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After hours watching tool restorations on YouTube, I finally had an excuse for my own: cleaning up my late grandfather’s Acorn hand plane for E—. She just did a two-day woodworking course and, while the instructor told her it isn’t a particularly good make, it’s the one we have.
I took it apart, soaked all the rusted parts in white vinegar for 24 hours, rinsed with water and bicarb, then scrubbed it with a brush and scourer before lightly sanding and then applying 3-in-1 oil and reassembling.
Of course, that wasn’t the end otherwise this wouldn’t be a “saga”, would it?
E—— sheepishly informed me last Sunday morning that the car wouldn’t start. Sure enough, the battery had lost enough charge that it couldn’t start the engine. My whole ordeal with the CAN gateway was *specifically to avoid this problem* so at this point I’m starting to come apart.
I double-check everything and learn about parasitic drain testing and confirm the car only draws 10 mA when inert.
And get easy access to the CAN gateway. I put the new one in, coded it with VCDS, had a minor panic as my car complained about a failed rear fog and reverse light until I realised it needed coding for right-hand drive (I only have one of those lights, not two).
After a test drive, it was time for the easy bit: install the new CarPlay head unit!
On a roll (no pun intended) with some good oven spring again.
The two recent changes to my recipe are to only feed my 100% rye starter 24 hours before making a leaven (rather than 12 hours before) and to leave the dough at room temperature for 2 hours in the bannetons after final shaping before going in the fridge overnight.
Despite resolving to avoid changing too much in my bread recipe, E—— brought home a city loaf from Hart Bageri in Copenhagen and I couldn’t resist looking at Richard Hart's recipe: https://www.melbournefoodandwine.com.au/recipes/recipe-hart-bageris-sourdough-city-loaf/
Being a bad scientist, I tried a lot of things at once: using hotter water to keep the dough at 27 degrees, doing an autolyse without the leaven in it, bulk fermenting for 4 hours (not 3), skipping final shaping, and leaving it for 2 hours before putting it in the fridge.
