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Arducius

Member since Feb 2009 • Last active Jan 2018
  • 8 conversations
  • 3,110 comments

Most recent activity

  • in Miscellaneous and Meaningless
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    Sounds nice! I'm looking for somthing to work towards over the summer as I have Endure 24 at the beginning of June and then nothing else planned but Manchester might be a bit far.

    R.E. phone holders: I've seen some chat of people putting a buff around their waist and just rolling/folding a phone into that. No first hand experience though.

  • in Miscellaneous and Meaningless
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    Where's your double mara @kl?

  • in Miscellaneous and Meaningless
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    Don't spotify do a playlist that adapts/responds to your running rythm or something? Never used it but could be worth it for those who like music when they run.

    I did my last big training run on Friday, 28 and a bit miles along the Thames from Goring to Henley, and then back to Reading in 5h17m. An average 40s per mile faster than the previous weeks 30 miler but the ground had dried out a bit, and less time stood still. Followed it up wth 16 miles on Saturday which felt like plenty. Legs feel shot today.

  • in Miscellaneous and Meaningless
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    Until it's risen or I've given up waiting for some action (i.e. several hours and it's not getting any bigger).

    Got a 50:50 white/wholemeal on the go last night, left out on the worktop to prove for a little while then in the fridge as I wasn't going to have time to prove, shape, prove, bake before bed. Plenty of rise this morning so now it's in the tin and in the fridge as I'm at work all day. Hopefully there will be some rise when I get home.

  • in Miscellaneous and Meaningless
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    Yeah I know, but I don't do much before the 2nd prove. Just roll the dough into a bit of a sausage and fold into 3rds and plonk it in the loaf tin (as described in Bread Matters book). Maybe I'm just heavy handed?

  • in Miscellaneous and Meaningless
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    Generally a mix of wholemeal, strong white, and rye. Something like 3:2:1 ratio, but not always. Will give 50:50 a go this eve.

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    I am struggling to get a good texture in my loaf - any pro tips?
    I thought maybe I was over-kneading, so tried less. Throught maybe under-yeasting, so tried more. Always get the same result. Bread tastes nice, has good crust but only get little tiny bubbles in the 2nd prove after it goes in the loaf tin, doesn't rise much, and it's quite dense.

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    Oh yeah toasted seeds on EVERYTHING!

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    We generally have something, salad/green veg and stodge. Stodge being a carb like cous cous/rice/quinoa/potatoes etc, salad/greens just made up of whatever we have in, and the something being the main part of the dish (stuffed peppers/beetroot gratin/roast veg/curry/pie/fritters/chilli/etc/etc/et­c). Means you don't have to think too much about the accompaniments, just the "something" part and then the rest is whatever is in the cupboard/fridge.

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    Missed all the "this year's running goals chat" but since we're talking ultras... My 2018 goal was to run an ultra, with my furthest run so far being London marathon, so I've entered Thames Trot (50 miles, Feb 3) and Endure 24 (24hr, June 9) with the idea that 100 miles would be nice.

    Went to recce the first 25 miles of the TT course on Friday and couldn't resist continuing to Goring making it just over 30 miles. So that's my 2018 running goal achieved*, I've run an ultra! About 6:20 and managed to spend 20 mins stood still (peeing and map reading I guess) so there's time to save on the day. Hoping for a dry spell, in January, in England (I know), because the first 10 miles is very slippery with lots of unrunnable sections.
    Actually felt mostly ok when I finished, got a bit overwhelmed by the choice in the newsagents for my post run refuel though...

    * I do have a separate goal for E24 but I haven't told anyone that yet, it might be complete pie in the sky.

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