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This article was printed from mlb, originally published .
Read more news at: https://www.mlb.com/news
Signing Wright a step in right direction for Mets
The Mets couldn't have known everything they were getting when they made Wright the 38th pick of the 2001 First-Year Player Draft. That's because his greatness on the field is only part of that story. This is no knock on his play, either.
Wright is a six-time All-Star, a .301 career hitter and a two-time Gold Glove Award winner. He makes difficult plays seem routine and is so smooth and so productive that he alone is a terrific reason to buy tickets to see the Mets play.
He also gets it. Wright gives of his time in the community and to fans, and he accepts that kids will see him as a role model. He's comfortable with that part of being a Major League Baseball player.
There's a wonderful story the Mets tell about looking up one day and seeing Wright playing catch with a young fan seated near the visitors' dugout at Turner Field in Atlanta. It was a spontaneous thing, a gesture that speaks volumes about the joy with which Wright approaches his job.
As the rebuilding of the Mets continues, one of the things their management team agreed upon was that they would make every effort to sign Wright to a long-term extension.
He represents what the Mets want the franchise to represent. His departure would create much more than a hole in the lineup. When the team announced the eight-year, $138 million contract that runs through the 2020 season on Wednesday, Wright was thankful, humble and gracious.
"It's been a blessing, a pleasure to play for you guys," Wright said, gesturing to Mets executives, including chief operating officer Jeff Wilpon, "and there's going to be a lot of good times to come."
Wright said he never wanted to play elsewhere, but he also had some tough-love talks with Mets executives before agreeing to the deal. He wanted to better understand the club's blueprint for contending and to be assured the franchise had the resources to be a contender. There were late-night telephone calls and an array of meetings before Wright became convinced there were better days ahead.
"I think he wanted to be a Met," general manager Sandy Alderson said. "I think he wanted to be convinced."
Alderson called the signing of Wright "symbolic in many ways of where the Mets are going. Today is about the future of the Mets, and this is a cornerstone relationship."
Alderson emphasized the Mets will not spend money recklessly, but they will spend to put building blocks in place. Wright said he was thrilled to be the most important of those building blocks.
"I'm here today to promise you that I'm going to give everything I have out there to bring a championship back to Queens," Wright said. "I take a lot of pride in putting this uniform on every day. I take a lot of pride in going out there and trying to play hard in front of those fans every day. And there's a lot of good times to come."
If the Mets sign R.A. Dickey to an extension, they could have a playoff-caliber rotation in 2013. But there are holes in the outfield and the bullpen that Alderson will have trouble filling in a single offseason.
The Mets appear to be set on spending another year of rebuilding the Minor League system before loosening the purse strings a year from now. In the end, no team -- that includes the Red Sox and Yankees and especially the Mets -- can contend without a productive player development pipeline.
The Mets appeared to be close at times last season. They were 46-40 at the All-Star break, but went 28-48 the rest of the way. Their starting rotation evolved nicely, but the bullpen was the second worst in the National League. Only four teams scored fewer runs.
"I honestly don't think we're that far away," Alderson said. "Our pitching is strong. Our bullpen can get better. We've got some young talent we're going to infuse into the 'pen. If our pitching can be as good as it's been in stints, we can be competitive."
Regardless, the Mets went a long way toward securing the future of the franchise on Wednesday. And with that step, there's hope that the best is yet to come.
Richard Justice has been a reporter for MLB.com since 2011. Read his columns and follow him on Twitter at @RichardJustice.


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The Long County 10-and-under all-star baseball team won the Georgia Recreation Parks Association Class C state championship on Friday in Blakely, sweeping the tourney field and outscoring their opponents, 55-6.
Although a preseason game primarily helps the coaching staff determine where their team is at, it's still a game coaches want to win.
The foothills of the Appalachians proved to be the perfect setting for Gravel Hill Farms and Dixie Stables at the third annual Northeast Georgia Charity Horse Show, as both stables claimed class championships.
The final Georgia Southern Eagle football camp, "Bash in the 'Boro," is set for Friday, July 18, at Allen E. Paulson Stadium in Statesboro.
Former Bradwell Institute football player Ulrick John was honored by Mayor Jim Thomas on Thursday for being the first Hinesville native to be drafted by a National Football League team.
Everyone was sporting new camp shirts Thursday morning as Atlanta Calcio Academy wrapped up its four-day elite soccer training at James Brown Park.
The Long County High School football team's summer conditioning program is winding down. The Blue Tide began their program in June and have been practicing three days a week ever since, with the exception of taking off last week. They will wrap up their conditioning July 17, and their football camp will run July 21-25. School practice begins July 28.
The Bradwell Institute Tigers resumed team practices this week after taking one week off as required by the Georgia High School Association. The players trained with their helmets on, allowing them to become acclimated to the heat.
Georgia Southern basketball player Eric Ferguson has been suspended indefinitely from the team following a June 26 arrest.
Scott's All*Stars eighth-grade boys' basketball team had a retreat last week to mentally and physically prepare for the this week's Amateur Athletic Union Division I national tournament in Orlando.
Around 60 kids braved hot temperatures this week at James Brown Park in the hopes of perfecting their soccer games.
Across Southeast Georgia, many high-school football teams are prepping for the season and have at least until Aug. 22 before their preseason games. But not the Liberty County High School Panthers.
Another Liberty County High School basketball player is headed toward a potential NBA career.
Tom Dunlap started swimming at age 10 and still asserts - 70 years later - that the sport is good for the body and mind. His friend, Gary Burch, started swimming about two years ago and said it has improved his overall health. Both men regularly take to the pool at the Liberty County YMCA, and while they do it to stay in shape and have fun, they want others to know that the recreational activity can be deadly for those who don't know how to swim. "Most of the kids who drown probably thought they could swim," Dunlap said.
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Late last week we put the finishing touches to a very special project we've been wanting to share with you for a while now. After many weeks of burning the midnight oil at Spotify HQ in an effort to squeeze into it every drop of musical goodness, we've finally completed work on the Spotify app for the iPhone and sent it over to the nice people at Apple.
We thought it might be nice to show you a video of what we've built for you.
Our iPhone version is very similar to the Spotify you're already familiar with and will allow you to listen to your music even when you're not connected to a network. The application should be available in a few weeks for premium subscribers – we'll be sure to let you know as soon as it's in AppStore.
Update: Spotify is now available on the iPhone.


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Rectangular Tile Flooring
Rectangular Tile Flooring. The tile floor is a floor made of clay and coated with glazing. There are two types of tile floors there are glazed ceramic and porcelain tiles, you will find ceramics with various motifs and when you look for it in store building. Ceramics with large size creates the appearance that creates an impression opens more space. So for a small room, tiling with large size will create the impression of more space. While the small size of the ceramic by creating the impression box chessboard may be a fit with your accent. [Keyword] is the idea of the tile floor that we provide to you, but not only Rectangular Tile Flooring many types and models of ceramic floor that we provide here. Use the search field to allow you to search other types of ceramic floor here.


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14X light amplifying paradynamic reflector
Dual sealed, moisture resistant fixture
Sealed glass splash guard
Ultra-silent & no fan needed
Comes with Mounting legs and 1 blue/1 daylight bulb standard
Very reasonably priced light for the quality you get. Very bright and illuminating on my tank. While it doesn't have a fan, it does have a vented design that seems to work very well at keeping the fixture from becoming hot.
You can buy this design as 2 or 4 bulbs. Keep in mind that the standard shipment style is one daylight and one blue, so if you are wanting double daylight you will need to purchase a second daylight bulb.
About the Cons:
Because it is a completely sealed fixture, to replace the bulbs you have to unscrew the entire end cap and pull the bulbs out of the housing to replace. Not hard, but not your average "screw in a lightbulb" type change.
The cord for the fixture is at the end of the light, not the back, so this can cause issues with someone that uses a tight fitting canopy.------------------------------


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As you exchange letters, send photos and offer encouragement in Jesus' name, your love will bring hope to a child that will last a lifetime. Sponsor a child today! Just click on a child's photo to learn more.
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I have sponsored for 12 years and it has been such a blessing. I have also traveled with Compassion to Haiti and Kenya where I have seen the work they are doing and met both of my sponsored kids. Trust me when I say the relationships are real and your letters matter. I have looked through my 18 year olds file that documents every gift, medical exam and home visit, Compassion has great integrity and is making a huge difference in individuals and communities.
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We currently sponsor three children in Bolivia, and we have been blessed to meet them in person through mission trips with our church. We continue to be amazed and thankful for the great work that Compassion does. It is a truly beautiful ministry of support and development, and its positive influence multiplies throughout the communities where children are sponsored. We have seen many people come to Christ through Compassion. We are happy & humbled to be a part of it!
When you sponsor a child, you can exchange letters, photos and prayers. You can even choose to visit the child you sponsor.
You can change a child's life from one of hardship and loneliness to one of hope and meaning. You have the opportunity to literally bring the love of Christ to a child in need.
Compassion's ministry to children in poverty is unique. Our Child Sponsorship Program is:
Sponsoring a child through Compassion allows you to witness a miracle firsthand, following your child's growth as as he or she is nurtured to health, educated and exposed to the gospel of Jesus Christ.
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Capitol permits
MADISON, Wis. (AP) – Wisconsin officials and the American Civil Liberties Union of Wisconsin say they have reached a deal to allow people to hold events at the state Capitol without getting permits. Activities in the state Capitol have been a point of contention since state officials announced large groups must get permits for gatherings there. Dozens of people have been arrested since last summer for taking part in daily singalongs without permits. The agreement announced Tuesday acknowledges the Department of Administration can require permits, but provides an option for those who don't want to get one. Groups with 12 or more people can give the department advance notice of their gathering. The notice will not reserve the space like a permit would, but it allows people to avoid arrest.
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ZXTune is a set of portable cross-platform applications (GUI/CLI) intended to play chiptunes. It features advanced ripping possibilities that let you search for music in big data sets. Supported ZX Spectrum chiptunes formats include AY, AS0/ASC, FTC, GTR, PSC, PSG, PSM, PT1, PT2, PT3, SQT, ST1, ST3, STC, STP, TXT, TurboSound, VTX, YM, CHI, DMM, DST, PDT, SQD, STR, TF0/TFE, TFC, TFD, and COP. The Commodore64 SID format is supported. Supported PC chiptunes formats include 669, AMF, DMF, FAR, FNK, GDM, IMF, IT, LIQ, PSM, MDL, MTM, PTM, RTM, S3M, STIM, STM, STX, ULT, XM. Supported Amiga chiptune formats include DBM, EMOD, MOD, MTN, IMS, MED, OKT, PT36, SFX. Supported Atari chiptune formats include DTM, GTK, TCB. The Acorn chiptune format DTT is supported. Supported compressed formats include CHARPRES, CC3, CC4, CC4PLUS, DSQ, ESV, GAM, GAMPLUS, HRUM, HRUST1, HRUST2, LZH1, LZH2, LZS, MSP, PACK2, PCD61, PCD62, TLZ, TLZP, TRUSH. Supported archived/container formats include FDI, HOBETA, HRIP, LHA, RAW, SCL, TD0, TRD, ZXZIP, ZIP, RAR, SNA128, and Z80.
The j661 project provides a generic CDS (or ARINC 661 Server) in order to facilitate the understanding of the ARINC 661 standard, prototype ARINC 661 concepts and architectures, and facilitate the reuse of ARINC 661 specifications and artefacts between projects. The CDS architecture is designed to allow defining the Server behavior to be easily modified or extended. This is achieved by a modular plug-in architecture, allowing customization at runtime without changing anything in the Server core itself.
Aspose.OCR for .NET is a character recognition component built to allow developers to add OCR functionality in their ASP .NET Web applications, Web services, and applications. It provides a simple set of classes for controlling character recognition tasks and supports BMP and TIFF.
webStraktor is a programmable World Wide Web data extraction client. It features a scripting language to facilitate the collection, extraction, and storage of information available on the Web, including images. The scripting language uses elements of regular expression and XPath syntax. The standard webStraktor output format is XML based, either in ASCII, UTF-8, or ISO-8859-1 (Latin1). It adheres to the Robots Exclusion Protocol and can be configured to operate anonymously by connecting through proxy servers. Exhaustive logging and tracing information are provided.
FastFlow is a pattern-based programming framework targeting streaming applications. It implements pipeline, farm, divide and conquer, and their composition, as well as generic streaming networks. It is specifically designed to support the development and the seamless porting of existing applications on multi-core, GPGPUs, and clusters of them. The layered template-based C++ design ensures flexibility and extendibility. Its lock-free/fence-free run-time support minimizes cache invalidation traffic and enforces the development of high-performance (high-throughput, low-latency) scalable applications. It has been proven comparable or faster than TBB, OpenMP, and Cilk on several micro-benchmarcks and real-world applications, especially when dealing with fine-grained parallelism and high-throughput applications.
nomacs is an image viewer that is small, fast, and able to handle the most common image formats including RAW images. It also makes it possible to synchronize multiple viewers on a single computer or via the LAN, which is useful for comparing images and spotting the differences. This is useful for architects who want to see their progress, for example.
Tenable Nessus is a world-leader in active vulnerability scanners. It features high-speed discovery, configuration auditing, asset profiling, sensitive data discovery, and vulnerability analysis of your security posture. Nessus scanners may be distributed throughout an entire enterprise, inside DMZs, and across physically separate networks. It is free of charge for personal use in a non-enterprise environment.


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Eric's Fav Rye
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Great job with the deli rye. It couldn't be more beautiful. Is this the sour rye from Greenstein? Any hints you have to pass on. weavershouse
Susan has really done this recipe justice, and on the first try. It kills me that she can do this formula with better results than I have ever gotten. I guess that's the mark of a good baker, to be able to make minor adjustments that affect the outcome. Very nice Susan, a beautiful loaf!
The recipe is a result of my research in Rye mixes a while back. I wanted to find a NY style Jewish Rye that didn't take 3 days to make that had personality. I've looked at and baked Levy, Greenstein, Mike Avery's Bohemian and a fellow named chef John V from Good cooking. I took all of this and simplified the process into something I could do in a long day and get reliable results every time. My family and I like deli style rye with caraway seeds and since we have many friends who are so inclined, I need to have a good loaf that works as house gifts and sandwich bread during the Jewish holidays and also for St Patrick's day corned beef. My German butcher friend has the best corned beef ever and serves 3000# plus every year at Irish fest in Milwaukee in sandwiches. We have been playing with using my rye bread formula if I can find a way to do the volume. In the end I don't say this is the best rye bread you can make. If you like the sour rye that takes 3 days to build, this isn't going to satisfy you. If you want a great tasting rye that will make a great CB sandwich and you can do the process in a long day or overnight, give this a try.
This is my formula for rye bread in the NY Deli style. The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.
100g Active Rye starter
275g Rye (Whole or White Rye)
275g water
Mix and set at room temp overnight. (If this stage will longer than 8 hours I suggest refrigerating after 3 hours and warming to room temp before proceeding)
Final Dough:
All the sponge
484g water SEE NOTE BELOW
788g First Clear flour
1 Tablespoon sugar
1 teaspoon instant yeast
22g Sea Salt
20g Caraway seeds
Mix, rest for 20-30 minutes, knead by machine or by hand for 8-10 minutes or stretch and fold several times. It is important to have well developed gluten. Do enough stretches to feel the gluten chains forming. Otherwise you may have trouble getting a good rise. Place dough in a lightly oiled bowl, cover and ferment till double, about 1 hour or so at warm (80 F) temp. Be sure you get double.
Divide and shape into 2-2lb loaves, final proof for 45 minutes.
Bake @370 for 30-40 Minutes. (I steam for the first 10 minutes)I'm looking for 190+ F internal temperature. When the bread comes out of the oven I brush with a glaze made from whisking 1T cornstarch into 1 Cup of boiling water and sprinkle with kosher salt lightly.
NOTE:I have been re hydrating dry onions in all of the water for the dough, and using that water in the mix. If you want Onion Rye, use the onions also in the dough mix. It is wonderful!
Measure the water in a microwave proof bowl and boil it. Add 1/4 Cup dry onions, mix around and let cool. Make the dough with this water.
What hydration level is your rye starter, please?
Lee, my rye starter is usually around 80 percent hydration. A better question is what was Susans?? The key is for it to be active and pumped up.
Sorry cold oven start is your technique as I say easily confused.
I tried to give you 5 stars but they kept dancing around. I know someone else what having this problem but I didn't pay much attention because I didn't have any trouble clicking stars before. You deserve 5 stars for that rye. weavershouse
It is a javascript in Internet Explorer issue that I haven't figured out how to fix yet. In Firefox or Safari, it works fine.
When I went back after posting my message it worked fine. Oh well. weavershouse
for Susan..I am the one who has the problem! now I know I'm not alone, I think there are 3 of us now : ) I LOVE RYE!! Any pics of the crumb..the flavor has to be wonderful...
I was stuck in IE a few days ago and sure enough the stars were like beachballs.
But not this time. Beautiful classic-looking rye, Susan. Just wants swiss cheese and mustard to finish it off.
wow, a gorgeous loaf!
yeah, yeah, the beans, the beans!
I will start corning the beef now, soaking the mustard seeds, and check back for the recipe.
Gorgeous loaf of rye bread, Susan!
Hi Eric,
I'm so impressed with your formula for this rye bread. Would you tell me please about your oven and equipment? Did you use a stone? How do you steam your oven? Thanks
Lisa, the rye is steamed 2 at a time on a heavy sheet pan lined with parchment. I steam the oven for 10 minutes and bake at 370 F for 30-40 minutes. I usually brush the crust with prepared corn starch hot out of the oven and sprinkle with Kosher salt.
The image at the top of this thread is from Susan from San Diego. The girl has the midas touch if you ask me. That's her first try and it's better looking than any of my attempts. That's the fun part of this hobby or passion. The outcome of the bread can be drastically changed by a few subtle changes in handling.
I hope you try this bread. Let us know how you like it if you do.
I made your recipe and it indeed makes an excellent jewish rye, as good as any recipe I've tried. I modified things a bit by using organic all purpose flour (slightly more then specified--you'll notice from the photo above the original formla is a way flat). I let the rye starter sour over 24h at room temperature, using 30g of storage starter to innoculate. I also proofed and fermented at room temperature, which took a couple hours then 45 minutes. Baked at 450 for 12 minutes, then down to 400 for another 20 or 30 till internal temp was 190. Delicious loaf, dude!
Thanks for the comments, it is a reliable formula it seems that a lot of people have liked. I like your fermenting schedule and I suspect the results are a fuller flavor. You certainly got a nice oven spring!
Glad you liked it.
Interestingly, the German gentleman who has been my friend for many years smokes meat in a small commercial operation near here was the inspiration to put this together. The public store front is only open 3 days a week, otherwise he is busy smoking delicious meats for the Navy to ship all over the world. He and his wife have been telling all about the breads from the old country for years. So every now and then I gift a couple loaves of this to them. They seem to like it.
Hmm, now I want a recipe for Montreal Smoked Meat. My husband made some, but while it is delicious, it is not Montreal Smoked Meat.
Sad, but there are still several places. We go to Chenoy's in Beaconsfield, now, and there is another one just as good, but I can't remember the name. If anyone here lives in Toronto, you need to go north to HY7 and Centre Street. Centre Street Deli makes smoked meat to die for. If you go at lunch time you will have to wait in line for a few minutes, but they are up to Ben's or Dunn's standards.
I attribute the oven spring to the slightly lower hydration I use compared to your recipe, to the 450F initial oven temperature on a pizza stone, and to the short proof. (Does clear flour absorb the same water as all-purpose?)
I'm not sure about the water absorption rate of clear vs AP flour. The first clear gives the dough a developed feel which I am comfortable with kneading/stretching as the gluten in the clear lines up. I haven't had any trouble with the dough pancaking during proofing which is how I know if I got the hydration correct. In general I like to use the highest hydration I can get away with and still bake free form.
That's a very nice hand blown vase btw. The color is extraordinary!
That is an amazing loaf!!! Makes me hungry~!
In this case, the recipe is near the top of the thread. Just scroll up and you will find it.
If you have a sourdough starter, just feed it with rye for a couple feedings. If not, make a batch of whole rye and water at 100% hydration and add 1/4 tsp of yeast and 2 T of vinegar. Let that sit at room temperature for 24 hours. That's a close approximation that will get you in the ball park.
Hydration refers to the amount of water relative to flour. The flour in your recipe is always constant (100%), and the other ingredients are measured in relation to the flour. So, 100% hydration means that there is the same amount of water as flour (by weight).
I look at the estimate for a long day or overnight and I can't help but think that this quick of a turnaround is only measured after the starter/sponge is ready. At least that was the case when I made the recipe for Deli Rye from the Secrets of a Jewish Baker.
Mitchell, you will find that a lot of recipes call for weighing the ingredients. I would recommend trying it; you'll find your results are much more consistent from batch to batch.
That said, for purposes of refreshing your starter, you can get a close approximation measuring by volume. One cup of water (8 oz) is roughly equivalent to 1 3/4 cups of flour and will result in a 100% hydration starter.
I just made this with bread flour and 1Tbsp vital wheat gluten and I must say its one of the best rye loafs I've had. I made the starter with hard rye, which is all I could get at our bulk barn...and we have no clear flour here. In my humble opinion it was comparable in taste to our jewish "open window bakery" rye, but not as pretty.
I'm new and just learning, but I will definately be doing this one again.
I just made this as well. I have no idea how it tastes on its own merits; after it cooled I immediately made reubens (first time). mmmmmmmmmmmmm
I've been struggling with this recipe and it never seems to turn that lovely golden colour you've achieved. Maybe its my gas oven? I will try dividing into two and baking as boules (are they called boules if they are just free formed balls?)
If they are round I can bake under my clay pot next time since that has helped with my regular loaves ..other any suggestions in order to keep the traditional rye torpedo shape?
I made this a few nights ago, and WOW, what flavor! It was difficult to make, though, because the dough was so sticky.
At first, I assumed that this was due to the rye flour. After reading through the comments, I'm starting to wonder if the problem was incorrect hydration.
The dough was so sticky that I couldn't shape it into a boule without heavily dusting it in flour. As a result, I ended up with flour lines inside the finished loaf **hangs head in shame.**
I followed the recipe closely, substituting KA AP for First Clear. I think I will try to make it again tonight, but will add more white flour until it is easier to manage.
Im relatively new to breadbaking, and I live in Israel. Would you mind explaining to me what clear flour is?
zolablue quotes Reinhart in another post as saying:
"...Professional bakers use the designations clear flour and patent flour for types of white flour (as opposed to whole-wheat flour, a category unto itself in which the entire wheat berry is preserved in the flour). They indicate what part of the wheat berry has been sifted through and packaged. Clear flour, which means the flour that clears the first sifting (to separate out the bran and germ), still retains some of the finer bran fiber from the outer endosperm of the wheat berry and is thus coarser and contains higher levels of ash. This flour is often used in rye breads and is usually made from very strong, high-protein wheat. Rarely is clear flour sold in regular markets, but it is a good value for professional bakers who can use it in whole-grain and high-fiber breads.
Patent flour, sometimes called "second clear," is flour that has passed through a second sifting, thus retaining only the pure inner endosperm, or white interior, of the wheat berry. It is the purest grade and shows up in stores as bleached or unbleached all-purpose, pastry, bread, or high-gluten flour..."
You can buy 1st clear flour on the King Arthur site. I recently bought some and I think it was because of this recipe which I plan to make.
Hi All, first posting here. I used to buy from an in town bakery a sack of clear flour I needed for a big batch of Deli Rye. Also, if you have a restaurant supply house (like R. Depot) they should also have it.
Susan, the rye loafs and interiors look so professional I went to my cabinet to smell the caraway!
I have not tired to do bread other than my old favorite Antique White in my trusty Zojirushi machine for many years, let alone venturing into sourdough for decades. I stumbled onto TFL while searching online for a new recipe to try, and I'm so glad I did. I used Eric's basic rye starter, halved the recipe, and produced a wonderfully fragrant, chewy, flavorful loaf. I was abit taken aback tho at the flat pancake shape on my first attempt, even tho it tasted great!
Now here's my second:
Looks like I still have some adjustments to make. A bit of a blowout on both sides? For this try, I added a bit more flour and the dough was a little less sticky; I think I need to reduce the hydration even more. I cheated and used my machine to mix, rest, and knead everything before turning out into a lightly oiled bowl for doubling. The first time I tried jkandell's higher baking temps and the crust turned out quite hard, even with the 10 minute steaming. I did proof for just 45 minutes which I think was more than adequate; I don't - as yet - have a pizza stone tho. This attempt used Eric's 370deg, and it's softer. Here's the crumb shot:
Any suggestions? I'm still feeding that original rye starter, without refrigeration, and it's bubbling daily... seems to be heading in the right direction. Although I'm quite inexperienced as to what it actually should be smelling like/doing after a week of this.
Thanks to Susan for the great pics to get me motivated, to Eric for the wonderful recipe, and all the other tips! This really is a wonderful forum... I can't wait to try more!
John in Bangkok
This is also my favourite rye loaf..and I'm by no means an expert. What I do is rise it in an oval banneton then bake on a stone under an upended clay pot for 15 minutes at 450, then 370 for an additional 20 minutes. My loaf is a small 500 gram size. One thing I noticed..did you slash the loaf?
forget to slash the loaf! Now I have to try to find some double edge razor blades here! My first attempt slash with a knife was far from pretty.
I like your 500g size... prefect for a 2-person home like mine. Beautiful rich golden color too!
John in Bangkok
John and Jackie,
Both of your breads look great! I have been using a higher oven temperature to bake this bread and I like the harder crust I get from it. I also leave the bread in the oven for 3-5 minutes after I shut the heat off with the door held open with a spatula to help dry out the crust. Otherwise the crust gets so soft it is hard to slice evenly when it cools down I find.
What kind of rye flour are you using John? It looks like a light rye. You might try a whole grain or dark rye. It has a deeper flavor. This is still my Favorite Rye sandwich bread. Glad you are enjoying it.
now that I posted pics of my 2nd attempt Eric... I was hungry for a better loaf, the starter had peaked, but I did not have enough of the right flours... less than a cup of the Dark Rye (Stone Ground) and less than a cup of Hard Wheat, so I had to make up the difference with Bread Flour. That, and forgetting to slash :-(
There is only one Supermarket in town that carries stone ground or specialty flours; they are imported from Australia in small one-pound paper bags, and fairly inexpensive. I have not yet found a health food or baker's shop here. If I do - and that's a BIG if - I'm sure their import prices will be sky high. From what I've read, I think the Hard Wheat is similar to First Clear?
One other thing... the simple rye starter I began two weeks ago? For one of the daily feedings recently, instead of tossing it, I put the extra in the fridge. (Neither the Rye nor the WW starters I started have been refrigerated yet.) Yesterday I took it out, stirred it, and let it come to room temp. I then fed it with the Dark Rye, 100% hydration. When I checked back a couple hours later it had magically come back to life, inflated and bubbly! It doesn't take a whole lot to impress this noob.
John in Bangkok
There is no 'first clear' flour available to me here in Canada. I make my small loaf with bread flour and I add 1/2 Tbsp of gluten flour.
I wouldn't be to concerned with the gluten additive. I frequently make this loaf with any kind of rye and plain bread flour. Just make sure you develop the gluten with kneading and a few stretch and folds. Keep the dough temp at the warm range and ferment until double and you will be fine.
Thanks for the tip Eric ...I will try that next time. I'm not sure what's in the gluten flour..if it's not making any difference than I'd rather leave it out.
I thought this a good time to finally get around to trying your favorite rye recipe...I have all that cornbeef!! I'm not experienced making rye breads, but I absolutely love rye with caraway and so I just used what I had handy...KABF and dark rye and some wonderful fresh caraway...I should have made the smaller loaf a little darker roast...I wasn't sure what temperature and didn't handel the dough the way I wanted to...terribly actually but the practice was great and I will definately be making it again. I just cut the batch in half not weighing and one loaf was larger than the other and the larger one got a bit of a blowout...I should have let it proof longer..next time I would like more slashes too..they were kinda of fun. I will cut into them tomorrow..and hope! Thanks again, Eric!
I have made David Snyder's multigrain breads about 3 tiimes with wonderful results (I will post some pictures) and thought I would change it up for hubby and try Eric's Fav Rye. I never reach for rye bread for a sandwich myself but I have to say this one came out delicious and since I have my daughter to finally help me with posting pictures, I hope to do just that.
I refreshed my starter with 100% stoneground rye flour twice, and then didnt get a chance to proceed, so I refrigerated for 2 days. When I put the ingredients together yesterday, I had about 30g more starter and I threw it in. Then I forgot to add the extra yeast and sugar (I wish I had added the sugar because I like sweet). After mixing in the KA for a few minutes, gave 3 S&Fs and altogether bulk ferment for 7 hours. Shaped and proofed for 45m. Baked in 450F oven (the round loaf coverd) with steam for 10m, removed the cover and lowered the temp to 350F for 30m and and 3m with oven off. Cut the round loaf this morning (the long one went into the freezer) and it is yummy and passed the hubby test.
My bread is very holey. Can anyone comment if this is because I had the extra starter? What would the extra yeast have done to this loaf?
Your bread looks great Sylvia. It is a very forgiving recipe if you let it ferment and develop the gluten. I'm always so happy when this recipe turns out for other people, there are so many variables that can affect the outcome.
Just what I was hopeing for, thanks, Eric!
I am not the typical active "poster" (is there such a word?) on this site. Too many interests, too little time, but I DO appreciate a good loaf of bread. I make/bake all of our own bread.
Just wanted to offer Kudos to Eric, for his wonderful recipe. The best rye bread I have ever tried from an online source.
ehanner, thanks, for offering a great recipe, accurate in its presentation and always worth making. I might add that we are NOT into sugar 'round here (pun?).
I've just tried this recipe for the first time. I'm pleased with the result, but I did have some trouble with the glaze. Should I be soaking the (hot) crust by applying lots, or just enough to make the salt stick? Whatever I tried, it seemed to vaporize immediately, with no visible effect.
I am totally new to bread baking, and have been looking for a rye recipe to start with. My first two sourdough attempts didn't fare very well, but I just tried this recipe and it came out awesome. I made some minor adjustments (added a little vital gluten, and also ended up proofing the dough overnight in the fridge because I ran out of time.)
Here is a picture of the crumb. When I do it again (I have half the dough still in the fridge), I will bake it a little longer so that the inside comes out less moist. The internal temp was only about 190 when I took this one out.
I tried this recipe again this weekend. I am quite pleased with the results. Pictures are attached below. The crumb came out much better, I think. However, the crust is nothing like the nice golden crust in Susan's picture at the top of this thread. There are few things I can try that I list here, suggestions most welcome!
- I didn't brush with corn starch solution in the beginning (I can also try other ways of improving steaming.)
- I can start the baking at a higher temperature, I baked at 370 for the whole time, some of the other posters above started at 450 and then went down.
- I am using Safeway Organic AP flour. I don't have access to FirstClear flour, but I can try some kind of bread flour.
This was an adventure. I have just started really attacking breadmaking. I have decided to do everything by hand to learn how things should feel. I actually decided to bake this to use as old bread in a pumpernickel recipe. I followed this recipe 95%, the only thing that I changed was the flour, I used bread flour from a local mill (no clear flour on hand). It came out amazing, the house smelled like a deli! I will definitely be making this again!
Can someone please point me in the direction of how to make a rye starter. I would love to try this recipe.
I haven't experiemented with any starters yet. Thanks, Howard L
I would go the simple route..take a little of your regular discard and feed it rye flour instead of the normal bread flour. For this recipe I'd probably take about 10g discard and add 35 water and 55 rye flour. The recipe doesn't say what hydration the 100g rye starter should be - but a few grams up and down aren't going to make a big difference.
Working with rye is going to be stickier than you're used to - experiment until you get a loaf you can be proud of :)


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Oklahoma Christian University will have a strong presence at the State of Creativity Forum next Tuesday at Oklahoma City's Cox Convention Center.
The forum, in its third year, will attract approximately 1,500 educators, students, business and community leaders, technology experts, entrepreneurs and innovators.
Keynote speakers include Sir Ken Robinson, internationally-recognized creativity and education leader and author; Peter Diamandis, chairman and chief executive office of the XPRIZE Foundation; Gregg Fraley, a leading author, speaker and consultant; and David Green, Mart Green and Brent Ryan Green of Hobby Lobby.
Ken Parker, a 1983 OC graduate and member of the OC Board of Trustees, will lead the Education Breakout Session at the State of Creativity Forum. Parker has 28 years of experience in aerospace and Wall Street technology. In 2011, he founded NextThought, an innovative start-up focused on improving the quality and accessibility of online education.
"It is exciting to see Oklahoma becoming a global leader in encouraging and developing creativity," Parker said. "Creativity is required if we hope to solve today's most challenging problems, such as poverty, energy and environmental issues."
David Bowden, who graduated from Oklahoma Christian in 2010, will be part of the closing session prior to the Greens' keynote. Bowden, who serves as executive director of the non-profit Give-a-Goat, uses challenging and inspirational poetry to promote social justice and care for the needy throughout the world.
OC alumnus Ryan Groves and OC senior Yves Iradukunda will deliver "Creativity Slams" during the closing session. These short vignettes will feature inspiring stories about creativity and innovation in Oklahoma.
Groves, a 2011 grad, is chief executive officer of Wishing Well, a student movement he started at Oklahoma Christian aimed at ending the world's water crisis. He also is the co-founder and co-owner of TheArtistbible.tv, a new platform designed to connect artists around the world with scripture.
Iradukunda is pursuing a mathematics and computer science degree at Oklahoma Christian. He is president of OC's chapter of Rwandans4Water and serves as executive officer of ELE Rwanda - Rwandan Emerging Leaders and Entrepreneurs. ELE Rwanda seeks to inspire youth-led innovation and entrepreneurship to grow Rwanda's economy.
Oklahoma Christian has a strong relationship with the Republic of Rwanda. In 2006, OC established its Presidential Scholars Program, which brings 10 to 20 of the brightest students from Rwanda to OC each year to study in important fields such as engineering and business.
Oklahoma Christian, recognized as one of the best universities in the western United States by U.S. News and World Report and The Princeton Review, offers undergraduate programs in more than 60 fields of study, an undergraduate Honors Program, and graduate programs in business administration, engineering, ministry and divinity.
In addition to its Oklahoma City campus, OC has study abroad opportunities in Europe, Honduras and the Pacific Rim.
For more information about the State of Creativity Forum, go to www.stateofcreativity.com.


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Tim Johns has created "Kitten Fight Club, Omnipus Edition," a fictional TV drama series of kittens adorably duking it out in his garden.
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As a male matures from a young boy into a man, there are many important things to consider regarding his health and development. Listed in the directory below are some, for which we have provided a brief overview.
If you cannot find the information in which you are interested, please visit the Men's Health Online Resources page in this Web site for an Internet/World Wide Web address that may contain additional information on that topic.


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(Critical Survey of Literature for Students)
Amir lives with his father, Baba, in Kabul, Afghanistan. His mother, who had died during childbirth, had left behind a collection of Sufi literature. From early childhood, Amir likes to read stories from her books to his servant and playmate, Hassan. While Amir is privileged and able to go to school, Hassan is busy with housework. However, in their free time they are good friends. To commemorate these happy times, Amir carves their names on a pomegranate tree.
Living in a single-parent home, Amir yearns for his father's attention and gets jealous of Hassan when his father bestows favors on Hassan, favors like arranging cosmetic surgery for his harelip. Amir's desire for his father's affection also stems from his father's indifference toward his son's interest in books. When it is time for the local kite-flying contest, Amir gets excited because he knows that his father will be watching him with genuine interest.
Hassan is excited about the contest, too, and after Amir wins, Hassan runs and catches the prizewinning kite for his friend. Unfortunately, the neighborhood bully, Assef, and his companions stop Hassan and demand the kite from him. Hassan does not surrender the kite and is physically assaulted and raped by Assef. Amir sees the assault but, fearing confrontation with the bully, does nothing—an act of betrayal that will affect Amir into adulthood and forever change his relationship with Hassan.
Both Amir and Hassan know the social gap that defines their identities. In Afghan culture, Amir is a Pashtun and Hassan is a Hazara, which makes him a servant. Religious difference also sets them apart, even though they both are Muslim: Amir is Sunni, and Hassan is Shia. Pashtuns, the majority ethnic group in Afghanistan, make fun of Hazaras, a minority ethnic group, treating them as pariahs. Children taunt Hassan's father, Ali, as "a slant-eyed donkey," and Assef insults Hassan as a "flat-nosed" Hazara who does not belong in Afghanistan.
Amir is not disturbed with his servant-master friendship until the kite incident. Even as a twelve-year-old kid, he is old enough to know that he has not been good. Hassan's presence reminds him of his own guilt, so he asks his father to get new servants. Baba refuses but, instead, frames Hassan, accusing him of theft; Hassan and his father leave Kabul. A few years later, because of the Russian invasion, Baba and Amir secretly leave Kabul, too. They cross the border into Pakistan after a difficult journey and emigrate to the United States.
Baba adjusts to the cultural and economic challenges of living in the United States and is happy with Amir's educational success. Amir had majored in English to pursue a writing career, his childhood dream. On weekends, he helps his father sell at the local flea market, where he meets Soraya, the daughter of an expatriate Afghan general. Amir and Soraya soon fall in love, and Amir's father makes lavish arrangements for a grand wedding. Baba, who has been suffering from cancer, dies one month after the wedding.
Amir and Soraya are happy together, but they remain childless for many years. Twenty years later Amir is a successful novelist in the United States. An old friend of his father, Rahim Khan, calls Amir on the phone and invites him to Pakistan. Amir meets him and soon learns that Baba had sold his home to Rahim. Rahim had then brought back Hassan and his family to live with him. Unfortunately, in Rahim's absence, Talibs had come to the house and shot Hassan and his wife; their son, Sohrab, ended up in an orphanage.
Rahim also reveals that Hassan was actually Baba's son, and Amir's half-brother. Amir is outraged by this belated discovery, but he also recalls his own guilt. Thus, he embarks on a dangerous journey to Afghanistan to atone his past sins and to rescue Sohrab, his nephew.
Afghanistan is now under the oppressive control of the Taliban. After a great deal of searching, Amir meets a Talib, who agrees to arrange a meeting with Sohrab. Amir goes to the appointed place and recognizes Assef, the neighborhood bully from their younger days, who is now a Talib; Assef practically owns Sohrab. Assef says he will release Sohrab only if Amir will engage in one-on-one physical combat with him, and win. In this mismatched fight, Amir is seriously injured. Sohrab hits Assef in the eye with something fired from his slingshot, and Amir and Sohrab manage to escape.
Sohrab and Amir flee to Pakistan, and Amir is hospitalized. He plans to return to the United States with Sohrab after he recovers from his injuries, but because he is not a legal guardian of the child, he cannot obtain a U.S. visa for him. A lawyer advises Amir that to legally adopt Sohrab, it would be necessary to place Sohrab in an orphanage. When Amir reveals this plan to Sohrab, the child is devastated and feels betrayed; Amir had promised him that he would never send him to an orphanage. Sohrab attempts suicide, and Amir finds his nephew's body in the bathroom, covered with blood. Amir screams for help and vows to become a devout Muslim if God will spare Sohrab's life. Sohrab lives, but he no longer talks or smiles.
Finally, Amir is able to return to the United States with Sohrab after Soraya obtains a humanitarian visa for the child. The couple do their best to make Sohrab happy in his new home, and Amir forbids his father-in-law from ever referring to Sohrab as a Hazara. Later, Sohrab shows signs of a faint smile as Amir runs after a prizewinning kite.


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A food allergy is an abnormal response of the body to a certain food. It is important to know that this is different than a food intolerance, which does not affect the immune system, although some of the same symptoms may be present.
Before having a food allergy reaction, a sensitive child must have been exposed to the food at least once before, or could also be sensitized through breast milk. It is the second time your child eats the food that the allergic symptoms happen. At that time, when IgE antibodies react with the food, histamines are released, which can cause your child to experience hives, asthma, itching in the mouth, trouble breathing, stomach pains, vomiting, and/or diarrhea.
Food allergy causes an immune system response, causing symptoms in your child that range from uncomfortable to life-threatening. Food intolerance does not affect the immune system, although some symptoms may be the same as in food allergy.
Approximately 90 percent of all food allergies in children are caused by the following eight foods:
Eggs, milk, and peanuts are the most common causes of food allergies in children, with wheat, soy, and tree nuts also included. Peanuts, tree nuts, fish and shellfish commonly cause the most severe reactions. Nearly 5 percent of children under the age of five years have food allergies. From 1997 to 2007, the prevalence of reported food allergy increased 18 percent among children under age 18 years. Although most children "outgrow" their allergies, allergy to peanuts, tree nuts, shellfish, and fish may be lifelong.
Allergic symptoms may begin within minutes to an hour after ingesting the food. The following are the most common symptoms of food allergy. However, each child may experience symptoms differently. Symptoms may include:
According to the National Institute of Allergy and Infectious Disease, it does not take much of the food to cause a severe reaction in highly allergic people. In fact, as little as 1/44,000 of a peanut kernel can cause an allergic reaction for severely allergic individuals.
The symptoms of food allergy may resemble other problems or medical conditions. Always consult your child's doctor for a diagnosis.
There is no medication to prevent food allergy. The goal of treatment is to avoid the foods that cause the symptoms. After seeing your child's doctor and finding which foods your child is allergic to, it is very important to avoid these foods and other similar foods in that food group. If you are breastfeeding your child, it is important to avoid foods in your diet that your child is allergic to. Small amounts of the food allergen may be transmitted to your child through your breast milk and cause a reaction.
It is also important to give vitamins and minerals to your child if he or she is unable to eat certain foods. Discuss this with your child's doctor.
For children who have had a severe food reaction, your child's health care provider may prescribe an emergency kit that contains epinephrine, which helps stop the symptoms of severe reactions. Consult your child's doctor for further information.
Some children, under the direction of his or her health care provider, may be given certain foods again after three to six months to see if he or she has outgrown the allergy. Many allergies may be short-term in children and the food may be tolerated after the age of 3 or 4.
Click here to view the
Online Resources of Digestive & Liver Disorders


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Specific management for multiple pregnancy will be determined by your physician or midwife based on:
Management of multiple pregnancy may include the following:
Delivery of multiples depends on many factors including the fetal positions, gestational age, and health of mother and fetuses. Generally, in twins, if both fetuses are in the vertex (head-down) position and there are no other complications, a vaginal delivery is possible. If the first fetus is vertex, but the second is not, the first fetus may be delivered vaginally, then the second is either turned to the vertex position or delivered breech (buttocks are presented first). These procedures can increase the risk for problems such as prolapsed cord (when the cord slips down through the cervical opening). Emergency cesarean birth of the second fetus may be needed. Usually, if the first fetus is not vertex, both babies are delivered by cesarean. Most triplets and other higher-order multiples are born by cesarean.
Vaginal delivery may take place in an operating room because of the greater risks for complications during birth and the need for cesarean delivery. Cesarean delivery is usually needed for fetuses that are in abnormal positions, for certain medical conditions of the mother, and for fetal distress.
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Online Resources of Pregnancy, Birth, and Baby Center


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2011 Award Winner Profile
Israel PH Association
by Dr. Yosef Gotlieb
Board Member, Israel PH Association
Primary care providers are often the first doctors to encounter a patient struggling with pulmonary hypertension. However, their lack of familiarity with the disease leads to misdiagnosis, delays in diagnosis and postponement in treatment for many patients. This realization prompted our conference, "PH: Profile of the Disease," held at a Tel Aviv hotel on June 16, 2011, with nearly 100 clinicians and researchers in attendance.
The sessions, which consisted of 40-minute lectures by specialists, featured highly focused briefings on different dimensions of the disease. Following each lecture, the floor was opened for questions from the audience. Lecture topics included when to suspect PH, types of PH, treatment options, the complexity of care and research on diagnosis and treatment. The hall was so packed with attendees that extra chairs had to be brought in so attendees could listen to Israel's top PH specialists lecture on the disease. Despite a physicians' strike in Israel at the time, attendance at our conference was robust.
One of the sessions, a panel discussion dealing with the complexity of care, included the director of a respiratory rehabilitation unit at a Jerusalem pediatric hospital, a family physician, a support group counselor, a technician providing home care support and a patient. Everyone agreed that awareness of PH among non-specialist physicians and clinical staff was imperative and that family physicians play a critical role in coordinating treatment across the various specialties and agencies involved in patient care.
Our seminar, held on the Tel Aviv shore, also included several breaks that allowed participants, lecturers and PHA Israel board members to meet each other and network. Conversations continued over lunch, and following the meal, everyone returned for a final session dealing with research horizons, including new possibilities in drug and cell therapies.
One important outcome of the event was the formation of an Experts Council of PH specialists who will create policy and provide guidance on the diagnosis, treatment and follow-up of PH patients. Our conference, made possible by PHA's Lantos Grant Program, was a resounding success, and we intend to continue a series of educational programs for the medical community.


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Yoga is both a workout regimen and a lifestyle. Whether you are hitting the gym or the streets, yoga pants and yoga shorts are versatile wardrobe staples that can take you from the grocery store to the yoga studio. Gaiam carries silhouettes for multiple body styles, allowing you to find a fit that works for you and your regimen.
Whether you are looking for a legging, capri, short, or pant, we can help you find the perfect pant for your next workout. Yoga pants are not just body-conscious black pants anymore. You can choose from skorts, wide-leg shorts, sweatpants, leggings, or traditional yoga silhouettes. Details on our pants range from zipper or ruched ankles to flared or banded bottoms.
When you have a few errands to run on your way to or from your gym, you don't have to worry about looking slovenly. In a pair of our workout pants, you will look great as you get your tasks accomplished. In addition to being stylish, these pants will keep you comfortable during your workout. We offer materials from French terry to organic cotton to performance and power stretch.
Gaiam yoga pants, capris, and shorts also have comfortable waistbands for every taste, whether you prefer a traditional waistband or would rather opt for a foldover, wrap, drawstring, or flat-waist pant. Our running pants have zip pockets to keep your belongings secure during your workouts, and we also offer leggings with attached skirts in different lengths for dancing or other workout regimes.
We have pants to cover you 365 days a year, from the mat to the top of your favorite running path. Keep your wardrobe as fresh as your workout when you opt for one of these yoga pants or yoga shorts. Stay fit and active in these great pants.


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Cash per Share, sometimes referred to as the Cash Share ratio, is cash on hand per share. Cash on hand is reported on the balance sheet. Cash per share is calculated by dividing cash on hand by the total number of shares.
Market and financial statement data provided by NASDAQ, BATS Exchange, SEC and Xignite Inc. Industry and operating metrics collected from company filings via EDGAR online. For more information on sources and calculations click here.


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Get VIP Duct Cleaning Services at Affordable Cost
Welcome to VIP Cleaning Services Avonsleigh – a place where you get cost-effective duct cleaning solutions. We deliver reliable, professional, affordable, and guaranteed duct cleaning solutions and other duct related services all across Avonsleigh.
Importance of Duct Cleaning
The EPA has set down certain guidelines that you should keep in mind when duct cleaning is on your to-do list. According to these, you must opt for duct cleaning when:
- An animal intrudes the duct system.
- The duct has not been cleaned in a while.
- Any of the duct part is not working efficiently.
- There is a change in airflow from the duct.
- You see mould growth appear inside the duct.
- There is dust in indoor air.
- There is a hike in electricity bills for no reason.
Apart from this, professional duct cleaning is required for
A Check on Gas Leakages
It is important to keep a check on your ducts for any kind of gas leakages. Carbon monoxide, for instance, is a very dangerous gas that is leaked from faulty ducts. It is a silent killer and gets unnoticed by normal human eye/nose. So it is important to hire professionals to check for any such leakage.
Energy Efficiency
Any dirty or damaged duct is unable to work efficiently, no matter how well designed duct plant you have got. You HAVE to keep all parts of the ducts including cooling coils, fan heaters, cooling coils, controls, and dampers absolutely clean to ensure the ducts keep functioning smoothly. The two parts of the duct that deteriorate over time are insulation and vapour barriers. Timely cleaning, duct repairs, and duct part replacement is what your duct needs for energy efficiency.
Quality Indoor Air
The quality of the indoor air depends majorly on the HVAC system you have installed. We at VIP Cleaning Services Avonsleigh are able to identify even microscopic pollutants. You might invite serious health issues by ignoring a dirty duct. Dirty air ducts could lead to sore eyes, itchy nose, red eyes, itchiness, and other skin related problems. We improve the quality of indoor air by ensuring the duct is absolutely clean from inside.
Highly Functional Ducts
Professional air duct cleaning ensures highly functional ducts. When you don't get them cleaned the ducted heating or cooling systems cannot functional efficiently.
Extended Duct Life
Duct cleaning eliminates the chance of rust and corrosion. When you don't opt for duct cleaning, corrosion can reduce the life of the duct mechanical plant. Proper duct cleaning and timely repairs lead to an extended life for the ducts.
Effective Maintenance Cost
Regular duct cleaning reduces maintenance cost. To avoid full duct replacement, it is best to opt for professional duct cleaning at least once a season.
What to Expect from Our Duct Cleaning
If you come to VIP Cleaning Services Avonsleigh for duct cleaning, you can expect the following benefits:
- Cleaner & hygienic ducts
- Healthy living and working atmosphere
- Better indoor air quality
- Lesser health problems
- Reduced power bills
- Better duct life
- Enhanced quality of health
- Duct odour removal
- Elimination of pollutants and contaminants
- Removal of allergens
- Enhanced duct efficiency
- We remove
- Dust mites
- Dust
- Mould
- Dirt & Debris
- Bacteria/Fungi
- Pet Hair & Dander
- Pollen
- Mildew
- Better air circulation
What's More? You will require less cleaning for your carpets and upholstery with cleaner ducts. Call VIP Cleaning Services Avonsleigh for a cleaner home and office!
How Do We Do It – The Duct Cleaning Process
Duct cleaning is not everybody's cup of tea. It needs expertise and proper knowledge to ensure the customer gets finest and safest duct cleaning services. The process involves the following steps:
- Once you give us a call our work starts. We will send our expert technicians dressed in proper uniforms and booties to keep your homes/offices clean.
- We have our own customized vacuum trucks to ensure your ducts get thorough cleaning. We use HEPA vacuums for negative pressure cleaning.
- We use shielding drop clothes beneath the vacuum lines. We lay down these lines from the truck to your duct system. This ensures that there are no scratches on your floors or furniture.
- We create access openings to hook up the cleaning equipment and insert tools into the main supply.
- We cover the registers in your home to concentrate the vacuum power to a specific area. This enables us to remove the pollutants completely.
- We first remove major debris from the duct system and then flush down high-powered compressed air.
- We have strong compressed air nozzles and whips that are run into all duct sections.
- We use a rotary brush afterwards for duct work cleaning. We also clean air handling unit at this stage.
- Our cleaners also check for any part fault or damage. If there is any duct part replacement required then we can manage that as well.
- We check the coils and drain lines while cleaning a centralized AC.
- Once we are done with the duct cleaning, we make sure to seal all the access openings in a temporary way so that they can be used in future for next cleaning.
- We do duct sanitization and decontaminate air ducts.
- Our cleaners will provide a detailed duct cleaning report with your invoice.
- Once you give us a green signal saying you are happy with our duct cleaning, our cleaners will pack their bags and leave your premises.
PS: We also undertake services to remove animal intrusion in any kind of ducted heating or cooling systems.
Our Duct Cleaning Services
At VIP Cleaning Services Avonsleigh, we provide the following duct cleaning services at the most affordable prices:
- Carbon monoxide testing
- Duct repairs
- Evaporative duct cleaning
- Residential duct cleaning
- Duct unit installation
- Duct mould removal
- Duct vents cleaning
- Duct animal intrusion service
- Ducted heating and cooling system maintenance
- Kitchen exhaust cleaning
- Duct filter exchange
- Commercial duct cleaning
- Air condition (AC) duct cleaning.
- Air handling Unit Cleaning
- Central duct cleaning
- Heater unit servicing
- Duct replacement
- Ducted reverse cycle air conditioning cleaning
Just give us a call and stay carefree about your ducts!
Why Choose Our Duct Cleaning Solutions
Choose VIP Cleaning Services Avonsleigh for duct cleaning solutions because:
- We offer lowest priced duct cleaning solutions.
- We provide complete care for your domestic and commercial ducts.
- We offer guaranteed duct cleaning services.
- We have licensed and certified duct cleaners.
- We are an insured company and locals of Avonsleigh.
- We cover all suburbs of Avonsleigh.
- We deliver 100% customer satisfaction.
- We use eco-friendly solutions for duct cleaning.
- Our duct cleaning methods are safe for kids and pets too.
- We work 24×7; even on weekends and public holidays.
- We deliver same day and emergency duct cleaning services.
- We have 20 years of industry experience.
So what are you waiting for? Make sure your ducts are absolutely clean and hygienic, work efficiently, and are safe for usage with our reliable duct cleaning services. Call VIP Cleaning Services Avonsleigh today for a peaceful life!


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APC Lad Tracksuit Bottoms Heathered Charcoal Grey
All packages will be sent via UPS. Special Delivery and must be signed for on delivery.
Orders over £100.00 will be sent FREE Guaranteed Next Day Delivery.
Orders under £100.00 will be sent Guaranteed Next Day Delivery for £4.95
All orders placed before 3pm will be delivered next working day.
Orders placed after 3pm on Thursday will be sent out Friday for delivery on the following Monday
Orders placed after 3pm on Friday will be sent out on the following Monday for delivery on the Tuesday
If UPS are unable to obtain a signature from somebody at the address then your parcel will be returned to your nearest UPS depot and a card left with details on retrieving your package.
All packages will be sent via UPS.
Under the United Kingdom's Distance Selling Regulations, you have the right to cancel your order up to 7 days after order receipt date, as long as the items are in their original condition, with all tickets and tags attached. At Liquor Store we offer a 14 day returns policy from the date of receiving the goods. In this instance all refunds exclude postage costs, unless a mistake has been made by us. We regret that we are unable to offer this policy for on any Sale items unless proven faulty. We will however be happy to offer a like for like, size exchange or credit note for sale goods.
The Company reserve the right to alter specifications to those stated on the website, including slight differences in colour, shade and size. The Customer's statutory rights will not be affected.
Christmas Extended Returns Policy
During the festive period we understand buying gifts is always a risk, so from November the 21st to 24th December, we will now offer an extended returns policy, giving you until January 10th 2014 to return your unwanted items. Unfortunately we are unable to offer a full refund on the item bought if returned outside of our usual returns policy, but we will give you an Exchange or Credit Note / E-Wallet to the value of the item purchased to use against anything in store. Both the Credit Note and E-Wallet can be used at any point and do not have an expiration date. Our usual policy applies on sale items.
Payment is taken at the time of placing an order. No goods shall be supplied without payment. Goods shall be delivered by a carrier of The Company's choosing but the Company will attempt to comply with the Customer's selection. Carriage will be at cost to the Customer and forms part of the invoice. Liquor Store (Birmingham) Limited aim to dispatch goods within 1 working day. Customers in the UK, please allow 3 working days to report to Liquor Store Limited any outstanding orders, 7 working days for Europe, 10 working days for rest of the world.


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QCAD - 2D CAD System.
Click here for a documentation of the DokuWiki formatting syntax that can be used in reports
Please search for existing tasks (also closed ones) before opening a new task.
Please make sure that you are using the latest Version of QCAD before posting a bug (menu Help > Check for Updates)
FS#951 - Extra Option for Block attributes ...
Attached to Project: QCAD
Opened by Husky (Husky) - Thursday, 24 October 2013, 02:44 GMT+2
Opened by Husky (Husky) - Thursday, 24 October 2013, 02:44 GMT+2
It would be nice to have the possibility to control the automatic Text orientation in Block attributes.
Right now I have the feeling that the Text orientation is dependent on the tool what I even use.
This task depends upon