Amy, I commented on breadmaking but don't know if you saw it. It had some (I think) useful information (I've edited and amended it after thinking about it). So here it is again: Water boils at 187 F at 9200 FT altitude. That is the highest temperature you can achieve inside anything you bake until all water has turned to steam and departed. If it won't completely cook at 187 F, whatever the addition is, it will still be raw. Dry active yeast goes nuts at 9200 FT. It is accustomed to making enough CO2 (carbon dioxide gas) to push back against sea level air pressure. The first time I made my traditional french bread recipe at altitude it more than quadrupled in size in just 30 minutes. It overflowed the bowl on top of the stove where it was warm, ran across and down the side of the stove and made a huge mess. It looks like the yeast you captured using the apples is less active and therefore ideal. The bread looks delicious. Do some research and find out how to create and feed a 'mother'. It should save a lot of work. The critters you captured are undoubtedly yeast and very precious because they work so well at altitude. A mother will keep them alive essentially forever and your breadmaking will be simplified by guaranteed identical yeast. Try traditional french kneading. Your stretching is intriguing, but looks like a lot more work and gluten is still gluten, it should respond to the traditional method--it may even respond to the mixer's dough hook. That is a time and life (hand) saver. Potatoes will not bake because they must get to well over 200F to cook properly. I think it's the starch that's limiting. If you bake them longer to try to get them done, they just dry up and literally turn into rocks.There are several local cookbooks you can find that are a big help. A pressure cooker will become a very good culinary friend. Yes, you bake your potatoes in your pressure cooker! Traditional cooking at 9200 FT is quite fun but insane. If you are scientifically inclined Boyle and Charles will become household names (finally, a use for high school physics class). You mentioned Ag-class for altitude living. Great idea! I wish I'd thought of that when I was there, it would have helped avoid sad, sometimes messy, experiments.
You're right , I did miss that comment. I did grab some high altitude baking cooks from the extension office, and funny enough, they offered a sour dough bread class this past weekend. I might check it out next time they have it- can always learn more! I've experienced the over-active leavening from lowered air pressure, and boy does that ruin your day and oven! I think you've just convinced me to pull the trigger on a pressure cooker/instant pot!
Bryan, I held off to let others comment, but nobody did... The lower end of the notch in the upright has a 45 degree chamfer going the wrong way. Actually, I would have cut the bottom of the brace to 90 degrees, but maker's choice. Anyhow, you wanted to know if anyone could see it. Amy, about the mother... Here's a marvelous article and some of the artisanal bread looks just like yours. It's a history of mothers, not a how to, but if you go that way it explains the fanatical tradition!
Bryan realized his mistake right after he filmed it. haha. well you gotta be real, so he didn't cut it out of the video. I swear, sometimes just talking to the camera makes you forget key steps. I missed your link to the article...i think.
Bryan, thank you for posting your videos--very helpful, and I admire your smart ways of using the routers and jigs!! I'm thinking of following in your footsteps out here in sunny Buffalo, NY!! As time allows, keep em coming and very best of luck!!
Hi Bryan, in the video, you see your test piece as a couple of dovetail slots, any chance you have a video about those? I want to try those but I have had much luck in finding some videos about them. Thanks for the video anyway!
I guess I'm babbling again, today... A different and irrelevant topic: Amy and Bryan, and all of you, if you don't already have an Amazon Smile Charity, please consider Big Cat Rescue. They do amazing work. Here's their website: bigcatrescue.org/ The sand cats stole this old curmudgeon's heart.
@@ColoradoMountainLiving I've never built a timber frame, but I plan on it this spring, when my sawmill gets here. I've done countless hours of research trying to learn the basics, and have read through forums as much as possible. People like yourself are greatly appreciated! This year should be great, I'm learning solar and timber framing.
No sorry. He developed it based off of another dovetail jig video from a manufacturing video, .but at this point, those jigs he made are long gone and buried under snow from when our shed collapsed.
48 yrs exp Make your own jig measure your router bit & base plate do a little math make a jig & test it. I do Historical restoration of windows & doors from the grave sometimes. You can do it😊
Watching this construction of your home will be exciting, lots of work cutting those joints. Are you sure you put the chamfer on the right side, I thought you would want that relief on the angular side of the joint. Of course I’m not the guy building it and you sure look like you know what you’re doing.
Ok so the flush trim bit is from the company CMT (Made in Italy) it says on the bit itself. He says the cutting blades are 2 & 1/2" cut length , 1/2" diameter and the full bit is 4 & 3/8ths overall length. He did buy another mortise plunge bit that is 4 inches but it only plunges, cant move it side to side. He thinks he got the flush trim bit from Woodcraft supply. Item #403379- Good Luck!!
OMG, the (Vermonter?) came out when you pronounced 'forstner'. Gotta love it! Here's a hard-core post and beam yankee: th-cam.com/video/N5l3MOviOX0/w-d-xo.html I think you'll enjoy his channel.
1:12 I see a major design mistake in that plan. The rafters should go over the posts. The tenons should be keeping them in place, not taking all of the vertical load. If you built it as shown, you've seriously compromised the strength of the structure. -jcr
It's impossible to tell from the diagram but the rafter beams are cut at a 45 so they actually rest on the posts, while the tenons do not take 100% of the load. Watch some of the construction videos of the assembly and you'll see.
I think he's referring to the plan at 1:13. It does look like the rafters go into the side of the posts. But honestly, if your building something it is common sense that the roof rest on the post and the drawing must be wrong, not your thought process. Good eye though #NSResponder
Cool video!! It looks as though the chamfer is on the wrong side. Always a solution to a mistake, It was a test piece so you are good!
Yes luckily that was the test piece!! good eye
Amy, I commented on breadmaking but don't know if you saw it. It had some (I think) useful information (I've edited and amended it after thinking about it). So here it is again:
Water boils at 187 F at 9200 FT altitude. That is the highest temperature you can achieve inside anything you bake until all water has turned to steam and departed. If it won't completely cook at 187 F, whatever the addition is, it will still be raw. Dry active yeast goes nuts at 9200 FT. It is accustomed to making enough CO2 (carbon dioxide gas) to push back against sea level air pressure. The first time I made my traditional french bread recipe at altitude it more than quadrupled in size in just 30 minutes. It overflowed the bowl on top of the stove where it was warm, ran across and down the side of the stove and made a huge mess. It looks like the yeast you captured using the apples is less active and therefore ideal. The bread looks delicious. Do some research and find out how to create and feed a 'mother'. It should save a lot of work. The critters you captured are undoubtedly yeast and very precious because they work so well at altitude. A mother will keep them alive essentially forever and your breadmaking will be simplified by guaranteed identical yeast. Try traditional french kneading. Your stretching is intriguing, but looks like a lot more work and gluten is still gluten, it should respond to the traditional method--it may even respond to the mixer's dough hook. That is a time and life (hand) saver.
Potatoes will not bake because they must get to well over 200F to cook properly. I think it's the starch that's limiting. If you bake them longer to try to get them done, they just dry up and literally turn into rocks.There are several local cookbooks you can find that are a big help. A pressure cooker will become a very good culinary friend. Yes, you bake your potatoes in your pressure cooker! Traditional cooking at 9200 FT is quite fun but insane. If you are scientifically inclined Boyle and Charles will become household names (finally, a use for high school physics class).
You mentioned Ag-class for altitude living. Great idea! I wish I'd thought of that when I was there, it would have helped avoid sad, sometimes messy, experiments.
You're right , I did miss that comment. I did grab some high altitude baking cooks from the extension office, and funny enough, they offered a sour dough bread class this past weekend. I might check it out next time they have it- can always learn more! I've experienced the over-active leavening from lowered air pressure, and boy does that ruin your day and oven! I think you've just convinced me to pull the trigger on a pressure cooker/instant pot!
You're the best!! Thank You--I tried Bryan's method of making the jigs---works GREAT!!!
I really like your videos, glad Stoney sent me to your channel.
Thank you so much for coming over! We got lots in store.
Thanks for the post, I picked up some useful tips! Responding to you question about the mistake - you chamfered the wrong end of the mortise housing
You're welcome! Yes, that was a blunder in the video , which was fixed later off camera. Good eye! Sounds like you know what you are doing.
Thanks Brian. Gonna give it a try today. Appreciate the demo 👍
No problem 👍
Bryan, I held off to let others comment, but nobody did... The lower end of the notch in the upright has a 45 degree chamfer going the wrong way. Actually, I would have cut the bottom of the brace to 90 degrees, but maker's choice. Anyhow, you wanted to know if anyone could see it.
Amy, about the mother... Here's a marvelous article and some of the artisanal bread looks just like yours. It's a history of mothers, not a how to, but if you go that way it explains the fanatical tradition!
Bryan realized his mistake right after he filmed it. haha. well you gotta be real, so he didn't cut it out of the video. I swear, sometimes just talking to the camera makes you forget key steps. I missed your link to the article...i think.
Bryan says the bottom of the brace is 90 degrees, but in the practice shot, the chamfer went on the wrong side.
It didn't copy in for some reason and now I've lost the URL. Damn.
Impressive, fun watching and learning something new! Excited for your accomplishments, keep on keeping on!
Thank you- Lot's to come this year for sure:)
Can you tell me where you purchased the 4” flush trim bit? I can’t find them anywhere.
It's not fully 4 inches, it's probably 2.5 inch cutting surface. He got it online, perhaps Tools Today.com
Bryan, thank you for posting your videos--very helpful, and I admire your smart ways of using the routers and jigs!! I'm thinking of following in your footsteps out here in sunny Buffalo, NY!!
As time allows, keep em coming and very best of luck!!
Thanks so much- saves a bunch of time! Sunny Buffalo? or Snowy? lol - best of luck with your projects!
Great job. Going to be a beautiful home!
Thank you so much.
Donate this guy some new gloves 🧤 lol thanks for the video.
LOL!!
Enjoy watching your video
Glad you enjoyed
Great info! Thank you!
Glad it was helpful!
Hi Bryan, in the video, you see your test piece as a couple of dovetail slots, any chance you have a video about those? I want to try those but I have had much luck in finding some videos about them. Thanks for the video anyway!
Check the playlist on Timber framing, there is one about the dovetail joint.
I guess I'm babbling again, today... A different and irrelevant topic:
Amy and Bryan, and all of you, if you don't already have an Amazon Smile Charity, please consider Big Cat Rescue. They do amazing work. Here's their website:
bigcatrescue.org/
The sand cats stole this old curmudgeon's heart.
Neat. We'll check it out.
The chamfer is on the opposite end!
haha we discovered that after the video LOL
Where do you get a 4” flush trim plunge router bit?
it's 4 inches tip to tail, so only about 3 inches cutting surface, if that matters. Possibly got it on woodworking.com, or similar site.
Your chamfer is reversed?.... Placement wise
That's correct. Good eye! Good thing it was a practice piece.
@@ColoradoMountainLiving I've never built a timber frame, but I plan on it this spring, when my sawmill gets here. I've done countless hours of research trying to learn the basics, and have read through forums as much as possible. People like yourself are greatly appreciated!
This year should be great, I'm learning solar and timber framing.
@@matthewharvey8755 Did you start?
Looks like you're not using square rule?
it's square
How did the router bit last. How deep can you go
It's lasted very good; still sharp and working. It was a 2 and 1/2 inch bit.
I am a total beginner to Timber building. Are the dimensions available for the jigs you made? Thank You
No sorry. He developed it based off of another dovetail jig video from a manufacturing video, .but at this point, those jigs he made are long gone and buried under snow from when our shed collapsed.
48 yrs exp Make your own jig measure your router bit & base plate do a little math make a jig & test it. I do Historical restoration of windows & doors from the grave sometimes. You can do it😊
Watching this construction of your home will be exciting, lots of work cutting those joints. Are you sure you put the chamfer on the right side, I thought you would want that relief on the angular side of the joint. Of course I’m not the guy building it and you sure look like you know what you’re doing.
Yep you spotted it! hahaha. good thing that was a practice piece :)
One question---where did you score that 4" router bit for the mortises??
It was a super hunt online- will see if Bryan can remember and get back to you.
@@ColoradoMountainLiving Any luck? I'm not finding anything either.
@@ColoradoMountainLiving great vid man. Any info on that bit? thanks again
Ok so the flush trim bit is from the company CMT (Made in Italy) it says on the bit itself. He says the cutting blades are 2 & 1/2" cut length , 1/2" diameter and the full bit is 4 & 3/8ths overall length. He did buy another mortise plunge bit that is 4 inches but it only plunges, cant move it side to side. He thinks he got the flush trim bit from Woodcraft supply. Item #403379- Good Luck!!
OMG, the (Vermonter?) came out when you pronounced 'forstner'. Gotta love it!
Here's a hard-core post and beam yankee:
th-cam.com/video/N5l3MOviOX0/w-d-xo.html
I think you'll enjoy his channel.
Ha! Busted the Yankee accent. Bryan is from Connecticut originally. He watches that channel too:)
Where do you find that 4" flush trim bit?
I found a 3" on Amazon.
did you find it? I'm after that as well. only 3'' show up. thanks buddy
Wrote a reply below- short answer: Woodcraft Supply
1:12 I see a major design mistake in that plan. The rafters should go over the posts. The tenons should be keeping them in place, not taking all of the vertical load. If you built it as shown, you've seriously compromised the strength of the structure.
-jcr
It's impossible to tell from the diagram but the rafter beams are cut at a 45 so they actually rest on the posts, while the tenons do not take 100% of the load. Watch some of the construction videos of the assembly and you'll see.
I think he's referring to the plan at 1:13. It does look like the rafters go into the side of the posts. But honestly, if your building something it is common sense that the roof rest on the post and the drawing must be wrong, not your thought process. Good eye though #NSResponder