Problem: Write an article based on this summary: Best to start at the beginning of the day, as proofing takes quite a while. In a second large bowl sprinkle the yeast in to the warm water, swirl until the yeast starts to dissolve and let stand for ten minutes. Add flour a cup at a time and incorporate vigorously in to the water. Cover with plastic wrap and set aside to rest for 30 minutes. Generously flour your counter and scrape the fresh dough on to it. Add salt and pour the sponge over the top, it is likely to be wet and sticky. Knead by folding over and over again until the mixtures are smoothly combined, you can keep adding small amounts of flour until the dough is smooth and pliable. While the dough is resting on the counter thoroughly clean and dry both mixing bowls. Remove plastic and gently fold the dough over itself about four times, this will deflate the dough. Shape the loaves. Prepare two large cooking sheets with parchment and sprinkle lightly with flour. You should now have two big soft lovely dough balls approximately double the size of the deflated dough. Generously flour the counter again and place the soft dough portion on the floured surface. Gently transfer to the parchment, each sheet will hold three loaves. After 45 minutes prepare the oven. Uncover the loaves; they should be double in size. Gently place pans in the steamy oven, cook at 450 for 15 minutes then reduce the oven temperature to 350 and cook for another 30 minutes.

Answer: This will let the yeast "bloom". A wooden spoon serves nicely at first, toward the end you will need to use your hand. Work the dough around until all the ingredients are well combined and a dough ball forms. Continue to knead the dough for at least ten minutes. Cut the dough in to two portions and place in each bowl. Cover with plastic wrap and set aside in a medium warm to warm area. Let rise for one hour. Cover with plastic again and let stand another hour. Repeat the folding process two more times (total of three rise and fold cycles). Using kitchen shears to cut the dough into thirds. Starting at the front edge of the dough, roll the dough firmly in to a rough football shape. You should compress the dough as you roll, tucking in the ends and shaping as you go. When you have all six loaves on the baking sheets cover loosely with plastic and set aside to rise again for one hour. Use three racks, one medium high, one medium low and one in the lowest position (a convection oven works best here). On the bottom rack place a jelly roll pan (cookie sheet with shallow sides) filled with water. Set the oven on convection at 450 and let the oven vigorously preheat for 15 minutes, creating a steamy environment. This is going to help create the crisp crust texture. Sprinkle generously with flour. Bread is done when deep golden brown in color and the loaves sound hollow when tapped.

Problem: Write an article based on this summary: Wear protective gear. Make sure you have proper ventilation. Find a source of calcium carbonate. Get the right amount of rock. Get a kiln. Avoid calcium sulfate.

Answer: Safety is extremely important when making or dealing with quicklime. Quicklime is extremely dangerous and is reactive to moisture. When making or handling quicklime, you must wear safety material. Specific dangers include eye hazards and skin hazards. Contact with eyes or skin can cause burning and possibly permanent damage. In order to avoid hurting yourself make sure to wear: Chemical goggles and/or safety glasses. A face shield. Protective gloves and clothing. Make sure all skin is covered. In addition to skin and eye burning dangers, quicklime also offers an inhalation hazard to those making it or exposed to it. In order to avoid this, you need to make sure you have proper ventilation and other safety equipment when making or working with quicklime. At the very least, use a dusk mask. It is recommended that cooking quicklime be done outside or in a facility with very good ventilation. Your first step is going to be finding the raw material for quicklime. These raw materials can be purchased at garden stores, hardware stores, or construction material suppliers. The main source of lime is rock that contains calcium carbonate. In picking a source of lime, consider: Dolomite Chalk Limestone. Avoiding calcium sulfate (such as gypsum). Cooking gypsum could create hazardous and toxic fumes. After you've determined what raw source of calcium carbonate you'll be using, you need to get the right amount of rock to make your quicklime. Because whatever rock you'll be using as a material to make quicklime will not contain 100% calcium carbonate, you'll need to acquire more rock than you'll need for the amount of quicklime you want to make. You will need 1.8 units of raw calcium carbonate for every 1 unit of quicklime you want to make. If you are buying pre-bagged calcium carbonate mix or any sort of rock mixture, make sure to pay attention and consider the directions and ingredient makeup specified on the bag or box. Do not substitute a rock or rock mixture that is not dolomite, chalk, or limestone without consulting a specialist. One of the biggest pieces of equipment you'll need in making quicklime is a stove or kiln. Your stove or kiln should be up to the task of cooking the amount of quicklime you intend to make. Your kiln needs to be able to maintain high temperatures (over 1000 degrees Celsius) for up to an hour. Your kiln must be big enough for you to make the desired amount of quicklime. Try to make your quicklime outside. However, if you must make it inside, you should have proper ventilation where your kiln is located. This could be a vent or windows that create a cross draft. At all costs, you want to avoid calcium sulfate rocks or rock mixtures. If you heat calcium sulfate, it will decompose to form calcium oxide and sulfur trioxide, which is a poisonous gas. This gas can cause serious injury to you, your family, and your pets.

Problem: Write an article based on this summary: Plant the chilli plant. Water and feed the plant regularly. Keep your plant warm.

Answer:
Find a sunny spot in your garden that gets at least 6-8 hours of sunlight and dig a hole large enough to accommodate the seedling or plant. Use a gardening fork to gently dig up some soil at the base of the hole and rake a handful of compost into it. Gently insert plant and fill the space around it with an even mixture of soil and compost. Plant chilli plants at least 18 inches (45 cm) apart from any other plants to ensure that they will have adequate room to grow. In a warm, sunny climate, water your chilli plant every day to keep it hydrated. Avoid over-watering by making sure that the soil is moist, but not swampy. Feed plants with a general purpose liquid fertilizer (available at gardening centers) every two weeks. Chilli plants should only be transplanted outdoors in warm climates or places with very long summer seasons. In the latter case, it is best to transfer them outdoors in June. Purchase fleece or a gardening cloche (i.e. a protective dome cover that goes over the plant and is burrowed into the soil around it) to cover plants in case of unseasonally cold weather.