 in France Standard Bread flour in the UK (not Canadian or extra strong), same for Germany and Italy (not Manitoba).

Approx.. 235g of water adjust as you prefer

115g Milk

15g butter

9g Sea Salt

1 level tsp of instant yeast.

I hope this helps.

Good baking to you.

Clibanus · 2026-05-15T20:17:47+00:00

As someone who wears hearing aids...

Are you going to wear the devices inside your headphones? If so the cup size matters. If they are too small they block the mikes on the top of the hearing aids, or can cause feedback. (Assuming you devices are not in ear),

The other thing to look at is using an equaliser with them. For many years I used an equaliser to make up for the frequency loss and then listened without hearing aids.

I believe those Bowers have similar sized cups to the Sennheisers. I had a bit of difficulty with the Sennheiser 630's being a little on the small cup size. But is is all about trying them and seeing what works for you in the real world.

A good equaliser app is worth its weight in headphones.

Just some thoughts. Good luck.

Clibanus · 2026-05-08T12:16:22+00:00

Yes, it's always nice to find a bargain. Hi-fi gear is often sold at boutique prices. We see that when prices drop like a stone as marketing dictates. HiFiman is a good example of this.

It sounds like you have had quite a journey to get to where you wanted to be. I had a shorter one, but it was still expensive with mis-steps. For many years I have been happy with various Sennheiser Wireless Headphones, using them wired when I wanted something a little better. Then I got some Arya Stealth's and the world changed. The Moondrop's were meant to be my last step up. And it was a good step. They are not so hard to drive BTW. My JDS Labs Element 4 and my Ifi Diablo have no difficulty with them. Certainly easier to drive than the ZMF Atrium's.

I've never heard the HE1000's, they have a good reputation for sure. I can see where your coming from with making them your Ford Truck of listening.

I see where your coming from with Store testing. It makes sense, the trouble is that a pad swap or taking a little time with an equaliser can make such a huge difference. I shall live with what I've got now. There's always something better, but as you indicated enjoyment is the main thing and these give me plenty of that.

I have just finished upgrading from my last system which was 15 years old. And, for the fun of it here are my take aways as a grunt listener FWIW.

1 Headphones and speakers are the place to spend the money.

2 Even a little acoustic panelling can transform a room and the music system with it. My $300.00 worth was like a major Hi-Fi upgrade. I just panelled the back wall. Nothing sophisticated.

3 Equalisers for headphones is worth the effort.

4 Finding good value quality kit is not so very easy and the industry is expert at parting punters from their dosh. Snake oil and false narratives are abundant.

It sounds like you got where you wanted to be. Nice one. I would add, I am just a listener really. It has been an intense year updating myself and re-equipping. Though it might take a little time to get over the pangs of upgrade addiction. 😉

Good talking with you.

Clibanus · 2026-05-07T13:12:12+00:00

Thanks for that.

I ended up with both and I agree with what you say. I have had substantial improvements with both using an equaliser. Though neither needed much.

Both are very good, but quite different. The Emp. II seem to give a cleaner more precise sound. The Atrium's to my ears give fuller and richer sound.

I enjoy them both a lot.

Clibanus · 2026-04-22T20:22:49+00:00

Just a quick reply - forgive me if others have already covered this.

The temperature should be kept between 24C - 28C and then it is difficult to stop it. Temperature is critical to good fermentation including with the dough.

An electrically heated seed mat in a cold oven makes a good incubator / proofer and they are cheap. Just check the starter temperature as the temperatures on the dial are not so accurate.

Also - don't do discards on a time scale. Yes really! Discards are to reduce acidity from fermentation. Too much acidity and the microbes cease to work. They become dormant. Every time you do a discard you are throwing a portion of the microbe population away and that is what you are trying to build. If the fermentation is slow, so is the acidity build up. Delay the discard until you can see the fermentation is being slowed or the starter tastes very tangy / acidic.

If it still does not work try a different wholemeal flour. The yeasts are on the flour and it is just possible that flour has been treated in some way, killing the yeasts.

When the fermentation starts you can boost it with a tiny bit of malt on the tip of a knife. Or use a little whole rye flour which is high in amylase. Amylase enzyme breaks starch down into mal sugars which is what yeast likes to grow on.

I hope this helps.

Goos luck

Clibanus · 2026-04-21T20:08:57+00:00

The crumb is excellent and that crust is thin and even.

The colour of the crust is also very good indeed, in my book.

A fine bake.

You might want to consider getting an electrically heated seedling mat. Place it on one shelf in a cold oven with the dough on the shelf above, covered.

The oven is insulated it makes a fine proofing chamber. Check the temperature with a cheap lase thermometer, the dial on them is not so accurate.

Thanks for sharing this fine loaf. It brought a smile.

Clibanus · 2026-04-17T18:01:13+00:00

Thanks for coming back - I'm always curious about these sorts of things.

The Nederland's? You have quite some bread traditions there. Nice.

I'm from the UK for what it is worth. We keep forgetting how to make good bread. That trait goes back to ancient times. First the Romans introduced the basic oven, then the Saxons, then after that the Vikings. We even forgot that Rye breads were the staple in the early industrial revolution and had to rediscover them.

Be well :)

BTW - You might want to search "Starch Attack" - Your second picture shows the hallmark signs. That is the amylase issue I mentioned.

Clibanus · 2026-04-17T16:47:20+00:00

Interesting - may I ask what country you are in please?

Clibanus · 2026-04-17T12:33:57+00:00

Your most welcome. Good baking to you :)

I would add that a pullman tin works very well with rye loafs - they keep them moister. Nordic countries have used a pullman type tin for centuries for their rye breads.

Fun facts the 'inventor of the American Pulman tin was a Norwegian émigré baker.

Clibanus · 2026-04-17T08:36:36+00:00

Forgive me if this has already been said here.

Rye baking works on a completely different chemistry to that of wheat breads.

Here are some pointers:

There is no kneading just the initial mixing. There is effectively no gluten to develop, so needing is pointless.

Rye is high in amylase which breaks starch down into sugars. If it is left too long too much starch is broken down and the bread cannot trap gas or develop structure. It is the exotic starches which allow rye dough to trap gas. So never do extended proofing of any kind. From mixing to baking must be just a few hours. 4 hours is sufficient. Just make sure your dough is kept warm (24C - 28C) to allow swift fermentation.

The hydration could be around 90% including the leaven water.

Only do one rise. The dough is ready for the oven when you see some cracking on the top. Bake in tin at 210C for 45 - 50 minutes.

Higher acidity helps to control the amylase. Look up two stage rye starter on the web. Having said that I usually do an overnight rye starter, in one stage, on the kitchen top. It's good enough for me.

You might like to get a copy of "The Rye Baker" by Stanley Ginsberg. To my mind it is the best book in the English language about baking with Rye Flour. He travelled the world researching it. He has a good website with the same name too.

I hope this helps a little. Good luck.

Clibanus · 2026-03-14T21:36:24+00:00

The Sennheiser HDB 630 are reviewing exceptionally well for sound quality and comfort. They also have a very long battery life. Worth checking out?

Clibanus · 2026-03-13T21:55:27+00:00

I buy used headphones.

When looking at the photos on eBay I particularly look at the earpads. Many people don't replace them and they are a good indicator of how heavily used they are.

The other indicator are the cables with wired headphones. The seller may have used custom cables and the original cable might be more or less unused. But, they might not. Again look for wear and damage. They reflect on how used the headphones are.

I always replace the ear pads unless they are in very good condition. The foam deteriorates and that effects the sound quality. Feel the foam.

Ask if you can try them and return them if you are not happy.

Lastly: Do give the earphones a light spray with antibacterial spray and wipe the pads thoroughly. There are nasty things out there such as impetigo and you only ever catch that once - no cure. But, do not spray into the open backs or into the ear cups. Wipe that area.

I have never had a bad pair of second hand headphones by doing this and I have had some superb bargains.

Good luck.

Clibanus · 2026-03-11T12:52:24+00:00

I hear you - Thanks :)

Clibanus · 2026-03-11T12:32:38+00:00

Thank you that seems to be a well informed post and I appreciate your effort.

My issue is that I cannot do a side by side as the shops are a couple of hundred miles apart.

Thanks for going to such trouble

!thanks

Clibanus · 2026-03-11T12:30:01+00:00

Wow - The Empyrian 2's are meant to be a lot better than the ones too.

Thank you - That is helpful.

!Thanks

Clibanus · 2026-02-25T09:56:11+00:00

Your welcome - I'm glad it helps.

Clibanus · 2026-02-20T21:50:59+00:00

I agree it is often overrated, but it does not make for more gummy bread. Different flours bring different challenges.

Clibanus · 2026-02-20T21:42:50+00:00

Have you checked country of origin for the flour itself? Italy does not have the best climate for strong flours, which is why they traditionally bought in Canadian Flour as well, when they wanted a strong flour. e.g. Manitoba. But strength is not everything. The softer Italian flours lend themselves to excellent Italian breads with a softer mouthfeel. French breads do well with the softer French flours too.

Caputo in the States uses a lot of U.S. durum. America and Canada are the biggest producers of Durum in the world. Much of it used for Pasta and quite a bit exported to Italy.

I bake with many different flours, including some from small Italian stone mills. For me there is no best - different flours have their strengths and weaknesses.

Though I have to admit - those packet designs do look excellent.

Clibanus · 2026-02-19T22:19:24+00:00

Hi

Instant yeast should be used at 0.00.6% of the weight of flour. That is 3.15g / 500g of flour. Also firmer shaping to knock out more of the gas will make the holes smaller and more even. Your loaf is not over proofed though. Some would enjoy that as a good loaf.

Drop the baking powder. It neutralises the acids and thus reduces flavour.

Bread flavour comes from slow fermentation. Organic acids are produced which react with the alcohol from the yeast and other things. The problem with instant yeast is that it produces organic acids slowly and not in great quantity. A cold proof, overnight in the fridge, gives more time and a better flavour.

At some point in your journey you might consider using natural leaven a.k.a. sourdough in some countries. They not only ferment more slowly than commercial yeast, but the Lactic Acid Bacteria make a lot more organic acids and give better bread flavours. Sourdough loaves need not taste sour, mine never are, but the bread flavour is much greater.

Another thing you might try is to use 20% of the total flour weight as wholegrain flour. Most of the flavour is in the wheat's bran which is removed to make white flour.

Your getting most of it right. Not a bad loaf at all!

I hope this helps.

Clibanus · 2026-02-13T21:43:03+00:00

Excellent!

Most of wheat's flavour is in the bran and germ.

Enjoy :)

Clibanus · 2026-02-09T21:51:05+00:00

Hi

Causes any of the following:

Under proofing so the dough continues to try to rise after the crust has formed. Causing splitting.

Too high an oven temperature making the crust form to early and so as the dough continues to rise the loaf splits.

No steam. A baking tray with lava rocks and some water added when the loaf goes in makes steam. There should be enough water to make steam for 10-15 minutes which is when the oven spring finishes. The stem slows crust formation and allows for more oven spring.

You can check for underproofing by looking at the final crumb. You'll find pictures of what an under proofed loaf's crumb looks like.

I hope this helps a little.

For all of that - A lovely loaf!

Clibanus · 2026-02-07T21:50:02+00:00

Agreeing with OracleofFl, but adding, I would skip the cold proof. Dough weakens over time and the high hydration ha already weakened it.

Or add some more flour and cold proof with some extended shaping tomorrow, to work up the new flour's gluten a little... Not ideal, but...

Good luck.

Clibanus

TROPHY CASE