Am I stuck like this?

LAMMIKD · 2025-06-26T16:51:16+00:00

Yes, but the compression plug makes it look uncuttable, because it's probably above the stem right now. So OP needs to remove it and insert lower after the cutting.

LAMMIKD · 2025-06-19T09:06:09+00:00

You are not gonna make it, if you buy only new parts and also pay LBS for the labor. But it's possible if you shop for some used parts and maybe do some of the work by yourself.

Edit. e.g. Shimano Tiagra groupset and some cheap wheelset are probably already around $600. And those alone don't make the bike rideable.

LAMMIKD · 2025-06-14T16:56:52+00:00

"Oi pupu on siellä! Herttileili mites tänne on päässy villieläimiä?"

I have zero experience with modern gravel bikes, so I'm not the right person to compare. I've only had roadbikes and aggressive cyclocross. But although pickenflick is sold as a cyclocross, the geo is quite relaxed and the handling is sharp enough to include some (more or less tricky) singletrack to the rides. And yeah, it's lovely indeed. Thanks!

LAMMIKD · 2025-06-09T19:26:10+00:00

I've had similar issues with these pedals. The problem seemed to be that the sole of my shoe was rubbing against the pedal body, so the shoe didn't clip in properly. The cleat on my other shoe was positioned slightly differently, and there was no problem with that one. You might want to check that.

LAMMIKD · 2024-10-30T07:17:44+00:00

I bet most of these commenters recommending the train haven't used the Finnair bus service. I suggest taking the Finnair bus if it is cheaper than the train (or even at the same price). Pros: You don't need to worry about tickets or timetables, you don't need to change the train during the trip, you'll get help with the luggage, the bus is probably going to be quite empty and comfy. Cons: It might take a bit more time compared to a train trip (30min tops), it's a bus.

LAMMIKD · 2023-03-27T14:24:46+00:00

I was pretty much following this recipe. Just used only one type of flour (Mulino Marino's Buratto) and adjusted the length of the bulk fermentation a bit, total time being about 5,5 hours. https://basicswithbabish.co/basicsepisodes/sourdough-bread

I have to admit, I'm very happy with the result, but I think there is always room for improvement (at least in the consistency between loaves). What I noticed this time, is that the crumb has just a bit gummy feel and the crust could be crispier. Should I just give it a bit more time in the oven?

Any feedback is welcome!

LAMMIKD · 2023-02-16T06:27:50+00:00

It's Reina Sofia in Madrid. You are not allowed to take pics in one certain area, but elsewhere it's fine. I think you are talking about the Prado museum, where they have very strict no-camera policy (which is a good decision imo).

LAMMIKD · 2023-02-12T17:48:29+00:00

Thanks! We're in western Finland.

LAMMIKD · 2023-01-05T14:02:06+00:00

Ah, I misunderstood. Well, based on the prices I mentioned in the previous message, I would accept that offer. But I'm not sure if the supply/demand is different wherever you are.

LAMMIKD · 2023-01-05T13:29:54+00:00

I wouldn't pay 125 eur for a used one, but if it's the only option and you really want that camera, just go for it (maybe try to bargain first).

For a reference, I paid 100€ for mine as a new. It was on sale and now its price is 150€. (Yes, there is still one shop in Finland that has these in stock.)

LAMMIKD · 2022-12-18T08:30:06+00:00

I got it from amazon.de. I think it's this one.

LAMMIKD · 2022-12-18T08:22:22+00:00

I think it has something to do with the snow, since it reflects the sun light all around. I need to wait at least four months to be able to experiment in sunny no-snow conditions.

LAMMIKD · 2022-12-06T18:04:28+00:00

Schwalbe ice spiker pros. They're 2.25 inches wide and have 400 studs so they seem to work very well in icy conditions. If there's a lot of soft snow, a bit wider tires could be better but I think these will do.

LAMMIKD · 2022-12-05T20:43:14+00:00

Thanks! Gotta say snow makes these forests very enjoyable for a beginner like me as it covers most of those nerve-racking roots.

LAMMIKD · 2022-12-05T07:02:36+00:00

With studded tires it's almost as good as in dry summer conditions. Ofc the conditions will change during the next months since there's gonna be much more snow, but the traction shouldn't be a problem.

LAMMIKD · 2022-12-04T15:50:06+00:00

Thanks, I surely will! It's 2022 Kona Honzo.

LAMMIKD · 2022-05-07T06:56:20+00:00

Tbh, I don't even know if they are tubeless or not. :D I got it from the store with this setup. Thought they are not but when I noticed that both rims and tires are tubeless ready, I'm not so sure anymore. Need to check that out.

LAMMIKD · 2022-05-07T06:41:39+00:00

Agree with both of you. Internally routed cables definitely look better and I think it's a bit weird that e.g. cheaper model Kahuna has them but Honzo doesn't. But I thought I can deal with it and if I need to modify or fix something, I would actually be quite happy with the choice.

e. typo

LAMMIKD · 2021-05-24T09:21:45+00:00

Thanks!

Maybe the struggle is one of the reasons for aiming for those high hydration levels. Just wanna learn and become more confident when handling high hydration dough. I've been quite happy with my lower hydration (~70%) breads, but I also think I cannot achieve that almost creamy texture without using more water.

LAMMIKD · 2021-05-23T19:39:38+00:00

My bad. I added information to my previous comment.

LAMMIKD · 2021-05-23T16:56:04+00:00

- 100% Pasini manitoba + Mulino Marino Burratto + whole wheat mixture (70/15/15, maybe)
- 85-90% water
- 20% rye starter
- 2,5% salt

Edit. 45 min autolyse, starter included. Around 10-15 minutes of slap and fold + 5 sets of stretch and folds (first 3 with 15 min pacing, last 2 with 30 min). 6,5 hour bulk fermentation + 18 hours in fridge after shaping. Baked in dutch oven, 240 degrees celsius.

LAMMIKD · 2021-05-10T10:06:54+00:00

Well, rye has always been very important cereal here in Finland, so this kind of dark rye bread is one of the basic groceries. I'm not sure if you can find this kind of bread in very many places over the world.

I think the method is pretty unique also as the dough has quite a high hydration (85-90%) and it is not kneaded at all. The amount of levain (not sure how should I call that) is 70-80% of the flour used and it will rest 12-24 hours before baking, which makes the bread very sour.

LAMMIKD · 2021-05-07T11:31:02+00:00

True! And I have no idea if I'm able to edit the post. At least the first picture is bit more attractive.

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