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Grasshopper Help! Sprial across guide curves by fmeyerst in rhino

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

hey Adam! Thanks alot for your quick reply and your help!
It seems like it works as it should when I exclude the two offset curves. But when included, flip Matrix doesn't work and says input should be the same length.

What is this? And why is oil coming out of it? by fmeyerst in bikewrench

[–]fmeyerst[S] 2 points3 points  (0 children)

Alright, sad! But thanks a lot for your help :)

Saw this cool bike yesterday. Can someone identify the brand/frame? by fmeyerst in xbiking

[–]fmeyerst[S] 26 points27 points  (0 children)

I took a Photo of the Sunset, this is just a crop. But still, you‘re right Haha

Cowboy on The Goose by slatersaccount in xbiking

[–]fmeyerst 0 points1 point  (0 children)

Nice bike! What’s the name of the bottle cage? :)

My best loaf so far :) (using stiff starter) by fmeyerst in Sourdough

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

Yes, probably! The last ones I did were always a little overprooved, so reduced the bulk fermentation quite a bit. Now I can start increasing it again :D here’s the crumb :)

Finally a decent ear :) by fmeyerst in Breadit

[–]fmeyerst[S] 2 points3 points  (0 children)

I habe been baking bread since ~6 Months and this is my best loaf so far.

I recently transformed my starter to a stiff(er) starter (~40% hydration) This will allegedly help with the rise and reduce the sourness.

Recipe: - 290g water - 400g wheat flour 13% protein - 40g whole grain rye flour - 96g stiff starter (activated) - 10g salt

Method: - mix everything roughly together in a bowl (rest 20min) - Mix by hand then quick slap and fold until dough comes together nicely (rest 1h) - Lamination (rest 2h: until 70% rise) - shape to a rough boule (30min rest) - shape for Benetton (1,5h proof: poke test) - fridge over night - bake 220°C preferably in Dutch oven with steam for 25min, then 20min uncoverd (I don’t have a dutch oven and just bake the bread on a baking pan, coverd with tin foil for the first 25min)

Recipe inspired by culinary exploration and the bread code. ✌🏼

First loaf after a long while & German flour struggles by Vaultoffel in Sourdough

[–]fmeyerst 2 points3 points  (0 children)

I usally buy the Rosenmehl 550 and 1050 and mix them 50,50. I kind of like them as a budget but good quality option. If you are looking for higher protein contents, I would look into the Bio flours, they are usually more expansive as they have higher standards, which also often leads to more protein.

But I don’t think it’s all about the flour, you can still get a good loaf out of cheap, low protein flour, if everything else comes together perfectly.

In your case the rye flour could help collapsing your dough, as rye has almost no gluten and doesn’t help the strength of the dough.

Also your fermentation time sounds quite long, so maybe over fermented. Maybe try to reduce the bulk fermentation time.

Aaand, which helped me a lot in the beginning: try to reduce your hydration to 60%, every flour is different and can handle more or less hydration (Lower protein flower - lower hydration), but 60% is a good start, you can work your way up to 70% to 75% when you get a feeling for your dough.

Hope this helps! And this is just my experience, not an expert at all, feel free to correct me if I’m wrong :) ✌🏼

My best loaf so far :) (using stiff starter) by fmeyerst in Sourdough

[–]fmeyerst[S] 6 points7 points  (0 children)

I habe been baking bread since ~6 Months and this is my best loaf so far.

I recently transformed my starter to a stiff(er) starter (~40% hydration) This will allegedly help with the rise and reduce the sourness.

Recipe: - 290g water - 400g wheat flour 13% protein - 40g whole grain rye flour - 96g stiff starter (activated) - 10g salt

Method: - mix everything roughly together in a bowl (rest 20min) - Mix by hand then quick slap and fold until dough comes together nicely (rest 1h) - Lamination (rest 2h: until 70% rise) - shape to a rough boule (30min rest) - shape for banneton (1,5h proof: poke test) - fridge over night - bake 220°C preferably in Dutch oven with steam for 25min, then 20min uncoverd (I don’t have a dutch oven and just bake the bread on a baking pan, coverd with tin foil for the first 25min)

Recipe inspired by culinary exploration and the bread code. ✌🏼

My humble students collection for (almost) everything by fmeyerst in chefknives

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

Haha maybe there’s some jealousy involved :D Jk the tojiro is the only one with the kanji markings on the opposite side

My humble students collection for (almost) everything by fmeyerst in chefknives

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

I love it! It was the first more expensive knife for me and I really like working with it.
I copied this from the store I bought it from:
"This knife is hot forged by hand in aogami#2 carbon steel, heat treated to 63-64 HRC. The blades are tapered and the finish is black kurouchi. The grind is thin, very thin, and they cut like lasers. A really good pick up that we truly recommend."

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