Greg Samborski Photography (aka comatosed)'s photostream  

➟ I Was doing some research on creative ways to pose groups today. One group shot was done in this 'planet' style, a style I've been meaning to try for a long time. I dug up an old photo I thought might look kind of cool and followed this simple tutorial.

The lines didn't match up perfectly this time but if I set out from the start with a planet in mind I'll be able to pull of some wicked creations.
➟ www.gregsamborski.com
➟ www.facebook.com/GregSamborskiPhotography

➟ I Was doing some research on creative ways to pose groups today. One group shot was done in this 'planet' style, a style I've been meaning to try for a long time. I dug up an old photo I thought might look kind of cool and followed this simple tutorial.

The lines didn't match up perfectly this time but if I set out from the start with a planet in mind I'll be able to pull of some wicked creations.
➟ www.gregsamborski.com
➟ www.facebook.com/GregSamborskiPhotography

➟Aroused

One of many statues in the University Garden.

➟ www.gregsamborski.com
➟ www.facebook.com/GregSamborskiPhotography

➟More Le Cruset Crusty Whole Wheat Artisan Bread.

I've used this recipe for No Knead Bread over at steamy kitchen" about 6 times now. Each time I modify it a little more to see if I can make the ultimate healthy, tasty, perfectly textured loaf of german-like bread. I'm closer than ever now.

Modifications:
-Double the yeast
-Proof yeast in water along with a spoon of sugar/honey
-Substitute 1 cup of organic stone mill whole wheat for the white four
-Add half a hand full of mixed raisons and nuts
-Add more water if needed so that dough takes a few seconds to flatten out when piled up
-Don't bother refrigerating the dough, leave it out on the counter, covered with plastic overnight for more rise
-Don't bother with the whole shaping and allowing for a second rise in the cloth the next day, it takes too long and makes a big mess of the cloth. Instead, transfer carefully with a wet silicon spatula directly into preheated duch oven with a liberal scattering of flour on the bottom. Apply flour liberally to the top (for aesthetics) and bake at 400 for 45 minuets covered, and up to 15 uncovered.
-Enjoy!!!

➟ Strobist
SB-28 @1/64 8:00 SW with 1/4 CTO Gel

➟ www.gregsamborski.com
➟ www.facebook.com/GregSamborskiPhotography

➟More Le Cruset Crusty Whole Wheat Artisan Bread.

I've used this recipe for No Knead Bread over at steamy kitchen" about 6 times now. Each time I modify it a little more to see if I can make the ultimate healthy, tasty, perfectly textured loaf of german-like bread. I'm closer than ever now.

Modifications:
-Double the yeast
-Proof yeast in water along with a spoon of sugar/honey
-Substitute 1 cup of organic stone mill whole wheat for the white four
-Add half a hand full of mixed raisons and nuts
-Add more water if needed so that dough takes a few seconds to flatten out when piled up
-Don't bother refrigerating the dough, leave it out on the counter, covered with plastic overnight for more rise
-Don't bother with the whole shaping and allowing for a second rise in the cloth the next day, it takes too long and makes a big mess of the cloth. Instead, transfer carefully with a wet silicon spatula directly into preheated duch oven with a liberal scattering of flour on the bottom. Apply flour liberally to the top (for aesthetics) and bake at 400 for 45 minuets covered, and up to 15 uncovered.
-Enjoy!!!

➟ Strobist
SB-28 @1/64 8:00 SW with 1/4 CTO Gel

➟ www.gregsamborski.com
➟ www.facebook.com/GregSamborskiPhotography