I used to puke like clock work after the blindness and the nausea would kick in. Though as soon as I get sick I feel like I'm on the road to recovery. I don't really get sick nowadays though. They've changed. For the best.

Do you drink the ginger beer before the nausea hits or as it starts to hit?

For the sake of context in climbing 0 degrees is that stage where the wall is neither over hanging or slab. So it makes more sense that that is the value of 0 for a perfectly vertical wall.

Though, if you are measuring the tilt of something from your horizon, like a plane going up or down. The horizon is 0 and the other line (the planes central axis) you are measuring the tilt of is + or - degrees. But if it measures 0 it is perfectly parallel to your horizon (travelling flat. Not going up or down). It depends on context.

D

Ball has tuffs and the ground texture looks oddly flat too. You've got a way to go for photo realism but keep trying. Look harder.

Also you posted a photo further down in a comment? I can't tell if you were saying that was your reference photo? If so it's not very photo realistic itself so I would get a better one. Maybe try replicating this image and take a photo yourself?

The only thing that lets this animation down is the bad camera operator. Camera movement is generally fine but an operator would usually always try to keep the horizon (roll) level. It disrupts if it goes off too much. And unfortunately for you your shot has lots of vertical and horizontal lines so it's very distracting. The animation of the characters is good though!

Trust the process. 👍🏻

If I was you I'd take my hydration down to start at a simple 65% hydration. It will be much easier to handle the dough to practice your shaping and kneeding process. For beginners this is one of the trickiest parts to get your head round just because you don't have the experience of what well formed dough looks and feels like yet.

Over time you can slowly build up your hydration. (Gradually increasing the amount of water in your mix)

Study videos about shaping

I've refined my art of getting my UK sized charger in it.

To expand and agree on this comment: the focus is on the near side of the fridge where there is very little going on in the frame. It's an easy fix, just put the focus on something more interesting in the shot.

A dolly is the name of the thing you use to move a camera around physically on a film set (on a track etc). So I'm guessing a dolly zoom is moving the camera position in or out at the same focal length. And a scale zoom is an optical zoom going from 30mm to 100mm for example. Though sometimes you would need to do both at the same time?!

🤔

Tippy

This is correct. That setting is 50 hairs in a squared meter (the grid squares in overlays). I've put as much as 3 million hairs in this without going wild.

To further explain, this doesn't mean 50 is seeing 50 hairs on the head. If the surface was a meter squared you would see 50 hairs. So you wouldn't see a lot at all.

I don't know why the first thing that came to my mind was putting the eyes closer together.

Deadrising 2.

Not sure if anyone found a solution but switching off V sync in the video menu in retroArch stopped the cracking for my n64 games (banjo kazooie).

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I found this to be informative.

😂

If you can find a warm cupboard or somewhere that is 75 you'll see a big change. I recently bought a little thermometer from Amazon just to monitor the conditions. It's been very handy.

What temperature? I strongly underestimated the influence of temperature when I started mine.

I literally didn't know that... I only know to not add the salt at this point. Do you mind if I ask where abouts in the world you're from?

Very nice shaders. My only thing would be the spout is a bit sharp on the eye.

I know it sounds disgusting but it is a thing (in the UK at least). It doesn't make your bread taste like fruit it's just used to get the starter going.

It sounds silly but your dough doesn't have a brain. So technically when it's mixed in it starts to do it's thing. But inconsistently throughout the dough as it's not mixed properly at that point.

It's the same when you put it in the fridge. It takes time for it to cool so it's proving still at a faster rate for a while.

Autolyse for 30mins to an hour.

You're gummy because you've over BF (including your autolyse time). I've not bulk fermented for that long before, especially at that temperature. By the time you come to bake your yeast is over worked.

I'd feed your starter 1:1:1 too