Video

Not as clear as you suggest. Screwing the tail bolt. CW? CCW? And which when?

Nice video! Thanks for sharing

exelente video desde colombia un abrazo

I have a 2010 Arctic Cat 700 and this same tensioner is on it- I think the engine might have been mfg by Suzuki. This video saved me from really messing things up. i had to remove this tensioner to get my starter out and could not get it back in. After seeing how the screw works to reset it, reinstalling the tensioner was a snap.

turn in the lil flat head screw inside the tensioner and hold it with your hand , and put the lil end bolt on ,Install the tensioner Remove the end bolt / The tensioner will adjust . / then install the end bolt

Blessed, different bike but pretty much the same on my ttr250

Excellent thank you!!!!

you did a good job

This was really helpful I have a 450 quadking and you just helped me figure out how to get the plunger back

suzuki

can someone tell how to check if it's working properly or not? cuz I can see it's working but dunno if it's still good enough...

🤘🏻MY DR Brother from another motorcycle mother thank you so much for making this video perfect exactly what I'm going to do today and I probably would have screwed it up if I didn't watch your video you just saved the fellow rider a Of stress

Thank you for the informative video on stretch and fold. it made the diffrence in how my bread came out.

Where did you purchase your 12 qt bowl?

Oh no! Do NOT use Permatex on the banjo bolt fittings!! The top and bottom washers are special sealing washers, designed to slightly crush under a mild-moderate torque. If these washers are leaking, then go buy new ones. Never, ever use any sealing compound on oil line banjo fittings! With correct top and bottom washers and correct tightening of the banjo bolt, these fittings will not leak or come loose. Jeez.

Exactly what i was looking for, thank you. Really didn't want to break anything, glad i watched.

This is soooooo helpful! Thank you!

I am brand new to sourdough baking. After four attempts got a starter alive and have baked some bread and rye bread but battled with the wet sticky dough. Always thought the recipe was wrong. Thank you son much for the informative video. Definitely helped me a lot

thanks.... I have seen a lot of people doing the tension pull, but that is the first explanation of what is going on, and how to do it!

I’ve watched dozens of videos. Yours is the first one that made any sense!

Really really thank you and God bless you for this tutorial. Getting tensioner out was easy, but putting it back was blowing my mind. Until I saw this... :)

Beautiful and masterful. ThanQ

Hi Rick, how you doin'? Former sourdough student.

wtf you want to show us with this video... ??

Great and Very Helpful Tutorial! Thank you for sharing! Greetings from Singapore! 🇸🇬⚘⚘⚘, Edith

i just changed my gasket on my dr650. This really gave me confidence. No more oil leak. feels good! Thanks for your video

very helpful thanks

thank you

i find after you do the tension pulls tight, and put it into the fridge over night to proof it looses its tension,,,,,,so whats the point of doing a tension pull??

This method of kneading is fantastic,it oxygiinates the dough,it aligns the gluten strands and it prevents over kneading which results in rubbery bread. use a similar method on small batches of doughnut dough and it works great!

Make your fingers wet with water then the dough dont stick on your finger.

This helped with my Yamaha Timberwolf

Absolutely brilliant presentation must see if Rick has other videos

Crappy music. Bad sound production. Bad. Try again

Is it a one way fit or can you mount it up side down..?The wrong way. Thank's for posting👍

Information I'm getting is that it's important to be at TDC and TDC in compression stroke. What's your thoughts?

Did you dust the table with rice flour or other/bread flour? I've been dusting exclusively with rice flour and wondering if I should use bread flour in the beginning. Thanks!

Teflon frypan, if oily, better?

great video. Thank you sir.

Where did you get those nice cutting boards?

How do you know it’s ready to shape?

Thanks for the video, another good reason to own a DR is the generously shared knowledge of them.Going to do this as soon as i can get a new gasket, maybe tomorrow, and also check the valve lash and put the rooster in the starter motor out of its misery at the same time by greasing the bearings properly.

You explained and demonstrated the techniques for the shaping and tension pull excellently. Thank you.

Thank you for these great tips Rick! I watched this video yesterday and finally had a very successful loaf of sourdough bread this morning (after many failures). I was not doing the tension pull before and now I realize how important this is! I shared my photos on my facebook page at Chef Heather. Thank you so much.

Well done! Thanks for the video. Very well instructed.

Wow ! thanks 😊

I’m in the UK. I have tried making sourdough bread twice now and seem to have come up against the same problem on both occasions. I’ll describe the second attempt… My starter was about 10 days old since inception. I took it out of the fridge in the morning, and fed it immediately. Within two and a half hours, it had doubled and was bubbling well, so I decided it was a good time to use it within the next 90 minutes. I mixed my flour and water (560g of 100% white bread flour, with about 72% hydration) for a minute or two (the water had a tablespoon of sugar and a tablespoon of olive oil added before mixing). I then let it autolyse for an hour before folding in 100g of my starter (thick batter consistency) and 12g salt. Over a further two hours, I carried out 4 stretch and folds. The gluten developed well and by this time, the dough was holding some shape reasonably well, strong and elastic, and coming away from the sides of the mason bowl. No other kneading was carried out. I then left it to prove at about 24/25 degrees C for a further 5 hours, covered in cling film. When I looked next, bubbles were appearing on the top, and the volume of dough had increased by a half, but the surface was not domed, and the dough had lost its structure and turned sticky again (almost looking like gloopy honeycomb, if that paints a picture). As soon as I tipped it out of the mason bowl onto a floured surface, of course it just collapses into a spongy mess. This is almost exactly what happened first time - it is the batch rise that seems to scupper everything. The only option I have at this point is to add a load of flour to make it even partly workable, but there’s just no surface tension left in the dough at all (as I'm used to with a dry yeast), and there's no way I can lame the dough, so whilst it bakes, the end product is on the dense side and poorly aerated. Any thoughts on where I might be going wrong ? Thanks

If the screw has i nut it's a bolt ;)

I´ve watched so many videos explaining the stretch and fold tecnique, but this one is the one which finally cleared things up for me. Thanks!

I do nearly the same thing! I do wet my hand first though... Keeps this from sticking.