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Graham88
Completely surprised by the lack of blade diversity here on Drop...
I’ve been a collector of Blades since before my teens, and a retailer coming up on 15… or maybe 20 years. Drop has really been kind of an interesting experience for me, because I do occasionally get to see some unusual tech and sometimes EDC items that otherwise I might not have been aware of. And maybe it’s because I have a deep love of cutlery and bladed weapons, but I find myself trolling through the site looking at it what’s available; and it’s just it’s pretty much the same. And the bladed community here is just always confused me.. every single knife is about the same, they’re almost all drop points and although the handle materials change and brands change.. it’s really just the same knife over and over and over again... occasionally you’ll see a tanto or a slight variant; but rarely… and almost never a serrated blade. And I’m just deeply amazed at this diversion of serrated blades. And I’m just surprised there isn’t more of a request for diversity here.... and I...
Mar 12, 2020
JellyDPhoto
Can we get Sony E-Mount or other mirrorless camera options please..
Would be nice to see some Sony E mount full frame cameras on here. I currently shoot with a A99 and they killed the lense path for better or more option lenses and now is all E-Mount. 🤔
Jan 13, 2020
RayF
There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
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1) Sterilize a container. I like to use jelly jars. Boil for 10 mins then let it cool down. 2) Add 50g of white flour. 3) Add 25g of whole wheat flour. 4) Add 25g of Rye flour. 5) Add 100g of bottled (no chlorine!) water. Chlorine makes this whole thing take a lot longer. 6) Stir ingredients together. 7) Wait 12 hours. Leave the starter out the whole time. Cover the jar with a rag and a rubber band. 8) Throw away 100g of the mixture. (or use it to make other yummy things like pancakes). 9 Repeat steps 2-8 for 90 days.
Once youve established a mature starter you can cover your starter with bottled water, and refrigerate it for about 7-10 days between feedings. I feed my for two days before I put it back in the fridge.
* Combine 3 tablespoons of rye flour with 3 tablespoons of bottled water. Stir on one teaspoon of raw honey. Leave the container open to the air. * Give this mixture an occasional stir for about 2 days. Eventually you should see some bubbles forming. * For the next week, every day discard about half of the mixture and stir in 3 tablespoons of rye flour with 3 tablespoons of bottled water and 1 teaspoon of honey. * After about a week you can stop adding honey, continue discarding half of the mixture every day and adding 3 tablespoons of rye flour with 3 tablespoons of bottled water. * You should eventually see it rise notably. * You can then switch to feeding with a mix of rye and whole wheat.
After this it should be good to bake with!
I use these jars for all of my starters, work great: https://breadtopia.com/store/sourdough-starter-jar-blue/
My recipe to keep it going has been 1/4 cup of white flour, 2 TBS dark rye flour, 1/4 cup of warm (90*F) tap water. Maybe a bit of extra water if it looks too stiff. Once a week, store in the fridge. Sits in a ceramic container from KAF in my wine fridge, at 55*F, but it doesn't need that level of precision.
Folks add all sorts of stuff to the mix to get it going. Honey, apple skins, anything that that wild bacteria. The flour itself has wild yeast on it, as does the air. So, I dunno how much of that is necessary.
I have shifted my starter over for pizza production, so it's now 1/4c white, 1/4c warm water. I'm thinking of going to bottled water, just to see if it improves the oven spring of my breads.
What I would recommend is finding one recipe or process that you like, and make that work, then tweak it for your house and your baking. I'd start simpler, rather than with more complicated processes (apple skins, and the like), and I'd make a note that rye flour makes doughs a lot stickier, so consider if you want to get into that in your starter.
Some breads I've made in the last couple months.
Of course, all my breads above were made with hard tap water and time.