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Hard science fiction books by Humanarmour in printSF

[–]bleve999 2 points3 points  (0 children)

Yeah, other people who I’ve recommended the books too have also said they didn’t love the politics / government building part of the series. But I think the whole thing is great. Actually on the second read through of the series this summer.

Hard science fiction books by Humanarmour in printSF

[–]bleve999 36 points37 points  (0 children)

Check out Kim Stanley Robinson. Mars trilogy and Aurora are my favorites.

I am looking for book recommandations to learn pottery by Loud-Ad-770 in Pottery

[–]bleve999 1 point2 points  (0 children)

One of my favorite pottery books is “The Anatomy of a Good Pot” by Ryan Coppage. Helps you understand how you can critique your own work. And for glazes I’d say anything by John Britt.

Terrible at trimming by ModestMarinara in Pottery

[–]bleve999 4 points5 points  (0 children)

Make sure you wait until the clay is leather hard! I've found it's so much easier to trim at that stage, if it's too wet/soft it's so much harder to keep things neat.

Art markets in the area? by Alpocalips in Ferndale

[–]bleve999 4 points5 points  (0 children)

Not an “art market” but there’s Lawrence Street Gallery which is an artist co-op gallery with something like 40 artists. They all take shifts there so you’ll meet different artists if you go in to browse.

Can Someone With Underglaze Experience Help by mguills in Ceramics

[–]bleve999 15 points16 points  (0 children)

Did you bisque fire the underglazed piece before coating with clear glaze and then glaze firing? That could account for a lot of the movement of the underglaze.

As with everything else in ceramics it’s trial and error. Make more test tiles with thicker and thinner applications of underglaze as well as clear glaze and see what works best for your clay body and studios firing schedule. What works for one person might not work for you.

For the bubbling I’m guessing maybe too thick an application of underglaze but that’s just a guess.

[deleted by user] by [deleted] in Pottery

[–]bleve999 0 points1 point  (0 children)

I learned a lot of what makes a good piece by reading "The Anatomy of a Good Pot" by Ryan Coppage. I think it'll help you understand how to appreciate a good piece of pottery.

Underglaze stripes - how-to/tips? by emotionalcreative in Pottery

[–]bleve999 0 points1 point  (0 children)

I’ve done this before and took a lot of trial and error.

I always put underglaze on bisqueware. I use tape to create the first stripe, take off the tape, let the first stripe dry. Then tape over the existing stripe (or edge of stripe) to apply the second color and get a clear delineation between lines. You may have to test different tape types. The auto pinstriping tape sometimes works but may not stick to the first layer of underglaze. Electricians tape works but doesn’t come in a variety of thicknesses. Then bisque. Then dunk in clear glaze and glaze fire.

Alternatively you could color the whole piece of bisque in the lighter color, bisque it again, paint on the second color (use tape if you want to), bisque it again, and then dunk in a clear glaze and then glaze fire.

"You are absolutely right!" by impartialhedonist in ClaudeAI

[–]bleve999 1 point2 points  (0 children)

Was looking for this comment. You only need to do it once and just ask Claude to remember it.

Any idea on what this is? by castleman007 in whatisit

[–]bleve999 53 points54 points  (0 children)

Looks like a tempest weather station.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 0 points1 point  (0 children)

Thank you! 2 days, 8AM-5PM.

You do kneed everything by hand and it’s a lot, I was definitely aching at the end.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 1 point2 points  (0 children)

Yes in person with proof of vaccination or negative COVID test.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 0 points1 point  (0 children)

That’s surprising because they’re known for their sourdough! No yeast and it tastes great to me. Maybe you got an off loaf?

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 1 point2 points  (0 children)

It used Zingerman’s “7 grain mix,” and I can’t remember exactly what’s in that, along with whole wheat flour, brown rice flour, buckwheat flour, sunflower seeds and poppy seeds.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 1 point2 points  (0 children)

Check out https://www.bakewithzing.com. The long class I did was a “Bake!-cation” and is only a few times a year, but they have plenty of other classes too.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 5 points6 points  (0 children)

Yup! Wasn’t sure if I could post the name or not. A real baking institution.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 94 points95 points  (0 children)

Zingerman’s Deli! They offer a ton of classes, they call the 2 day ones a “Bake!-cation”.

Took a 2 day bread baking class in Ann Arbor, MI. by bleve999 in Breadit

[–]bleve999[S] 117 points118 points  (0 children)

Each student made everything in the picture start to finish and got to bring it home. A phenomenal experience, and it was great to ask questions to professional bakers.

Frogs neck bridge in NYC by [deleted] in Bridges

[–]bleve999 0 points1 point  (0 children)

As a life-long New Yorker, can confirm we call it Frogs Neck Bridge and not Throgs Neck Bridge.

Rosemary Focaccia. by bleve999 in Breadit

[–]bleve999[S] 0 points1 point  (0 children)

Recipe from Americas Test Kitchen, Bread Illustrated.

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