In one sentence, describe what the following article is about: Most pizza chefs experiment with dozens of recipes before they find their personal, perfect pizza. If you don't have a personal favorite yet, the recipe described here makes a strong, Neapolitan-style pizza that should resist tears while tossing. Your quest will be easier if you familiarize yourself with baking percentages, and keep detailed notes on each recipe. The flour's protein content is incredibly important for pizza, especially when you plan to toss it. Look for bread flour or pizza flour with a protein content of at least 12.5%. The water should be "blood temperature," or close to 96F (35.5C). Let this mixture stand until the yeast is dissolved and begins to bubble. Mix cold water, sugar, salt, and olive oil in a separate bowl. Place the flour in a large bowl. Stir the activated yeast, then pour it into the flour. Pour the cold water mixture as well. You may knead by hand or with a dough hook attached to a low-speed electric mixer. Knead until the dough is glossy and tacky, but not sticky. You should be able to pinch a small piece and pull it thin enough to let light pass through. This is a sign of a strong, high-gluten dough that will stay together when tossed, and make a chewy, tender crust. Results can vary with humidity and other unpredictable factors. Add a little flour if the mixture is sticky, or a little water if the dough is dry. This usually takes 515 minutes by hand, or 24 minutes in an electric mixer. Brush the dough with olive oil and store, covered, in the refrigerator. Leave overnight (or for at least 5 hours) to allow gluten to develop further. The cold temperature of the fridge slows yeast activity, preventing excessive rising from the long waiting period. Cold dough is also easier to handle. Place the dough in an airtight container with enough room for the dough to double in size. Alternatively, leave covered with a warm towel for 4060 minutes at room temperature, or until dough doubles in size. Chill for one hour in the refrigerator.
Summary: Choose your recipe. Choose your flour. Mix the yeast into warm water. Mix wet ingredients together. Combine all ingredients. Knead the dough. Let rise overnight.

In one sentence, describe what the following article is about: Be sure to align them carefully. Make any necessary adjustments for proper fit.
Summary: Layer the interfacing, batting, and inner material. Fold the quilted layer in half and sew the sides together, leaving the top open. Clip the batting and interfacing close to the seam. Miter the corners as above, sewing the mitered tips to the seam line. Test-fit by sliding your laptop into the inner layer.

In one sentence, describe what the following article is about: Assuming you have more than a few animals, you'll need to mark them to tell them apart. This will help you track individual milk production and illness. Tagging is a common method. Always buy disease-free animals, and keep them isolated from other animals during transportation to your farm. Quarantining new arrivals (and animals that fall sick) is recommended, especially if they do not have trustworthy, recent health records. Your local government or veterinarian can give you specific advice about diseases in your area. Equipment shared between farms can spread disease. Try to confirm where the equipment has been used and whether the animals there were healthy. Disease-carrying ticks are a major problem for livestock. Inspect animals for ticks regularly, and keep the shed area clear of brush. Feeding cattle and other livestock can be a complicated business. There are many different kinds of fodder and forage plants, which provide different amounts of energy, protein, roughage, and various nutrients. A veterinarian or experienced farmer can help you work with the food you have available. Mineral licks and/or mineral supplements are an important part of the animal's diet. Moldy feed or feed stored in the same area as pesticides and other contaminants can transfer dangerous toxins to the milk. Dairy animals have high nutrition requirements compared to animals raised for meat. Improper nutrition can lead to lower milk production or lower quality milk. Milk-producing animals typically need milking two or three times a day. Move the animal to a clean location. Wash and dry your hands and the udder before milking. If you've never milked an animal before, learn how to milk a cow or goat. You will need to breed your female animals regularly to keep them lactating as often as possible. The cycle of breeding, calving, and weaning calves has implications for the animal's nutrition needs, health, and of course milk production. Our guide on cows gives you the basics, but this will vary based on species and age. Unlike farms that raise livestock for meat, you will be calving all year round to keep milk production steady. Keeping track of where each animal is in the cycle is vital so you can stick to a plan that keeps your income as regular as possible. Whether to sell, slaughter, or keep an animal is one of the toughest questions for a dairy farmer. Culling allows you to replace a low-yield animal with a higher-quality replacement, and to increase the genetic quality of your herd. Both of these factors are important, but performing them without a plan can add massive costs for replacement animals. Take this into account in your business plan, and include the cost/profit of producing each male and female calf as well.
Summary:
Mark each individual animal. Control the spread of disease. Give the animals proper nutrition. Milk the animal frequently. Understand the breeding cycle. Plan for changes in your herd.