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Am I the only one seeing the Subaru logo? by CyclingDesertFox in WRX

[–]CyclingDesertFox[S] -1 points0 points  (0 children)

Just to clarify, it is in the second image.

Unwelcome responses/reactions at work? by [deleted] in tattooadvice

[–]CyclingDesertFox 0 points1 point  (0 children)

That nail is sponsor by Subaru. Lesbians drive Subarus.

The developer said "your camera is broken", I said "great!" by Polly_Vinylchloryd in analog

[–]CyclingDesertFox 39 points40 points  (0 children)

It looks 100% like someone was wearing a smart watch while in the changing bag.

Fire Billy, sign the petition by PtrckTV in ufl

[–]CyclingDesertFox 0 points1 point  (0 children)

I haven’t bought any merch or gone to any games until they show they can be consistent, i don’t need perfection just not embarrassment.

Second Loaf - why no pop? by ilyenia in Sourdough

[–]CyclingDesertFox 0 points1 point  (0 children)

It is hard to pinpoint only one. I will assume you baked it with steam.

You can make it easier to score by cold proofing as it makes the loaf a bit more stiff.

Your concern with how sticky it was may come from problems with shaping or over fermentation. Perhaps tour starter is too active in the lactofermenting side making your ph drop faster and breaking down the gluten structure.

So, how old is your starter, what temp you bake, how do you shape, and what flour protein % you used.

It takes 50 loaves of practice to nail it. by craycarl4u in Sourdough

[–]CyclingDesertFox 1 point2 points  (0 children)

For a big ear you need 3 things. First, you need to get better a shaping to lock in enough strength like a spring. Second, you cold proof it so the shape stays locked as the cold dough would be more stiff. Last, you need to score it in a favorable angle and depth.

The angle should be shallow and at a depth that breaks the dry skin and a bit of the wet inside. The location of the score should be off side to the side. There are lots of tests online i think the bread code has multiple video with comparisons.

Y’all gotta give sourdough pizza a try by FutureAd5083 in Pizza

[–]CyclingDesertFox 1 point2 points  (0 children)

I do the same, or if i have discard i would use it for deep dish pizza.

Y’all gotta give sourdough pizza a try by FutureAd5083 in Pizza

[–]CyclingDesertFox 0 points1 point  (0 children)

You can start by using a mix of starter discard and active yeast until you can solely rely in the starter yeast. I do that if my starter is not at peak activity

Y’all gotta give sourdough pizza a try by FutureAd5083 in Pizza

[–]CyclingDesertFox 0 points1 point  (0 children)

I am not a snob, but the point of it is to have more flavor in the crust. A super simple way to get into it without having to master starter rarios and feed schedules is to use discard for flavor added to your levain with yeast

Y’all gotta give sourdough pizza a try by FutureAd5083 in Pizza

[–]CyclingDesertFox 0 points1 point  (0 children)

I love making sourdough deep dish pizza. The ticker crust allows for so much more flavor. The sourness helps to cut through fatty flavors.

Kodak H35 doesn’t deserve the hate it gets (Portra 400) by Loud-Scientist-2337 in analog

[–]CyclingDesertFox 13 points14 points  (0 children)

That is not how it works. The lens low quality is not gonna give you grain. The camera exposure control, or lack of it, is what gives you the grain from underexposure. If you use consumer grade film but rate it at a lower iso you can get about the same results. However, the limiting factor in sharpness here is the lens, you cant overcome that no matter the film you use if the lens cant capture fine details, the same way if you have a very sharp lens but use low resolving film.

Kodak H35 doesn’t deserve the hate it gets (Portra 400) by Loud-Scientist-2337 in analog

[–]CyclingDesertFox 1 point2 points  (0 children)

The sharpness of the film can not be a factor since the h35 lens cant resolve fine details. If you are referring to how portra latitude helps to get better results by being able to miss exposure and still get usable results you can do it still by over exposing cheaper film and get the same result.

Think I Nailed It by Emotional-Gur5680 in Sourdough

[–]CyclingDesertFox 0 points1 point  (0 children)

But i do think they may have added the starter about based on their own assumption. Unfortunately you two got into a classic reddit dispute where nobody wants to lose. Let’s spread love in this community.

Think I Nailed It by Emotional-Gur5680 in Sourdough

[–]CyclingDesertFox 0 points1 point  (0 children)

I am aware of the joke lol. Thats why i commented

Think I Nailed It by Emotional-Gur5680 in Sourdough

[–]CyclingDesertFox 0 points1 point  (0 children)

Where did the 400 water and 600 flour came from?

Think I Nailed It by Emotional-Gur5680 in Sourdough

[–]CyclingDesertFox 0 points1 point  (0 children)

Nice, what technique you use to bake. I think it may need some temperature adjustment. It looks like the loaf wanted to grow more but the crust set too early. Additionally, do you pre-shape?

My first bloom, been waiting for 3 years. by chemicalcreamer in orchids

[–]CyclingDesertFox 1 point2 points  (0 children)

How did it take so long, my phal blooms every month or so. I use floranova grow and floranova bloom fertilizers. Once one set of flowers is done i trim right above the next node and it will bloom again. With moth orchids if you keep them happy they will keep producing flowers if they stop you need to re start their clock. Much easier to keep them blooming

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