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Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our crossword blog.
2010–2015, 2017, 2019, 2023: American Crossword Puzzle Tournament Champion Dan Feyer is an American crossword puzzle solver and editor. He holds the record for the most American Crossword Puzzle Tournament (ACPT) championships, with nine wins, and the most consecutive championships, with six. [ 1 ]
The solver is given a grid and a list of words. To solve the puzzle correctly, the solver must find a solution that fits all of the available words into the grid. [1] [2] [8] [9] Generally, these words are listed by number of letters, and further alphabetically. [2] [8] Many times, one word is filled in for the solver to help them begin the ...
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
For best results, fold the edges of the bottom dough over top of the edges of the top dough, and pinch them together in a sealing fashion. Sprinkle an even layer of Parmigiano on top and drizzle ...
Taking this one stage further, the clue word can hint at the word or words to be abbreviated rather than giving the word itself. For example: "About" for C or CA (for "circa"), or RE. "Say" for EG, used to mean "for example". More obscure clue words of this variety include: "Model" for T, referring to the Model T.
A full specification sheet listing the paper's requirements for crossword puzzle submission can be found online or by writing to the paper. The Monday–Thursday, and usually Sunday, puzzles have a theme. This is often some sort of connection between at least three long across answers, such as similar types of puns, added letters, or hidden ...
If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ratio change the pH of the just-refreshed dough. [13] To make a primary-culture levain, Raymond Calvel used salt, but less of it than would be typical ...
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