audreyobscura

I wouldn't trust the acrylic paint to stay wet enough to bond to the fibers, but it could be worth a shot if you put on a heavy coat of paint.

I saw those when I was shopping around for flocking material, but it was more then I wanted to spend. It seems like a worthwhile tool if you are going to really flock a lot of stuff.

omg, I never even thought of that. I hate seeing the z-axis resolution on prints and this would be a great way to hide it! I'll credit you if I ever post an i'ble about it :D

Meep! Good catch, I'll make the edit :P

Dishwashers get too hot and could damage the epoxy.From another source - "Once fully cured (generally takes a week to two weeks) it is pretty inert stuff. Separately, the hardener and resin are not. But once it's undergone full cure, it is. ...... [A tech] could not technically say "yes" as it doesn't have a certification for food contact. Off the record, he said as long as you let the epoxy cure fully, it won't be an issue."

My tummy aches just looking at these, but still, WAAANNNTTT!

Jonathan. SHEESSH! So good! Amazing work, as always. Now if I could find a pair of sneakers with the same color-way and print :D

I've had rats luck when it comes to iron patches, perhaps my iron isn't hot enough? or heavy enough? I feel like the patch always lifts from the fabric I tried to press it to. Is there a specific brand you use? Working in shops and labs all the time leads to a lot of clothes mending and I'm always looking for new tips :D

<3 These came out so sweetly.

I explain Bakers Percentages in my Bread Class. Thanks for all the praise :D

I've let this dough recipe go as long as 36 hours in the fridge! It had the best flavor but didn't stretch as well. It hadn't over proofed, but it perhaps almost did. Experimentation is fun with this dough, and you always end up with pizza after :D

I figured out a mix of 60/40 rice flour/cornmeal is the best non-stick for the peel. The rice flour helps absorb excess moisture on the peel without bonding to the gluten of the wheat flour and the cornmeal acts as like a roller to help get the pizza on to the stone :DYou should post your pizza recipe to Instructables, I'm always looking to try new recipes. Any reason to eat pizza!

That's a really good idea! I never thought about doing it that way. Are you using a pizza stone?

You absolutely need the yeast, it is a leavening agent in the bread and is what creates all the air pockets in the dough.Sometimes I use cashew milk or almond milk instead of dry powdered milk and water, and I just add a little extra flour to make up for the loss of dry ingredients.

1.I'm wary of freezing the starter. Yeasts dont like extreme cold or extreme heat. Keeping a dough in the freezer is fine, but a starter seems like it would die if left longer than a couple months. Some bakers dry out their starter, I would check with google and figure out a drying technique that you think could work for you.2.I have left a starter in the fridge for 2 months, but I think that may be about the edge of keeping it without feeding it. It was super acidic, and had a thick layer of hooch on top, but i was still able to revive it.

You can also add citric salt to bread to make it have a sour flavor, but it kind of feels like cheating :P

Whew! It was in there but my HTML code was a little off and was causing it not show up! It's all there now!

You can sloooow down the fermentation process by doing the whole thing in the fridge, even the starter feedings, after your starter is viable. This allows more acid flavor to develop over time without impacting the health of the culture.

OMG your right, I must of accidentally deleted the step, I will write it back in! Sorrrry!

That code block wasnt showing for some reason when I published, but it is now! "Cook for 20 minutes before removing the lid. When removing the lid, be careful, there may be a plume of steam that will come out, especially if your dutch oven has a really good seal.Next, reduce the oven temperature to 375 degrees, remove the parchment paper from under your loaf, and cook another 15 minutes, 20 minutes if you like a really crunchy crust."

Yum! It's an easy dough to play around with and add things to - whole wheat is so forgiving!

I used a really coarse soil, that helps. Also on a v2 build, I tried putting the plants in first, then filling it with soil - this seemed to work a little bit better. In my next iteration, I also want to build taller - thinking it would be cool to grow peppers this way!Are you going to post your version as an Instructable? I'd love to see it.

The only person I've ever seen make them perfectly round is my Nana, mine kind of come out like ovals. Yours look delicious with great color!