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Recipe adapted from Jimmy Griffin’s Art of Lamination book.
Starter
- 16g starter
- 32g bread flour
- 32g water
Risen for ~4 hours at ~26C.
Dough
- 250g: 170g bread flour + 80g all-purpose
- 80g milk
- 40g water
- 32g sugar
- 72g starter
- 4g salt
- 12g butter
Risen for ~3 hours at 26C, then rested in the fridge overnight.
Lamination
- 140g butter block
Butter lock-in followed by a book fold and a letter fold, with 1 hour rest in between in the fridge + 10 min in the freezer. Every roll-out is to about 5mm thickness. Learned hand lamination technique from this awesome video by Jimmy Griffin.
Shaped & then proofed overnight for ~10 hours at 26C.
Preheated the oven to 220C, then baked for 20 minutes at 170C (fan-ventilated).
The two keys two success I feel were:
- careful and even lamination, while always ensuring the dough doesn’t get too warm
- patience proofing (most of my previous attempts were underproofed)
No pattern, I just winged it, but it was so easy to work up cause I used this book my boyfriend got me for my birthday. It’s called ‘crochet every way’ and it’s the best (and first) crochet book I’ve found not kind of aimed at beginners, and really details the more intermediate stuff. the cape I made by starting at the neck hole with a length that was comfortable and matched the starting chain lengths for the stitch pattern I wanted, then the book shows you how to do internal increases to the stitches, and I just continued until I tan out of yarn and added a button. 100% recommend this book, I’m excited to try a more complex garment next https://www.amazon.com.au/Crochet-Every-Way-Stitch-Dictionary-ebook/dp/B07H1LCCY3
I don't have an answer, but perhaps these ideas could help.
First, review the schematics (there may be clearer ones elsewhere--this one is a bit rough). How does what you're experiencing compare to what's on the block diagram? Are you able to rule out any particular sections? Left or right only, or both? Does it happen when only headphones and no speakers are attached (no speaker wires connected at all)? That should help get you into the right zone to test components.
If you have an oscilloscope you can feed a signal into the amp and trace it (don't just grab a scope and do this arbitrarily--there are things inside that can really zap you or the scope!). I recently scoped a Kenwood KR-3060 that was making a buzzing sound only on the right speaker after about 1/4 volume. Things sounded fine up to that point with speakers, and no issues at all when only using headphones. Perhaps the speaker impedance caused a bigger pull through the circuit compared to phones-only? This narrowed the issue down to the first even-numbered (right channel) transistor in the power amp stage. (I'm still new-ish to debugging and haven't actually tested the transistor yet.)
If you want to get more into electronics debugging, How to Diagnose and Fix Everything Electronic could be useful. It's not a perfect book, and it's long, but it's a pretty easy read and you could skip the sections on video, cameras, MP3 players, etc.
Take it with a grain of salt because i'm just a home chef, not a pro. However, your interior structure looks great for the method you used. If by "improving" you mean that you're looking to achieve a more lacey and delicate interior (while still maintaining that honeycomb structure) I'd recommend choosing a lamination method that gives you more layers. What you've described would be considered a 3-4-3 lamination method, which is pretty conventional and even favored for a pain au chocolat. But if you changed your method to use a 3-4-4 or even a 3-3-3-3 you'd get more layers and a finer texture. Jimmy Griffin has a great book where he expains this in some detail. The book isn't terribly well-organized and lacks a lot of polish (it's self published - basically a rambling word doc turned into a "book") BUT it provides direct, clear advice from a top-level pro on all the variables you can change for your croix, including butter handling, lamination types, proofing temp and times, and baking times. If you're looking for a technical deep-dive into lamination, it's a great book. Also - as a final note, i'm not wild about sourdough croissants - the "slow and steady" leavening activity of levain doesn't seem optimal for croissants. Osmotolerant yeast (SAF Gold) has a lot more zip to it than a standard yeast (like SAF red). For my croix, I generally use a poolish method with SAF Gold.
Recipe adapted from Jimmy Griffin’s Art of Lamination book.
Levain build:
- 16g starter
- 32g bread flour
- 32g water
Risen for ~4 hours at ~26C.
- 250g flour: 170g bread flour + 80g all-purpose
- 80g milk
- 40g water
- 32g sugar
- 72g levain
- 4g salt
- 12g butter
Risen for ~3 hours at 26C, then rested in the fridge overnight.
- 140g butter block
Standard butter lock-in followed by a book fold and a letter fold, with 1 hour rest in between folds in the fridge + 10 min in the freezer. Every roll-out is to about 5mm thickness. Learned hand lamination technique from this awesome video by Jimmy Griffin.
Shaped & then proofed overnight for ~10 hours at 26C.
Preheated the oven to 220C, then baked for 20 minutes at 170C (fan-ventilated).
The two keys two success I feel were:
- careful lamination, while ensuring the dough never gets too warm
- patience proofing long enough (most of my previous attempts were underproofed)
You're really asking an electronics questions, not a camera one. If there's an electronics repair subreddit this question would be better suited there. Old electronics just sometimes conk out, but they're usually able to be repaired, and not turning on at all is often a relatively easy problem to fix, especially if it still worked a few years ago.
But you're going to need at least some familiarity with electronics. I found this book really helpful (this is an Amazon link but I got it from my local library).
Books specifically for laminated pastries - I saw this one recently on amazon but haven't read it.
I may offer this tip tho - Get really good quality butter - and if possible get anything over 80 per cent butterfat. Keep in mind it probably won't be cheap.
Crochet Every Way Stitch Dictionary: 125 Essential Stitches to Crochet in Three Ways Kindle Edition
book on Amazon may have the solution
I have this book and it is an AMAZING learning tool with great projects. If you want to do more, drop it on your wish list! Love love love the author, projects and information. Easy to understand and apply.
to be totally honest I am mostly armchair quarterbacking at this point :) I've done tons of research and done all the steps (except finishing with oil and varnish) on test pieces so take my advice with a grain of salt :)
In terms of resources:
This sub
youtube: wood whisper and wood work web along with paul sellers are good videos. I really like the howcast series (https://www.youtube.com/watch?v=c65rKk8frhc&list=PLLALQuK1NDrgWWk6tc0WT0V7If_9NpQ9n)
I just started reading this book and it seems pretty good: http://www.amazon.com/Foundations-Better-Woodworking-tools-materials-ebook/dp/B00B2B8FNA?ie=UTF8&redirect=true&ref_=dp_ku_cen_mbb
but basically a few key lessons I have learned so far:
1) at first do everything at least twice, perfect it on scrap pieces before going for the finish piece
2) properly preparing your materials in terms of straightness and squareness is 1000% of whether or not the project will be right, this isn't a big deal for this slab really but getting the top perfectly level and flat will make it so much better
3) watch every video you can find on every new technique, if that's your thing, because surprise, people aren't gods just because they are on youtube, so watch a lot and read a lot and take what makes sense to you and then test it out first.
I've been trying to find a free or at least a cheaper version of This book on Amazon I'm Canadian so just the eBook is over $20. I posted a task a few days ago but no one was able to find it.
Circular Knitting Workshop has an excellent mix of instructions and explanations along with actual patterns,
Ann Budd's Handy Book of Patterns has patterns for mittens, gloves, basic vests & sweaters, hats, socks and scarves. All patterns are given with variable stitch gauge, so you figure out how many stitches per inch/cm YOU are getting with YOUR yarn and YOUR needles and then follow the pattern for that gauge. This is incredibly helpful when your supplies are limited, as it's much easier to look at a different line in the pattern than it is to haul yourself to the yarn shop to buy yet another different needle size to try to get gauge in a pattern written for only one gauge.
Kings County guide to urban moonshining.