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  • Generate Drive-Time Isochronic Polygons on a Map

    Posted on December 15th, 2010 badmotivator No comments

    Click the following link. After finding a location and single clicking to mark a focus, and after a short wait, it will display a 1500px X 1000px map with polygons describing all the regions you can drive within 20 minutes. 20minisochronicmap

    Original file, edited by me, is here: http://resources.esri.com/help/9.3/arcgisserver/apis/javascript/arcgis/demos/geoprocessor/gp_servicearea.html

  • Spencer Butte Trail Panoramic Photo

    Posted on September 23rd, 2010 badmotivator No comments

    Elliot and I took the camera and tripod up the butte yesterday. We didn’t make it to the top because of time constraints, but I did capture some pictures of the maple trees along the trail and stitched them together into a nice panoramic. It’s 7MB. Click it and zoom in!

  • Pictures of the House We Are Buying

    Posted on May 11th, 2010 badmotivator No comments
  • Rainbow Over 1207 W 5th Ave

    Posted on May 11th, 2010 badmotivator No comments

    Make it big and pan around.

  • Under Contract To Buy A House

    Posted on May 7th, 2010 badmotivator No comments

    Cheryl and I have signed the papers, and now expect to close on our new house on June 15. Holy shit.

  • On The Top Of Mt. Hoodoo

    Posted on February 9th, 2010 ben No comments

  • Pain Fendu Rye

    Posted on October 12th, 2009 ben No comments

    I like this alternative to docking the loaves before baking. Last night, after bulk fermentation and before retardation, I made boules and then rammed a rolling pin down in the middle, almost all the way through. This makes two lobes. I gently shook off the extra flour, brought the lobes back together, and set the loaves in the bannetons for the night. After final rise the next day, I put the loaves on the stones and baked them normally. That cleft in the dough looked healed, but had no real gluten strength, so the “oven spring” (expansion of the loaf in the oven) caused the loaves to open in that spot. Nice.

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  • Best Bread Yet

    Posted on August 28th, 2009 ben No comments

    DSC_1056

    I just baked the best bread I have ever made. If you want to raise the level of your bread, I highly recommend this recipe and the book from which it came, Nancy Silverton’s Bread from the La Brea Bakery [amazon link]. It’s freaky how good this bread is when it’s fresh.

    This is a condensed version of the recipe. Email me if you have specific questions about problems you’re having with it or things which you don’t understand.

    Sourdough White Bread a la Nancy Silverton

    2 X 2-pound loaves
    Start around 24 hours before you want to bake

    12 oz starter (*)
    2 lb 2 oz bread flour (plus enough to make the dough clean the bowl)
    1 lb 2 oz 70-degree water
    4 1/2 tsp salt

    •    Mix everything except salt
    •    Wait 20 min
    •    Knead the salt into the dough for 5 min or more
    •    Place in covered bowl
    Fold the dough after 1, 2, and 3 hours
    •    Cut dough in half, deflate, preshape
    •    Wait 15 min
    •    Form a boule, put into well-floured banneton smooth-side down (**)
    •    Cover with plastic wrap
    •    Wait 1 hour
    •    Sprinkle with flour, cover again, and refrigerate 8-24 hours
    •    Remove from fridge, remove plastic wrap, cover with cloth
    •    Wait 3 hours or until dough is properly proofed (soft, does not spring back when indented)
    •    Move to floured peel and dock. Deeper cuts if underproofed, shallower if overproofed.
    •    Put into 500-degree oven on preheated stone and add steam. Turn oven down to 450
    •    Bake 20 minutes with steam, 25 without (or until done)

    (*) You want a very active starter. Silverton suggests feeding starters three times a day, and believes starter is at its most active 8-12 hours after being fed. I have had success using starter fed 4 hours before use. I feed my starter with one part flour to one part water, by weight.
    (**) You can also use a linen-lined bowl or basket which has been impregnated with flour. Don’t use a cloth with a lot of furry fibers. Choose a form which will allow the dough to double and not spread out too much. You want the dough to rise up more than out.

  • Easy Sourdough

    Posted on July 31st, 2009 ben No comments

    DSC_0177

    I have a sourdough starter which I feed at 1:1 by volume every day. Here is a version of the Easy Bread Recipe which uses some of this sourdough starter, and tastes wonderful:

    • 1 C sourdough starter
    • 6 C bread flour
    • 3 C water
    • 1.5 T salt
    • 1.5 T yeast

    I am still playing around with this one and other adaptations as well. Perhaps less yeast is required? Perhaps more salt? I’m still experimenting.

  • Bad Motivator T-Shirt

    Posted on July 26th, 2009 ben No comments

    This doesn’t have anything to do with this website, really, but I enjoyed seeing it:
    Bad Motivator t-shirt @ SplitReason.com
    Bad Motivator t-shirt design @ © SplitReason.com