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18 <h1>Guess You Gotta Eat
</h1>
19 <div class=
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22 <a href=
"#sec1">Bread
</a>
27 <a href=
"#sec2">Yeast Ranching
</a>
30 <a href=
"#sec3">Pita
</a>
33 <a href=
"#sec4">Normal Bread
</a>
38 <a href=
"#sec5">Rice and Whatnot
</a>
41 <a href=
"#sec6">Roasted Plant Matter
</a>
44 <a href=
"#sec7">Roasted Animal Flesh
</a>
47 <a href=
"#sec8">Things Into Which Other Things Are Dipped
</a>
50 <a href=
"#sec9">Things Which Are Placed Upon Other Things
</a>
53 <a href=
"#sec10">Things That Go Into Other Things
</a>
56 <a href=
"#sec11">Light Fare
</a>
62 <!-- Page published by Emacs Muse begins here -->
63 <h2><a name=
"sec1" id=
"sec1"></a>
66 <h3><a name=
"sec2" id=
"sec2"></a>
69 <p class=
"first">Rather than buy yeast I decided to be hardcore and capture wild yeast
70 in a jar. It is actually
<a href=
"http://www.io.com/~sjohn/sour.htm">pretty damn easy
</a>. I used the method mentioned
71 in the former link, but added a bit of
<em>science
</em> (or
—I've kept a beer
72 yeast starter before). I used my giant bottle of Iodophor to sanitize
73 the jar in which the yeast were to live (starting with a clean slate;
74 I rinsed the jar afterward with tap water and didn't sanitize any
75 utensils), made sure the water used for feeding was at about
90°F, and
76 fed the starter a tablespoon of dry malt extract (maltose being to
77 yeast what fast food is to an American) and a quarter teaspoon of
78 lemon juice (just to slightly acidify the initial mix and make the
79 yeasties new home a bit more hospitable to only them at first) for the
80 first two days. This resulted in a bubbly and happy starter on the
81 third day, made interesting bread on the fourth, and was successfully
82 cloned for someone else on the fifth!
</p>
84 <p>Just remember to measure the volume of the original mixture and write
85 that down so you can easily substitute it into recipes (mine worked
86 out to ⅔ cup of starter from ½ cup of flour and water, but flour
87 varies in absorbency rabble blah moo etc.).
</p>
90 <h3><a name=
"sec3" id=
"sec3"></a>
94 <li><a href=
"Pita.html">Pita
</a> (the base for all of the others)
</li>
95 <li><a href=
"Olive%20Pita.html">Olive Pita
</a></li>
96 <li><a href=
"Sun%20Dried%20Tomato%20Pita.html">Sun Dried Tomato Pita
</a></li>
100 <h3><a name=
"sec4" id=
"sec4"></a>
104 <li><a href=
"Sourdough%20Rye.html">Sourdough Rye
</a></li>
109 <h2><a name=
"sec5" id=
"sec5"></a>
110 Rice and Whatnot
</h2>
113 <li><a href=
"http://www.superluminal.com/cookbook/pilaf_chelou.html">Chelou
</a> (I usually add barberries)
</li>
114 <li><a href=
"http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php">Bulgar Pilaf
</a></li>
118 <h2><a name=
"sec6" id=
"sec6"></a>
119 Roasted Plant Matter
</h2>
122 <li><a href=
"Black%20Bean%20Burgers.html">Black Bean Burgers
</a></li>
123 <li><a href=
"Basic%20Sauteed%20Tofu.html">Basic Sauteed Tofu
</a></li>
127 <h2><a name=
"sec7" id=
"sec7"></a>
128 Roasted Animal Flesh
</h2>
131 <li>Basic
<a href=
"Beef%20and%20Lamb%20Kebabs.html">Beef and Lamb Kebabs
</a></li>
132 <li><a href=
"Koftah-Adana%20Hybrid%20Kebabs.html">Koftah-Adana Hybrid Kebabs
</a></li>
136 <h2><a name=
"sec8" id=
"sec8"></a>
137 Things Into Which Other Things Are Dipped
</h2>
140 <li><a href=
"Maast-o%20Khiar.html">Maast-o Khiar
</a></li>
141 <li><a href=
"Hummus.html">Hummus
</a></li>
142 <li><a href=
"Guacamole.html">Guacamole
</a></li>
146 <h2><a name=
"sec9" id=
"sec9"></a>
147 Things Which Are Placed Upon Other Things
</h2>
150 <li><a href=
"Habanero%20Hot%20Sauce.html">Habanero Hot Sauce
</a></li>
154 <h2><a name=
"sec10" id=
"sec10"></a>
155 Things That Go Into Other Things
</h2>
158 <li><a href=
"Roasted%20Garlic.html">Roasted Garlic
</a></li>
162 <h2><a name=
"sec11" id=
"sec11"></a>
166 <li><a href=
"http://www.superluminal.com/cookbook/small_dolmas.html">Dolmas
</a></li>
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