Problem: Article: Consider several of the following points to do some preliminary diagnosis. It may be that a simple correction to the environment can fix the problem with no further effort. Check the dough and yeast type. Some sourdough cultures are very slow rising and may need several hours to rise. A Make sure the yeast is still within its expiration date.Powdered yeast in packets last a long time, as does storing jars of dry yeast in the freezer. However, both fresh and dried yeast have a lifespan after which they will function weakly, or not at all. The ideal temperature is approx 100F (38C) and high humidity. Move too far out of that range, and your yeast will not be happy. Breads made with cake or all-purpose flour, have low gluten and protein contents, so your dough may riseand then collapse. This can also happen if you have a dough that has too high a ratio of water to flour. Some flours contain antifungal ingredients to prolong shelf life. As yeast is a proud member of the Fungi kingdom, this will most definitely inhibit growth. Organic, additive-free unbleached white bread flour works best for a good loaf of white bread. Heavier flours such as whole wheat, rye and other types of whole-grain flour will result in a heavy loaf that does not rise as much as fine white bread flour. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won't rise upwards. Instead, it will spread and possibly collapse. Small buns do well placed fairly close together. Some spices, such as cinnamon, are naturally anti-fungal. For sweet fruit buns or cinnamon rolls, you usually want a fast rise, as the cinnamon will eventually kill the yeast off. Some dried fruits also are coated with antifungals as a preservative. Organic dried fruits are expensive but much better for baking. What many bakers do is use standard dried fruit but don't add it till the final proofing. Salt is a required ingredient for developing the gluten proteins that make for a smooth elastic dough, but too much will kill the yeast. Add only the required amount, and add it to the flour, not the water, at the beginning.
Summary: Find the problem. Check the environment. Check the flour types. Use the proper container. Check your ingredients. Ease up on the salt.

Problem: Article: Use your old brake lines as guides, cutting each line ahead of time so that you can visualize how much extra tubing you have (or need to buy, if you're short). "Chamfering" is simply creating a slope at the end. You want to use a file or a bench grinder to slant roughly 1/2" of the end. It will look a bit like a pencil without the lead in the center. You want to install the fitting so that it can be screwed on over your flare. Make sure you add the fitting now, as it can be difficult to add later. Most lines are flared on both ends, so make sure you add two fittings, pointing opposite directions, before beginning. The long free piece of the flaring tool should be clamped firmly into a table vice, keeping it in place as you put pressure down to flair the line. The actual flaring tool should hang over the edge of the table, as the brake lines need to drop down below the tool as you work. You can do this free-handed if you don't have a vice, but it is much easier with one. This is the part you'll be flaring, but you don't need much exposed to make your connection. 1-2mm above the flaring base should be enough. Note how, in the video, the tube is in the far left hole of the flaring tool. Thus, the left-most screw is tightened first, keeping the tube in place, before the screw on the right is tightened. These only need to be hand-tightened. You want a nice flat surface to create your connection. Make sure it has a nice flat top. Take a small reaming tool and insert it straight into the top of the line, rotating it with even pressure down into the tube. This will ream out the inside edge of the tube.
Summary: Cut the tubing to the required length with your tubing cutter. Chamfer the ends of the tubes that you'll be double-flaring. Slide the fitting onto the line, with the threading facing the side you just cut. Mount your flaring base in a vice. Slide the tube into the appropriate sized hole on the flaring base so that the chamfered end barely pokes out the top. Tighten the flaring base around the tube, starting with the screws closest to your brake tube. File down the top of the tube so that it is flush with the flaring tool. Use a reaming tool to clean out the inside edge.

Problem: Article: Fill a serving cup with your Blizzard by pouring it out or using a scoop. Use any extra mix-ins you have on top of the Blizzard as a garnish. Cover any leftovers and store them in the freezer for up to 3 days. When you want to eat your leftovers, pull it out of your freezer and let it soften for 15 minutes at room temperature.
Summary: Pour your homemade Blizzard into serving cups and garnish the top.

Problem: Article: In some situations, it may be necessary for you to seek treatment right away. You can try home treatments for a few days, but you will need to see a doctor if your condition does not improve after a few days. Call your doctor if you notice: Thick and/or greenish-yellow phlegm Wheezing or whistling sound at the beginning or end of each breath Any odd sounding cough (not just wheezing) and difficulty with breathing at the end of a cough A fever of more than 104F (38C) Shortness of breath In some cases, a cough may present with other symptoms that require immediate medical treatment. Go to an emergency room if you experience: Choking Difficulty breathing or swallowing Blood in your phlegm or pink-tinged phlegm There are several prescription and over-the-counter medicines available that may help to relieve your wheezing cough. Make sure that you check with your doctor before taking anything because the medicine you need will depend on the cause of your cough. Some common medicines for different types of coughs include: Antihistamines May be recommended for a cough brought on by allergies. Cough suppressants May be helpful for a cough due to the common cold. Decongestants May be helpful for a cough with sinus congestion. Expectorants May be helpful if you have lots of thick mucus that you cannot cough up. Bronchodilators/Inhaled Beta Agonists May be helpful if you have a cough that is due to asthma.
Summary:
Know when to seek medical attention. Go to an emergency room for severe symptoms. Ask your doctor about medicines for your cough.