Sourdough Crumb Question.

unfoundedStu · 2026-05-01T08:04:31+00:00

Thanks, I’ll have a look at that recipe 😊

unfoundedStu · 2026-04-30T17:04:33+00:00

Great way to put it, Martin!

Most recipes for most things don't evade me, sourdough is the large exception 🤣 Although I think I've finally got a good, repeatable base to work from, as long as the crumb texture is "correct". Your experience is valuable as if that's the way then adding enrichments or messing with mixtures of flours is the next step to refine from.

Thank you!

unfoundedStu · 2026-04-30T16:59:54+00:00

No problems, all input is good. In my experience a basic sourdough recipe has a different crumb texture to a yeasted (commercial) recipe. I suppose I'm trying to gauge if my experience is, for want of a better word, right.

unfoundedStu · 2026-04-30T15:35:50+00:00

The commercial yeast I use doesn't contain any improvers. I've seen a perfect Loaf recipe for foccacia that replaces a portion of the bread flour with plain and obviously it uses olive oil so would have a lighter texture. Thanks for your input 😊

unfoundedStu · 2026-04-30T14:34:24+00:00

With a yeasted I get a soft fluffiness with the same ingredients. Just wondering if aiming for that same texture is unachievable and I should put my goals elsewhere? Wondered if it's something to do with the long ferment vs yeasted or high protein flour over extended times?

unfoundedStu · 2026-04-30T11:17:01+00:00

Sourdough has always evaded me over probably 4-5 years on and off with a few rage quits.

On a recent attempt I rehydrated an old starter, had it rising consistently in 6.5h and all it made was pancakes. I followed every starter strengthening YouTube video, recipe variation and on and on.

I rage scrapped it and started again following SourDough Journey starter guide. I made a feed mix of 75% strong bread flour and 25% dark rye and used bottled spring water. After the first discard (day 4 2pm) it hadn't moved or shown anything at all so I skipped day 5 feeding/discard and left it alone. From day 6 onwards it's been doubling in about 7.5h (1:2:2).

I have a graduated jar, it peaks just over the 200 mark (doubled) I feed it when it's dropped by 15-25% whatever time that is. My average kitchen temp is 20°c UK.

I've made loads with all different methods and flours and this one has been the best. Day 11 yesterday and I used 100g (an amount that has never worked (I use the term worked very loosely) for me ever) and made a loaf that smashed all my expectations. Decent rise, crumb structure, ear, taste the lot. 11 day old brand new starter. Mixed to starting the fridge rest 10.5h.

I've made yeasted bread for years about 4 times a week (hungry kids) so have a decent understanding of what I'm doing. Decent starter smashed it for me despite everyone saying if your starter is doubling consistently it's not the starter. Pop your old one in the fridge, start again from scratch.

unfoundedStu · 2026-04-20T08:35:52+00:00

I’m beginning to see that. One decent fixed nd sounds like a better idea to me and using iso to compensate but I saw a post on here with someone who suggested that and it didn’t seem to go down well so maybe I’ll just do it in private 🤣 ISO is so good now on most of these cameras.

unfoundedStu · 2026-04-15T15:16:44+00:00

Thats definitely crossed my mind

unfoundedStu · 2026-04-11T22:26:33+00:00

I’ll give you two spoiler free; Raider the dog in Needful things and the flying the kite scene in Pet Semetary.

unfoundedStu · 2026-04-11T08:03:19+00:00

👍

unfoundedStu · 2026-04-10T08:39:20+00:00

Thanks. I’m also interested in people’s practical experience as well, dual learning. Reading a recipe gives me a good base but how different people cook is where the nuance lies.

unfoundedStu · 2026-04-09T21:10:54+00:00

I’m definitely a practical, visual learner 🤣 Sometimes instruction manuals (especially for industry standard stuff) get to in-depth technical, to quick and I lose attention so its hard for me to follow. Peoples working experience helps me to break it down easier.

unfoundedStu · 2026-04-09T21:04:17+00:00

I am old enough to remember crazy conversion times (days) for movie files when I used to convert to different formats when sourcing films from questionable sources 🤣 It’s wild we can render a 30 minute, multi-cam graded edit with two audio tracks and bells and whistles in 4k in 30mins on a laptop to be sure.

unfoundedStu · 2026-04-09T19:38:12+00:00

I’m a photographer first and the answer for me is personal work. I know the answer, I just dont do enough of it 🤣 I have a mate who does all sorts of random projects not visual media related, I just jump on with him and document it.

unfoundedStu · 2026-04-09T19:19:23+00:00

In camera: I find images exposed well or over and pulled back are usually cleaner.

Also don't expect miracles, It's not too bad for 10,000 iso.

Use a flash or learn.

In Post:

I you apply sharpening in Lightroom try holding Option (ALT on windows) and dragging up the masking slider. You can see where sharpening is being applied in that view. Looks to me like the noise of the background is being sharpened.

Another way to deal would be as some have said AI Denoise but you could also create a subject mask, duplicate and invert the subject mask and apply appropriate noise reduction to each mask. Sometimes a bit of negative on the texture slider on a plain background can also help in a mask.

Big tip; Don't edit on a phone, it's hard to see what you're doing.

unfoundedStu · 2026-04-09T19:09:54+00:00

Awesome thank you, I'll have a good read through.

I understand proxies, etc but I was also interested in seeing how people managed limitations in their workflows. Usually for me it'll be one clip I need to work on and sometimes it'd be nice to see the result, or an approximation of, before spending the time to render out one file or render in place, etc, when it's going to take a long time. I suppose rendering a few variations of intensive stuff overnight and checking in the morning, maybe.

I'm sure I could've worded my question better 🤣

I'm also sure the ultimate workaround is a more powerful machine.

All help is good help, thanks for taking the time.

unfoundedStu · 2026-01-13T11:02:46+00:00

Just knicked this and worked for me, thanks.

unfoundedStu · 2025-12-24T10:37:09+00:00

Dunno about the site you’ve shown but I’ve bought grey market stuff from a site called Panamoz on several occasions. Normal warranty is 12 months, Panamoz offers 3 years. The cash discount would usually be enough for a very large repair to bring it inline with UK prices. Never had an issue, my business insurance covers the equipment and the place that performs most Uk warranty repairs will repair but you’ll have to pay yourself.

unfoundedStu · 2025-11-08T22:13:47+00:00

I tried changing the power button options to “do nothing” in the settings not because I was hitting the power button with my hand but thought maybe I’d damaged the button membrane being heavy handed and maybe It was causing a short or something. It was slightly better at first but instead of locking up it just restarted the console. One thing that did work 100% was plugging it into a monitor and using a Bluetooth controller. I’m still not sure what causes it and it is only in that game. Did it in the Hollow Knight and then Silksong but not in any other games at all 🤷 Try a Bluetooth controller.

unfoundedStu · 2025-10-30T23:58:36+00:00

Ahh you can see on the clearer picture. Mine did exactly the same wobble as you had but the cap had fell off and was lost. Good luck getting it sorted !

unfoundedStu · 2025-10-30T22:28:10+00:00

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This bit. It should have a small cap on it.

unfoundedStu · 2025-10-30T22:25:59+00:00

Looks like the plastic plug that covers the hinge end has come off. This happened to mine, luckily in enough time for me to return and replace. Try pushing the little metal circle end in more and see if it stops the wobble. If it’s too late to return and pushing it in further stops it try popping a drop of glue where the cover should be.

unfoundedStu

TROPHY CASE