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nefarious

Member since Jul 2009 • Last active Feb 2019

Most recent activity

  • in Miscellaneous and Meaningless
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    Scrap all that - the run has put me back on my arse for two days. Bumped into a clubmate last night and he said everyone's dropping like flies with it. BAH!

  • in Miscellaneous and Meaningless
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    Popped out for a gentle 5 miles round the park. Legs felt good, fitness hadn't totally evaporated, and I didn't splutter my lungs onto the pavement. Maybe racing twice this weekend won't be such a disaster!

  • in Miscellaneous and Meaningless
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    Watched Good Time the other night. Kinda enjoyable, resists some cliches well, but is just a little bit too fraught. I feel like I don't have any issues with it objectively, but the constant tension was exhausting and left it feeling a bit one dimensional.

  • in Miscellaneous and Meaningless
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    That looks on point!!!
    Have you tried scoring at more of an angle to get a better ear?

  • in Miscellaneous and Meaningless
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    Keep it up mate!

  • in Miscellaneous and Meaningless
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    Haha, you legend. That's a quality time. God only knows how fast you'll be minus pints and injury!

  • in Miscellaneous and Meaningless
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    Been blighted by a cold that is kicking the shit out of me. Going to tentatively pop out for a run in a bit to test the waters - I've not been out in a week and a half. The tumbling line on my fitness trend is giving me anxiety.
    I've got two races on this weekend, but I'm not sure I'll manage either - XC champs at Harewood on Saturday, then Ilkley Moor Fell Race on Sunday. I also hadn't realised they were on consecutive days. Genuinely a bit gutted that I'm feeling a bit crap - I'd really hoped to have a decent crack at Ilkley, and XC the day before is likely to kill me anyway.

  • in Photography
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    2 and 4 are TOP TOP TOP

  • in Photography
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    OOOOH YEEEAAAAH. Nice.

  • in Miscellaneous and Meaningless
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    60% hydration is low-ish. Try adding 50-100ml water. Adding water will make the dough handle differently (stickier) but yield better results up to a point. The salt also seems weirdly high. I usually go for between 2-2.2% (percentage calculated from total flour weight. 30 grams salt for 1kg of flour = 3% etc).
    More yeast will just speed up the fermentation/rising.

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