so, Reading further, this is Hindu infulenced. I like what I read, but had to go to bed and shall be very busy for some days and shant be able to get back to it, so,,,,I blogged it like the 1000, or 610 so posts of the same nature just... Waiting for me to get back to them to read up....someday...over the rainbow...I like it under the rainbow myself....Here's the beginner blogger, Michael West's quote, I took from his blog. Link below...AD
A step in the right direction is taken when one recognises that as human beings we are all in the same boat, rowing across the same ocean. The destination we each have in mind is a distant land called Happiness. So the behaviour of person X is determined by what he perceives will deliver him to the Happy Isle. Person Y’s behaviour is similarly governed. The point of difference is a problem of perception alone; the route we each perceive will take us to the Happy state.
Link;
http://www.advaita-academy.org/blogs/MatthewWest.ashx
I also read somewhere lately in McLaren's book that the emotion of happieness is temporary(not to be confused with the land of happiness state of mind) and that she explains that it helps us with our emotions on a whole and on and so forth. So,,,I'm thinking as I read this, hm~yeah~sounds good. If I knew, I'd give the page #, but now you'll just have to read it for yourself. LofE please
Hugs and such,
Allison
Subscribe to:
Post Comments (Atom)
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
Thank You For Visiting!
Have a Great Day!
No comments:
Post a Comment