Deedee Dezso

More time available and more counter space for rolling/kneading. My counterspace is perhaps 2.5 feet in a tiny kitchen, and supports my extensive herbs and spices collection on one side of the sink, and my drying dishes on the other.
I love a super sour sourdough bread. My daughter doesn't like it but her hubs is like me, and my hubby enjoys it occasionally.

We stopped at a Panera restaurant today and paid $10 for a large loaf of thick-sliced fresh sourdough and I've already gobbled a slice slathered in real butter! Like Manna from Heaven!

It seems I frequently get a bread baking bug in the middle of summer when it's hottest. I'm wanting to get a new sourdough starter going, but I'll probably wait until the grapes start producing and catch that wild yeast. Unless I can find some juniper in berry around here!

Nina Surya wrote:I occasionally bake bread, but would love to get to the rhythm of baking sourdough bread. The trouble there is that I don't have a starter.
I've tried to start a starter a couple of times, but failed.
I also got a starter once from someone, but it didn't do anything - at all, ever. So I'm assuming the starter was dead. I did feed it, but nothing happened.

Can you get your hands on a bunch of organic,  unwashed grapes? The white film on the skins is a wild yeast you can capture by mixing distilled water and flour to a thin slurry, and drop the grapes in for a few days. As with an older starter, when it bubbles and smells yeasty, remove the grapes and continue feeding as normal.

Juniper berries also carry this wild yeast. I've used the grapes I grew, but never tried the juniper.

$0.5555555556 per hour

I'm thinking this is a "must have". As soon as the social security check arrives!

You're quite welcome!

Mine do pop after a high stress event.

Lemon balm?  I think I can make a lemon balm ointment/ lip balm. And maybe there's a way to add some lysine!

If I can catch it in the "tingly" phase, I can almost stop it from erupting by 2000mg lysine 2x/day for 2 days. I have used oregano oil @ about 1:5 with olive oil carrier. It worked to shorten the eruption but burned like hell. I'm told alum works, but also hurts, used topically.  Otherwise I try to keep it dressed with any waxy film, lip balm.

Thekla McDaniels wrote:Ooooh, that looks like valuable information indeed.

Thank you

Glad I could help. I find it interesting the differences between corn and drought-stressed corn. I'm sure those already raising some of the bigger (than chickens and rabbits) animals know what those animals' nutritional needs are, and can pick and choose what plants to use.

If in order to create this type of feed requires the addition of another substance to kick-start the fermentation,  what nutrients does it add to the final product,  and does that addition change the nutritional values above and beyond the 2 separate ingredients?

In a quick search before venturing into the frozen landscape to do outdoor chores, I found this site... https://www.thebeefsite.com/

Thekla McDaniels wrote:I’m very curious about this!

I don’t really know what silage is.  I remember a foul smelling something as a child, and being told it was silage. It might have been aged chopped corn stalks🤷🏻‍♀️

I wonder if this grass stuff would make good winter feed for goats sheep or yaks, and how does it differ nutritionally from hay.

Thekla, it sounds like a rabbit hole to go down to discover the answer to the nutritional differences between hay and silage! Since I'm homebound for the foreseeable future as I'm snowed in, maybe I will dive in as well!  Sounds like a new topic to me, though I haven't searched it yet!

(P.S. I'm here because of the daily ish email! It sounded interesting! )

I saw this brochure on PEP and thought, "how fantastic is that?", only to get closer and discover it's not what I'd thought it was.

Oh well. Hope you got a kick out of this. I don't believe there's any infringement on letters.