hi, i wanted to ask what kind of socks you use for dancing because i've always danced in regular canvas slip-ons, but they wear out way too quickly, especially considering how expensive they are. i'd like to dance in socks for some classes, but the ones i have feel a bit too thin. so i was just wondering what kind of socks you wear for training as dancers. or does it not really matter, and can you just use any socks?
i’m looking for some advice because i’m struggling to get consistent results with my sourdough, and i’m not sure what i’m doing wrong.
my recipe is:
400g wheat flour type 550
280g water
80g starter
9g salt
for this bake, i doubled everything because i made two loaves.
i usually feed my starter the evening before at a 1:2:2 ratio and leave it overnight at room temperature. i’m wondering if this could already be part of the problem and whether my starter just isn’t strong enough anymore. my third loaf ever turned out amazing, but i haven’t been able to recreate those results since.
the next morning i make my starter at a 1:1:1 ratio using the same wheat flour type 550 that i use for the dough. i keep it in the oven with the light on, where the temperature is usually around 29-30°c (84-86°f). it typically peaks after about 3 to 3.5 hours.
for this particular bake, i tried an autolyse instead of my usual fermentolyse. one hour before the levain peaked, i mixed the flour and water together and let it rest for 1 hour. once the starter had peaked, i added the starter and salt and try to knead it for 7-8 minutes (by hand).
i then did 2 stretch and folds and 2 coil folds, spaced 30 minutes apart.
normally, i bulk ferment for around 6 hours, give or take depending on the temperature and how the dough looks. temperatures where i live have been fluctuating quite a bit lately. after bulk fermentation, i shaped the loaves, added olives to one of them, and put them into the fridge for about 12 hours total.
the next morning, around 8 a.m., i baked them. this time i cut them after 1,5 h cooling.
my usual process is actually a fermentolyse: i mix the flour, starter, and 240g of the water and let it rest for 1 hour. after that, i add the salt and the remaining 40g water, then start my stretch and folds and coil folds every 30 minutes.
my main issue is that my loaves almost always burst from the bottom or sides, while the score on top doesn’t open properly. it also is very runny and kind of liquidy most of the times (not this dough though). in this bake, the score actually opened better than usual, but the loaf still split lower down. i’m trying to understand what could be causing this and whether i’m making a mistake somewhere in my process.
i’ll also include a photo of my third loaf, which looked great, because i’m confused about why i can’t seem to achieve the same result anymore.
any thoughts on whether this is an issue with starter strength, fermentation, shaping, proofing, scoring, or something else would be greatly appreciated.
sorry for the long post. i’m still finding sourdough a bit confusing, so any advice is appreciated.
edit: i forgot to mention my baking setup. i bake without a dutch oven at 250°c (482°f) with steam for the first 15 minutes. then i release the steam, lower the temperature to 220°c (428°f), and bake for another 30 minutes.
hi, i’m looking for a specific trouser pattern. i’ve attached a few reference and inspiration photos. i’m mainly interested in the overall fit rather than specific details. i’m looking for tailored trousers with a wider leg, a mid rise waist, and a slightly lower crotch depth. i don’t want the crotch to sit very high and close to the body, but i also don’t want a heavily dropped crotch. overall, the fit should be relaxed and slightly baggy can also lean into barrel leg) while still looking somewhat fitted and tailored. i rarely make trousers, so i’m having a hard time finding or drafting a pattern that achieves this kind of silhouette. any recommendations would be greatly appreciated.
for woman bit can be leaning to unisex
i have a pants pattern that was originally designed with an elastic waistband/drawstring, so the waist shaping comes from gathering the excess fabric.
i’d like to convert it to a regular fixed waistband instead. my idea was to measure the pattern’s total waist circumference, compare it to the desired finished waist measurement, and then remove the excess width through a combination of darts and side seam shaping.
i was thinking of adding darts to both the front and back pieces, with more shaping in the back since the seat usually needs more fitting than the front. i would then also take in the side seams slightly rather than trying to remove all of the excess through darts alone.
in my head this seems somewhat similar to skirt drafting, where part of the waist shaping is created by darts and part of it is effectively built into the side seam shaping. i’m wondering if that logic also applies when converting an elastic-waist pants pattern to a fixed waistband.
does this sound like a reasonable approach? if so, how would you normally distribute the excess width between front darts, back darts, side seams, and possibly the center back seam?