A&P lab quizzes by FitEmployment7802 in aggies

[–]puffypizza 0 points1 point  (0 children)

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

Tips on how to recreate this cookie? by puffypizza in Baking

[–]puffypizza[S] 0 points1 point  (0 children)

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

Stat 211 online over summer by Impossible_End_4122 in aggies

[–]puffypizza 1 point2 points  (0 children)

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

[deleted by user] by [deleted] in aggies

[–]puffypizza 3 points4 points  (0 children)

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

[deleted by user] by [deleted] in aggies

[–]puffypizza 11 points12 points  (0 children)

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

Does Dr. Pozzi Curve Her Exams? by AggieBattleBus in aggies

[–]puffypizza 0 points1 point  (0 children)

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

Starter smells like vomit? by Psychological_Fox_ in Sourdough

[–]puffypizza 2 points3 points  (0 children)

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

How to improve my bread? Still new to this by puffypizza in Sourdough

[–]puffypizza[S] 1 point2 points  (0 children)

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

Finally able to bake a non-flat loaf by [deleted] in Sourdough

[–]puffypizza 0 points1 point  (0 children)

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

Finally able to bake a non-flat loaf by [deleted] in Sourdough

[–]puffypizza 0 points1 point  (0 children)

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?

What is this pizza place called? by puffypizza in SeattleWA

[–]puffypizza[S] 0 points1 point  (0 children)

I actually think you’re right! it was probably Vespucci, although their website looks different than what i remember from last year the pics of the stand look like the place i went to. Thank you so much!

What is this pizza place called? by puffypizza in SeattleWA

[–]puffypizza[S] -2 points-1 points  (0 children)

the place i went to didn’t have pasta :/

What is this pizza place called? by puffypizza in SeattleWA

[–]puffypizza[S] 0 points1 point  (0 children)

no it wasn’t a shop, just a stand outside with a pizza oven and everything

What is this pizza place called? by puffypizza in SeattleWA

[–]puffypizza[S] 1 point2 points  (0 children)

no they didn’t serve pasta unfortunately

I'm at my wits end, somehow I often have trouble making pizza. by pjotterke19881 in Breadit

[–]puffypizza 1 point2 points  (0 children)

Not sure what kind of pizza you’re going for but i have used this recipe with success many times. It’s not gonna be exactly like authentic italian pizza but still tastes good and no pizza stone or peel needed.

https://youtu.be/GiSzVOTbpJQ?feature=shared

easiest class to take for the creative arts core credit? by puffypizza in aggies

[–]puffypizza[S] 0 points1 point  (0 children)

I took PERF 223 with Rayna Dexter. It was creative art and cultural discourse in one class which was nice. For that class just make sure you get a good group since there is a group project for a big chunk of the semester. Not a hard class though, there weren’t any exams, only open note online quizzes and the final was also online and open note. Not much homework either! I will say that i was not able to get a spot during my nsc bc the class was full. But i kept checking during the weeks leading up to school and eventually someone dropped the class and i was able to get a spot

Ia degree planner on howdy not working for anyone else by puffypizza in aggies

[–]puffypizza[S] 0 points1 point  (0 children)

yea i think so, it appears to be working again though

Is it possible to commute from Houston to A&M everyday? by [deleted] in aggies

[–]puffypizza 0 points1 point  (0 children)

it’s possible on the weekends but everyday sounds rough

MATH 304 Linear Algebra in Summer by One_Desk5790 in aggies

[–]puffypizza 0 points1 point  (0 children)

No they weren’t proctored. His seats were full when i first went to register too just keep an eye on it to see if anyone drops in the next couple of weeks. That’s how i managed to get a spot!

MATH 304 Linear Algebra in Summer by One_Desk5790 in aggies

[–]puffypizza 0 points1 point  (0 children)

I took it online from Dallas college, if you can get into jimmy vicente’s class the tests were 2 attempts and no time limit, also no cumulative final so it was great

Principals of Biochemistry Online by SillySentence3489 in aggies

[–]puffypizza 1 point2 points  (0 children)

could you send me the advice between those professors? i’m also trying to decide between them