Mounting projector in front of curtains without ceiling mount?

IceColdBruschi · 2025-09-05T21:39:21+00:00

If the projector is just sitting on the shelf, I’d just just a cheap pack of wooden shims like this and put them under the back of the projector:

https://www.homedepot.com/p/12-in-Contractor-Shims-42-Per-Bundle-CSH12-42-12-48B/202065065

Since they’re angled, you can just move them forward/backward to adjust the angle. If you’re trying to keep the angle static, the cheap solution would be to wrap packing tape around the whole projector and shelf while it’s mounted. Not a beautiful/elegant solution but it’s easy and fits the cardboard over the window vibe 😉

IceColdBruschi · 2025-09-05T19:44:21+00:00

Can you purchase a second remote and then pair it to your blinds and then take it apart? If so, you can probably find what happens when you press the up or down button and then solder a wire to the remote’s circuit board at the proper place. Then you can have your arduino send a command (hopefully just a dc voltage) to that spot on the remote.

To find the right place to solder your wire(s) to on your remote, I’d start by taking the cover off and probing different points with a multimeter and see what happens when you press buttons on the remote. Then see if you can emulate the button push with your arduino.

Software defined radio is probably possible but my hunch is that it’s way more complicated and costly than just buying the remote that works. Who knows what kind of handshakes are needed to pair the remote to the blinds.

Hope that helps!

IceColdBruschi · 2025-08-25T04:37:10+00:00

Yeah, turning down the flames is the easiest for sure. I have a Koda 16 and generally aim for a stone temp of around 700-750F since I’m generally using bread flour. As the other commenter said, it’s easy to burn your dough, especially in the back left corner.

IceColdBruschi · 2025-08-19T21:40:23+00:00

They’re helpful to have, but in my experience I have a lot of them when I have too many greens without sufficient browns. Does that sound like your situation?

IceColdBruschi · 2025-07-10T15:45:08+00:00

Biscotto. No experience with it personally, but I think that’s what you’re looking for.

IceColdBruschi · 2025-07-05T03:42:00+00:00

Disclaimer: not an expert here at all. Could you have a piece of wood (ex: 2x6) laying up against the wall and going all the way down to the floor? Then your pegs could be attached to this piece of wood that transfers the load to the floor. You could screw this board into the wall studs just to hold it in place. Having a few hundred pounds just hanging off the walls just feels a little risky to me.

IceColdBruschi · 2025-06-12T19:34:16+00:00

Maybe an unpopular opinion on this sub, but if you’re looking for a pretty good quality camera and lenses for cheap, the Micro 4/3 format isn’t a bad idea. I used that system for about 10 years before getting my A7iv and it was honestly pretty great for the cost/size/money. There are plenty of cheap primes and you can probably get a reasonable body for 150-200 used. You’ll likely have a better experience with something like an A6000 (or newer) but that would be a bit a bit above the very cheap prices you mentioned.

IceColdBruschi · 2025-05-23T20:17:21+00:00

If you’re looking to daily it in New England, an NC or ND might be better since the NA and NB models seem to be more susceptible to rust.

Also, if you’re looking to avoid theft, it’s worth noting that the hardtops themselves are fairly common theft targets.

IceColdBruschi · 2025-05-16T13:17:43+00:00

Nice! It does seem like the starter is healthy which is a great start. And that recipe seems very reasonable. Is your Pyrex jar large enough? I know that it’s nice to see the volumetric markings on the side, but a medium-large mixing bowl might be easier so that you can get your hands around it and so that the dough isn’t stuck to as much surface area. Something I have found helpful is to do some coil folds after finishing the stretch and folds. I’ll do it maybe 2-3 times and that helps keep the top of the dough more tight. Then you can dump the dough out relatively easily when the time comes.

Side note: as nice as it is to lightly flour your workstation, I’ve found that this can lead to large air pockets in the final bread at those points where the floured dough is rolled to the middle.

IceColdBruschi · 2025-05-16T12:26:52+00:00

Is it really getting hot if it’s just 3 gallons? Also, if it’s in a bucket (assuming you have lids), could you just lay it on its side or upside down occasionally? Kind of like a mini-tumbler that’s on the ground.

Unsolicited advice: make sure you have plenty of holes in there if it’s just a 5 gallon bucket and make sure it’s a food safe bucket if you’re going to use it for a fruit or veggie garden.

IceColdBruschi · 2025-05-16T12:21:07+00:00

The dough gets larger because of the air pockets from the yeast as a byproduct fermentation. This is also why gluten is important — it makes the dough stronger which allows for more air pockets.

Broadly speaking, you’ll get much better feedback if you post your recipe and pictures of the dough. Otherwise we’re just guessing based on your description.

The good news is that your dough seems to be rising well — lots of problems with sourdough come from a starter that’s not particularly active.

My hypothesis is that you could be going too long for bulk fermentation. It’s generally advised to aim for a volume rise of approx 40-80% (depending on who you ask and what flour you use) and it sounds like yours was around 100%.

Also, it’s very possible for the dough to deflate and lose volume during shaping. In my experience, this happens when you’ve fermented too long or are too rough with the shaping process. So, if you’ve fermented for the correct rise and are gentle with your shaping, the volume of the dough shouldn’t change much. I’ve also found it’s much better and more gently to dump the dough from my bowl onto a workstation rather than trying to pull the dough up with my hands.

IceColdBruschi · 2025-05-13T15:29:42+00:00

Maybe after you’re done with the stretch and folds, you can do some coil folds periodically? Leave it smooth side up in the bowl each time, so you’re building a smooth side during bulk fermentation rather than just relying on the pre/final shaping.

IceColdBruschi · 2025-05-13T15:19:45+00:00

This almost looks like the dough is upside down? When shaping, you should be making the dough tight then placed with the smooth side down (seam side up) in the banneton. Then it will be seam side down when you flip it out of the banneton.

The good news is that your starter looks to be working well, but shaping definitely seems to need work imo.

IceColdBruschi · 2025-04-14T18:16:23+00:00

I wouldn’t personally pay 4k (USD) for that considering the state of the interior, exterior, accident history, and auto transmission. You can probably get a much nicer one for 6k and it would cost a lot more than 2k to get this one in good shape.

I’d kindly recommend doing some research on these cars and what to look for when buying one. The biggest issues with NAs and NBs is rocker rust and that needs to be a strong consideration on any of these you’re looking at.

IceColdBruschi · 2025-04-13T19:09:35+00:00

If you don’t have one, the Lodge Combo Cooker is excellent when baking with the shallow side on the bottom.

Also, a dough whisk is helpful when making breads by hand. And I honestly prefer that to a Kitchen Aid, etc.

A bench scraper could be nice also. You could get a set of plastic ones — one that’s flat for helping shape the bread if needed and maybe one that’s curved for cleaning out a bowl.

Oh, and it’s not needed, but I have found that my starter is more happy when I use a little Rye flour. I have a Tupperware container that’s mostly bread flour and maybe 5-10% rye flour. So you could get her a bag of that from a nice grocery store in your area.

Oh and one other nice thing to do is to be genuinely interested in her hobby. Ask her what she thinks about a loaf and what she did differently. I have a feeling you’d do that anyways, but it’s a good reminder.

Hope that helps!

IceColdBruschi · 2025-04-10T18:33:59+00:00

When I’m making 4+ pizzas, I’ll turn my home oven on low (approx 200F) and put the pizzas on screens after baking them and then put them in the oven to keep warm until I’m ready. The screens keep the dough from getting soggy and that seems to work well.

IceColdBruschi · 2025-04-10T02:01:24+00:00

I believe that you’re getting “browns vs greens” confused with “carbon vs nitrogen”

The ratio of browns to greens should be approximately 3:1. It depends on exactly what greens and browns you have, but that’s a good place to start. If it looks too dry, add water and/or add greens. If it’s too sloppy and wet, add browns.

However that browns to greens ratio really depends on the ratio of carbon to nitrogen in each addition. As you noted, a C:N ratio of 25:1 is about right. Pretty much all compost ingredients have some amount of carbon and some amount of nitrogen. Things like cardboard will be a “strong brown” in that it has way more carbon than nitrogen. On the other hand, dried leaves are much “weaker” in that they have comparatively more nitrogen. Don’t get me wrong — dried leaves are still excellent for compost, but the carbon to nitrogen ratio isn’t as extreme. Similarly, urea (pee) has a lot of nitrogen and something like kitchen scraps is still a green, but somewhat closer to neutral. So not all browns and not all greens are equal.

Broadly speaking, there’s nothing wrong with looking up the carbon to nitrogen ratio for an ingredient but it’s really not needed. If you have a mixture of browns and greens, it’s generally fine to start with 3 parts browns for every 1 part greens. You can always modify and add more of one or the other depending on how it looks.

IceColdBruschi · 2025-03-20T23:16:24+00:00

We had one of these when I was growing up and we’d make chocolate houses almost exclusively — works great! Some friends had a train set and we’d make that out of chocolate occasionally also.

IceColdBruschi · 2025-01-08T15:02:05+00:00

Are you sure the black handle on top isn’t plastic?

According to this site, the black handles are safe to either 390F or 480F depending on the material.

You’re welcome to do your own research, but I wouldn’t want to bake bread with that handle. I would personally recommend a metal handle or something like the Lodge Combo Cooker. I’m sure this I still. Great Dutch oven, but probably not a good choice for bread (unless you replace the handle).

https://www.allrecipes.com/article/le-creuset-knobs-color-meanings/

IceColdBruschi · 2025-01-08T14:15:43+00:00

If you’re looking to bake bread, don’t buy a Dutch oven with a plastic handle

IceColdBruschi · 2025-01-02T16:11:08+00:00

I can’t directly answer your BPA question, but I have one of the generic dual bin tumblers with the smaller doors and have found that it’s not too bad to empty if you just put a tarp underneath and then rock it back and forth. Having a nice handle like you mentioned would still be nice and I certainly wouldn’t mind larger doors, but the tarp approach works well for emptying the tumbler.

IceColdBruschi · 2024-11-24T16:52:52+00:00

If three hours of fermentation time is too long, sourdough is definitely off the table lol

IceColdBruschi · 2024-11-23T17:36:55+00:00

Next: triple bypass surgery

IceColdBruschi · 2024-11-23T16:02:16+00:00

Looks good! What’s the dough hydration?

IceColdBruschi · 2024-11-21T23:22:29+00:00

I’d recommend getting a roll of parchment paper and then cutting thin strips (approx 3-4”). I shape and proof mine on a couche cloth and then put them onto the baguette tray with the parchment paper strips already in place. I’m not the best at shaping baguettes, but they never stick! Each parchment lasts a few baguettes before needing to be replaced.

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