-
Think I have an Axiom streamliner somewhere that I haven't used in years if you haven't found another solution.
-
Tasty. Is it just a new axle and end cups you are having machined?
-
Cool, will be interested to see this.
-
narrow-flange straight-pull hub
Is that custom or a modified existing hub?
-
Nope, not yet - manuscript has been submitted and it's in the editing process last I heard.
-
And then the crowds
Lucky if there is one man and his dog at most uk hillclimbs...
I think something could be worked out for HCs - 2m is just over a bike length, so riders could queue in line.
Obviously you wouldn't be able to have a holder/pusher off or catchers at the top.
-
Forgot to score the dough, seems to have come out ok though.
Think I should buy a lame and banneton rather than wing it with a tea towel and mixing bowl... any recommendations?
-
Dell Inspiron 7359 2-in-1
13.3-inch FHD (1920 x 1080) Tr uelife LED-Backlit Touch Displ ay with Wide Viewing Angle (IP S)
Intel(R) Core(T M) i5-6200U Processor (3MB Cac he, up to 2.80 GHz)
8GB Single Channel DDR3L 1600M Hz (8GBx1)
120GB SSD hard drive.This is usable as either a regular laptop or you can flip the screen around and use it as a tablet.
£200 + postage.
-
Are you dusting it with semolina?
-
First go at sourdough for me today.
Pretty happy - good flavour even if it's not the prettiest.100g starter, 450g white and 300g water with 12g salt. About 12-13hrs in the fridge and then into a cast iron pot with lid for 20mins - then 30mins ish with the lid off.
-
Fired earth or mandarin stone
-
Proper Fior de Latte (what is on neapolitan pizzas) is made from cows milk rather than buffalo.
-
More gluten, which contains the proteins that cause the elasticity.
-
yeah, otherwise its too thin
-
yeah. Basically in the top of the sieve you want to be left with just seeds and the long stringy fibres of the tomato (which should now be pretty dry), the rest should be pressed through - but will probably need scraping off the bottom of the sieve.
-
no, there is some of the pulp, its not just liquid - as if you work it enough it gets pressed through, but none of the longer fibres if that makes sense?
-
Yeah, but very thoroughly - you end up with a little bit of the fibre pressed through, which you can scrape off the bottom of the sieve.
-
DOP?
I use a sieve and the back of a spoon to press the San Marzanos. Then add a little salt. Job done.
-
Except that 100% difficulty is (sometimes very) different for different turbos depending on how they model the slope effect.
-
I would say that most people are forced to pedal differently. It's the same difference between peddling up a smooth flat road vs up a steep hill or through sand/mud - you can be doing the same watts and rpm but the pedal stroke and muscle demands are different.
-
The composition if the watt may be different though.
300w at 90rpm requires an #average# torque of 31.83N.m
But that same 300w at 90rpm could also be achieved by 63.66N.m for half of a rpm and 0N.m for the other half for example or any other ratio which averaged out to 31.83N.m over a revolution.
-
Yes (but it depends on your turbo)
Turbos have less kinetic energy than is involved when riding on the (flat) road - why it can feel like riding through treacle on some turbos. So for the same power you have to apply torque throughout the pedal stroke rather than in shorter bursts that are typical or road riding.
LFGSS
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported exclusively by donations. Consider donating a small amount regularly.
First attempt at a non round loaf.
Getting the hang of things and pretty happy with things (although could do with a bit more rise towards the edges).
However I feel like its lacking a bit of the sourdough tang/taste. It's there but just not as strong as other loaves I have had.