Here's the deal. I am working on my challenge render and I thought I'd try one of the preloaded Bryce Volumetrics texture. Only when I do a test render nothing comes out. This is my first time trying to use them. Has anyone used them before? And if you have how do they work? Maybe I'm missing something.

Volumetrics only work on expanded geometry like cubes and the like. They do not work woth planes. Not that you mentioned planes, but that is the only reason I can think of for it to not work as usual. Good luck.

Yeah, specify what kind of mesh you are trying to use it on.

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"I want to be what I was when I wanted to be what I am now"

AgentSmith, ** **I'm trying to make bread. I know I could just go out and by the bread model from the market place. But where's the fun in that. 

Here's how I got to where I am now. I made a simple bread slice shape in wings 3D. First I use a bread texture I made from a scan of sliced white bread. (see attached photo)  It looked too one dimensional. So next I tried to  make a bread mat from that photo. Nope it's not doing it for me ether. (I'll pot that next)
So I thought I would try a Volumetrics texture from the Bryce presets. But as I stated If I render the shape, nothing renders. Just blank. I'm not sure if I have bad files or if I'm doing something wrong. This may not even be the thing I need to do to complete my render. But I thought I'd at least give it a try.

Any ideas?

sometimes 3ds shapes do not accept volumetris well. i have only really succeded in getting it to work with basic cubes and spheres. - but im no expert. attached is a 3ds model with a smoke volume applied, as you can see it doesnt quite fill it up. dont know what help this is.

Experience is no substitute for blind faith.

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Rj,

I've used smoke and dust volumetris and been happy with the look over all. The one I talking about are the textures shown above. But thanks for the input.

This is the bread mat I came up with that I'm not happy about.

hmm, dwarf bread

Experience is no substitute for blind faith.

http://avalon2000.livejournal.com/ - My Art Blog

http://jeferies.jalbum.net/Richard%20Jeferies%20Future%20Perfect/

Yeah, I know. Looks like old moldy bread.

I think my Volumetrics texture files are corrupted. I rendered some test on a friend computer without any problems. I guess I'll try reinstalling the files.

But if anyone has any ideas on how to get better looking bread, please let me know.

You know, this is the reason Bryce needs displacement. With displacement even a scan of bread would be fully 3d. I agree with what others have said, volumetrics do not like complex geometry, not that a slice of bread is complex, but volumetrics are very sensitive. I learned this when I tried to model a tornado and then add volumetric mats to it for a storm scene, the funnel model was too complex for the volumetrics.

If I was going to use the scanned image, I would use it with very little if any bump, the shading of the bread itself will probably be the best you can do.

I would say that voluemtrics are well suited for bread so when you get the files reinstalled it will likely be fine. I also think the problem is your install of Byyce, not just the voluemtric folder. you might need to reinstall Bryce. Just make sure yousave all of your user presets for objects, materials, skies, and DTE textures to a safe place so the new isntall does not copy over those files with blank versions. I have lost alot of info during reinstalls for this reason.

© David Loftus

basic bread recipe snacks and sides
I’m still really mad about bread – I love it. It’s so exciting. It’s such a rewarding, therapeutic, tactile thing and you’ll be so proud of yourself once you’ve cracked it.

Stage 1: making a well
Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.

Stage 2: getting it together
Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)

Stage 3: kneading!
This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: first prove
Flour the top of your dough. Put it in a bowl, cover with clingfilm, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.

Stage 5: second prove, flavouring and shaping
Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.

Stage 6: cooking your bread
Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. Don't slam the door or you'll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.

http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe

Available on Amazon for the Kindle E-Reader

All the Woes of a World by Jonathan Icknield aka The Bryster

And in my final hours - I would cling rather to the tattooed hand of kindness - than the unblemished hand of hate...

I suppose I just don't have the patience for volumetric textures...;) Looks like your results bore fruit...;)

I wish I'd said that.. The Staircase Wit

anahl nathrak uth vas betude doth yel dyenvey..;)

Since bread is flat, I would use Terrains/Symmetrical Lattice.

Take an image of a slice of bread, use it as a Terrains/Symmetrical Lattice, and then slap the same image on top of it as a texture. Instant-ish bread.

AS

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"I want to be what I was when I wanted to be what I am now"

Like so;

Bread image;
http://upload.wikimedia.org/wikipedia/commons/a/a2/Toast-1.jpg

And, then with photoshop, I resized/cropped and tweaked the original image to create the Terrain and finish the Texture. This render looks a little weird as it is JUST the top of the slice, without the sides, but you get the idea.

AS

Contact Me | Gallery | Freestuff | IMDB Credits | Personal Site
"I want to be what I was when I wanted to be what I am now"

AgentSmith,

That looks great. I'll give it a try. Thanks. I think my problem was I was trying to put the texture around the model instead of building the model around a slice of bread. If that makes any scene?
And I was just about to give this project for dead.

Bryster,

I tried out your recipe for bread. The only problem I have is how do I get all that dough out of my DVD slot.

Since it's an imported model try checking the Solid When Boolean Rendering button on the edit control.

Thanks everyone for your input. But I'm going to change my focus on my challenge render.
I have an idea in mind, and it's just not coming out the way I want. Maybe I'm being a little too ambitious about the piece. The problem is I can render something at a distance and it looks good. What I want to do is similar to the photo that The Bryster posted with his bread recipe only at a different angle. Up close with good DOF. That is were I am having a disconnect. When I render my work, it still looks like a one or two dimensional piece.

So I'm just going to make something else.

Thanks again.

AS, how come yours always looks great?  I just tried the toast slice and mine still looks terrible - just like my drain and my pebbled beach and my rust, and every attempt at a terrain, - mine are pure rubbish!

Measure your mind's height
by the shade it casts.
Robert Browning (Paracelsus)

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http://franontheedge.blogspot.com/

http://www.FranOnTheEdge.com

I hate to say it but it probably just comes down to my 8+ years of endless, obsessive tweaking in Bryce.

I wish I could point to one thing and say "do this" but that's just not the case. Each and every terrain is different. Hopefully, these first video tutorials I am doing will give you a better insight to my workflow and hopefully how I can get them to come out a little more "on target" from the start.

AS

Contact Me | Gallery | Freestuff | IMDB Credits | Personal Site
"I want to be what I was when I wanted to be what I am now"

I'll look forward to that then.

Measure your mind's height
by the shade it casts.
Robert Browning (Paracelsus)

Fran's Freestuff

http://franontheedge.blogspot.com/

http://www.FranOnTheEdge.com