See full version: Signs and Symptoms of a Shorted Starter
The starter is an electric motor that cranks your vehicle's engine when the key is turned in the ignition. This important component allows fuel to enter the cylinders to power your vehicle. A shorted starter can cause a variety of problems in a car; however, some of the symptoms and signs linked to a shorted starter can also relate to other mechanical issues. Ultimately, there are several things that can help you diagnose a shorted starter. more
If you don't get any sound from your engine when trying to start it, but the lights and the windshield wipers are working, you may have a shorted starter with a faulty solenoid, which is the mechanical device on top of your starter motor's housing. Occasionally, this can be fixed by jiggling the key inside the ignition while turning it. [links]
If your starter makes clicking or grinding sounds when you turn the key to crank the engine, it means you may have a shorted starter that has motor problems, or a gear is possibly stuck in the starter. The sounds originate from under your hood and are easy to hear because the engine won't turn over. However, if the engine does turn over but fails to start, or if you hear multiple clicks until the key is released, the problem may be a bad alternator, faulty battery connections or a choke that is defective or not adjusted properly. more
On the flip side, you can’t get low-density bread with low gluten bread flour from rye. It doesn’t have enough elasticity to rise and hold itself up while baking. You’ll get a relatively flatbread. If you want to use rye flour, mix it with strong white flour so it can actually rise and have a light, airy structure. here
You have to heat the oven to a higher temperature before you insert the bread dough in the Dutch oven, typically 450-500 degrees F instead of 350-400 degrees F for bread in an open pan. The cook time will be similar – 25 to 30 minutes. Because there is more moisture, the bread will take longer to form a crust that inhibits further rising. [links]
So, why is my sourdough bread so dense? A common cause of dense sourdough bread is that the sourdough starter isn’t mature. It simply doesn’t have the power to raise the sourdough. One solution is to feed the sourdough starter at least twice a day to make it strong. You’ll know that it is strong when it bubbles and lifts on its own.
You want to catch the dough when it has started to rise but is still rising. If you put it in the oven as it has started to deflate, you’ll get a denser bread.
Alternatively, you could buy a better sourdough starter and feed it according to the instructions provided. People can run into problems because they over-proof their dough, too.
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Assuming that the diagnosis results are within acceptable ranges and the starter cranks fine when cold, it is quite possibly a “heat soak” condition. What exactly is starter “Heat Soak”? Without getting into the physics of thermal conduction or Newton’s law of convective cooling, it is simply a matter of the starter absorbing and retaining heat from under-hood sources such as the exhaust manifold. This absorbed heat adds resistance to the electrical conductors inside the starter. The additional resistance results in the starter requiring more amperage than it normally does when cool. Once under-hood heat warms the battery, cables, and starter, a “tipping point” is reached concerning the overall amount of resistance a starter can accept (and still function here
The TOTAL effect of all this unwanted resistance is a dramatically reduced current flow, which in turn means the starter is limited in current, and therefore either turns very slowly or not at all. The starter solenoid is equally vulnerable to this condition, and thus may not activate the starter at all. Another overlooked contributor to “heat soak” is corroded battery cables. At some point, cleaning the battery terminals and connectors may no longer help if the corrosion has already spread throughout the length of the cables. The cable’s outer insulation “hides” the corrosion. [links]
If your starter easily cranks a cold engine, but “drags” or cranks very slowly when hot, there may be a “heat soak” problem. Before you condemn the starter as bad, you should perform a system diagnosis of the battery, cables and starter. For a good overview of these tests, visit www.bbbind.com – click on “Technical Information”, select “Training Videos”, and view “How to troubleshoot a starter problem”.
Heat soak can usually be solved by installing a heat shield on the starter; this will reflect the heat away from starter. In fact, many vehicles are originally equipped from the factory with a heat shield. Unfortunately, they are often discarded when the starter is replaced. You can likely find a used heat shield at a salvage yard, or source a new one from your local parts store. Other fixes can involve upgrading the battery cables with a heavier gauge cable or installing a higher capacity battery. Anything that will keep the starter cooler or allow more amperage to the starter should help considerably.
Then shape, and leave the dough for not more than 2 hours to temperature equalize. Then bake. Better for your dough to have 20% less volume that you'd like, as an experiment, and see if you get oven spring then. I did this, got the results I was looking for, then fine-tuned from there.
Good luck with your projects. more
Does anyone have any other ideas of why the texture might be like this?
I've had it since August of this year, and It's risen some loaves enough, but sometimes, it doesn't, even with temperatures that are always around 70-80 degrees. I'm not sure what I could do to make it more active after this long. here
P.S. I have made one good loaf of bread, but the dough was a lot drier, so I was able to cook it on a baking stone. The texture was wonderful, and the taste was flavorful (it has tomatoes and basil). I have tried 3 different recipes so far, and this is the only one that gave a delicious product.
The recipe technically calls to bake the bread in a preheated dutch oven (I use a casserole dish because I don't own a dutch oven), but the dough is so sticky that if I preheat the dish and transfer the dough to it once it's preheated, I find that the dough deflates and I get a flat loaf. I tried baking the bread for a bit longer, but the outside burned and got stuck to the sides of the casserole dish. This time, I let the dough rise in the dish, and I made sure that the outer layer of the dough stayed moist while it was proofing/rising for the second time. I also tried to cut slits in the bread to help it rise, but the dough was too wet and sticky and it didn't work very well. I also brushed the lid with water and the top of the loaf with water and oil right before putting it into the oven. I baked the bread for 5 minutes longer with the lid on, and once I took the lid off, I cooked it until the crust looked like it would burn if I left it in a minute longer. When I cut into the loaf, however, the texture is still gummy.
Because the ground is wet (also in snow), it’s best to make a bed to build the fire upon. Arrange branches or chunks of bark from a dead tree to build a raised bed to keep the new fire off the wet ground. Important! here
First look for fallen trees in the area but avoid rotten bark. The inside of most bark will remain fairly dry even in wet weather. Shave it. Peel bark from a limb. Cedar is particularly good. Birch bark is uniquely thin and easy to peel off and burn. I wrote about it in the following article:
Sulfur on the end of a stick. Good old fashioned matches. I like the ‘strike anywhere’ matches. Keep them in a water tight container. Check out this nice waterproof container for stick matches:
Light your tinder bundle which is at the bottom/center. Get down to the fire’s level. Blow on it. Keep on blowing on it until layers get burning. here
Fire making is fairly simple in that you’ll start by lighting your tinder bundle and then adding pieces of kindling – while working your way up to larger pieces. here