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Home Made Wrist Roller
Thank you! That's precisely the sort of information I wanted. I see your point - the soda and vinegar do take quite a bit of scrubbing to work. I'll try some of your mixtures on my tough jobs, next time.
I use baking soda and vinegar to clean... just about everything - but I do it as a fresh mix (usually, scrub the surface with soda, pour vinegar on it, scrub again while it's foaming). It seems to have less effect if I leave it (though I didn't know it was forming a salt).I'd be interested to know the why of the cleaning solutions here - how does the soap help, why the emphasis on washing soda in some rather than baking soda, and (as you say) why wait until the base-acid reaction stops to use it? The author says she developed these recipes particularly, I'd like to see something of the details of the development.
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Volume measurements are really inexact - you can't do bakers percentage when the amount of flour in a cup differs by up to 2 ounces (60+ grams) if you scoop and level versus sprinkling into the cup. It's so much easier to weigh things - and almost every scale currently available will do both ounces and grams. Try it, you'll like it.
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How to Make Flatcap
Sounds cool - I love flat caps/cabbie caps. But a few things missing - where does one get brims? And the fact that the place that sells the pattern directs you to the video by this maker to figure out how to make it is... Weird. The place that sells the pattern has all the components to make baseball caps, but not flat caps (that I could find). Some are useable for both, but not brims.I do really want to make my own flat caps, but I'll have to do some more digging first.
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Nice project - though I doubt the "under $10" thing unless you have PVC pipe, fiberglass sheet, LCD strip, and the fan sitting around already. A little more detail on materials would be useful (what was the bowl? What kind of fiberglass sheet? What LCD strip, what fan (I have computer fans, not server ones), how does the fan plug in (does it come with power supply and socket for same? You don't mention installing that - was it with the fan or the PCB?), etc.). And with all that - neat instructable! Thanks for making this and putting it up.
Tablet Weaving Loom Using a Wooden Stool
Interesting! I do tablet weaving, mostly on am inkle loom. I find it odd that with this setup you weave from the end that's rolled on the dowel - that makes it hard to adjust the tension, and "wastes" thread that can never be woven. I can't think how to adjust it, though - I'll keep thinking. It's a neat setup!
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So the salvaged 9-volt connector is just to hold the purchased one you'll actually use?
"Velcro-backed sandpaper" - I assume that's the loop side. Good way to get it to stick all over. Adhesive might work, but sawdust is hard on constantly-sticky glue - you might have to scrub it off and reapply every few uses.
You could, but I go through a lot of sheets of sandpaper - the grit wears off or gets clogged with sawdust. You might have to make a lot of sandpaper balls - and getting the bolt centered in the dowel/ball is the complicated part. Try it, but I suspect disposable sandpaper on a solid base would be a lot easier.
Thank you! I have a waxed cotton hat from Ireland that I've been using as a rain hat for 15+ years. It's still pretty waxy in some places, but where it touches my forehead and parts of the brim are about back to plain cotton. I bought their wax (much softer than your bar) and rewaxed, but they didn't give instructions - nothing about heating it to incorporate the wax. So now it's cotton with wax on. I'll use your instructions, and expect to get my lovely hat back as good as new!
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Great! Thanks - now I can just follow your recipe and not have to apply others.
That is, I'd love to see your recipe for the cinnamon rolls.
Yum - sounds delicious! I will definitely try it soon. Thanks!
I'd love your cinnamon roll dough - I hate throwing out part of the starter. Though mine's not fed with milk or sugar, so it might be more complicated. I do have one starter I'm feeding with yogurt whey (the others are water and white flour, and water and whole wheat flour).Mine's also from an ancient starter - the great (great?) grandmother of the person I got it from brought it over in gold rush days. It lasts beautifully in the fridge - I feed it only about once a month, and I do stir the hooch back in. It's still not very acidic, which is how I like it - only mildly sour.
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True - more than just flavor. But it's not the major raising agent - that's the other yeast - so even if the sourdough isn't very active (bubbly) after one feeding it will still work.
If you have a healthy sourdough starter and store it in the fridge, you can go a couple months between feedings (I do, regularly). It gets a layer of dark liquid on top, I just stir it back in when I finally get around to feeding. It usually takes a couple feedings to get the sourdough really active again - but for a recipe like this, with added yeast, it would be fine with one feeding. The recipe is mostly using the sourdough for flavor, not as the primary raising agent.And the recipe looks great - I'll be trying this bread. Maybe not all the toast variants, but definitely the bread.
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