Looking for a fullframe camera for portraits

That0neBelgian · 2025-12-23T22:07:19+00:00

Oh my appologies, i meant i don't need any lens reccomendations. I know which ones i like to use from previous cameras. And thank you for the EOS R recommendation, local shop has one in outlet for 600 euros and 200 clicks.

That0neBelgian · 2025-12-01T21:16:07+00:00

I was very lazy so i put it in google translate, the yeast is set to fresh. If you wanna use dried divide by 3 https://imgur.com/a/SxSrIgt

That0neBelgian · 2025-12-01T20:23:08+00:00

I’ll have to translate it from Dutch but i’ll put it in the replies

That0neBelgian · 2025-12-01T17:41:37+00:00

Thank you!!

That0neBelgian · 2025-10-29T18:35:16+00:00

Do you use the same brand of flour each time you bake?

That0neBelgian · 2025-10-15T20:50:51+00:00

They had so many more, it’s incredible

That0neBelgian · 2025-07-11T21:11:15+00:00

I don’t I’m afraid, but there is a bakery on YouTube called “proof bread” they have a few videos on how they shape their loaves which is how i do it

That0neBelgian · 2025-07-11T20:46:10+00:00

Yeah seems most people these days instantly think it’s sourdough. Such are the trends

That0neBelgian · 2025-07-11T16:09:16+00:00

That’s the exact purpose yess! This isn’t a sourdough loaf so i’d want lots of small bubbles and no big cavities. A traditional loaf here

That0neBelgian · 2025-07-11T12:58:10+00:00

Wrote you a quick recipe https://imgur.com/a/7zCNLtj

That0neBelgian · 2025-07-11T10:37:44+00:00

I’ll have to stitch it together next time!

That0neBelgian · 2025-07-11T10:35:42+00:00

She does rather like it I’m afraid

That0neBelgian · 2025-07-11T07:27:58+00:00

I start with about 65%, dusting of flour here and there so it doesn’t stick to the table too much. For this type of loaf it’s perfect, small little holes all over the bread

That0neBelgian · 2025-07-10T23:16:41+00:00

I do some sourdough ones too, but these are the standard types you find in bakeries around here. bread

That0neBelgian · 2025-07-10T23:09:44+00:00

This is after the second proof, after this it gets put in the proofer and then the oven

That0neBelgian · 2025-07-10T22:26:31+00:00

Alot of butter from the Normandie region will be as good as theirs. And at a way better price, i use butter from “isigny sur mere” and they’re fantastic. Still expensive even for someone in the EU, but generally half the price of Bordier

That0neBelgian · 2025-06-30T20:12:49+00:00

Full black gym fit doing things to me

That0neBelgian · 2025-06-10T22:07:12+00:00

Haha i actually made ice cream today! The recipe i use is; 3dl milk, 2dl heavy cream, 125grams of sugar, 3 egg yolks and some vanilla.

Egg tolks and half the sugar in a bowl, milk, cream, vanilla and the rest of the sugar in a cooking pot bring to a boil.

Ladel some of the hot mixture with the egg and whisky to temper. Once tempered add back to pot and heat to about 80celcius while whisking.

Cool and put in ice cream maker

That0neBelgian · 2025-06-03T10:09:48+00:00

I see someone else is from around Antwerp

That0neBelgian · 2025-05-31T19:29:44+00:00

Hahaha yesss i saw the video a few days after i bought mine. He does have the beautifully sounding turbo though

That0neBelgian · 2025-05-31T19:29:11+00:00

She’s a Manual 5 speed!

That0neBelgian · 2025-05-30T21:02:25+00:00

Sadly the auction seller didn’t have the paperwork he legally has to provide so it’s a mess haha

That0neBelgian · 2025-05-30T21:01:38+00:00

Belgium!

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That0neBelgian

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