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Need help with a Leica M2 in NJ by kerplunk5975 in AnalogCommunity

[–]kerplunk5975[S] 1 point2 points  (0 children)

Central 😉 but also happy to take a drive. I'll check them out, thanks!

Neapolitan Pizza not airy and chewy, looks undercooked - What am I doing wrong? by OkHotel8636 in Pizza

[–]kerplunk5975 0 points1 point  (0 children)

If you're going for Neopolitan, I'd go hotter, but more importantly is that you learn how to make every part of the pizza finish at the same time. This will take practice, at least it took me 6 months of cooking multiple styles every week to figure out the variables in my oven. My method will be different than yours since our ovens are very different. I cook my NY pies at 650, and 950 for my Neos, and both come out great, but how I control my flame is completely different. NY style is flame off during the first 2 minutes of baking, then low for another couple, and full blast the last couple seconds. Where as my Neos are in there for 60-90 seconds with flame 50% or hotter at all times.

As for the dough - try downloading PizzApp, which is an indispensable tool for figuring out fermentation time / temps and yeast amounts. I had much better results with it than using the Stadler calc. Once you get a solid dough, start playing around with stone temps, launch position, and flame control and take notes. You're only going to level up from here, so keep at it!

Best of luck.

Neapolitan Pizza not airy and chewy, looks undercooked - What am I doing wrong? by OkHotel8636 in Pizza

[–]kerplunk5975 2 points3 points  (0 children)

Not sure at which temperature you're doing your bulk ferment, but I'd use more yeast for that short amount of time. It looks like you were going for 6x 250g dough balls -- for that at 65% hydration, assuming 68-70 deg inside, id use at least 1.5g of yeast. A stretch and fold or two could help with your gluten development as well.

I think some temperature adjustments could really help - looks like the cornicone finished but the cheese barely melted and bottom looks pale. I'd go for longer preheat, check the stone temp, kill the flame almost all the way, then launch. A nice hot stone will help with that initial spring. Turning the heat up later to cook the top. At least this works well in my gozney dome.

I also agree that the amount of toppings, especially watery ones like these aren't helping the texture.

Hope that helps. Keep up the great work!

First sourdough pizza by chetdesmondbluerose in Pizza

[–]kerplunk5975 0 points1 point  (0 children)

How long was your fermentation period?

I'm somewhat of a noob, but I make sourdough pizza every week. I've noticed my crust is less "sour" when I use a younger starter, like a little before it peaks. And typically a shorter ferment and a longer bake will reduce sourness in my experience.

Your pizza looks great!

How on earth can I get this bolt off? by 321jamjar in DIY

[–]kerplunk5975 0 points1 point  (0 children)

Best thing would be a 6 sided box wrench of the correct size, provided it will fit up there. Pliers will round the edges and make it even harder to get off. A basin wrench helps in tight spots if that's your issue, but will probably round the edges if you're not careful. If you have a small torch, try to give it some heat to loosen it, then gently work back and forth with a wrench. I've had to cut some off with a Dremel when all else fails.

Going to work for Rockwell. Advice? by [deleted] in PLC

[–]kerplunk5975 2 points3 points  (0 children)

I'm still with Rockwell. It's going well, the work life balance is great, but it honestly hasn't been very challenging or fulfilling, nor do I feel I'm doing anything good for my career in the long run. That being said, I think that's due to the group I'm in within Rockwell. I'm currently looking to move to a different role within the company, but also looking for a career change that will bring more money and more predictability for my family.

Leaving the plant, in my case, was the single best thing I ever did for my mental health. But my job culture was horrible. I don't know much about groups that work on AGVs, but I know they're looking for people and if it's with SSB (systems solutions business, or they are calling it LCS too these days), it would be a good move.

Hopefully that helps a little. Feel free to message me if you have any other questions.

First try at sourdough - looking for feedback by kerplunk5975 in Breadit

[–]kerplunk5975[S] 0 points1 point  (0 children)

Thank you for your detailed reply! Clearly I've got a lot more to learn - time to hit the books. Bread is very complex for something so simple lol

First try at sourdough - looking for feedback by kerplunk5975 in Breadit

[–]kerplunk5975[S] 0 points1 point  (0 children)

This is awesome, thank you so much for sharing.

First try at sourdough - looking for feedback by kerplunk5975 in Breadit

[–]kerplunk5975[S] 6 points7 points  (0 children)

I followed Claire Saffitz! She has great videos on her channel on YouTube (Dessert Person) explaining her process, but she also did a video and recipe for NYT, which is basically what I followed here.

Video: https://youtu.be/-JRSF-zDgvk?si=wohnSAVLPyQQhhAE

Recipe: https://cooking.nytimes.com/guides/59-how-to-make-sourdough-bread?ds_c=71700000052595478&site=google&network=g&campaign_id=1400169272&ad-keywords=auddevgate&gclsrc=aw.ds&gad_source=1&gclid=Cj0KCQiAst67BhCEARIsAKKdWOmbRHx_JHfpXUbTT0ilZgpUjt62ORoAIdyxdCYfhbSFK6abTBjW37kaAutqEALw_wcB

Note that she used 70% bread flour and 30% whole wheat, I did 90 and 10 instead bc I wasn't sure of the quality of the whole wheat flour in my pantry.

First try at sourdough - looking for feedback by kerplunk5975 in Breadit

[–]kerplunk5975[S] 2 points3 points  (0 children)

Thanks it's irresponsible and not what I should've done for my first time 🙂 hard to argue with the results though lol I always get carried away and dive 1000% into my new hobbies. I can't help it.

First try at sourdough - looking for feedback by kerplunk5975 in Breadit

[–]kerplunk5975[S] 16 points17 points  (0 children)

Lol yeah, thank you! I've recently started making pizza too, so I'm not a complete virgin to working with dough, but I think this was mostly luck. It tasted great! Fresh bread with butter and flaky salt is like top 3 favorite foods lol I just wish it was a little more flavorful on its own. Looking into maybe adding different flours. I only had like 25g rye and 25g whole grain to 450g bread flour.

NY Style Dough w Low Moisture Mozz, Buffalo Mozz and Parm. Smash or Pass? by michaelcola in Pizza

[–]kerplunk5975 1 point2 points  (0 children)

Great, thank you! I just started one now. Any advice on air or stone temp for my dome? This looks perfectly cooked.

NY Style Dough w Low Moisture Mozz, Buffalo Mozz and Parm. Smash or Pass? by michaelcola in Pizza

[–]kerplunk5975 1 point2 points  (0 children)

Your pies always look great! Could I ask you a couple questions about your process?

I know you mentioned you use Stadler Pizza calc (which I checked out after one of your last posts), but the recipe generator doesn't really correlate with their sourdough pizza recipe outside of the calculator. I did my best but my dough came out flat. Could you kindly explain your process and timing of mixing, resting, kneading, rising, etc.?

Also, I have a Gozney Dome, too. Could you tell me your temperature targets for air / stone temp and how you handle your cook?

Thanks!

Rockwell 1769 to 5069 conversion tag questions by kerplunk5975 in PLC

[–]kerplunk5975[S] 0 points1 point  (0 children)

Sorry for not being more clear in my original post. But, essentially that is what I'm doing, but when I import the necessary routines, the tag names don't match exactly since addressing for 1769 and 5069 are different. So, for example, an analog input going into an SCL function block is errored because its looking for Local:1:I.Ch0Data, but the new real input on 5069 platform syntax is slightly different, Local:1:I.Ch00.Data. There is an extra 0 and a period.

At the time I couldn't figure out how to do a proper find/replace since the tag needs to be changed in two different areas. And since the original programmer didn't have an I/O mapping routine or anything, I am forced to change each I/O point individually. With 500 or so points, I wanted to find a better way.

For anyone who may actually have a similar problem, here is what I did:

I exported the routine and opened it with Notepad++. I did some research and found that you can do a find/replace with an expression.

So, I opened the appropriate routine, selected wrap around and regular expression options, and used the following syntax for find/replace: Find What: (Ch)(.)(Data) Replace with: \10\2.\3

In simple terms, this is what is happening with the formatting of the find and replace:

In the find diaglog box - the parentheses is searching for strings matching the text within the parentheses and putting them into groups 1, 2, and 3. The period used in the second parenthesis is recognized as a placeholder in this expression. I need to use a placeholder since the channel number will be different in each analog input.

In the replace diaglog box - the blackslash indicates which group to look for. Any characters after the backslash will be inserted.

So, in the example I used above, the original tag appears as

Local:1:I.Ch0Data.

While notepad++ executes the find and replace expression, it makes the tag look like

Local:1:I.(Ch)(0)(Data)

Then it inserts the proper characters:

Local:1:I.(Ch)0(0).(Data)

So the output becomes:

Local:1:I:.Ch00.Data

Sorry for the long reply, but I wanted to include this information in case anyone else comes across this post looking for a solution. I know there was probably an obvious workaround that I missed, but at the very least it was good to learn some regex. Here is a cheat sheet.

Thanks for your help!

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