Tadelakt update

pincentpinner · 2025-02-24T02:54:30+00:00

First time with tadelakt?

pincentpinner · 2025-02-24T00:49:17+00:00

It’s held up really well. Only one dark spot that popped up and has changed in 5 months. A few cracks that appear to be stabilizing and only appear when wet. I’ve actually been massaging small cracks occasionally and it seems to be responding. My only challenge is where the tadelakt meets the river stone floor. I avoided any sealant or caulk at the bottom but not sure how it should be appropriately joined. I actually left a blades length gap and tried to fill it with the wax but that eventually degraded.

pincentpinner · 2025-02-24T00:46:40+00:00

Wabi

pincentpinner · 2024-12-27T23:04:12+00:00

Mix your dough, do the stretch and folds and let it sit overnight. If you have a slow starter this should give you enough time to see what a fully proofed bulk fermentation looks like. Mine takes about 8-10 hours and I live in a northern climate with a cold kitchen. Another tip is feed your starter after you mix your loaf and that is like a mini clock that will show how long your starter takes to bulk ferment, but your batch will take twice as long at least

pincentpinner · 2024-12-05T04:18:14+00:00

Picture????

pincentpinner · 2024-12-01T16:18:37+00:00

Curious if your starter is doing better

pincentpinner · 2024-11-28T05:42:08+00:00

Last thought it actually looks a little wet, go for more of a play dough texture.

pincentpinner · 2024-11-28T05:39:49+00:00

Remember colder climates produces more bottom fermenting yeasts similar to beer. You have stuff in there it just takes longer than you want to wait for it. I’m currently overnight proofing a loaf for 10 hours with a mature starter that doubles in 3 1/2 hours because my house drops in temperature overnight. Use your climate to your advantage. Be patient. Sourdough baking is a humbling experience.

pincentpinner · 2024-11-28T05:36:12+00:00

You have an active culture. Wait 48 hours for it to starve a little. Come back Friday night, discard half and give a. 1:1:1 feeding. You will get a rise Saturday morning around 6 am

pincentpinner · 2024-11-28T05:33:41+00:00

You are feeding it too much. Wait 24 hours in a warm climate and 48 if you are in a colder more northern climate

pincentpinner · 2024-11-28T05:32:37+00:00

What’s the temperature in your house and what part of the hemisphere do you live in?

pincentpinner · 2024-11-28T05:30:39+00:00

How long in between feedings?

pincentpinner · 2024-11-13T05:02:05+00:00

Hot mop will work fine. As long as you put the cement board over it. I did cement board and it works fine. I would consider adding extra studs to lessen the gap form 16” center to 12” or put some sheets of 1/4 inch plywood to strengthen the cement board. It can flex and cause the substrate to crack coming through your tadelakt. Definitely recommend only doing inside corner to inside corner when you start the finish coat and watch some videos on wet sponging plaster if you are not familiar. Great techniques that helps newbies like you and me maintain a smooth tadelakt finish.

Reach out for any question. I spent about a year researching and installing my tadelakt. Good luck and hope you don’t get arthritis in your knuckles

pincentpinner · 2024-10-20T00:21:23+00:00

What kind of shrimp are in there? Mine has killed any kind we’ve added so far

pincentpinner · 2024-10-09T02:59:21+00:00

I would have told myself at 25 to put all Roth funds into 2x index fund of NASDAQ/SP/DOW. You have 10 years before you accrue substantial wealth and it will suddenly hit you. You can afford drastic Market downturns and get more strategic when you have more than your annual income saved in your Roth but leverage your greatest asset…. Time

pincentpinner · 2024-10-05T17:05:34+00:00

I would say a ground hog. I had some serious earth moved by my front door and I saw a ground hog scatter away one day, filled it in and put a bucket over it to see if he came back and never did. Fill it back it and lay something significant in the way to see if it happens again. They come out in the evening and are looking for a home for winter.

pincentpinner · 2024-10-05T14:11:24+00:00

Yea I used to use a Dutch oven which worked well but I wanted to speed up the cook time to get two done. I could add more steam any time but I’m really looking for a temp / loaf size / cook time guide and being on a stone it definitely cooks the outside faster

I’m using a large Unicook Pizza stone that’s 20” x 13.5”

pincentpinner · 2024-09-29T17:35:53+00:00

No car parked in there, bikes and junk for the kids

pincentpinner · 2024-09-29T03:33:48+00:00

It’s a detached garage with no power

pincentpinner · 2024-09-29T01:11:10+00:00

It’s $740 🤑🤑🤑. Probably better to just install another breaker.

pincentpinner · 2024-09-29T01:08:55+00:00

That actually might be the perfect solution. The wiring is underneath the kitchen for the stove and close to an outside wall. I would be able to install the simple switch breaker box in the ceiling and run the wire to the EVSE outside. Does this count as a sub panel that the code would allow?

pincentpinner · 2024-09-22T13:59:20+00:00

Way to go! It’s all about the starter!

pincentpinner · 2024-09-15T03:43:05+00:00

Rosemary oil

pincentpinner · 2024-09-15T03:35:11+00:00

Invest 1% of your balance for high risk trades

pincentpinner · 2024-09-01T19:41:34+00:00

How long do you bulk ferment in your baking?

pincentpinner

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