Article: Remember when you checked your horse’s withers and topline? This is when that comes in handy. Place the saddle on your horse without a saddle pad/blanket. If it fits, the bars should be in contact with the horse down the entire length of their back.  If the bars touch only the base of the horse’s back but not the top, then the saddle is too narrow. If the bars touch only the top of the horse’s back but not the bottom, then the saddle is too wide. The slope of the bar is the angle of the rocker against the angle of the horse’s back. A well-fitting saddle will have bars that mimic the angle of the topline. Therefore, the bars will be in contact along the entire strip of the horse’s back.  If the bars touch only the withers and the croup, then ‘bridging’ will occur and cause sores on the horse. This happens if the bars are too long, or if there isn’t a large enough slope to match the sway of the horse’s back. If the bars contact the center of the horse’s back only, then rocking will occur. This happens if the bars are too short or if the slope of the bars is too great to mimic the horse’s back. The angle at which the bars turn upwards/outwards at the front at back of the saddle is the bar flare. If there is little to no bar flare evident, then the saddle may be too small for your horse. Make sure that your saddle has evident bar flare to prevent it from digging into your horse’s back while riding, causing sores or chafing. Place the saddle on your horse without a blanket or saddle pad. Look at gullet from the croup of the horse; you should be able to see all the way through to the withers. If you cannot, then the saddle is too small. Then, go to the gullet by the withers and place as many fingers as you can vertically in the empty space. A well-fitting saddle will allow for 2-2.5 fingers to stack in the gullet; more than that means your saddle is too large, while less means that the saddle is too small.
Question: What is a summary of what this article is about?
Check the bar width. Check the bar slope. Check the bar flare. Check the gullet.
Article: This will allow at the salt and sugar to become evenly distributed throughout the flour. If you do not have a food processor, then put everything into a bowl and stir it briskly with a fork. You can also use plain flour instead of all-purpose flour. Start with ¾ cup (180 milliliters) of water; you will be adding the rest later, depending on how dry the dough is. Most food processors should have a spout at the top where you can pour ingredients through without taking the lid off. After a while, the dough should start to come away from the sides of the food processor. If the dough is still too dry and has floury clumps in it, add the rest of the water, one tablespoon at a time. Do this until the dough clumps together and comes away from the walls of the food processor.  If you do not have a food processor, make a hole in the middle of your flour mixture, and pour the lemon juice and water in. Stir it with a fork until the dough clumps together. The lemon juice will help make the dough more elastic and easier to roll out. You won't taste it once you bake the pastry. The square should measure 6 inches (15.24 centimeters) on each side. Do not make the square too thin. This will make the dough easier to work with later. During this time, you can start preparing the butter. Make sure that the butter sticks are touching each other and that the flour is spread evenly across them. Keep doing this until the flour becomes ingrained in the butter. Once you are done mashing, remove the top parchment sheet. The square should measure 8 inches (20.30 centimeters) on each side. Leave it there for one hour. This will allow the butter to cool back down and become more manageable later. You want to end up with a square that it is about 11 inches (27.94 centimeters) on each side. Unwrap the butter and position it so that the corners are touching the flat sides of the dough square. Then, lift the corners of the dough and fold them towards the middle of the butter, creating a square-shaped packet. Do not make it too thin, and make sure that the rectangle is three times longer than it is wide. Life the bottom third up and bring it just past the middle of the rectangle. Press it down. Next, lift the top third and bring it down onto the rest of the dough, creating a square. You can turn it to the left or right. If the packet does not turn easily, the dough likely soaked up the flour. Gently lift the packet up and spread a thin layer of flour onto your work surface. Set the packet back down and try turning it again. Roll the dough out into a rectangle and fold it into thirds again. You are doing this to create thin layers of dough and butter. Let it there until it becomes firm; it should take about 20 minutes depending on how cold your fridge is. After you roll, fold, and rotate the dough two times, put it into the fridge for 20 minutes, then roll, fold, and turn it two more times. At this point, you can start using your dough in your recipe.
Question: What is a summary of what this article is about?
Mix the flour, sugar, and salt in a food processor for a few seconds. Add the lemon juice and part of the water into the food processor while it is still running. Transfer the dough onto a sheet of plastic wrap and pat it into a square. Wrap the dough up and put it in the refrigerator for one hour. Put unwrapped butter sticks on a sheet of parchment paper and cover them with 2 tablespoons of flour. Cover the flour and butter with another sheet of parchment paper and mash it with a rolling pin. Roll the butter out into a square. Wrap the butter with plastic wrap and put it into the refrigerator. Unwrap the dough and roll it out on a lightly-floured surface. Set the butter in the middle of the and wrap the dough around it. Roll the packet out into a rectangle. Fold the dough into thirds. Turn the dough packet to one side by 90 degrees. Repeat the rolling and folding one more time. Wrap the packet with plastic wrap and put it in the refrigerator. Roll and fold the dough into thirds four more times, chilling it in between. Put the dough into the refrigerator for one hour before baking with it.