Thanks on the charger
(I had hoped I would get a Dodge one back
No, just a dodgy oneStickyfinger wrote: 07 Nov 2024, 18:42
Thanks on the charger
(I had hoped I would get a Dodge one back)
I am back in NZ and I dug out the old charger, which turns out to be in a worse state than I remembered. I last saw it 25 years ago, and my dad partly dismantled it 40 or 50 years ago....xantia_v6 wrote: 05 Sep 2024, 08:48 I have a battery charger which is more than 100 years old. It is in NZ, so I can't take a photo right now, but it has a mains-synchronous vibrating reed rectifier.
It looks something like this American Valley Electric charger (but not the same model):
There are a couple of design tricks necessary with a mains synchronous reed rectifier, if the reed is excited directly by the 50 Hz AC, it will vibrate at 100 Hz which is useless for rectification, so IIRC the AC electormagnet acts against a permanent magnet to excite the reed at 50 Hz. The other issue is that the switching contact needs to vibrate 90° out of phase with the applied voltage, which requires a carefully tuned resonant system.
My dad got part way through restoring it about 50 years ago, and I believe that the transformer was OK, it just requires reassembly and tuning.
I will fish it out in a couple of months and take a closer look.
Same here. Toasted thick slices of home made bread with nice local butter & cheese are my go to breakfast with easy to make toasted Hot Buns (no X) as a special treat.CitroJim wrote: 06 Nov 2024, 05:31
I love baking my own Steve, and to my tastes, it beats any shop-bought. It takes a while and needs a bit of practice and 'feel' to be 100% consistent but well worth it. Time-wise, it take around four hours but most of that is waiting on the dough to prove and then rise. You can be doing other things whilst that happens.myglaren wrote: 05 Nov 2024, 21:27 I did bake a loaf, first and only one, when Covid was rife. Had some well out of date flour and yeast (several years out of date). Wasn't too bad.
Bought fresh flour, yeast and loaf tins. Found the loaf tins while digging in the oven a few weeks ago, long forgotten and unused.
Against that, it likely costs a lot more than a supermarket 'Chorleywood Special' when given the cost of running the oven although I try to combine it with the baking of a batch of scones, flapjacks or a cake and thus make best use of the oven being hot.
The big upside for me is that I know exactly what goes into my bread and I know it has no potentially worrisome additives. And the taste and texture is sublime![]()
Shout if you want the recipe I use.
Yes please Vic! Thanks, that'll be appreciated
Here you go
Good luck.CitroJim wrote: 11 Nov 2024, 16:59 Thanks VicI'm looking forward to baking that! I will let you know, likely next week now, how I got on.
I can do the mix in my vintage Kenwood Chef - one thing in my kitchen I just couldn't live without...
I have a bread maker but rarely use it, I prefer to do it in ten old traditional way and thus maintain control of the process...