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Hi, it would be interesting, what temperature "low" is. Most modern slow cookers have digital temp control.
Very nice instructableI bake bread for 25 years now. Most is yeast leavened with slow fermentation. From time to time i do sourdoughs. (i worked with cultures i ordered and self cultured doughs) I think it's time for some sourdough again. The bulk fermentation with gluten development in a bowl or bucket is pretty neat.Since you call it the science of sourdough, you should add that there is also acetic bacteria in a sourdough and that the balance between acetic and lactic bacteria is influenced by temperature. (sorry for my smartassing)A image of a sourdough. Some images of my maize grissinis, that i intend to instuctablize...
I thought i read how to start a fire using a flint and steel...Allthough it's a nice instructable, i miss the real flint.
Very nice oven and instructable.I made three ovens with clay.
It is important, that the cap can handle the voltage. (250VAC or 400V DC a 220V half wave has 312 Volt peak.(RMS voltage times square root 2 or 220V x 1.414)When you use a 10nF cap, the available current is only a tenth, compared to a 100nF cap. The storage capacity is only a thenth.
Very nice design. My clay oven had its tenth annyversary this year. (Also on instructables)
Potato gun, or plain flame thrower...
Well, for cleaning purposes, i'd use denatured Alcohol or Isopropanol.For disinfection, 60% is the optimal concentration.For infusions, i'd buy "Weingeist" (drinking alcohol) at 96% and dilute it accordingly. (It's not cheap in my country, but i can buy it in Italy, Germany or Austria at around 12-20$ per Litre. 0,7 Litre of cheap Vodka at 37% costs around 10$.)
I used to do this as a kid as well. Here in Europe it was the BC238 instead of the 2N2219... but also expensive in the seventies. Nowadays i get most of these parts new for a couple of cents. A friend of mine works in a production facility for industrial electronics. He can tell horror stories of failing parts, thanks to the higher temps used in leadfree soldering. If you add two more heating cycles by unsoldering and resoldering, the thermal stress might be too much.Considering this, i wouldn't use salvaged parts for "vital" stuff.
Very niceI make Sauerkraut for years in larger quantities... I will try the green beans in a glass, sounds very good.Lately, i made Kimchi. Also very nice.
You have my voteThe bread in the picture was the result of a neglected Hermann, that was neglected for a while. It started this acetone smell, so i discarded most of it and fed it with only water and flour to a wheat sourdough.
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Science of Baking
First i want to thank Jack for this instructable.When i first came across the ploetzblog website, i was amazed. I soon ordered his book and also gave it to friends as a present. I'm also a big fan of long fermentations. I also like the chewiness, that the "Kochstueck" adds to a dough. (This is some flour boiled in water until the starch gelatinizes and is able to get a lot of water into even a stiff dough)A preferment adds a lot of flavour. I takes time, but it's worth it. I think i will do some Brezen in the near future. I did it a couple of times, but now i picked up some new ideas...
Nice instructableI'd add one on top. Use decent tools.I come to machines quite often, where some noob stripped a screw or killed the threading. Many people don't know the difference between a Pozidrive and a Phillips screw. Then they use worn out or just plain unusably cheap drivers. (A screwdriver tip should never be chrome plated. Throw it away and get a real one. A good one probably costs the same as a whole set of junk tools.)Since i can't afford to destroy screws or threads, i replace my most used drivers every year. (It's over 100$, but still cheaper than replacing parts in a machine)
Nice instructableIt's not new, of course. I bake bread for quite some time and had to find out some basics myself. The most important was a long fermentation. This is a given fact in this receipe. While i observed my lady baking this NYT style no knead bread, i realized that the effort was not less, but more than in a kneaded bread.Since i'm a quite lazy guy and also like to have stuff, i bought a breadmaker some 15 years ago. Lately it broke down and i replaced it with the same type. From a auction plattform at a fraction of the original price. Many people buy such stuff and never use it, or only once. I think these devices work like a charm. I had to take some bashing from my lady, when i first bought it. But since, i use it every week to ferment and knead my bread. The most beautiful...
Nice instructableIt's not new, of course. I bake bread for quite some time and had to find out some basics myself. The most important was a long fermentation. This is a given fact in this receipe. While i observed my lady baking this NYT style no knead bread, i realized that the effort was not less, but more than in a kneaded bread.Since i'm a quite lazy guy and also like to have stuff, i bought a breadmaker some 15 years ago. Lately it broke down and i replaced it with the same type. From a auction plattform at a fraction of the original price. Many people buy such stuff and never use it, or only once. I think these devices work like a charm. I had to take some bashing from my lady, when i first bought it. But since, i use it every week to ferment and knead my bread. The most beautiful thing of this, you only have to clean one container. I've written some instructables about it.
Quite easy and good for most needs.For me, a Lab supply has to go down to 0V and needs a current limiting function.I know, that you will need a auxillary negative supply for achieving it. Most people don't go this far.
Very nice and thorough instructableYou write about the possibility of prolonging the fermentation time by lowering the temperature, with the added benefit of a better taste. I prolong the fermentation time, by substantially lowering the amount of yeast. This works like a charm.Compared to the 12g yeast in your receipe, i use some 1-2g. Even for a fast fermentation, 12g seems high. (on my active dry yeast packs, it reads 7g for 500g flour)I also like a little more salt, but that's my personal preference.(3%)Before i realized, that a long fermentation is essential for a outstanding bread, i baked "so so" bread for over ten years. It was a real revelation.Maybe you want to look into: https://www.instructables.com/id/My-ultimate-bread-learn-the-secrets-of-slow-bak/
Looks deliciousI baked Naan bread before. Most recipes i've seen include Joghurt, and some of them also Ghee. I used Joghurt and browned Butter and it was delicious.Keep on baking
Very nice build.
Nice ideaI was thinking to use a old dishwasher as a smoker, but then i found a smoker for 30$ on a auction plattform and put it beside my pizza oven. Next year, my pizza oven has its 10th anniversary... This calls for a decent party.
I own a couple of these power banks and ordered some for friends too. I never have heard complaints.If it's the original from mi.com, it delivers something around 10400mAh(+-20%). I didn't measure it, but i can charge my phone at least 3-4 times. The little USB-fan i have runs 24 hours on it. I imagine, that they use decent cells.The build quality of the original is very good, but it's also sold for around 20$ and not 2$. Here we have the factor 10 again...