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My family had one from decades ago that's falling apart, so I made a replacement. I went with toothpicks as little dowels to help join the crossbars to their supports, since the flat glue joint didn't hold for all of them.

I had this one on my list for a while, but also recently found a video from 3x3 Custom doing the same project.

First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great.

Thanks for the inspiration from this community!

I was checking to see how a 3/4" dog hole would look in a vise jaw made from two 3/4" pieces of plywood. Just clamped for the test, but would be glue for the real thing. Interesting to see the hole opened up. And luckily no splitting, but do you think it would work as an actual vise jaw? This is for a Veritas quick release front vise, so the jaw is only supported in the middle.

I had an old can of poly in the basement, and decided to give it a try. Thin crust on top, poured kind of like egg whites. But after mixing with mineral spirits it seemed smooth, and the result on my new plywood workbench top is smooth and fully cured as far as I can tell.

A 2020 Cochrane review that assessed the two clinical trials concluded that "whether adults see their dentist for a check‐up every six months or at personalized intervals based on their dentist's assessment of their risk of dental disease does not affect tooth decay, gum disease, or quality of life. Longer intervals (up to 24 months) between check‐ups may not negatively affect these outcomes." The Cochrane reviewers reported that they were "confident" of little to no difference between six-month and risk-based check-ups and were "moderately confident" that going up to 24-month checkups would make little to no difference either.

Likewise, Nadanovsky and his colleagues highlight that there is no evidence supporting the benefit of common scaling and polishing treatments for adults without periodontitis. And for children, cavities in baby teeth are routinely filled, despite evidence from a randomized controlled trial that rates of pain and infections are similar—about 40 percent—whether the cavities are filled or not.

1/4" piano wire point, random copper pipe ball peen hammered, candle wax buffed finish except for the rightmost one which is tung oil. Took one spindle turning project previously. Following Mike Peace's video.

I wasn't expecting to be able to fit many tools in my basement shop area, so it was a pleasant surprise to learn about the Shopsmith. Pictured are belt sander, jigsaw, and drill press; I've also got the band saw, table saw, and lathe.

From "Engineering Explained." He says that as you charge/discharge, the random orientation of microcrystalline structure in the battery combined with expansion/contraction due to Lithium migration results in forming cracks in the particles, which then results in reduced battery capacity. I've been letting my battery get down to 50% or so before bothering to charge back up to 80%, I may default to 70% and charge after every trip instead. (For a Volvo with NMC chemistry I'm not sure if I have "high nickel content" and would benefit form staying below 75% or not.)

Followup to temperature profile with a probe in the loaf. The temperature inside the dutch oven was lower and steadier than I expected.

Temperatures recorded in the oven during a dutch oven sourdough bake. 20 minutes at 500F with the dutch oven lid on, 20m at 400F with it open.

Green = oven temperature throughout. Blue = baseline kitchen temperature (thermocouple cold junction temp).

• Before 1st blue line: preheating. Yellow line = inside a cold cast iron dutch oven. Oven was already warm from baking something else.
• 1st blue line to 2nd: baking with lid on. Yellow = probe in the loaf here onward. I was surprised the internal temperature has pretty much maxed out by the end of the first 20 minutes.
• 2nd blue line + 20 minutes: baking with the lid off.
• After 20:27 / green line dropoff: oven open, loaf cooling. I know you're supposed to cool to "room temperature", but even at 150F the crumb was pretty stable when I cut the loaf, with no obvious tearing or sticking to the knife.

Compare to the previous bake where I forgot to reduce the oven temperature after the first 20 minutes. The crust was black/inedible, but the interior was still totally fine.

I put three DS18B20s on a wire along with three SHT30s on D1 mini shields, all in a cardboard box indoors, for a day.

My conclusion is that the DS18B20s are actually more accurate. My Fluke's thermocouple also agreed with them.

The SHT30s all read several degrees higher, with the one that was at an angle reading a little lower than the others which were flat. When I turned them all on edge their temperatures converged a bit lower but still a bit high. I wonder if some of the spikes from their readings are just microcontroller activity.

I'm hoping to use the Tasmota TempOffset command to adjust.