ORIGINAL: digital_trucker
Bipe, I hear ya - a properly broken-in and set up engine should finger flip fairly easily (at least the sport engines, high-perf jobbies seem to be a litle crankier).
Ray - chilling the dough retards the yeast during the rise, making the bubbles tinier - gives the dough a finer texture which also helps make it flakier.
Yeah, but .010's need a lot of rotational speed no matter how well they are set up, and they are a b---h to start by flipping. I've done it, but I certainly have better things to do! .020's aren't quite as much problem, but springs or electric still make life better, and isn't that always a good thing? If you can't start yer .049 by hand, you got some work to do. Well, as you say some high performance set ups might be a bit of a challenge, of course a light matchstick prop has a tough time driving the engine around compression in comparison to something larger diameter and heavier. But your run of the mill reedies and TD's etc. shouldn't be much of an issue. Heck, hand starting should be a point of pride I think.
I too never hit a small engine with a starter until I have flipped it a few times to ward off hydraulic lock. Of course, starting with a relatively dry cylinder and a way too rich needle setting - well, s--- can happen..
My mother in law used all the tricks mentioned, and even showed me how she makes pie crusts, but I don't have the patience for all that finger mushing, massaging etc... and not purprisingly, my crusts don't compete with hers. I was often told one of the more important tips is never to overmix.
Oh yeah, one question - do you really put yeast in your pie crusts???[sm=confused.gif]
MJD