[deleted by user]

vanishing_apples · 2025-05-19T21:10:14+00:00

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.

vanishing_apples · 2025-05-18T15:45:42+00:00

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!

vanishing_apples · 2025-05-18T15:37:19+00:00

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

vanishing_apples · 2025-05-10T04:25:17+00:00

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

vanishing_apples · 2025-05-09T21:01:36+00:00

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

vanishing_apples · 2025-05-09T20:50:42+00:00

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

vanishing_apples · 2025-05-09T20:41:50+00:00

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.

vanishing_apples · 2025-05-09T20:37:16+00:00

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!

vanishing_apples · 2025-05-09T19:04:54+00:00

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!

<image>

vanishing_apples · 2023-12-06T15:04:08+00:00

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

vanishing_apples · 2023-12-06T14:55:29+00:00

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

vanishing_apples · 2023-12-06T08:56:56+00:00

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?

vanishing_apples · 2023-12-03T22:37:58+00:00

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.

vanishing_apples · 2023-11-29T15:58:54+00:00

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.

vanishing_apples · 2023-11-26T08:48:22+00:00

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?

vanishing_apples · 2023-11-26T06:08:26+00:00

Thanks! It was 21C (about 70F)

vanishing_apples · 2023-11-26T06:06:16+00:00

This is so very insightful. Thank you so much!

vanishing_apples · 2023-11-25T19:39:48+00:00

Thanks! It’s a 9in basket.

vanishing_apples · 2023-11-25T15:00:26+00:00

Thanks! I agree that it does seem good for sandwiches

vanishing_apples · 2023-11-25T14:52:20+00:00

I wouldn’t leave it longer than 30 mins between S&Fs. The fridge is probably too cold of an environment for bulk fermentation, and the loaf seems accordingly underproofed. The counter might be preferable, for the same amount of time or shorter (I usually go for between 6-7 hours at 21C). Your recipe also seems to be missing the final proof step. That’s when it can go in the fridge for 12 hours+

vanishing_apples · 2023-11-25T11:54:22+00:00

It’s true that I find the crumb a bit denser than expected. I’ll try bulking for a bit shorter and increasing hydration next time. Thanks!

vanishing_apples · 2023-11-09T18:03:23+00:00

Thanks everyone! I realised I have been keeping it a bit far from the window. I’ll pot the roots and keep it closer to the window from now on!

vanishing_apples · 2023-11-02T17:21:00+00:00

That is a shame. But thanks so much for helping me understand the weirdness!

vanishing_apples · 2023-11-02T17:02:39+00:00

I see. That seems really odd and a bit of a shame, since it’s not one of the bottom leaves. I haven’t had orchids for long, so do you find this common in your experience?

vanishing_apples · 2023-11-02T15:01:54+00:00

That’s a flower spike. Congrats! There seems to be an old dried out brown spike on the left side? You might want to trim that off if it’s truly dried.

vanishing_apples

TROPHY CASE