Ideal temperature range to learn bumps in spring?

[Cheese]

Method 4. Ski the middle fronts, making turns across the front, crossing the trough to the next front. You are out of the troughs but not on the tops.


I submit that method 4 carves the turn, and the ski is deeply flexed by the shape of the bump. Because the terrain flexes the ski, side cut matters less. Edge a little with the ski that flexed and a 2x4 would turn. You are turning in the cereal bowl, and it feels like steep banked turns in succession. When the bumps have the right rounded shape for this it's a gas.

I guess I'd need to see a demonstration of this and here's why. Normally when a ski is deeply flexed into a carve there is a considerable amount of energy stored in the ski. If the ski was deeply flexed by forward pressure it's easy to prevent/control that energy release by continuing forward pressure and keeping the edge engaged. Turn transition is a safe place to release this energy in a controlled manner. However an uncontrolled release of that energy say from a weight change or loss of edge grip mid carve rocks the skier pretty severely even on a groomer.

If I understand your method 4 correctly, essentially you're creating the energy mostly by terrain (the bowl created by two bumps and a trough) and that energy will be released just as soon as that terrain changes so almost randomly to the pilot of the skis. I'd consider forward pressure and edge grip (angle) as my tools to control energy build up and release but in method 4 they are subject to terrain which is mostly out of skier control.

I don't know, maybe I just over think this sh ... tuff.