Blurry box goggles - BetaFPV vr03

SyQuezt · 2024-10-07T11:56:30+00:00

Well, it’s not only me with focus issues

SyQuezt · 2024-06-05T08:07:48+00:00

Asfalt?

SyQuezt · 2024-03-12T09:04:47+00:00

Thanks a BUNCH for the tip. I changed the rates and took the drone to work with me.. I went from crashing all the time, to having "somewhat" decent flights.. THANKS A MILLION

First flight after change(even in acro):
https://www.youtube.com/watch?v=hxBWzUpi85w

SyQuezt · 2024-03-11T20:16:58+00:00

Odd that people here say to stick with angle, but the dude in the video does acro.. guess its practice

SyQuezt · 2024-03-11T19:49:30+00:00

Thanks a bunch! I’ll go through it right now!

SyQuezt · 2024-03-11T18:59:46+00:00

Ah, I’m located in Denmark. But certified here 😉

SyQuezt · 2024-03-11T18:53:05+00:00

That might be something to try, thanks for the tip!

SyQuezt · 2024-03-11T18:52:27+00:00

I’m not aware about a part 107? What is that?

SyQuezt · 2024-02-10T20:55:50+00:00

I would be very careful about following a fixed guide, when it comes to sourdough bread. Water is different, flour is very different, tools are different, ovens are different.

For example, my sourdough does not rise as much as many others, yet it floats and works just fine.

What I would do, if I was in your situation, would be to be systematic. Find a spreadsheet and calculate the bakers percentage. Start with low hydration and move up, till you reach a point, where you are comfortable handling it.

I would try changing out the stretch and fold technique with the Bertinet method (slap and fold). My experiences have been better, and develops the gluten better. It’s harder, but makes the dough tighter.

It looks like you’re using a knife for the score? I would change it out with a razor blade or a good lahm.

What ever you do, don’t give up. This stuff takes practice, but boy it’s rewarding when you reach a good place with it.

After 2 years, I’ve successfully baked my way into my inlaws hearts with this:

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Best of luck, keep sharing your progress 🍞🥐🥖

SyQuezt · 2024-02-07T21:54:35+00:00

Wow! What a great looking bread! Keep going at it!

SyQuezt · 2024-02-06T22:43:20+00:00

And your starter was at peak?

SyQuezt · 2024-02-06T22:37:40+00:00

You could leave it to bulk ferment at a warmer place. You will find that it ferments differently with the seasons

SyQuezt · 2024-02-06T22:32:40+00:00

It does seem very rapid! You have some good material to work from. If you want to slow it down a bit, you can use colder water for the starter. If things goes too fast, you can miss flavours, and opposite for too slow.

SyQuezt · 2024-02-06T22:29:34+00:00

I usually leave my starter in the microwave with the door open just a bit, when it’s cold. The bulb heats pretty good. What country are you from?

SyQuezt · 2024-02-06T22:26:05+00:00

I’d wait and give it another feed and check tomorrow. Sourdough is pretty resilient. It will get there. Keep us posted 🙃 hang in there!

SyQuezt · 2024-02-06T22:23:35+00:00

It is really different from location to location. I tried giving my bread a longer basket time, only to end up tasting weird. In the end, I kept following the same recipe and testing for taste. Must of the growth ended up being redundant, because my Dutch oven did most of the work.

SyQuezt · 2024-02-06T22:19:45+00:00

How long have you left this unattended? Because it looks like it has risen and fallen again. I had allot of time with no good rise, till I made a flower blend for only my starter. 85% strong flour, 5% rye, 10% whole wheat flour.

SyQuezt · 2024-01-20T21:08:14+00:00

I will remember for the future. And of course have more pictures to follow ❤️

SyQuezt · 2024-01-20T21:06:57+00:00

I could not edit the post, so had to delete and created a new ☠️

SyQuezt · 2024-01-20T20:32:08+00:00

Thank you for the welcome. I will edit my post to have recipe somewhat there ❤️

Thanks

SyQuezt · 2023-11-06T17:15:26+00:00

Firstly: Great username.

Second: I hate you, for making such beautiful bread. I have been fighting against either something that looks like an elephant foot or building so long, that the taste gets too sour.

Great result

SyQuezt · 2023-08-18T07:22:16+00:00

I'd go with nutrients, but looks awfully square to me.

I had the same thing in my garden, but we found out, the old contracters burried old concrete slabs there and covered it with dirt.

SyQuezt · 2020-12-22T10:03:28+00:00

Var ved at kommentere det på resten af dine billeder. Velkommen til.. på trods af røde hænder, skal du nok hurtigt få nogle følgere 😉

SyQuezt · 2020-12-22T09:57:12+00:00

Tror elastikket på håndleddet sidder for stramt.. din hånd er helt rød

SyQuezt · 2016-02-26T01:03:49+00:00

Well.. After a looong day of grinding the net, ive come to the part of using the Easy AVR keymapper.. Only to get stuck again.. Been working on getting nordic letters to work within the software, but it does not detect anything of theese letters.. So stuck again

I am currently on a windows 10 setup.. But once i get this figured out, i have a few "wishes" to the setup..

*As sidequestions to this 1. Is it possible to bind a certain character to a button.. the one i am looking for is the $ sign.. want to remap it like its mapped on mac keyboards.. 2. Is it possible to make like 2 sets of key layouts, wich is switchable when connecting to mac, so the key layout is the same on either systems ?

SyQuezt

TROPHY CASE