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Art, Fabrication, Jenkins. https://matthew.bajor.art https://bostondigitalfab.com https://cicd.life

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My African Grey (21m) also dips his kibble in the water. He's done it for at least the past two decades and changing his water is more frequently required than filling up his food bowl. It's interesting to hear your Amazon does it too. Perhaps it's just logical and "cereal without milk" is universally disliked.

A stone also captures some of the moisture being released, slowing the drying process and allowing the dough to expand for longer. Not likely to affect pan pizza, but important for bread. Source: Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel

Look Ma, no OS 11 years ago

Thanks for all the comments! Looking forward to reading them in depth and tuning up the ole' preso :) -- Matt

Twitter: @mattbajor