"Every single person has a life to live, a work to do, a glorious personality, a wonderful individuality." Dr. Edward Bach - The Original Writings
http://www.bachflower.com/questionnaire.htm
there are 38 remedies and
7 groups; ( 7 emotional states that need our attention, the essence can help you help yourself through your emotive needs. I believe with work through your intellects and emotions; learning how these work together and becoming aware of what they are telling you can be very beneficial.) And along your way, your journey; these wonderful flowers of the fields and glades are here to help us. I see my journey just as we would before motorized transportation and most walked. Some had horses, but even then walking and leading your horse who, wise as he/she was, would want to stop and graze motherearth's mighty plains of delectable flowers and grasses. In our journey I see those blessed habitats. Our flowers of the fields and glades are still there for us. Even sticking out through the cracks of our old bridges and roads. One way or another we need to stop and be with our mother and her bounty. It is still there for us. but I've gone too far. Anyone reading this most likely already knows their own journey, this era, it's journey. With all my respect, here's a bit of info the doctor suggested where flowers help with seven emotional upsets(grandios upsets as it were). I have also known some of these and do work on mine all of the time. I am feeling stuck and remose. Walked with intent and will go check my flowers and fields here in a minute. Caio!
http://www.bachflower.com/7_Groups.htm
1. Fear.
2. Uncertainty.
3. Insufficient interest in present circumstances.
4. Loneliness.
5. Over-sensitivity to influences and ideas.
6. Despondency or Despair.
7. Over-care for welfare of others.
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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