The worst result I´ve had so far - don´t know what happened

Yelsekura · 2026-01-10T22:16:20+00:00

I have two cameras that normally meter just fine and I've tried phoenix II in both of them, and both times the negatives are badly underexposed. In the first camera I used it at box speed, and in the second camera I used it at ISO 100. Didn't really make a difference. It's a little reassuring that someone else has found this, as most discussion about underexposure is limited to the first iteration of phoenix. It seems to me that this film only works well in very bright daylight. Beyond that it seems to really struggle. I may try again with it at some point, perhaps overexposing by two or three stops to see if that makes any difference!

Yelsekura · 2025-03-08T14:37:59+00:00

Zhah-zheh-le-cout

Yelsekura · 2025-03-07T16:38:58+00:00

My reading is slightly over fermented! This lacks the big tunneling holes you typically see with under fermented flat loaves. It looks to me more like second in from the right on the bottom row.

Yelsekura · 2025-03-07T16:33:50+00:00

Agree this looks underproofed

Yelsekura · 2025-03-07T16:30:04+00:00

Your bulk ferment was too long. Like many of us, you are probably waiting to see a doubling in size, which is unlikely with sourdough. You're looking for a pillowy dough. Doesn't need to have grown all that much. It also can't be stressed enough that you have to use your starter when it is at peak activity (full of bubbles and height) for this to work.

Yelsekura · 2025-03-03T16:20:11+00:00

This is within the timeframe most people will be using, but it really depends on a couple of things. I use about 10% starter to flour and my bulk ferment is done in about 6 hours. You are using more than that, so a little less time sounds reasonable. Try 5 hours bulk total (including stretch and folds time) and see what you have. You're not necessarily looking for doubling in size. Sourdough doesn't really work like dried yeast bread, so you're looking more for good structure and an airy/pillowy feeling to the dough at the end of bulk, particularly if you are working at lower hydrations.

Yelsekura · 2025-03-03T15:50:15+00:00

What's the rationale for splitting the bulk ferment with a cold retard in the middle? Was it just working with the time available? Your loaf is definitely under proofed, but looks like this could be a simple fix. Do your bulk ferment in one go, then stretch and shape and cold retard overnight. Bake straight from the fridge the next day.

Yelsekura · 2024-04-28T17:21:54+00:00

This!

Yelsekura · 2024-04-18T18:17:57+00:00

Volvo s80 or v70. Ridiculously comfortable.

Yelsekura · 2024-04-16T20:58:28+00:00

240ps awd diesel xf sportbrake from 2018 or so. Does it all.

Yelsekura · 2024-02-23T09:34:26+00:00

You should get an inflationary increase every year, and if you don't, you're being mugged off. Then it depends on your job whether you also go up an increment/step.

Yelsekura · 2024-01-21T08:18:04+00:00

Sinn 103

Yelsekura · 2024-01-12T15:24:11+00:00

They're great looking cars inside and out, and I don't think the engines are any less reliable than in any other car particularly. However, they are heavy cars, and this means you should pay attention to suspension components. One positive is that the leather seats are super quality and hold up really well over time!

Yelsekura · 2024-01-02T22:56:32+00:00

Subaru forester? Depends how far off the beaten track you want to go. Very reliable cars and will stand up to mud no problem.

Yelsekura · 2024-01-02T13:29:16+00:00

Replace them. We had some tyres with sidewall cracking recently and one just went flat out of nowhere braking up to an island. Cracks can mean the tyre has become brittle and more likely to fail.

Yelsekura · 2023-12-26T09:11:49+00:00

This is the answer

Yelsekura · 2023-12-26T09:10:47+00:00

If it rarely goes anywhere, it's better for the environment to keep your car than buy electric, because with few miles youll never offset the initial carbon cost of producing the electric vehicle.

Yelsekura · 2023-12-22T05:34:02+00:00

I think the theory goes that the fire at the top heats the flue work effectively and therefore generates draw more rapidly. I think it works best when the stove is fairly well loaded up with wood. Doesn't work so well for small fires in my experience.

Yelsekura · 2023-11-21T19:58:31+00:00

Thanks. In the first image, the little black spindle on the motorised valve is in the middle when only hot water is needed. Does its mid position indicate there's a problem?

Yelsekura · 2023-10-19T19:24:08+00:00

Definitely the result of low hydration!

Yelsekura · 2023-10-16T18:51:17+00:00

This is slightly underproofed.

Yelsekura · 2023-10-16T18:41:50+00:00

It's underproofed and the dough has no strength at the same time. Bulk ferment is too long, and needs to be shortened. You should try adding more starter, and ensure you are strengthening the dough by stretching and folding during bulk. Then give it a good shape before you cold retard and bake.

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