X-Git-Url: http://git.hcoop.net/clinton/website/site/unknownlamer.org.git/blobdiff_plain/20c7863fc402c2e2caad7a23a5df16095869c2fb..139f0eca02c99de3f76645ff1af90a1342a66274:/Cooking.html diff --git a/Cooking.html b/Cooking.html new file mode 100644 index 0000000..5e7e9cd --- /dev/null +++ b/Cooking.html @@ -0,0 +1,165 @@ + + + + + Sometimes I Get Bored + + + + + + + +

Sometimes I Get Bored

+Bread +

+Slavery +
+Pita +
+Normal Bread +

+Rice and Whatnot +

+Roasted Animal Flesh +

+Things Into Which Other Things Are Dipped +

+Light Fare +

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+Bread

+ +

+Slavery

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Rather than buy yeast I decided to be hardcore and enslave wild yeast +in a jar. It is actually pretty damn easy. I used the method mentioned +in the former link, but added a bit of science (or—I've kept a beer +yeast starter before). I used my giant bottle of Iodophor to sanitize +the jar in which the yeast were to live (just to kill any natives; I +rinsed the jar afterward with tap water and didn't sanitize any +utensils), made sure the water used for feeding was at about 90Â°F, and +fed the starter a tablespoon of dry malt extract (maltose being to +yeast what fast food is to a fat American) and a quarter teaspoon of +lemon juice (just to slightly acidify the initial mix and make the +yeasties new home a bit more hospitable to only them at first) for the +first two days. This resulted in a bubbly and happy starter on the +third day, made interesting bread on the fourth, and was successfully +cloned for someone else on the fifth!

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Just remember to measure the volume of the original mixture and write +that down so you can easily substitute it into recipes (mine worked +out to â cup of starter from Â½ cup of flour and water, but flour +varies in absorbency rabble blah moo etc.).

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