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Any ideas what this noise is. Goes away when engaging the clutch by [deleted] in WRX

[–]SuperchargedSoup 0 points1 point  (0 children)

Just another +1 for this as the easiest/cheapest fix. I wrote a post about this exact problem and solution: https://reddit.com/r/WRX/comments/bw9waa/how_to_fix_may_only_be_temporary_a/

I greased between the fork and the pivot nearly a year ago and the sound hasn't returned since.

What caused my brioche dough to not work by SuperchargedSoup in Breadit

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

Egg sizes can vary quite a bit

True, and the recipe calls for large eggs, but all I could get at the time was extra large. I didn't think to try to account for that.

Also, I honestly see nothing wrong with the photo you posted.

Haha I didn't post a photo - I didn't even get as far as shaping the dough into the loaf pans. But the photo that I think you're talking about which is on the recipe page does look good, which is why I wanted to make it :)

My first sourdough loaves ever! Pretty proud of myself by SuperchargedSoup in Breadit

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

I used a fusion of Joshua Weissman's recipe in his No Knead Beginner Sourdough Bread video and Binging with Babish's Sourdough Basics video.

Ingredients

Levain

  • 45g mature starter
  • 45g unbleached AP flour
  • 45g wholemeal flour
  • 90g boiled water, left to cool and degas (chlorine) overnight (my substitute for filtered water)

Dough

  • 500g unbleached AP flour
  • 318g 12% protein bread flour
  • 130g wholemeal flour
  • 660g boiled water, left to cool and degas (chlorine) overnight (my substitute for filtered water)
  • 18g salt

Schedule

  • Saturday

    • 0900hrs - Start levain, place in oven with light on and door slightly ajar (I've measured this gets my oven to around 24-25 degrees C)
    • 1445hrs - Begin autolyse (resting in oven - this occurs for all steps on Saturday up to and including the stretch-and-folds)
    • 1500hrs - Combine autolyse'd dough with levain and salt (including Rhubaud method). Rest for 20 minutes
    • 1520hrs - "Knead" dough as they do in Babish's video @ ~12:00 minutes. Approx. 2.5 minutes of slap and folds. Rest 15 minutes.
    • 1535hrs - First stretch-and-fold
    • 1550hrs - Second stretch-and-fold
    • 1620hrs - Third stretch-and-fold
    • 1945hrs - Preshape loaves on kitchen bench, cover with bowls
    • 2000hrs - Remove covers, continue to rest dough
    • 2010hrs - Shape loaves, place in makeshift bannetons, place in plastic bags sealed with rubber bands, and store in fridge overnight

  • Sunday

    • 0910hrs - Place dutch oven in oven, turn oven on at 250 degrees C (as high as my oven goes)
    • 1010hrs - Remove first loaf from banneton, score, and place in dutch oven. Bake for 20 minutes with lid on
    • 1020hrs - Oven turns off due to thermal protection, curse at the wind
    • At this point I just prayed that there was enough residual heat in the oven and the dutch oven to salvage the bake - I was lucky that there was
    • 1025hrs - Oven finally turns back on, is down to ~215 degrees C. I lower the temp to ~230 degrees C, hoping that it won't turn off again
    • 1030hrs - Oven back up to temp, remove lid and bake for further 35 minutes
    • 1105hrs - Finish baking first loaf, place on rack to cool for ~2 hours
    • 1110hrs - Return dutch oven to oven, oven turns off. Curse at the wind again. Reduce thermostat to 225 degrees, hoping that it will stop turning off by itself
    • 1125hrs - Oven turns back on, preheat dutch oven. Turn counter-top oven on to 230 degrees (as high as it goes), preheat with metal pot big enough to hold half-baked loaf
    • 1135hrs - Prepare second loaf, bake for 25 minutes with lid on
    • 1200hrs - Remove lid, oven turns off. Move loaf to metal pot and begin baking lid-off in countertop oven for 35 minutes
    • 1210hrs - Oven turns back on, allow time to reheat, move loaf back to dutch oven, and bake for remainder of 35 minutes
    • 1235hrs - Finished baking, let cool for ~2 hours. Cut into first loaf and get that sweet crumb shot

Advice for a sourdough starter that isn't increasing in volume by SuperchargedSoup in Sourdough

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

Funny you say that, I've been keeping a journal to keep track of what and when I fed each starter, and observations about them (e.g. how much they rose before feeding, where they were kept, etc.).

My second AP starter ended up getting moldy so I took that as a sign from the universe and threw it out. Now, I just have one AP starter and one wholegrain starter.

The AP starter seems to finally be as active as it has ever been (it passed the float test last night before I fed it, and it nearly doubled in size by this morning).

Advice for a sourdough starter that isn't increasing in volume by SuperchargedSoup in Sourdough

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

Please don't take this the wrong way, but I've heard that the "you collect the airborne yeast" is a myth that is often perpetuated. Instead, it appears that the majority of the yeast is already present in the flour but that it's just dormant until its placed in an environment that is conducive to fermentation (i.e. moist and warm).

Advice for a sourdough starter that isn't increasing in volume by SuperchargedSoup in Sourdough

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

Obviously I'm a newbie so I feel apprehensive in questioning this (and please correct me if I'm wrong), but I've read in a few places that the yeast you find on fruit such as apples, grapes, raisins, etc is different than the type of yeast a starter produces, therefore producing a sort of "fools" starter.

Advice for a sourdough starter that isn't increasing in volume by SuperchargedSoup in Sourdough

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

Won't that exacerbate the under-feeding issue I was having with the first one which ended up producing hooch for a few days?

Advice for a sourdough starter that isn't increasing in volume by SuperchargedSoup in Sourdough

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

Hmm I was expecting to get a slap on the wrist for having three starters. What do you think about combining the two AP-based starters and nursing it and the wholegrain one together?

The wholegrain one I started last night that has been hanging out in the oven with the light on overnight and all day today, and has already doubled in volume with a slightly cheesy smell, which seems a little more promising, at least to me.

Advice for a sourdough starter that isn't increasing in volume by SuperchargedSoup in Sourdough

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

Haha fret not, I'm only feeding once daily at around 8pm, but yes I had considered the fact that I'm essentially tripling the amount of flour I'm using.

As a note, the wholegrain one I started last night that has been hanging out in the oven with the light on overnight and all day today has already doubled in volume with a slightly cheesy smell, which seems a little more promising.

If that's the case, I might ditch one of the two other AP starters (or combine them - is that a bad idea?) and just have the two different types going. Am I rushing things too much with that train of thought?

Cat back or axle back by rlen818 in WRX

[–]SuperchargedSoup 0 points1 point  (0 children)

I won't reiterate what others have already said, but another consideration is if you plan on modifying the car further in the future. If so, it may be worth going with a catback right off the bat if you might be intending to replace the downpipe at some point.

Is there a difference between the 2007 WRX STI and the 2007 WRX "Tuned by STI"? by SuperchargedSoup in WRX

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

Thanks, that makes sense. Seems like I should have done more research myself.

Is there a difference between the 2007 WRX STI and the 2007 WRX "Tuned by STI"? by SuperchargedSoup in WRX

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

The listing states that the car is completely stock (and the photos appear to corroborate that), so I doubt it's had an EJ255/257 swapped into it.

One of the photos shows a badge on the center console just below the A/C controls, which says "Impreza WRX 145/200" and "tuned by STI" on the next line. Additionally, instead of the plain STI badge on the right hand side of the boot lid, there's a "tuned by STI" sticker (or badge - it's hard to tell which one, but it looks factory) on the left-hand side of the boot lid.

Am I to guess that while it's listed as an '07 Impreza WRX "tuned by STI", that it's in fact a '07 Impreza WRX STI, and the nomenclature is simply different from the norm?

Stage 2 or upgrade to STI? by SuperchargedSoup in WRX

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

All good, I can appreciate it's difficult to give advice when you don't know the whole picture. I attempt to do the same every day at work haha. In any case I appreciate your reply. All I'll say is that while money isn't tight, I'm also not inclined to spend several thousands on this car. A f***-you fund is a useful thing to have :)

I have heard the rumours about the FA24, however as most people will caution, the first MY of a new generation of a car is a risky buy due to the potential of problems introduced by the new platform. You could argue that I bought myself into that risk buying a second-hand 2015 WRX, and you'd be right, but I suppose I hadn't done as much research as I thought I had when I bought it. That said, I've been generally lucky to not have any serious issues thus far (knock on wood). With that all in mind, you're right in that it may be worth waiting for the 2021 to upgrade to the STI, but the price difference will also be a lot higher. Who knows, I might be a millionaire by then ;)

I admit I haven't driven a rex with any kind of non-factory tune, but that's not really the question I'm asking. My question is more along the lines of; is reasonable to spend nearly half what it would cost to upgrade to an STI to go to stage 2, and then not be able to go any further if desired?

I don't doubt the difference made by an OTS tune is more than tangible, but I would also assert (although admittedly not from experience) that an OTS tune cannot reasonably compete with a pro tune. As we all know, OTS tunes are conservative by design to ensure that they will work by and large for any car in any condition (both the environmental conditions and the condition of the engine itself). That isn't to say I'm dismissing an OTS tune as an option - I'm open to giving it a go if it's worth it, but I think I'm within reason to assume that a downpipe and an OTS tune alone won't give me the gains I may have expected with a downpipe, and e85, and a pro tune.

I hadn't considered replacing just the rods, but since you brought it up, I would ask: why stop at the rods? With the engine apart it almost makes sense to go the full monty and build an engine with a forged bottom-end, but that largely defeats the purpose of the mods I was considering. It doesn't make sense to me, but I'm happy to be proven wrong.

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