WD40 and Instant Yeast

March 11th, 2010

My Preoccupations

I trammed my mill the other day. I had to. I knocked it out of tram while using a fly cutter. Guess what? It turns out you have to lock the spindle when you do that. Otherwise the fly cutter can sink into the work, and suddenly instead of ten thousandths, you’re trying to trim off a quarter of an inch, and the mill doesn’t like it.

I can’t be expected to remember these tiny insignificant details.

I trammed the mill using my cheap CDCO coax indicator. Seems to work fine. I also used it to align the vise. I just milled the side of a piece of aluminum using a 1/2″ carbide cutter, and the result was gorgeous.

I was going to use a fly-cutter to test the tramming, but then I remembered how I got where I was. I believe I’ll save that for finishing the part.

The part I was making for my Saiga 12 has to be completed, and the mill was so out of tram, I could not get a good finish. Now that’s fixed.

I have been discouraged from using carbide, but now that I’m using the tables instead of guessing at feeds and speeds, I find carbide pretty exciting. I can mill 1018 steel (of which I have maybe a hundred pounds) at 1000 RPM. That sure beats HSS. Anything that gets you out of the garage in half the time is good. I don’t know for sure, because I’m too lazy to find out, but I’ll bet a regular carbide end mill will rough steel faster than an HSS roughing bit.

I had to quit working in the garage because my bread had risen. I must be honest. I do not have great hopes for this “loaf.” But satisfying my idle curiosity is a vital priority, so here I am, waiting for the oven to beep.

The part I’m making is a replacement for a Magnolia Armory ISA. This is a doodad that fits in the rear of a Saiga weapon and lets you attach a manly buttstock. The one I got from Magnolia doesn’t really fit. It’s probably intended for Saiga rifles. It’s aluminum. I could have made the new one from aluminum, but here I am with all this steel, and if I make it from steel, it will last for eternity. So I’m putting up with the slower speeds.

I can’t do the tapping, unfortunately. I don’t have fine-thread taps. At least I don’t think I do. I’ll check, but it sure looks like the screws I’m using have finer threads than the ones my taps make. Guess I’ll need to pick a couple of taps up.

I have no way of bluing the part, other than Super Blue. I should look into that. If I had used aluminum, I’d have no way at all. I’d have to order something from Brownell’s.

It’s pretty cool to have concerns like these. Three years ago, I had no Saiga, no mill, no drill press, no lathe, and few clues.

I hope I can pull this off on the first try, although I’m already wishing I had gone for a folding design instead.

More

The bread worked fine, but I think it was actually TOO kneaded. The texture was very tight. I think next time I’ll mix it in a bowl.

5 Responses to “WD40 and Instant Yeast”

  1. Aaron's cc: Says:

    “I knocked it out of tram while using a fly cutter. Guess what? It turns out you have to lock the spindle when you do that.”
    .
    How does this differ from “Trouble at th’ mill. One on’t cross beams gone owt askew on treddle.”?

  2. Milo Says:

    Couple suggestions for the metal working.
    Get an American Standard thread plate and a metric thread plate and a couple thread gages, you will never wonder what thread size your screws are.

    Oxpho-Blue is an excellent cold blue, I have been using it for years.
    If it is applied correctly, the stuff is about as durable as a caustic hot blue and it has more blue color than the shiney black of the hot blues.

    You can get all these items from Brownells. HTH

  3. Steve H. Says:

    I have a thread gauge, but it’s not metric. Haven’t bothered measuring the threads yet. The plates and Oxpho-Blue sound like great ideas.

  4. Gary Says:

    You could try the autolyse technique for bread making. It’s done by slow speed mixing of only the flour and water. Once the flour and water are incorporated, the mixer is turned off, the dough is covered and left to rest for twenty minutes to an hour. After the rest period, you add the salt and yeast and resume mixing at second speed. The dough will develop quickly and can break down quickly so watch it carefully on this second mix.
    .
    The result, after baking, is supposed to be greater volume, better flavor, more open crumb structure.

  5. pbird Says:

    Interesting hint Gary.
    I couldn’t stand it, so today I made some no knead bread and it was very good, but I also thought the texture was a little fine. I would like bigger holes in it.
    I should also try using less yeast and letting it go longer.