t of most bread is flour, which ( b ) for about
three-quarters of the finished loaf- The flour you select will give your bread
its
character. For instance, mass-produced, highly-processed flour will allow you
to make a tolerable loaf, whereas organic flour will allow you to create a
unique homemade loaf of incomparable taste and texture. The choice of flour
affects not only the quality of the baked bread but also the bread-making
process. Flour will absorb more or less liquid depending on the variety of
to the texture indicated in the recipe, be it firm, soft, or wet. Observing and
understanding the character of your dough and what it requires is the key to
successful bread-making.
A warm kitchen is a perfect place for making bread. Ideally, ingredients
should be at room temperature before mixing, except the yeast, which should
be dissolved at body temperature. Room temperature or a little warmer also
provides the best conditions for rising dough. So, in the days before modern
heating, some people even took their dough to bed with them! Less unusual
(3)
dough-rising spots during cold weather include a place near, but not too close,
to an open fire or a stove. With experience, you learn to use temperature to
control the baking timetable. For instance, you can decrease the water
temperature and leave the dough in a cool spot in order to slow down the rising
process; the refrigerator is ideal for all-day or overnight rising.
Making bread requires little more than an oven, your hands, and a little
patience. The recipe for success is simple: time and warmth are all it ( c )
to transform a cew basic ingredients into a sock, smooth dough that bakes to a
delicious crusted loaf. And like so many skills we aim to improve, practice
makes perfect. In other words, the more often you make bread, the ( d )
you get. at it. You will discover through experience that bread is alive and,
above all, the product of its ingredients and its surroundings. As an old
cookbook advises, you should "treat rising dough as if it were human." While
scales, timers, and thermometers are all very useful, you must remember that
observation and experience are the baker's best tools.
0) dough I\.i*tt(A) Temperature is one of the key factors in regulating the speed
of the
dough-rising process.
(B) In bread-making, it is not essential to follow the recipe exactly.
(C) What makes a good baker is close observation as well as experience.
(U) The amount of flour you should add to your dough varies with the
temperature of the room.
(E) Not only the ingredients but also the bread-making environment affect
the quality of the finished product.
(F] The best way to make bread is to enjoy the process together with
people close to you.
(G) Bread-making, particularly kneading the dough, can lead to a
reduction in tension.
Wind power is one of the fastest growing forms of clean, renewable
energy. In fact, many consider wind turbines, which convert the non-polluting
energy of wind into electrical energy, as the best alternative t.o the oil and
coal
power plants around the world today thatt produce such massive amounts of
greenhouse gasses. Wind farms are areas where a number of wind turbines
arc grouped together, such as the Horse Hollow Wind Project in Texas, which
produces 73C megawatts of electricity per day; this is about 20% more than
typical new coal power plants. Not only do wind farms produce clean energy,
but they also reduce the country's dependency on oil from other countries, thus
improving the national economy: while the price of oil will only increase in the
future, wind will always remain free.
But there are chaklenges to the construction of large-scale wind farms.
For instance, the massive towers, power lines, and associated equipment are
considered unacceptably ugly by some people. Meanwhile, wind farms are
thought to be the cause of injury and death to many migrating birds.
a) power plant Ph Answer questions A through C in English. You may use words
and