yes. check it with the back of the camera is open that when you advance the film moves exactly 8 sprocket holes.

When that happens, the gears to charge the shutter/advance film are out of sync Trial an error is the only way to correct fitting

Hi there. I run a camera repair service in vienna. I dont usually offer repaints but i offer repairs. to strip chrome you use reverse electrolyte plating but if you dont know how to do it perfectly there's a high chance you will ruin the entire metal. the body in the video is brass with some copper accents (the pink looking parts) and the copper will age and turn into dark brown making the camera look older so to say. I also did one polished brass accent m4 recently and will do a gun metal blackened m4 soon. i strongly suggest not doing it at home due to dangerous chemicals, chance of electrocuting yourself and cancerogenous vapors from the process.

@@Bbarm97 I'm aware of the risk involved. I've done a lot of electronic repair work. Can you tell me more about the reverse electrolysis? What is the solution you're using for the bath? What voltage are you running? How long, etc? I have all the equipment and ppe to do this safely, just trying to figure out a process that won't attach the brass.

i wouldnt go so far to say that but i can guarantee that a voigtlander lens has better build and image quality. Also most Japanese lenses from the last century have comparable if not better quality. russian lenses are sometimes really good sometimes really bad. for 35mm not many options exist for leica m. id recommend voigtlander

you could make 3 today and 3 tomorrow. it depends a lot on the temperature outside and in the fridge. it also depends on how far they have risen before you put in the fridge. its very hard to answer with just this information you have given. personally due to extra variables and inconsistency i now only let my dough rise at room temperature for 24 hours, and i choose flour according to this. much simpler when you have fewer things that could go wrong and if it rises too fast i put into the fridge to stop it.

@@Bbarm97 I made balls from cappuccino pizza flour with 12.5 grams of protein. For an hour, the dough rested in a room at 22-23 degrees. Then I made the balls and put them in the refrigerator for 20-24 hours at 6-7 degrees. Perhaps the best option would have been to leave the whole dough in the box and the next day take out only half of the dough and make balls. But I have 6 balls in one box at once and don't know what to do today. The temperature in the kitchen is 25 degrees.

@@Bbarm97 Perhaps you need to take three balls out of the box and cover them with cling film? But how long should they rise at room temperature? I will bake in an effeuno p134h

@@mr.denoli7749 it depends very much on how the balls look right now in the fridge. if they are already puffy then you dont need to take out that long. if you take them out and let them rise you can always put it back in the fridge to slow down once you feel like they have risen enough. with a flour like that id always aim for 12-12 so 12 hours as bulk and 12 hours as ball. when you make the balls also depends on the flexibility the flour offers and not just fermentation. if you want to make 3 pizzas today then id recommend you take those balls out covered and let them rise. once you see they have risen enough id put them back in the fridge. there are of course other factors like yeast, your kneading temperature and hydration but i feel like this should work if you put it back in after they have risen enough (imagine like 80-90% of how you want it to be risen)

@@mr.denoli7749 no cling film. put in a closed lid box, cling film doesnt work! how long they rise is a question only you can answer, it depends on too many variables. watch some videos of vincenzo capuano etc. the balls need to look similar before baking. they will look less inflated as he uses nuvola flour but it should look puffy and jiggle a bit.

sadly i agree now

its what happens when you have storage, chemicals for developing, tools and workshop in one room :D

yes that was the idea. they btw refuse a return and refund at this point because I have dismantled it, although I have only removed cosmetic parts that would be removed for repaint, a modification that they have allowed and marketed on their Instagram as well as emailed people who have preordered is an option (the email they sent to get the brass one).

I am sorry you had the same experience. I am glad you managed to return it. I will have to open a dispute on Paypal to return it as they ignore me

yeah apparently its possible that theres no wobble on your copy. the sharpness is fine, i wouldn't say better than nokton but reasonable. the upsetting thing is rather the build than the optics for me.

@@Bbarm97 optics is always a matter of taste indeed. Build is more concerning. Waiting for my sample before emitting any judgement. Also, do you think it is possible that this first brass edition is actually first produced parts before mass production adjustments? It's a theory that could explain why they were shipped that long before the regular parts.

@@MrVincentbihler i think they couldnt get chroming done thats why. i think all lenses will have same parts. the issue with the wobble is because they helicoid keys dont have a slit to adjust. if you look at voigtlander lenses all of them have slits in their helicoid keys to expand if needed to fit perfectly so to focus with no wobble. screw size is and easier fix if you can tap the holes and create new threads (not so hard on brass). for the helicoid key youd need to remove one of each pair, cut a slit with a jewelers saw and expand gently untill theres no play. these should have been fixed in the factory tho.

theres nothing wrong with it but at home when you might not have a firm production quantity or process where you might want to change parameters such as flour, yeast, hydration etc you want the machine to be able to keep up with it. Now I have been using it non stop for 2 years I can say that it simply cannot. The smallest portion you can make is too large for my household but as soon as you invite friends for pizza it struggles. The speed is a limitation and this is why you cannot have very high hydration dough with this machine easily.

you are very welcome. I also realized later on that the nokton 35 has that circular flare that people might like. If you shoot digital you might want to consider the 35mm but if you shoot analog I would like to avoid that flare. I love both lenses but the 40mm delivers a more consistent image especially because I shoot film. Sharpness is the same, maybe the 40mm is bit better, body size/weight the 35mm is better.

minimum 1 kg. 24 degree limit because higher the fermentation is very hard to control. depending on the mass of the dough the center of the dough rises a lot more. at 24 surface temparature the dough is actually at like 20-21. the surface of the dough is warmer due to the friction of the movement. you will see this is the case if you turn off the machine, wait 10 minutes and measure the dough temp

A Famag

The Famag Grilletta multispeed mixer range are excellent. Do not get a monospeed mixer as it will then be very difficult to get hydration > 60-62%. Monospeed mixers are a little outdated and meant for low hydration breads. This why they are cheap.

electric wit 450 degrees. If its single chamber you want to have minimum 2500 Watt power. Gas is going to consume more energy with open door, electric will maintain that energy. For 50 pizzas electric is a better choice. If you have more than 150 pizza then gas.

10% of the weight of flour is a good proportion. 5% works too but don't go over 15%. What is also important is that you let the dough mature in the fridge ar 5°C for at least 24h, 36-48h being optimal for additional taste.

id not put yeast into the autolyse so afterwards I would recommend. good luck :)

hi. thanks for your comment. the speed of the mixer you can increase when you are doing bassinage to increase the percentage, closer to the end of the dough. I personally do not as the machine has a fixed speed. you basically increase the speed to increase the percentage of water faster than the increase in temparature. your reference for when to begin should be the temparature of your dough. if you realize that at the end your dough is too warm then you should have maybe started earlier or use colder water next time. theoretically even with the slowest speed you can work up to 70 percent hydration but obviously the faster the more practical this is

yep

ja 280 aber abhängig vom mehl kann man runter gehen. wenn der mehl extra fluffig ist wie nuvola mache ich so 260 gramm aber gleich groß damit es nicht so viel aufgeht wie contemporary

I will in the next months or so ;)