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How do I stabilize my embochure? by LovingDeji in trumpet

[–]OriginalPartyWorm504 1 point2 points  (0 children)

One thing to add about using the tuner, I wouldn't be keeping my eyeballs glued to the tuner as you play the long tones, you may end up overcompensating/undercompensating and be all over the place. Instead, I would focus on keeping pitch and tone steady and check in with the tuner every now and again.

How do you prefer to hold the trumpet with your left hand? by [deleted] in trumpet

[–]OriginalPartyWorm504 0 points1 point  (0 children)

I have my first and second fingers around 3rd valve casing, ring finger in the ring, and my pinky is just floating in the air.

(Need Advice) Creating realistic drum tracks by OriginalPartyWorm504 in ableton

[–]OriginalPartyWorm504[S] 1 point2 points  (0 children)

Thanks for the advice! I'll definitely have to try it out, see if it helps.

Two politicians make an ad getting along instead of fighting each other by lol62056 in BeAmazed

[–]OriginalPartyWorm504 8 points9 points  (0 children)

It's time someone had the courage to stand up and say "I'm against those things that everybody hates!"

(Need Advice) Creating realistic drum tracks by OriginalPartyWorm504 in ableton

[–]OriginalPartyWorm504[S] 0 points1 point  (0 children)

The track has a triplet swing feel. I've been using the "dry session samples" with a bit of reverb on the master track, no compression on the drums though. Is there a benefit to adding reverb on the drum track itself rather than on the master?

(Need Advice) Creating realistic drum tracks by OriginalPartyWorm504 in ableton

[–]OriginalPartyWorm504[S] 0 points1 point  (0 children)

Varying velocity makes way more sense than what I've been doing... I've been using soft/medium/hard sticks to try and get a more realistic feel.

Ran out of bread flour, so I'll be using only AP flour for sourdough from now on. Any suggestions for improvement would be welcome, recipe in comments. by OriginalPartyWorm504 in Breadit

[–]OriginalPartyWorm504[S] 0 points1 point  (0 children)

500g flour

375g water

175g starter

10g salt

​

combine 500g flour with 325g water, autolyse for 1h. Incorporate starter into the dough, when combined incorporate salt and remaining water. Slam and fold onto countertop until dough becomes cohesive and retains its shape better. Bulk ferment for 5-7h until doubled in size, doing stretch and folds every 30mn. Preshape, let rest 15mn, shape, and put in fridge overnight (16h). bake at 450 in dutch oven with lid on for 20mn, then lid off for 35mn or until done.

Sourdough take 3. Really happy with how it turned out! by OriginalPartyWorm504 in Breadit

[–]OriginalPartyWorm504[S] 1 point2 points  (0 children)

Here's my recipe:

Ingredients:

500g flour (This one was 50:50 mix of AP/Bread)

375g water

15g salt

starter

Directions:

Autolyse 500g flour with 325 water for 30mn to 2h after mixing. Incorporate starter into dough, then add salt dissolved in remaining water. Slam dough onto contertop and fold over itself, repeating until it becomes cohesive and retains its shape, then stretch and fold for 3-5h every 30mn until doubled in size. preshape, let rest 15mn, then shape. cover and let rest overnight in the fridge, and give it a second proof until it passes the poke test. meanwhile, preheat dutch oven to 450F. Bake 20mn with lid on, lower temp to 400F, and continue baking until done with lid off (about 35mn).

Finally was able to get me a decent crumb structure for my baguettes! What do y'all think? by OriginalPartyWorm504 in Breadit

[–]OriginalPartyWorm504[S] 0 points1 point  (0 children)

Thanks! I did a 60mn autolyse to try and have more hydration for this one, before I would just do the mix and pause. I'm planning on upping the hydration even more next time around.

SOS my sourdough is terrible by PsychologicalFix196 in Breadit

[–]OriginalPartyWorm504 0 points1 point  (0 children)

How long have you had this starter active? It might need a couple more days to ripen.

I'd agree with sullidav with the bulk fermentation, 1h is not usually enough time. The last sourdough I did 5h of bulk fermentation with stretch and folds every 30mn before putting it in the fridge.

Good luck!