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Old 03-11-17, 06:47 PM
Join Date: Mar 2013
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Originally Posted by FBinNY View Post
Yes, learning "touch" helps.

So, since this is a bike forum, does anyone think there may be a loose correlation between folks who prefer to work dough by hand, and those who build wheels the same way, ie. not using a tensionmeter?
Since I do have never worked pasta dough in a food processor or used a tensionmeter in wheel building: Sure.

'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
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