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Buy a Gift Card; Gift Cards Balance; Find a Franchisee; Customer Service. Find great deals on eBay for specialized tool specialized bike tool. Shop with confidence. Harbor Freight Tools has great prices on a variety of long handled magnetic tools, magnetic parts holders and telescoping. Mercedes service mechanic in Reno, Sparks Nevada, NV. Stuttgart Motors Reno, Stuttgart Auto Haus Auto house Mercedes-Benz, BMW Audi VW Volvo Porsche service in Reno. It doesn’t matter what it is – driving, biking, boarding, you name it. When it comes time to make a purchase, and that purchase involves multiple options with varying degrees of quickness, I pretty much always opt for the fastest one. An addiction, yes, but it: a) makes the buying process much easier, and b) makes for one incredibly good time. Why am I telling you this? This spring I found myself in the glorious position of shopping for a new road bike, so I set out on a single mission: find the absolute fastest road bike on the planet. And when I say fastest, I’m not talking about fastest in a general, everyday sense. I’m talking fastest as in, a warp speed equipped rocket ship from another planet that makes Usain Bolt look like a three legged tortoise. A bike so fast, that if you pedaled hard enough, it could actually stop the earths rotation, reverse it, and send you back in time 2. That’s the type of fast I’m talking. Fast forward two months. Research; test rides; more research; more test rides. And then I found it. The bike I was searching for. The bike that has no equal. The bike that can, quite literally, make time stand still. That bike is the Specialized S- Works Tarmac SL3. In a word, it’s incredible. In multiple words, it is hands down, the fastest bike I’ve ever ridden. If you like slow, you’ll have to look elsewhere when shopping for a new bike. But if you, like me, have an unhealthy addiction to speed, read on to find out what makes the Specialized S- Works Tarmac SL3 so special. Specialized S- Works Tarmac SL3 side view closeup. Specialized S- Works Tarmac SL3 Frame. Like any great bike, the Specialized S- Works Tarmac SL3 greatness is due the technological prowess of its frame – a frame designated by Specialized as the SL3 FACT IS 1. It’s a masterpiece of engineering, designed to the meet the needs of the world’s most competitive riders. It took the top two spots in the 2. Tour de France, it won the Tour of Flanders multiple years in a row, it’s won the Li. It’s the bike ridden by Alberto Contador, Team Astana and Team Saxo Bank- Sungaard. And it’s this collaboration with the world’s top racers that’s helped Specialized develop a frame perfectly tuned to the needs of the most demanding riders. To achieve the greatest speed possible, the key to bike engineering is to develop the highest stiffness to weight ratio possible, which is exactly what Specialized engineers have done. The SL3 FACT IS 1. SL2 – of 1. 0% in the weight department and 1. Making the magic happen, the S- Works Tarmac SL3 boasts a one- piece chainstay / bottom bracket shell mated to hollow alloy dropouts. The dropouts alone are a work of engineered art, lighter than carbon, yet significantly stiffer and more durable. As for the BB shell, it features internally raised ribs, stiffening the area between the BB bearings and the frame. The oversized bottom bracket shell also houses a pair of 4. All of this adds up to a ridiculously rigid structure built to resist deflection under extreme pedal loads. Complimenting the rigid rear triangle, the S- Works Tarmac SL3. To improve crank arm stiffness, Specialized engineers utilized a hollow and more efficient “D” shape. From there, FACT carbon fibers run continuously from pedal threads into the spindle coupling to increase strength, while the crank arms are attached with Hirth couplings, further maximizing stiffness. Despite its superlative stiffness, the Specialized S- Works Tarmac SL3 is incredibly light. More specifically, the Tarmac SL3 the lightest production module in the world (module includes frame, fork, cranks and seatpost), weighing in at 2,0. To achieve the weight savings, Specialized engineers scoured every millimeter of the SL3 FACT IS 1. Carbon cups integrated into the head tube replace conventional alloy. The oversized bottom bracket shell is constructed entirely from FACT carbon, eliminating traditional metal cups. And the FACT SL cranks utilize a carbon spider design, increasing stiffness while still saving weight. It is, in no simpler terms, an engineering masterpiece. Specialized S- Works Tarmac SL3 closeup of OS bottom bracket. Specialized S- Works Tarmac SL3 Components. In selecting a Specialized S- Works Tarmac SL3, your choices range from the SL3 FACT IS 1. S- Works Tarmac SL3 module ($3,3. S- Works Tarmac SL3 SRAM ($7,2. S- Works Tarmac SL3 Dura Ace ($7,7. S- Works Tarmac SL3 Super Light ($9,2. S- Works Tarmac SL3 Di. I’ve ridden and love both SRAM and Shimano, but ultimately I opted for S- Works Tarmac SL3 Dura Ace (which is what I’ll describe here). Of course, your component selection boils down purely to personal preference and the exact weight you’re trying to reach, but you’re going to get the same incredible performance out of the SRAM variant, the Super Light variant (which features some SRAM components), or the Di. SL3 FACT IS 1. 1r frame. On the Specialized S- Works Tarmac SL3 Dura Ace, as you’d expect, the brakes, derailleurs, and cassette are Dura Ace, and the brake and shift levers utilize the new Dura Ace STI technology (which is flight deck compatible). From there, Specialized added a variety of first party components. The fork is the S- Works Tarmac SL3 FACT carbon fork, featuring a uni- weave, monocoque construction; OS race for 1. The handlebars are S- Works SL classic- bend carbon. The seatpost is Specialized’s FACT Carbon Pave, which utilizes a Zertz insert to minimize road vibrations. And as already noted, the S- Works oversized BB FACT carbon crankset is in place, designed to offer the highest power transfer and strength possible while minimizing weight. Other goodies include Specialized’s Roval Rapide SL 4. Body Geometry Romin Team saddle with solid titanium rails. Specialized S- Works Tarmac SL3 on the Road. Tech specs aside, the true test of the Specialized S- Works Tarmac SL3 is on the road, and two seconds into a ride, you realize immediately how special this bike is. It is absolutely uncompromising – a creature that takes every trait you’d hope to find in a pro- level race bike, and wraps them into a single, gorgeous package. It’s not a case of what does the Tarmac SL3 do well, it’s a case of what doesn’t it do well. And honestly, if there is a weakness, I haven’t found it. The SL3 is a beast. First there’s the speed. The glorious, glorious speed. Fast is an understatement. A laser guided missile is more appropriate. There’s simply no power loss from frame flex. In the saddle, out of the saddle, it doesn’t matter – it’s like your legs have a direct connection to the rear wheel. Due to its stiffness, you probably expect that the SL3 excels at climbing as well, and you’d be one- hundred percent correct. Climbing on the SL3 is a joy – there’s no other way to say it. Ascents you once feared are now easily conquerable. The Tarmac is so light and so responsive, you feel like you can climb forever, and the Tarmac will let you. When I said the S- Works Tarmac SL3 is uncompromising, it truly is. The poor handling, the twitchiness, the “dear Lord, please don’t let me die” feeling on steep descents common with some lightweight frames – they’re all gone. The Tarmac SL3 is magical, in that it offers the speed I’ve already detailed mated to surgically precise handling. It’s confidence inspiring on downhills due to its excellent stability; it holds its line very, very well; and in the event you need to make a quick adjustment, it responds instantaneously. Finally, the last defining element of the S- Works Tarmac SL3 is its ride quality. I absolutely love the feel of the Tarmac on the road. It’s stiff, to be sure, but the SL3 offers the perfect blend of road feel and road vibration dampening. I’ve had the Tarmac SL3 out west a few times to work on climbing and descents, but I’ve also spent a good amount of time on the Tarmac here in the Midwest, where winter wreaks havoc on the roads. Potholes, cracks, wildly uneven roads – you name it and we have it – and for me, the SL3 finds the perfect balance of not too rough, not too soft. It’s really a bike that despite its otherworldly performance, you can ride it day- in, day- out, long rides, short rides, it doesn’t matter. The Tarmac SL3 can take anything you can throw at it, it loves it, and it keeps asking for more. Like I said, if the S- Works Tarmac SL3 has a weakness, I haven’t found it. It’s just that good. Conclusion. Am I in love with the Specialized S- Works Tarmac SL3? But when I decided to purchase a bike that has an MSRP of $7,7. SL3 doesn’t disappoint. It offers an unparalleled level of speed; it offers Herculean stiffness; it offers precise handling; and it offers impeccable ride quality. Plus, there’s the added bonus that it’s the sexiest bike I’ve ever laid my eyes on. There may be others, but there are none better. Simply put, the Specialized S- Works Tarmac SL3 is the greatest road bike on the planet, the galaxy, maybe even the universe. Ride one – it will change your life. To learn more about the Specialized S- Works Tarmac SL3, you can view the full lineup at the official Specialized website, or view the Specialized Tarmac SL3 microsite. 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Syria is indeed blessed to have such a deep- rooted civilization, culture, heritage and history. Among the modern blessings to be proud of too is the talented President Bashar. Assad, who has been pursuing the path of his late father Hafez in safeguarding, protecting, developing and enhancing the conditions of Syrian citizens' lives and Syria's. President Assad has been doing everything possible to better the Syrians' lives and protect them from every. The. umbilical cord for the majority of Syrians is but with their elected leader, President Bashar Assad. The brave president has been living for and standing by and with the interests, welfare and safety of his people, with peace. Assad does not need presidency, leadership or any post at the helm of power. Leadership, however, does direly need him. To imagine Syria without such a wise brave president. US, Israel and the ewes wasted in vain treasures to achieve, is to have a life without air, water, light, knowledge and without any humanity. Syria, without such a. Daesh (ISIS), 'moderates' or 'non- moderates', Nusra Front, ewes, cannibals and many others! The majority in Syria, not to mention the millions of the wise worldwide, do take pride in whatever this. The Syrians'. victory against terrorism is definite and soon to take place! People who have a president, army, friends and resistance like ours are to celebrate and drink the toast to all. Responsibility for the information and views set out in this article lies entirely with the author. On May 19, 1962, Marilyn Monroe wore a now-legendary dress to sing a sultry rendition of “Happy Birthday” at President John F. Kennedy’s 45th birthday celebration at Madison Square Garden. The dress that Marilyn Monroe made history with when she sang Happy Birthday Mr President to John F Kennedy is expected to fetch as much as three million dollars at auction. The late star wore the skintight, sheer, flesh. It may have been a day early -- but enthusiastic members of the Young African Leaders Summit stood up to sing ''Happy Birthday'' to U.S. President Barack Obama. Rough Cut (no reporter narration). ROUGH CUT (NO REPORTER. Marilyn Monroe's 'Happy Birthday, Mr. President' dress. Marilyn Monroe's 'Happy Birthday, Mr. President' dress. This undated photo provided by Julien's Auctions shows the flesh- colored dress Marilyn Monroe wore during her rendition of . Happy Birthday Mr President MovieSourdough - Wikipedia, the free encyclopedia. Sourdough bread is made by the fermentation of dough using naturally- occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Introduction. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye- based breads, where yeast does not produce comparable results. Preparation. In practice there are several kinds of starters, as the ratio of water to flour in the starter (hydration) varies. Sourdough is a stable culture of lactic acid bacteria (LAB) and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which. Process Development and Analytical Research, Abbott Laboratories, 1401 Sherian Road, North Chicago, Illinois 60064, U.S.A. Biochemistry, 4th Edition. Chemical Constituents of Life. 1 Biomolecules and the cell. 4 Proteins and amino acids. A starter may be a liquid batter or a stiff dough. Flour naturally contains a variety of yeasts and bacterial spores. Amylase also breaks down starch into maltose, which the yeast cannot metabolize. This ratio is called the refreshment ratio. In San Francisco sourdough, the ratio. A high refreshment ratio keeps acidity of the refreshed dough relatively low.
2008 GRADUATION18,GUIDE May 2008. How to make graduation parties memorable and meaningful pAGE 3. Tips for making your walk down the. Conversely, a wetter and warmer starter has more bacterial activity and less yeast growth, with more lactic acid relative to acetic acid. Refreshment intervals of longer than three days acidify the dough and may change the microbial ecosystem. One is made from traditionally maintained and stable starter doughs, often dried, in which the ratios of micro- organisms are uncertain. Another is made from micro- organisms carefully isolated from Petri dishes, grown into large, homogeneous populations in fermentors, and processed into combined baker's products with numerically defined ratios and known quantities of microorganisms well suited to particular bread styles. Unbleached, unbromated flour contains more micro- organisms than more processed flours. Bran- containing (wholemeal) flour provides the greatest variety of organisms and additional minerals, though some cultures use an initial mixture of white flour and rye or whole wheat flour or . Grapes and grape must are also sources of lactic acid bacteria. Some bakers recommend unchlorinated water for feeding cultures. Bottled drinking water is suitable; chlorine, but not chloramines, can be removed from tap water by boiling it for a time, or simply by leaving it uncovered for at least 2. Chlorine and chloramines can both be removed by activated carbon filters. The original starter culture may be many years old. Because of their p. H level and the presence of antibacterial agents, such cultures are stable and able to prevent colonization by unwanted yeasts and bacteria. For this reason, sourdough products inherently keep fresh for a longer time than other breads, and are good at resisting spoilage and mold without the additives required to retard spoiling of other types of bread. The starter weight is usually 1. However, sourdough that has been proved over many hours, using a sourdough starter or mother dough, can then be transferred to the machine, utilizing only the baking segment of the bread- making program, bypassing timed mechanical kneading by the machine's paddle. This may be convenient for single loaf production, but the complex blistered and slashed crust characteristics of oven- baked sourdough bread cannot be achieved in a bread making machine, as this usually requires the use of a baking stone in the oven and misting of the dough to produce steam. Furthermore, ideal crust development requires loaves of shapes not achievable in a machine's loaf tin. Biology and chemistry of sourdough. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the LAB produces lactic acid which contributes flavor. The LAB metabolize sugars that the yeast cannot, and the yeast metabolizes byproducts of LAB fermentation. Lactic acid bacteria. Hammes and Vogel in 1. LAB. Obligatelyhomofermentative. They metabolise hexoses via the Embden. They cannot tolerate oxygen. Facultatively heterofermentative. They metabolise hexoses to lactic acid. Obligately heterofermentative. They metabolise hexoses via the EMP pathway to produce lactic acid, acetic acid, and CO2. In 2. 00. 7, Dellaglio and Felis grouped it to L. Lactobacillus sanfranciscensis was named for its discovery in San Francisco sourdough starters, though it is not endemic to San Francisco. Lactobacillus sanfranciscensis and L. Torulopsis holmii, Torula holmii, and S. Other yeasts reported found include C. Glucofructans are long strings of fructose molecules attached to a single glucose molecule. Sucrose can be considered the shortest glucofructan, with only a single fructose molecule attached. If the fermenting dough gets too warm, the yeasts slow down, producing less fructose. Fructose depletion is more of a concern in doughs with lower enzymatic activities. In the first two days of refreshment, atypical genera Enterococcus and Lactococcus bacteria highlighted the doughs. Yeasts grew more slowly and reached population peaks near days 4. At their peaks, yeast populations were in the range of about 1. One characteristic of a stable dough is that the heterofermentative have outcompeted homofermentative lactobacilli. These doughs are more liquid and once fermented may be chilled and stored for up to a week. They are pumpable and used in continuous bread production systems. They are dominated by . One of the oldest sourdough breads dates from 3. BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent several thousand years earlier.. Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 1. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten. The structure of rye bread is based primarily on the starch in the flour, as well as other carbohydrates known as pentosans; however, rye amylase is active at substantially higher temperatures than wheat amylase, causing the structure of the bread to disintegrate as the starches are broken down during cooking. The lowered p. H of a sourdough starter, therefore, inactivates the amylases when heat cannot, allowing the carbohydrates in the bread to gel and set properly. The nickname remains in . Sourdough has long been associated with the 1. Conventional leavenings such as yeast and baking soda were much less reliable in the conditions faced by the prospectors. Experienced miners and other settlers frequently carried a pouch of starter either around their neck or on a belt; these were fiercely guarded to keep from freezing. However, freezing does not kill a sourdough starter; excessive heat does. Old hands came to be called . It was gradually replaced, first by the use of barm from beer making, then, after the confirmation of germ theory by Louis Pasteur, by cultured yeasts. Although sourdough bread was superseded in commercial bakeries in the 2. San Francisco sourdough is the most famous named sourdough bread made in the U. S. Unlike sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1. Boudin Bakery among others, able to trace their starters back to California's Gold Rush period. It is a white bread characterized by a pronounced sourness (not all varieties are as sour as San Francisco sourdough), so much so that the dominant strain of lactobacillus in sourdough starters was named Lactobacillus sanfranciscensis. One reason for sourdough's popularity is its ability to combine well with seafoods and soups, such as cioppino, clam chowder, and chili. This neutralizes the acid in the starter and generates carbon dioxide in the process, providing a lift to the dough or batter in a manner similar to Irish soda bread. This method is used in kitchens where the starter is kept off- balance with a high acid level. The 4. 9er flapjack is a sourdough crepe which is popular in the United States and in Europe, getting its name from the popularity of this style of pancake during the California gold rush. The 4. 9er is a menu item in its own right at some eating establishments, with one advertising the crepe as . It is also leavened with baking powder and baking soda. An Amish sourdough is fed with sugar and potato flakes every 3. The Italian biga and French poolish add sourdough- like flavors to breads by allowing the yeast to ferment for at least half a day. Unlike a true sourdough, these recipes usually start with commercial yeast, and the production of lactobacillus is incidental. In Azerbaijan whole- wheat sourdough flatbreads are traditionally eaten. A similar variant is eaten in Somalia, where it is called canjeelo or lahooh, and Yemen (where it is known as lahoh). In India idlis and dosa are made from a sourdough fermentation of rice and vigna mungo. See also. Bread: a baker's book of techniques and recipes. What seems to be excessively loose dough early in the mix, however, will soon transform once the second phase of mixing- -gluten development- -is accomplished. Extra flour added early on has ruined many a dough. Only by feeling the dough throughout the mixing process can we understand- -through our hands- -the considerable change from loose and shaggy to firm, elastic, and developed. After 2. 4 hours in a warm room, the flour- water paste will show signs of having risen. The evidence of the rise indicates the presence of gas within the bowl; the presence of gas means that metabolism is under way- -yes, there is life in the bowl: A little colony of microorganisms has begun taking up residence. At first things are tentative and fragile, there is little strength, the culture is vulnerable to intrusion by non- bread- friendly yeasts and bacteria. Soon, a natural selection will take place, and if all goes well, beneficial strains of bacteria will dominate the culture. |
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January 2017
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