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5d ago
inMy grandma said to always proof dough twice, and after 20 years I finally tested her on it
Grandma was right on this one, the second rise is where the texture actually comes from. Give it a full hour somewhere warm and you'll taste the difference right away.
7d ago
inMy foreman swore by a 3/8 inch joint on every course, I switched to 1/2 and the wall went up straighter
I read a thread on a masonry board a while back where a guy said wider joints helped him correct drift on tall walls, same as you're saying. A 1/2 inch gives you more slack to nudge each course back to plumb before it sets, while 3/8 locks you in tighter with less room to fix. Old timers learned on a different brick and mortar than we use now, so a rule that worked then doesn't always hold up on today's jobs.
18d ago
inDAE still think about the guy in Amarillo who cut his tack strip with a worn blade?
Did you see how sweaty that guy got by the end? I used to run my blades into the ground too until I spent a whole Saturday on one tiny hallway closet. Now I grab a fresh blade every couple rooms even if the old one still looks okay, it's just not worth the headache.