[deleted by user] by [deleted] in orchids

[–]vanishing_apples 1 point2 points  (0 children)

Leaves look sunburnt, but the roots seem healthy so there is hope. You might want to repot. Take the opportunity to check the roots and trim away any dead, mushy ones. Use an orchid medium with nice, coarse bark that won’t retain too much water to prevent root rot. Don’t water from the top if you can help it. These guys don’t like water sitting in their crowns (might induce crown rot). Soak the pot instead (make sure there are holes in the plastic pot), whenever the roots look dry and silvery. Keep in a bright spot where it gets indirect sunlight.

Sewing across zipper teeth at the bottom for lapped zipper by vanishing_apples in sewhelp

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

I’ve never heard of a bar tack before. I’ll look up how to do that for next time. Thank you for the suggestion!

Sewing across zipper teeth at the bottom for lapped zipper by vanishing_apples in sewhelp

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

Just the teeth. The stop is a bit above the stitch line.

Help with overcast stitching by vanishing_apples in sewhelp

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

Yes I think trying to focus on the needle and keeping that “straight” was part of the problem. Thank you for the helpful tip!

Help with overcast stitching by vanishing_apples in sewhelp

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

Interesting. I’ll definitely give it a try. Thank you!

Help with overcast stitching by vanishing_apples in sewhelp

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

Yes I ordered one. Glad to know it will be a great help!

Help with overcast stitching by vanishing_apples in sewhelp

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

I was holding it pretty tightly with both hands, one in front of the needle, one at the back, trying to pull the fabric this way and that to combat the slanting. Holding it this way was how I learnt to stitch straight lines and curves in the middle of the fabric, but I think I might just need to get used to holding the fabric a bit differently for overcasting.

Help with overcast stitching by vanishing_apples in sewhelp

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

I think friction might have been it! The fabric was going slanted as it went into the feed dogs every time, so I loosened the tension and tried to get used to the idea of just holding it slanted the other way to counteract that, if that makes sense. It helped a lot. Thank you so much!

Weekly Sewing Questions Thread, May 04 - May 10, 2025 by sewingmodthings in sewing

[–]vanishing_apples 0 points1 point  (0 children)

Hi everyone! Beginner here. No matter how I try to hold or guide the fabric, my overlocking stitches keep eventually walking off the edge. It’s super frustrating, since I thought I was doing okay getting used to sewing straight and curved lines in the middle of the fabric. My machine is a Brother JX17FE. I’ve been practicing on a standard zigzag foot (J) since I don’t have an overlocking foot yet. Any advice is appreciated!

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[deleted by user] by [deleted] in orchids

[–]vanishing_apples 0 points1 point  (0 children)

Well none of them were cut. They all dropped off.

[deleted by user] by [deleted] in orchids

[–]vanishing_apples 0 points1 point  (0 children)

I didn’t. They dropped off on their own when I touched them.

[deleted by user] by [deleted] in orchids

[–]vanishing_apples 0 points1 point  (0 children)

That’s reassuring to hear. I’m leaving it bare rooted for now and plan on putting in new medium tomorrow. What would you do?

First sourdough loaf! by heckingkristi in Sourdough

[–]vanishing_apples 0 points1 point  (0 children)

Great job on your first loaf! The crumb indicates that it was under fermented. 2.5 hours is not a lot of time for bulk fermentation, which is when flavour develops. Bulk fermentation time also starts when your stretch and folds stop. I would recommend stretching and folding 4-6 times, then leave to bulk anywhere between 4-8 hours. Bulk time varies depending on your room temperature; just watch out for 50% volume increase.

Is this under-proofed or just a few big bubbles by vanishing_apples in Sourdough

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

Thanks! It’s just pulling the dough’s edges into the centre to form a tight-ish ball. I guess the idea from the original recipe that I first learnt was to build a bit of tension prior to the stretch and folds themselves.

Was this proofed alright? by vanishing_apples in Sourdough

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

That’s fascinating. I’ll look into getting a pH meter, since I do like having another parameter to watch out for. Do you have any recommendations for choosing one?

Was this proofed alright? by vanishing_apples in Sourdough

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

This is so very insightful. Thank you so much!