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by throw0101a
1597 days ago
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> Color is arguably easier to develop than b&w, you need a constant temperature and time but you don’t have to worry about pushing or pulling. Color may be easier nowadays because sous vide cooking gear is fairly inexpensive, and lets you keep temperatures constant. It was much harder to do this in the past, so B&W was easier (chemical-wise). "Worrying" about pushing and pulling with B&W is an advantage to some because it lets you tweak your final print compared to what your exposure is. Per Bruce Barnbaum, put your shadows in Zone IV so you don't lose information, and then print it down to Zone III: * https://www.youtube.com/watch?v=rlnt5yFArWo * https://en.wikipedia.org/wiki/Zone_System |
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