Manresa Legwarmers, 2nd try
After having completed my 1st pair of manresa legwarmers at the end of january, I started a second version with thicker yarn and a larger needle, because the first ones didn't fit me so well. They were kind of too tight. Today I finished the second pair!
I ran out of red yarn when I would have needed only 2 or 3 meters and knitted the rest with the black yarn. I’m only glad that it did suffice for knitting the fair isle parts.
The legwarmers are really really warm and thick because of the yarn weight, and it’s 100% wool, and this time they look ok on me! They look bulky but really okay. I didn’t block them yet.
It seems like I have compressed the photo too much. It did look better in Gimp!!
I ran out of red yarn when I would have needed only 2 or 3 meters and knitted the rest with the black yarn. I’m only glad that it did suffice for knitting the fair isle parts.
The legwarmers are really really warm and thick because of the yarn weight, and it’s 100% wool, and this time they look ok on me! They look bulky but really okay. I didn’t block them yet.
It seems like I have compressed the photo too much. It did look better in Gimp!!
distelfliege - 3. Mar, 15:17
I keep trying all these recipes trying to achieve a close second to the San Fransisco sourdough bread...but I have never got close. I've played with sourdough starters (even had one living and feeding in the fridge for so long that we named it Fred) and I've tried those 2 "popular" breads. The NY one was good, but tasted too much like crumpets...the Artisan one was too yeasty unless it was left for almost the full 14 days in the fridge...so I'll keep experimenting. I've recently found some recipes that use beer and a a poolish which look interesting...so that might be next.
As for the bread looking good...well that's the NY method of baking. I have an IKEA soup pot in which I cover the lid with tin foil to create an airtight pot. The pot goes in the cold oven and preheats with the oven at gas mark 9 for 20 minutes. Then I throw the dough in capping it with the lid and bake for 30-40 minutes then I remove the lid for the last 20 minutes. The result is that fab crust.
TTFN
Jane