In one sentence, describe what the following article is about: Place 1/2 cup (125 ml) of warm water into a large bowl and add the yeast and sugar, stirring gently to mix the ingredients evenly. Allow the mixture to sit for 5 to 10 minutes, or until foam starts developing on the surface. If the yeast mixture does not become foamy, that means the yeast is dead or will otherwise not activate. As a result, the bread will not rise if you continue forward from here. If this happens, you should buy a new packet of yeast and start over. Pour the remaining water into the yeast mixture, along with the oil, salt, and 2 cups (500 ml) of the all-purpose flour. Stir the contents of the bowl together using a wooden mixing spoon until evenly combined. If you have an electric stand mixer with a dough hook attachment, you could mix the dough ingredients together using that instead. The electric mixer can also help you knead the dough in future steps. Do not add all the flour at once, since doing so would make the dough harder to form. Add it in gradually, bit by bit. Add the masa harina (corn flour) and white cornmeal into the bowl and stir well to incorporate it. If you are unable to find masa harina, you will need to substitute it for another type of corn flour. Extra cornmeal can be used in a pinch, but do so only as a last resort, since cornmeal is coarser and will affect the texture of the bread. Regular wheat flour would be a better substitute. Do not use corn starch as a substitute under any circumstances, however. Gradually add the remaining 3 cups (750 ml) of all-purpose flour into the bowl. Add roughly 1 cup (250 ml) at a time and stir well after each addition. Continue until all the flour has been mixed in. Note that, as the dough gets thicker and tougher, you might find it more difficult to stir it using your wooden mixing spoon. Should this happen, lightly dust your hands with flour and begin mixing the dough using your hands. You can also put flour on the sides of the bowl to prevent it from sticking. If you have been mixing the dough with a stand mixer and dough hook, you will not need to blend the remaining flour in by hand. Lightly flour a clean kitchen counter. Turn the dough out of the bowl and onto this surface, and knead it for 5 minutes or so. You can also add a little bit of warm water right at the beginning of the kneading process. When ready, the dough should lose most of its stickiness and should be much firmer and smoother. If you have not done so already, lightly dust your hands with flour as you work with the dough. Dust your kneading surface with flour, too. Place the dough into a large, lightly oiled bowl and cover it with plastic wrap. Set it aside in a warm location and let it rise for about 1 hour. The bowl you use should be roughly twice the original size of your batch of dough. Make sure that the bowl has a thin coat of vegetable oil or nonstick cooking spray along the bottom and sides before you put the dough inside. This oil should be enough to prevent the dough from sticking as it rises. You can cover the bowl with a clean, damp dish towel if you do not have plastic wrap.
Summary: Proof the yeast. Add most of the remaining dough ingredients. Stir the corn products into the dough. Add the rest of the flour. Knead the dough. Let the dough rise until doubled in size.

In one sentence, describe what the following article is about: Burning stomach pain is the most common symptom of a peptic ulcer, and nausea and heartburn are common, as well. Over-the-counter antacids like Pepto-Bismol, Tums and Rolaids often help the pain, but when the pain keeps coming back, see your doctor to discuss your symptoms. Other severe symptoms of ulcers can include blood in your vomit (hematemesis) or stool (hematochezia). Seek immediate medical attention if you have nausea and vomiting after eating, your vomit looks dark or like coffee grounds, or your stool has a tarry black appearance. Ask your doctor something like, "I used to get heartburn after eating spicy food, but Tums would always help. Now I feel like the pain is worse and comes back more often. Do you think it's something other than just heartburn?" It's helpful to describe your symptoms and how they have changed over time. The most accurate way to test for the presence of H. pylori is with a breath test. However, this test is not used very often in a clinical setting. If you're having symptoms of a peptic ulcer, your healthcare provider can do this test to determine whether the bacteria is present. The test requires drinking a special liquid and then later blowing into a bag. A stool sample can also be used to diagnose H. pylori infection. This is the best way to detect H. pylori if it is an acute infection. Be sure to tell your doctor if you are taking any medications, as this can also help with diagnosis. Using NSAIDS, smoking, and alcohol consumption can make this disease worse. This is the most frequent method of diagnosing a peptic ulcer. With an endoscopy, your doctor uses a scope (a small visualizing device) to look at your stomach, and possibly take a small sample of the lining to biopsy. This is usually done if you have severe symptoms of peptic ulcers like bleeding, weight loss for no reason, or trouble with eating or swallowing. You may also need an endoscopy if you are over age 45, even without more severe symptoms.
Summary: Visit your doctor. Get a breath test at your doctor's office. Undergo an endoscopy if you have symptoms of bleeding or unexplained weight loss.

In one sentence, describe what the following article is about: Stomach discomfort, including ulcers, may contribute to some horses' desire to crib. By switching to a diet that helps reduce ulcers, such as alfalfa hay, you may help eliminate stomach problems, which in turn, may reduce the horse's cribbing. If your horse is already on alfalfa, you may want to try other options for reducing cribbing. Change your horse's diet over slowly. Begin mixing some of the new diet in with the old a little at a time, gradually adding more each day. That will help reduce digestive issues. If you suspect that ulcers are causing your horse's cribbing, it's best to get your veterinarian to do a scope of its stomach to get a proper diagnosis. If ulcers are present, your vet can provide you with treatment options and ways to manage the ulcers, which will help heal your horse and reduce the cribbing. Sugary feeds may encourage your horse to crib more, so opt for a low-sugar version, like plain oats, when you're feeding grains in addition to hay. It may be that sugar lights up the same reward center in the brain that cribbing does, so when your horse gets sugar, it may want to keep the feeling going. Look for feeds that have a higher percentage of fat and fiber rather than starch and sugar. You can also try giving the horse hay before you feed it grain, which may cut down on cribbing, as well. If a horse has something to keep its mouth occupied, namely hay or a large pasture for grazing, it's less likely to crib. By having hay around, you encourage the horse to nibble on the hay throughout the day instead of inappropriate things like your barn or your fences. If your horse has trouble with overeating, try a slow feeder. These feeders give your horse a little bit of hay at a time, slowing down how much it can take, but your horse will still be nibbling most of the time. Because stomach discomfort may contribute to cribbing, have your horse seen by the vet if you haven't already. That way, the vet can rule out any stomach problems, such as ulcers or other intestinal issues, that you'll want to get taken care of. Your vet may suggest an antacid for certain conditions. If your horse doesn't have a stomach problem and cribbing has been a chronic problem, your vet may suggest having surgery to help prevent cribbing.
Summary:
Feed the horse alfalfa hay to prevent ulcers. Avoid grain feeds that are high in sugar. Provide hay at all times to keep your horse occupied. Ask your veterinarian to see if there's an underlying reason your horse cribs.