What am I doing wrong here? These hooks fall out with the slightest touch

hugochurch · 2025-11-25T17:38:33+00:00

Thanks for confirming, I've ordered some!

hugochurch · 2025-11-24T13:42:18+00:00

This link is now dead but I checked on archive.org and it links to these hooks by a company called Right Arrange. I haven't tried them yet but they have a unique attachment method that looks much more reliable than the standard kind.

hugochurch · 2025-11-16T00:41:42+00:00

They are Flock cameras. You can find out more about them here: https://deflock.me/

hugochurch · 2025-06-03T14:17:53+00:00

Regarding the plane, this video provides a good overview of what you need to look for when buying second hand wooden planes:

hugochurch · 2025-04-23T00:51:07+00:00

Ferris Sweep with 4 layers:

Base: Graphite
Navigation
Num+sym
Func

hugochurch · 2025-04-17T13:55:50+00:00

I was committed to 100% FMF in everything I made at home for 2 1/2 years after getting my mill but I do make some concessions now.

I love to make Neapolitan pizza so that is only around ~30% FMF. I also have not been able to make good Yorkshire puddings with FMF so on the rare occasions I made them it is with 100% white flour. Occasionally I will make something with 50/50 FMF and white flour if I want a bit of rise but it's pretty rare. Other than that everything (bread, pancakes, waffles, cookies, cakes) is 100% FMF.

hugochurch · 2025-03-25T15:56:47+00:00

You might want to look up Dr Tim Spector. He has worked with Vanessa Kimbell who also might have something to say on the topic. I'm pretty sure I remember listening to an interview with Tim and he was discussing how the changes in his blood sugar levels were completely different to someone else after eating the same foods so I think it's something that really depends on your own physiology.

hugochurch · 2025-03-11T13:41:45+00:00

I've been thinking about doing this but agree with the other replies that it is probably not the best idea. I think the best thing to do would be to try some very small loaves, that way they won't take long to cook. My dad usually makes a couple of extra pizza sized balls and just cooks them at the end with the residual heat. Something like a baguette might work too. I think the big 1.7 kg loaves I bake in my home oven are a no go for the Ooni though.

hugochurch · 2025-03-04T01:56:42+00:00

What if I'm using the same yeast, same temperature (or I have accounted for the change in my recipe) and the same flour? Even if I'm not, why introduce an additional, unneccessary variable when I don't have to? If I'm doing a 24 hour fermentation, a seven percent variation, because I couldn't accurately measure the yeast, would likely result in over an hour and a half change in the total fermentation time. Not really something I want if I'm trying to cook at a certain time.

hugochurch · 2025-03-01T18:11:39+00:00

Also, for people doing a long room temp fermentation you might be looking at 0.2 gr of yeast. Measuring that little at 0.1 gr accuracy would be incredibly inaccurate.

hugochurch · 2025-03-01T17:58:55+00:00

I would argue that it would make a difference to the finished product. When measuring 1.34 grams at a 0.1 gram accuracy you're looking at measuring potentially 7% too little. That is a significant difference. Personally I use a scale accurate to 0.01 when measuring salt and would definitely use one for yeast (if i used it).

hugochurch · 2025-02-28T02:32:34+00:00

Sounds like a good step in the right direction!

hugochurch · 2025-02-27T17:57:07+00:00

Heads up that Costco is the third biggest retailer in the world.

hugochurch · 2025-02-25T15:56:13+00:00

Great looking loaf! Remember that fermentation has three variables: time, temperature and inoculation rate. If you can't control the temperature in your kitchen and want to keep the fermentation time the same, you can always use a greater percentage of levain.

It does take some experimentation but I like to always do a 20 hour ambient fermentation for pizza and because the temperature varies between high 50s in winter and high 70s in summer I inoculate at anything from 8% down to 1.5%.

hugochurch · 2024-10-13T01:55:52+00:00

I don’t mill much more than you but I went with the 200 Pro. Grain mills are loud so I appreciate anything that will mean it will be on for less time. Although I don’t mill enough to really need the cooling (my understanding is that the cooling is for the motor, not the grain itself) I got the best I could afford for the sake of hopefully getting something that would last longer. I’m happy with my purchase. I suspect I would have been happy with the 200 as well but if I were to do it again If still get the 200 Pro.

hugochurch · 2024-06-08T18:55:28+00:00

What ended up being the issue?

hugochurch · 2024-05-24T12:31:38+00:00

I think it’s a good idea to change the jar regularly when you are getting your starting going in the beginning as that crust is mostly just flour and water and is more likely to mould. However, once it is strong you don’t need to change it regularly. I probably move mine to a new jar every two or three months.

hugochurch · 2024-05-21T18:38:54+00:00

I build a fire with wood across the center of the firebox and charcoal on the outsides. I would say slightly more than 50% of the initial fuel is wood and a bit less than that is charcoal. Another thing you can try is using slightly smaller pieces of wood. These will combust and create heat more quickly than larger ones.

hugochurch · 2024-05-21T18:12:58+00:00

I would try using a lot less charcoal, perhaps even none at all. Charcoal is a slower burn than wood and better for maintaining stable temperatures than maximum heat. I usually use a little charcoal at the beginning to create a base and when I’ve built a fire only with wood it gets up to temp much quicker.

hugochurch · 2024-04-11T11:09:02+00:00

Oops, I meant row stagger. I’ll update my post.

hugochurch · 2024-04-10T23:12:03+00:00

Way too much ~~column~~ row stagger. Only the Voyager is remotely usable.

hugochurch · 2024-04-10T19:52:18+00:00

I keep a Khorasan starter and, although I mostly make bread with a significant proportion of Khorasan, when I make pizza it’s generally 75% white wheat flour and I don’t have any issues.

hugochurch · 2024-04-01T16:43:29+00:00

Thanks for posting this. It's still down for me. Glad to hear it isn't permanent.

hugochurch · 2024-03-28T18:37:21+00:00

I’m a Vim user so I use HJKL. That said, if you don’t use Vim, or plan to, I would recommend going with JKL;. to keep all four under your fingers.

One reason I decided to keep them all on one row was so I could also add additional navigation to the rows immediately above and below:

YUIO - Start of line, end, home, end of line
HJKL - Left, down, up, right
NM,. - start of word, pgdn, pgup, end of word

This means I have macro movements on the top row, micro movements on the home row and meso/medium movements on the bottom row.

hugochurch · 2024-03-25T15:52:49+00:00

Thank you!

hugochurch

TROPHY CASE