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The Sedona Ranger Station Barn – built in 1934 and located at 250 Brewer Road. The barn was built by the Civilian Conservation Corps. It originally housed the forest service livestock, feed and tackle. It was later modified for office and storage facilities. The Pushmataha – built in 1960 and located at 360 Brewer Road. Harold and Christine ...
The Sedona Ranger Station was built by the U.S. Forest Service in Sedona, Arizona in 1917 to administer the Red Rock Ranger District of Coconino National Forest. The ranger station complex includes a residence, a barn and a pump house. The house is a wood frame single story bungalow-style building on a sandstone foundation. [2]
Jiuqu, also simply known as qu, [a] is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. [2] The word jiuqu specifically refers to a type of yeast (曲; 麴; qū) used to make alcohol (酒; jiǔ) such as huangjiu (cereal wine), baijiu (distilled spirits) and jiuniang (alcoholic rice pudding).
Gone are the days when $1 million bought luxury living. According to a Zillow analysis, that price tag is the new normal for a starter home in 237 U.S. cities. This is a mind-boggling shift from ...
According to Zillow, the average starter home nationwide is priced at $196,611, within reach for a median-income household. Zillow defines starter homes as those in the lowest third of home values ...
A Thursday report from Zillow indicates that a typical starter home is now worth $1 million or more in 237 cities, up from 84 cities in 2019, underscoring America’s ongoing home affordability ...
Pain poolish—a type of fermentation starter for bread Nuruk, a fermentation starter for alcoholic beverages. A fermentation starter (called simply starter within the corresponding context, sometimes called a mother [1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks.
When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. 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 ...