Prayer
6/30/09
From the Book of the 4 Agreements by Don Miguel Ruiz
My Wish 4 You and Me.
at the back of this little book lies some wonderful enlightening prayers. It doesn't matter what you call it, wish, or hope, if prayer doesn't suit you, but listen;
Here it is...
"Please take a moment to close you eyes,(ah, that's better), open your heart, and feel the love that comes from your heart.
I want you to join me with my words in your mind and in your heart, to feel very strong connection of love. Together, we are going to do a very special prayer(wish, if you want) to experience a communion with our Creator.
Focus you attention on your lungs, as if only your lungs exist. Feel the pleasure when your lungs expand to fulfill the biggest need of the human body - to breathe.
Take a deep breath and feel the air as it fills your lungs. Feel how the air is nothing but love, notice the connection between the air and the lungs, a connection of love. Expand your lungs with air until your body has the need to expel that air. And then exhale, and feel the pleasure again. Because when we fulfill any need of the human body, it gives us pleasure. To breathe gives us much pleasure. Just to breathe is enough for us to always be happy, to enjoy life. Just to be alive is enough. Feel the pleasure to be alive, the pleasure of the feeling of love....."
Before and after the quotes are
©Allisonians
Between the quotation marks is by Don Ruiz's book, The Four Agreements, Published 1997 by Amber-Allen Publishing, Inc. San Rafael, CA 94903
Tuesday, June 30, 2009
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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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