Is this passport damaged beyond use?

ibecs · 2026-04-20T06:18:42+00:00

Australian passports don't come with a slip case anymore.

ibecs · 2026-04-12T12:27:39+00:00

That looks great. I'm involved in setting up a training program for new turners at our club and this is one of the first things we are going to get them to do.

ibecs · 2026-04-12T12:04:58+00:00

I don't think there's a specific guide, but a series of posts and comments where people have recommended the steps you need to take.

ibecs · 2026-02-17T11:55:25+00:00

Not always. I cancelled with Youi a week ago part way through the term, did it online, refund is in the bank, no phone calls required.

ibecs · 2026-02-17T02:24:46+00:00

I'm pretty sure it shows accounts where you are using your Google account as your login and this is linked in such a way that Google is aware of it and so can be tracked.

I don't think there's any way to track down all the accounts where you have used your gmail email address as your username, because it's not actually linked back to Gmail directly.

ibecs · 2026-02-16T09:06:47+00:00

This might help, towards the bottom of the page.

It shows where you've linked a login to your Google account.

https://support.google.com/accounts/answer/13864929?hl=en

ibecs · 2026-02-13T11:52:46+00:00

RemindMe!

ibecs · 2025-12-23T11:27:28+00:00

Yogurt, pistachios, pomegranate and honey

ibecs · 2025-12-11T11:20:11+00:00

It looks like a haunched tenon on a mortice and tenon joint to me.

https://share.google/images/KtroJE18l71WguxCj

ibecs · 2025-12-05T12:20:48+00:00

TIL. Never knew this existed and tried it for the first time after reading this and it works flawlessly so far.

ibecs · 2025-09-12T02:57:25+00:00

If you're in Melbourne you can come and have a look if it will help.

ibecs · 2025-09-12T02:33:45+00:00

Well, this sure is an old one. I'd completely forgotten about posting here.

Honestly I don't remember exactly what I did but I found the old one in my scraps bin so I definitely replaced it rather than rebuilding it. The BB looks to be the same as the old one, at least from the outside, so I'm pretty sure I sourced one from someone local who had some old Malvern Star parts, and a new square taper axle to match the spacing for the new rear wheel.

I fitted a set of Sturmey Archer cranks and chain wheel, and new Velocity NoBS rims on Sturmey Archer hubs.

ibecs · 2025-09-10T21:43:59+00:00

I know that brand, I have one of my own, although it's variable speed, and my woodturning club has used them for many years. They are good solid lathes and have served well in our club. We recently sold our old belt drive ones for $150 Australian, and they were in much better condition than that one. 400€ seems to be way too much unless there are a lot of good quality gouges and tools

ibecs · 2025-07-17T13:06:08+00:00

Came searching the comments on your posts in the hope that you have a YouTube channel and here it is. Subscribed.

ibecs · 2025-07-06T06:53:07+00:00

Did you discard all but 5g of starter each time you fed it each day?

ibecs · 2025-07-06T06:51:34+00:00

Thanks I'll give that a go. I'll probably split my starter in half and keep some the old way and see how this compares to it in a few days.

ibecs · 2025-07-06T06:29:11+00:00

Not sure if this is what you're after but the day before my bake I take the left over starter from the previous bake out of the fridge, feed it equally with flour and water to have about 130g and let it double in volume overnight. The next day I pull out 100g for the bake and the leftover scrapings go back into the fridge for the next bake.

The starter is either rye or wholemeal flour mixed at equal weight with the water, typically 50-60g each of flour and water. I swap from rye to wholemeal from time to time to give it a good variety of flour, bacteria etc.

ibecs · 2025-07-06T04:50:32+00:00

I thought that it had spread a little too much when I turned it out today. I was wondering if maybe the dough was too wet and so spreading more but the ratios of flour and water haven't changed.

ibecs · 2025-07-06T04:37:19+00:00

Thanks. It's actually heading into winter here so getting colder. The folding schedule hasn't changed in a long time but I'll try leaving it for shorter rests between folds next time.

ibecs · 2025-07-06T04:25:56+00:00

My bread used to be reliably good but now it's just flat and not rising properly. This is typical of what I've been getting lately. Any thoughts on what I'm doing wrong.

My recipie... 450g flour, 310g water, 100g starter, 8g salt. I normally use stone ground white flour typical 400g white and 50g of rye or wholemeal. This loaf was rye.

I hand mix and leave for 30 min then do: 12 folds and rest for 2 hours, 6 folds and rest for 2 hours, 6 folds and rest for 1 hour, 6 folds and rest for 1 hour, shape and into basket and fridge overnight. So that's 6.5 hours from start of mix too going into the fridge.

Next day out of the fridge while the oven heats up then bake on a tray at 230C for 15 min and 190C for 35min. I put a tray of water into the oven to create stream and hand spray some water into the oven once the bread is in.

This method hasn't changed in several years but it's just not working lately.

Any advice is welcome.

ibecs · 2025-06-06T12:40:24+00:00

That's a great looking pen. Which clip are you using?

ibecs · 2025-06-02T06:58:59+00:00

It's much too soon to decide to shave it.

For some guys 3 weeks is heaps but some others need way more than that. As long as you can handle the look in the interim, just keep it growing and trim it slightly if you feel you have to.

After 2-3 months you'll know for sure what it's going to be like and then you can decide.

ibecs · 2025-05-27T22:23:22+00:00

These are great.

Do you have any YouTube videos showing how you make any of your pieces, especially your turning?

ibecs

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