Another " how we look" question.
grapefruit1_ar
8 years ago
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yet another question(s)
Comments (2)I've read that you are not to clean the fiilter media...ever. I built my own biofilter...not a skippy but I am about to add one due to all the good things I have heard about them. My pond is in the stage of green pea soup also. I have heard it is a stage that ponds go through this time of year. I am trying the quilt batting. I have it in the top layer of my biofilter and it is catching quite a bit of the algae. I purchased mine from Michaels. I also am using it around my pump. I am letting it run two hours around the pump because it gets pretty dirty quickly. This works great to catch all the small algae. You have to be careful to not catch the batting in the pump. I guess we will see how good it works. I'm thinking about building something that would add some type of barrier between the batting and pump to avoid this problem. Probably a project for tomorrow. Good luck! If anyone has good ideas to get the pond clear I am open to the hints as well!...See Moresorry another question '' well a few more questions''
Comments (12)georgez5il, I can sympathise to a very limited extent with the way that you feel about this particular posting, but cannot agree with your conclusions regarding being unable to answer the query in its totality. I feel that some information is better than non, and that other posters' are subsequently given chance to pick up the slack so-to-speak. I am also in favour of group involvement and this post gives an excellent opportunity for precisely that. Apologies for sounding a bit "preachy" on this one. ;-)...See MoreAnother Sourdough Question(s)
Comments (43)Primer: Pre-ferment is a method by which a small dough is made of yeast, flour and water, to develop the activity and flavor of the yeast, usually overnight. "Ferment" refers to the yeast activity in the final bread dough. Biga (Italian) and levain (French) are pre-ferments. Usually, however not exclusively, bigas are made with commercial yeast, and levains are made with sourdough starter or saved levain starter. Those distinctions refer to the origins of the words. Many bakers use the words interchangeably. If you're not sure, just say "pre-ferment" and you're covered. Similarly, banneton, a woven basket, usually lined with cloth (French) and brotform, a coiled basket, less often lined with cloth (German) are used interchangeably for both types. In English, you can say "bread form" or "dough basket". Many people say "proofing basket", but I don't care for the word "proof" as a synonym for "rise". I'm not old, but I remember proving cake yeast before dry yeast was stable, but fresh yeast could have died. The yeast was proven (i.e., "proofed"), when the biga rose. The rises of the main dough were a given unless something really bad happened. Nowadays, people just toss in dried yeast and expect it to rise, and it does, so they proof in the baskets. This is a persnickety quibble that has no real meaning to anyone but me. :) Hydration refers to the weight of water in the dough based on the amount of flour, and is usually expressed as a percentage. The flour is always 100%. If there are different flours in the dough, then they have partial percentages, e.g., 95% unbleached white flour and 5% whole wheat (a substitute for European style bread flour). Add them up and they equal 100% because the flour is always 100%. This allows one to discuss, clearly, the amount of water in the dough, which can be more useful than adjectives such as loose, wet, sticky, tight, tacky, etc. If you have 1000g total of flour in your dough, and your recipe calls for 68% hydration, you would use 680g of water. If you have 650g of white flour, 120g of whole wheat, and 30g of rye flour, for a total of 800g flour, 68% hydration would mean 544g of water. These percentages really only apply to what's in the bowl. When you do your stretch and folds on additional flour, you're changing the percentage. When you wet your hands to do them, you're also changing the percentage. So they make it easier to talk about baking, but every baker is still going to have slightly different results. Factor in environment--flour absorbs humidity from the air, and also releases it and dries out. It also has a fat component, though much less with white flour, especially bleached. (Put your white flour in a half full, air tight container for a year (i.e., trapping in some air so oxidation will take place), and even the bleached stuff will smell rancid when you open it up (personal experience talking).) If you oil your surfaces, hands, etc., a trace of oil can also be added, mostly negligible, but sometimes a few drops can make a big difference. With all of those factors, as well, the percentages refer to the basic recipe, and the rest is whatever works for you. Like S&P to taste. Experience is king. Repetition is important. Getting a feel for it is crucial....See MoreAnother MUA - make up air challenge question(s)......
Comments (1)MUA should really be provided mechanically, not through “drafty” walls, crawl spaces or attics. The hood you are purchasing should provide you with the volume of MUA that is required to run the system efficiently, assuming it is correctly sized with your gas range. Your log stove should have its own MUA system, but if you are relying on the hood system, it needs to be sized to accommodate both the log stove AND your gas range. The International Building Code for Residential Construction should provide all of the details you need (in the mechanical code) for this system - even if your local jurisdiction or contractors are not familiar with it....See More
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