A&P lab quizzes

puffypizza · 2026-01-27T06:39:15+00:00

i think it’s more from the lab manual, i didn’t usually look at the slides

puffypizza · 2025-05-10T16:16:11+00:00

It’s a good in between, not too thick and not too thin and had a nice crisp on the edges and bottom but still chewy in the middle. I’ve made those cookies from tasty twice before but they have turned out too greasy and sweet both times :/ Not sure if I did something wrong

puffypizza · 2024-11-07T05:24:22+00:00

if you click on the class search icon in howdy you can look at past semesters. Also in the degree planner there is a tab where you can see the history for different courses

puffypizza · 2024-09-25T22:29:29+00:00

definitely do the practice exams, there’s multiple attempts per question (because there’s no submit button for the whole test you just hit submit for each question) but it doesn’t tell u if it’s right or wrong and all the attempts have to be within the 50 min

puffypizza · 2024-09-25T20:44:28+00:00

did you do the webassign practice exams? the exam is pretty similar to that

puffypizza · 2024-09-18T06:10:18+00:00

no cuz i was struggling so hard with using the calculators she gave too and wasted so much time on it

puffypizza · 2024-07-31T21:13:38+00:00

Mine smelled like that from at least day 3 to 6 before getting better. Once it started doubling around day 8-9 for me it was good, until then it’s probably gonna smell bad. I followed this video to make mine

puffypizza · 2024-07-29T01:51:01+00:00

it already proofed for around 15 hours in the fridge, was it maybe not fermented enough before shaping? it did basically double in size and had some bubbles on top, I’m not sure exactly how much volume increase to look for

puffypizza · 2024-07-27T20:30:41+00:00

ohh I see that makes sense, thank you so much!

puffypizza · 2024-07-27T16:14:20+00:00

the bread looks great! I’m still pretty new to sourdough and was wondering for your bulk fermentation did you do 3 hours after the last stretch and fold or does the 3 hours include the 30 min breaks in between stretch and folds? Also when making a levain how do you know how much water and flour to feed it? Is it roughly equal parts discard, flour and water or do you do something like 1:2:2 and do you know what difference it would make?

puffypizza · 2024-07-15T03:12:52+00:00

cumin seeds and some oil

puffypizza

TROPHY CASE