The magnificent iron bridge over the River Duoro in Porto, Portugal named after Luis I. View full size image.
Pont Luis I Rio Duoro, Porto
Homemade Sourdough – My Method
It all begins Thursday evenings when I get the starter out of the fridge. My recipe calls for 500g of starter, so I prepare about 130g of the strong white flour and add it to the starter, together with an equal amount of cold water.
Continue ReadingFinding the Fibonacci Spiral in Capture One
I’ve been using Capture One for a couple of years on version 10 and recently updated this to their latest version, 21, only because I changed my camera from a SONY A7R to an A7iii. The earlier version doesn’t support this camera. No matter, it was an excellent excuse to upgrade.
We start with the image I took of my father, who was walking along a beach in West Wales. It was a cold day, with a strong wind blowing off the sea. As he walked in front of me, I remember thinking that it made for a strong image, and as I took it, I imagined it working best in black and white.
Continue ReadingCardiff’s New Cycle Lanes – Wellington Street to Newport Road
New footage from one of Cardiff’s cycle lanes put down recently by the City Council. This one is from Wellington Street, through Cowbridge Road and along Castle Street, then Newport Road. This is one of the longest segregated lanes in Cardiff and you have a great feeling of security as you ride along it. The only negative, is at the traffic lights, these need to be prioritised for the cyclist, otherwise they won’t stop, and that makes it unsafe. Staying too long at traffic lights cools us down, better to keep the bikes moving, which helps remove traffic from the roads, freeing them up for everyone else. #CardiffCityCouncil #BikeWeekUK #Cycling
Sourdough Bread Still Going Strong
A year into baking sourdough bread on a regular schedule, they’re still getting baked. We’re into a routine now, and the kids miss it if the bake takes a break for a week. So every week we’re baking 3 x loaves. One gets eaten on the day, the other two get sliced and put into the freezer and then eaten during the week. That way, we’ve always got fresh bread on the go, plus when you get into this routine, it’s so easy to keep making as it isn’t difficult. You just need to be organised and have some time.
