Wiring Diagram For Flood And Motion Sensor

Dario Bressanini - blog "Science in the kitchen"

Dario Bressanini

strength flour-La forza della farina

Wonderful blog! Best of found me in the last time in the network.
articles not only informative and interesting, but exciting and written and intriguing.
Category "Myths of the kitchen - it's just a detective series of investigations on debunking false beliefs and common misconceptions myths. Topics plain everyday, such as beaten egg whites, or perhaps fried steak. Scientific Dario recipes, the best practical school for those seeking understand and are interested in the correct preparation process, technology and the end result.
He has a series of articles about our taste perception and factors influencing it.
I can not repeat itself, written simply and brilliantly read in one breath.
Terms chitayushih pischuschih and comments, it is still another positive factor in attracting and Dario blog.
interesting personalities - competent, enthusiastic and chance debaters.
This holiday for me loyal fan and a constant reader, happened in the day when Dario gave the bread maker. Well, maybe a little later, to be exact. He became interested in baking, flour, yeast, etc. Plenty of relevance to my problem!
And what pearls are opened in the comments - is not a fairy tale to tell or pen describe .. More Italian, skuzate.


turns out that a famous Italian chef working in a restaurant in Yekaterinburg.
Here's what he wrote about the Russian bread:
Xesco Chef ha scritto:

-non riesco a smettere di ridere, il pane russo!!! It's funny to hiccups, I can not stop, Russian bread! "I understand that you will never had a Russian bread

I understand that you've never eaten bread Russian (Russia in the real, deep, in Moscow and St. Petersburg does not count)

In russia deep, when you go to buy bread, you ask
soft or hard?

There are only two categories of white bread, brown bread instead
is just the type Baradinski "

I make bread for the restaurant, because I have to, I could not do otherwise. I make the following types

a sandwich full linseed
French baguette (poolish, + double rise)

pagnottona sandwiches semisweet milk ricotta to serve
sliced loaf with green olives, sliced
a "false escutcheon" sesame breadstick type
ironed at the Turin
breadstick type rubatà
PS
. argumento Very interesting!
Congratulations on the written Russian, but there are so many mistakes from the very name of the article.
I beg your pardon, I write with too many mistakes in Italian. But as the Russian and my native language, I hope I'm getting better and I will be happy to correct that aiutarLei.
thing about blogs, I'd like to read personal impressions of Chef from Russia - and how it is and you can see, the details of the life, the different foods, traditional Russian dishes ecet.

Процитирую здесь ещё один пост-зацепившее, ага:

Krell wrote:
February 12, 2009 22:16
Dario good as ever! I would like to add whereas for the yeast or sourdough or criscito, not just prepare it at home, unfortunately the quality is directly proportional to its spring ... ... For example, mine is more than one hundred years old, and Ignoring the end I always get great results! always refreshing and washing ...
for the homemade bread is very difficult .. , The home oven is not adequate ... commonly called: excellent bread oven ...
great for what concerns the fact that the pizza in the drafting retires, is probably due to an error in mixing phase (you Strung too ...)
can avoid increasing the fermentation process, to make sure that the maturity in May to go to hit the gluten weakening it and making sure that your pizza shows much more extended (up to a certain point dependent on the characteristics of the meal itself!) a 'little something else, for the yeast ceravisiae the bag and its alcoholic fermentation, less yeast and more yeast dough you play. If we put 0.5% of yeast, the yeast cell mass increases will come almost 90%, but if we have 2% of yeast in the initial increase it by only 30% of course
environmental conditions will help greatly formation and multiplication of yeast, the temperature is just perfect between 25-30 degrees Celsius, maximum fermentation activity will reach 35 degrees, when a finished dough is put to rest after a few hours taking it will have a higher temperature and higher still at its core .. the acidity should be between 4 -6, optimal is 5.5.
are proliferating in the presence of oxygen and oxygen much ferment in assenza.quando kneaded the dough (that are preferred mixers plunging arms, which oxygenate and warm).
= oxygen reproduction. When they mush all the oxygen begin to ferment!!
froxm hello to! W
the yeast
Krell