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Thanks_M8

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Posts posted by Thanks_M8

  1. These beauties just came. Great denim. Has a slight ecru-ish sheen to it.

    Fit's similar to my sda 102s, pocket openings are a bit tight, but i guess they'll stretch with time.

    IMG_20200416_144726.jpg

  2. @Broark https://www.wikihow.com/Sew-Up-Holes second method is basically how I work. You can cut out a bigger piece of fabric, pin it, sew it on. 
    I always blanket-stitch the edges of a) the hole and b) the fabric to keep it from fraying any further. Did that on a shirt recently, I'm gonna put some pics up later, if I find the time. 
    https://www.reddit.com/r/Visiblemending/ is also a great ressource for inspiration. If u want a bigger patch trying something along the lines of sashiko might be worth it, to stop the patch-fabric and shirt-(or any other original) fabric from pillowing up, that's a little uncomfortable to wear. 

  3. Welp :D I'm kinda lucky, he offered them to me. I was originally looking at a pair of white canes (SC41265N), but they wouldn't have worked. 
    With those denimes only Warehouse would be missing from my Osaka 5 collection.

  4. Seems like I've gone full Ivy.
    Just ordered myself a pair of late Orizzonti 66s in white. 
    Let's hope they'll arrive soon, aka in time for 25°C in Germany :D 

  5. Yep that takes some getting used to, sometimes the starters start smelling like acetone, if you're not handling them right (temperature shocks, infrequent feeding), they should be tossed away then :D also gotta take care not to take the fermentation of the bread too far, else it will taste like vinegar, or worse, the gluten structure collapses.

  6. @redragon classic starter would be equal parts water and flour and just waitinf, but yogurt mixed with flou also works. Used to do it a few years back aswell ;)

    so basically:

    Day 1: mix 50g flour 50g water in a bowl, cover and let sit at room temperature

    Day2: to the day1mix add 100g flour 100g water, cover, let sit at room temperature

    Day3: to the day2mix add 200g flour 200g water, cover, let sit at room temperature

    Day4: usually you're ready to bake now, depending in the flour used. In general full grain works better, cause it has more enzymes that get the yeasts and bacteris working, u can mix different flours for different flavors, once your starter is a little more stable.

    https://www.theperfectloaf.com/ this blog is great ressource ;)

  7. How would the competing people stand to a plain red patch on the left side or instead of the classic patch? If the signet-store would sew them on, I could cut them out, and we could get them sent there.
    Still got a bunch of red lambskin, I'm not using for anything at the moment. Would surely be kinda unique, and interesting to watch it age.

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