Yeast Best Quotes

When it comes to doing something about what is wrong in the world, Jesus is best known for his fondness for the minute, the invisible, the quiet, the slow – yeast, salt, seeds, light. And manure.

Similarly deadly to small wriggling cells, if a bit more quackish, is vanadium, element twenty-three, which also has a curious side effect in males: vanadium is the best spermicide ever devised. Most spermicides dissolve the fatty membrane that surrounds sperm cells, spilling their guts all over. Unfortunately, all cells have fatty membranes, so spermicides often irritate the lining of the vagina and make women susceptible to yeast infections. Not fun. Vanadium eschews any messy dissolving and simply cracks the crankshaft on the sperm’s tails. The tails then snap off, leaving

With museums, I am at best stealing creative yeasts with which to make my strange pastries later. This is why we call it culture.

Money had replaced community mental healthcare the way medication had replaced state hospitals. Medication did not go looking for those who resisted taking it, and money could not administer itself. Neither came with counseling or support. The SSI checks Michael received, and the Medicaid requirements he was eligible for, did not create a caring community or even an indifferent one. Nevertheless, checks and pills were what remained of a grand promise, the ingredients of a mental healthcare system that had never been baked but were handed out like flour and yeast in separate packets to starving people.

YO MAMA SO SKINNY... Yo mama so skinny she hula hoops with a cheerio. Yo mama so skinny she can grate cheese on her ribs. Yo mama so skinny her nipples touch. Your mama is so skinny she can dodge raindrops. Yo mama's so skinny when her pimp slapped her he got a paper cut. Yo mama so skinny she uses Chapstick for deodorant. Yo mama so skinny she uses a tea bag as her pillow. Yo mama so skinny she uses a Band-Aid as a maxi-pad. Yo mama so skinny when she swallowed a meatball everyone thought she was pregnant again. Yo mama so skinny if she had a yeast infection she'd be a Quarter Pounder with cheese.

Fermentation takes place in open tanks by necessity; otherwise, the pressure from the carbon dioxide would build to dangerous levels. But when a vat of fruit juice or grain mash is left to brew in an old barn or warehouse, bugs will surely find their way in. This is not always such a bad thing: lambic brewers in Brussels realize that some of their best strains of yeast come from insects falling from the rafters. In fact, yeast produce esters in order to attract insects, hoping they will pick up the yeast and move it around. This makes bugs unwitting accomplices in the dance between sugar and yeast.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

Root Beer For each gallon of water to be used, take hops, burdock,  yellow dock, sarsaparilla, dandelion, and spikenard roots, bruised, of each 1/2 oz.; boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and sassafras mixed in equal proportions, when cool enough not to scald your hand, put in 2 or 3 table-spoons of yeast; molasses 2/3 of a pint, or white sugar 1/2 lb. gives it about the right sweetness. Keep these proportions for as many gallons as you wish to make. You can use more or less of the roots to suit your taste after trying it; it is best to get the dry roots, or dig them and let them get dry, and of course you can add any other root known to possess medicinal properties desired in the beer. After all is mixed, let it stand in a jar with a cloth thrown over it, to work about two hours, then bottle and set in a cool place. This is a nice way to take alternatives, without taking medicine. And families ought to make it every Spring, and drink freely of it for several weeks, and thereby save, perhaps, several dollars in doctors' bills. Source: Dr. Chase's Recipes: or, Information

Brötchen There’s nothing more German than this recipe. A staple for all true Schmidt bakers. These are best hot out of the oven with butter or cherry jam. That’s the way Mom did it. Here, I’ll give you Oma’s cherry jam recipe too. 2½ to 3 cups all-purpose flour 1 packet active dry yeast (rapid) 1 teaspoon sugar 1 cup warm water 1 tablespoon oil 1 teaspoon salt 1 egg white Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup) into the well. Mix yeast, sugar, and water in the well, but don’t mix in the flour yet. Cover the bowl with a cloth and set it in a warm place for 15 minutes until it proofs. Add the rest of the water and oil, and beat in the salt and flour good. Turn out the dough on a floured wooden board, and knead. Add the remaining ½ cup flour as needed to make it smooth. Put dough in a greased bowl, cover, and let it rise until it doubles in size. About an hour in that same warm spot. Punch down, then split it into 12 pieces. Shape into rolls and place 3 inches apart on a greased and floured baking tray. Cover and let rise one more time until they double again. Cut a cross on top of each. Beat egg white and 1 teaspoon water with a fork until frothy and brush the rolls. (Oh, I forgot—should have preheated the oven to 450°F already.) Then you bake for 15 to 20 minutes until the tops are golden.

A mixture of meal and water, with the addition of yeast or such remains of a former fermentation as adhere to the sides or bottom of the vessel, and exposure to a temperature between sixty-eight and seventy-seven degrees Fahrenheit, will produce immediate fermentation. In this process there are five stages: the saccharine, by which the starch and gum of the vegetables, in their natural condition, are converted into sugar; the vinous, which changes the sugar into alcohol; the mucilaginous, sometimes taking the place of the vinous, and occurring where the sugar solution, or fermenting principle, is weak, producing a slimy, glutinous product; the acetic, forming vinegar, from the vinous or alcoholic stage; and the putrefactive, which destroys all the nutritive principles and converts them into a poison. The precise points in fermentation, when the food becomes most profitable for feeding, has not as yet been satisfactorily determined; but that it should stop short of the putrefactive, and probably the full maturity of the acetic, is certain.

UNSAFE Human Foods Below is a list of harmful foods for dogs. This is not a complete list, but a common list of foods known to be harmful to our canine friends. If you are unsure of a food that you wish to add to your dog’s diet, please consult a veterinarian or expert on dog nutrition. Onions: Both onions and garlic contain the toxic ingredient thiosulphate. However, onions are more dangerous than garlic because of this toxin. Many dog biscuits contain trace amounts of garlic, and because of this small amount, there is no threat to the health of your dog. This poison can be toxic in one large dose, or with repeated consumption that builds to the toxic level in the dog’s blood. Chocolate: Contains theobromine, a compound that is a cardiac stimulant and a diuretic. This can be fatal to dogs. Grapes: Contains an unknown toxin that can affect kidney, and in large enough amounts can cause acute kidney failure. Raisins: (Same as above) Most Fruit Pits and Seeds: Contains cyanogenic glycosides, which if consumed can cause cyanide poisoning. The fruits by themselves are okay to consume. Macadamia Nuts: Contains an unknown toxin that can be fatal to dogs. Most Bones: Should not be given (especially chicken bones) because they can splinter and cause a laceration of the digestive system or pose a choking hazard because of the possibility for them to become lodged in your pet’s throat. Potato Peelings and Green Potatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Rhubarb leaves: Contains high amount of oxalates. Broccoli: Broccoli should be avoided, though it is only dangerous in large amounts. Green parts of tomatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Yeast dough: Can produce gas and swell in your pet’s stomach and intestines, possibly leading to a rupture of the digestive system. Coffee and tea: (due to the caffeine) Alcoholic Beverages: Alcohol is very toxic to dogs and can lead to coma or even death. Human Vitamins: Vitamins containing iron are especially dangerous. These vitamins can cause damage to the lining of the digestive system, the kidneys, and liver. Moldy or spoiled foods: There are many possible harmful outcomes from spoiled foods. Persimmons: These can cause intestinal blockage. Raw Eggs: Potential for salmonella. Salt: In large doses can cause an electrolyte imbalance. Mushrooms: Can cause liver and kidney damage. Avocados: Avocado leaves; fruit, seeds, and bark contain a toxin known as persin. The Guatemalan variety that is commonly found in stores appears to be the most problematic. Avocados are known to cause respiratory distress in other animals, but causes less harmful problems in dogs. It is best to avoid feeding them to your dog. Xylitol: This artificial sweetener is not healthy for dogs.

Combine iron intake with vitamin C. Research has established that the absorption of non-heme (plant-based) iron is significantly enhanced when it’s ingested in conjunction with foods high in vitamin C—up to sixfold, in fact. Accordingly, I combine red pepper or citrus fruits such as oranges or grapefruit (all high in vitamin C) with dark leafy greens or pumpkin seeds (high in iron) in my daily blended smoothies. And as an extra step, I always keep a bag of pumpkin seeds in my car, along with some fruit to munch while I drive—a tip I picked up on the friendly advice of former pro triathlete and plant-based pioneer Brendan Brazier. Avoid coffee and tea at mealtime. The tannins contained in coffee or tea (irrespective of caffeine content) impede the body’s ability to absorb iron, up to 50 to 60 percent. So if you’re concerned about your iron stores, it’s best to avoid these drinks an hour or so both before and after meals. Vitamin B12 supplementation. Vitamin B12 is another compound required to generate red blood cells. So a deficiency in this vitamin can also lead to anemia. And vitamin B12 is the one essential nutrient that simply cannot be found in the plant kingdom. But again, there is no need to be alarmed, run out to the grocery, and start gorging on steaks. The fix is easy. You can simply take a B12 supplement, available in capsule form at any health food store. Alternatively, many meal supplements contain the RDA of B12. Furthermore, nutritional yeast, which we use in a variety of our recipes in our cookbook The Plantpower Way, such as Cashew Cheese, is also high in B12

dry yeast 3 1/2 cups all-purpose flour 3/4 cup milk 2 eggs 3/4 cup white sugar 1/4 cup butter 2 quarts oil for deep frying 1/2 teaspoon salt 1 cup confectioners' sugar for dusting

History shows that when the church uses the tools of the world's kingdom, it becomes as ineffectual, or as tyrannical, as any other power structure ... Sheep among wolves, a tiny seed in the garden, yeast in bread dough, salt in meat: Jesus' own metaphors of the kingdom describe a kind of "secret force" that works from within. He said nothing of a triumphant church sharing power with the authorities. The kingdom of God appears to work best as a minority movement, in opposition to the kingdom of this world. When it grows beyond that, the kingdom subtly changes in nature.

Aloha Quick Bread "My family’s favorite recipe." Serving: 1 loaf. | Prep: 15m | Ready in: 01h35m Ingredients • 1/2 cup butter, softened • 1 cup sugar • 2 large eggs • 1 cup mashed ripe bananas (about 2 medium) • 1/4 cup whole milk • 1 tbsp. grated orange zest • 1 tsp. vanilla extract • 1/2 tsp. almond extract • 2 cups all-purpose flour • 1 tsp. baking soda • 1/2 tsp. salt • 1 cup sweetened shredded coconut • 1/2 cup chopped nuts • 1/2 cup crushed pineapple, drained Direction • Preheat an oven to 350°F. Cream sugar and butter in bowl. One by one, add eggs, beating well after every addition; beat extracts, orange zest, milk and banana in. • Mix salt, baking soda and flour; add to the creamed mixture till just moist. Fold pineapple, nuts and coconut in. Remove to a 9x5-in. greased loaf pan. • Bake till an inserted toothpick in middle exits clean for 1 hour 20 minutes; before transferring from pan onto wire rack, cool for 10 minutes. Nutrition Information

Like in the baking of bread, you mixed it to the best of your knowledge, skills and experience, you put it in the oven. Now it is up to the yeast. And you have no control over the yeast. Ricardo J. Gonzalez-Rothi

JOSEPH O'BRIEN Notes on the basics: Flour, sugar. Only the best ingredients. Quarter to half cup of confectioners' sugar to make him just sweet enough, but not too much. Salt to complement the sweet. A good balance is essential. High-quality yeast. Vanilla extract because it goes well with just about everything. Royal icing to make him stick and never wander away. A pinch here and there of favorite herbs or spices (basil, oregano, anise, cinnamon, turmeric). Warm water, not too hot or you'll create a scalded man, angry and hard to live with. High-quality olive oil for helping him move through life with ease, never getting stuck or losing pieces of himself. Knead the dough just long enough--- very important. Kneading too long will make him hard and unbendable, like a rock in the stomach. Kneading not long enough will make him soft--- too weak, too pliable, a moldable mess in anyone's hands. Not a good man. Creativity, dreams, love: crucial ingredients, always.

Every nation, it can be the best, has its lees and its yeast. Our German people, which in the course of three centuries again has grown out of the remnant of 4 million that remained after the 30 Years’ War, also has a lees. It is certainly not greater than that of other peoples. It is sometimes particularly dangerous for us as a people of such high standing, because it is particularly out of the ordinary. It is understandable and explicable, because through this wonderful country, which is so incredibly beautiful in terms of its landscape, and in which you are now in one of the most beautiful parts, through this country, which is so beautiful, but which is so unfortunate geographically, geopolitically and in terms of defence policy, with its open borders to the east and to the west, peoples and races of all kinds from Asia, from the east and from the west have passed through it over the centuries. Again and again, out of the otherwise healthy womb of our people, in the course of heredity and in the enigma of the course of heredity and the game of love; again and again, once, a dark germ will rise and becom a human being. This realisation need not sadden us.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer.

Trudy let out a long breath and hung her head. “Actually, it’s kinda embarrassing,” she said from beneath a curtain of curls. “My mum, she’s been perfecting bioluminescent yeast and lactobacillus strains, some with firefly splices, some with blue glowing Noctiluca plankton splices. Last week, for a lark she grabbed the wrong starter—the perils of using lab equipment for lab work and yogurt starter, I guess—and cultured some goats milk. We enjoyed it for breakfast. The cats got intae it, they ate it as weel. There was also some question, possible contamination of the kraut,” she said brightly. “We first noticed Boo’s—my baby brother, Boo’s short for the ‘Nobu’ in ‘Schrödinger Nobu Duncan Yamaguchi’—glowing nappy later thae evening when I helped put him tae bed. Next we saw the litter box, the glowing cat box, full of glowing cat turds.” She made a disgusted, resigned face. “Ye ken whit they’re like! They play catty-cake with their leavings and as ye can see, whaur kitty’s shitty paws go so does the yellow glow. Nar, I know,” she finished. “Wait, not so fast Yamaguchi,” said Olivia. “Does this mean you’ve been dropping glow sticks off at the pool, leaving bioluminescent raver monkey arms in the bowl, stocking the ole’ lake with incandescent brown trout much?” Trudy looked truly horrified, mortified. “SHUT UP,” she whispered in crisply articulated exasperation, pale green eyes bulging. “I really, really dinna want tae talk aboot it, much less think aboot it,” she added with a convulsive shiver. “Ye, Rosebeetle, dinna even think aboot it either!” He gave her his best what-who-me-? look in reply. “And stop looking at my bahookie!” With difficulty he and Olivia tore their eyes from her curvy derrière. “Glow-poops,” said Byron quickly, “we’re all thinking it.” Trudy glared at him.

Schiacciata (Tuscan flat bread) This recipe will make 2-3 cookie sheets of schiacciata (skee-ah-CHA-ta). You can halve it if you would like less. But it’s so yummy, why would you want to? The dough will keep in the fridge for up 5 days, so make a full recipe and have some now and later.   1 c. Warm water 1 t. Honey 2 t. Yeast   2 c. Warm water 1 T. Salt or garlic salt (I opt for the non-traditional garlic salt.) 4 T. Extra-virgin olive oil 6-8 c. White bread flour Additional olive oil and salt for baking   Proof the yeast in the cup of warm water and honey. Mix with the rest of the ingredients, adding enough flour to make a nice bread dough (just slightly tacky). Knead for five minutes (preferably in a mixer with a dough hook, though you can obvious do this by hand). Let sit for five minutes. Knead for another five minutes until you have a smooth dough. At this point, you can proof the dough until it doubles in size. Or you can put it in the fridge overnight and let it slow proof. In either case, it will take longer than normal to rise, given the low amount of yeast in this recipe. Once the dough has doubled in size, punch it down and divide it into 2 or 3 equal size balls. Coat a cookie sheet with 1-2 T. olive oil. Roll each ball out into a thin layer about 1/4” thick (if you can). This can be frustrating, because the dough will be super elastic and will resist being rolled out. I find it best to roll it out on a lightly floured surface and let the dough sit stretched-out for several minutes before transferring it to a cookie sheet for baking. Drizzle the top with another 1-2 T. olive oil. Let the dough rise until a little puffy. Taking all 10 fingers, press firmly into the top of the dough, pushing all the way down to the pan. Make finger-sized holes every inch or two over the surface. Sprinkle the top with a light dusting of salt or garlic salt (this is optional and go light on it). Bake @ 400 degrees (preferably convection bake, if you have it) for 12-15 minutes or until golden brown. Buon appetito!

Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery yeast rolls from Aimee's mom's old family recipe, my cranberry sauce with port and dried cherries, and a batch of spicy molasses cookies sandwiched with vanilla mascarpone frosting. I also have the makings for dried shisito peppers, which I will make there. Andrea's mom, Jasmin, is making turkey and ham, and braised broccoli and an apple pie, Andrea is doing a potato and celery root mash and a hilarious Jell-O mold that contains orange sherbet and canned mandarin oranges and mini marshmallows, and her dad, Gene, is making his mother's candied yams and sausage corn bread stuffing. Benji is cooking and serving most of the day at the group home where he grew up, and will come join us for dessert, bringing his chocolate pecan pie with bourbon whipped cream.

Probiotics are one of the best supplements you can take to avoid an intestinal imbalance. They strengthen the intestinal walls and manufacture vital nutrients. They also help the body to use nutrients and fight harmful microbes in the GI tract. Your body actually contains about ten times as many probiotic bacteria cells as it does human cells! You simply couldn't survive without these little creatures. Probiotics protect us from a number of health problems, including food allergies and skin problems. Probiotics also play a key role in the female reproductive system. Like the GI tract, the vagina contains and relies on a delicate ecosystem for optimal health. The Lactobacillus strains that populate the walls of the vagina make the environment too acidic for most intruders, thus protecting the vagina and the womb from infection. Just like the GI tract, however, this ecosystem can easily become disrupted by the exact same causes: antibiotics and stress. Spermicides and birth control pills can also cause an imbalance. Imbalances can usually be remedied with therapeutic doses of Lactobacillus acidophilus. When you buy probiotic supplements, it's important to know which strains of probiotic bacteria are in the supplement. Each strain and substrain offers its own unique benefits. The Lactobacillus and Bifidobacterium strains are found naturally in the human GI tract and offer countless health benefits. They're the most prevalent strains you'll find in supplements. Lactobacillus GG, sold as Culturelle, is the best studied. Bacillus subtilis is a wonderfully beneficial probiotic that does not occur naturally in humans but is found in many probiotic supplements. It's excellent at killing pathogens and unwanted microorganisms. If B. subtilis is on the ingredients list of your probiotic supplement, you have a gentle friend offering powerful protection. Probiotic supplements come in capsules and powders. They're alive yet dormant when you get them in this form and become active when exposed to warmth and moisture inside your body. Either form is fine, but it's critical to take them on an empty stomach (when your stomach acid levels are low). Even though they can live in the intestines, most probiotics don't survive stomach acid. Enteric-coated capsules help, too. During pregnancy, the advantage to taking probiotic supplements instead of fermented probiotic sources like kombucha, kefir, or yogurt is that the exact strains you're getting are tightly controlled. The cultures used in fermented foods aren't always tightly controlled, so you run the risk of ingesting organisms like yeasts, which produce toxins.

What are the main causes of Dandruff? Dandruff, a harmless, chronic condition, occurs when the scalp is dry or oily and produces thin patches of dead skin. These little white scales dot the hair and fall like snow on the shoulders. Although harmless, dandruff can be bothersome. They often appear between the ages of 10 or 20 and affect up to 40% of people over 30. What is dandruff caused by? There are several types with different causes. What are they and how to treat them? Answers from a dermatologist. Do you feel like your scalp is literally peeling? Is dandruff strewn on your shoulders ruining your life? Although very annoying, this desquamation is generally benign. However, it happens that it really is a pathology and requires appropriate treatment. What are the different types of Dandruff? The most common dandruff is pityriasis, a condition caused by a fungus that colonizes the scalp and disrupts its cell renewal system. Indeed, the skin of the skull permanently eliminates dead cells to produce new ones (as for all skin areas). Under the effect of pityriasis, the process tends to accelerate. The dead cells clump together and accumulate in the form of scales. Result: unsightly flakes on your shoulders. Does hot water cause dandruff? The hot water allows your shampoo to remove more easily grease, dirt and dust that accumulate and dirty scalp. However, do not risk increasing the temperature too much: water that is too hot can irritate or even damage your scalp. Local infection with Staphylococcus aureus can also suggest the presence of ringworms, without this being the case. This is why it is imperative to consult a dermatologist in the event of the appearance of oily and yellowish dandruff. Psoriasis (an autoimmune disease) is the excessive activity of the body's defense systems. Psoriasis and has an exaggerated response to environmental insults. The cells of the epidermis renewing themselves in too large a quantity, they cause excessive desquamation. On the scalp, the phenomenon, therefore, manifests itself in the form of dandruff. Does food cause dandruff? The most cited link between diet and dandruff is due to the yeast Malassezia. According to one theory, since dandruff is caused by yeast, eating yeast-based foods can make it worse. Internal causes of dandruff Stress - Infection, fever - Hormonal imbalance - In women: approaching menstruation and / or heavy menstruation - Excessive sweating - Digestive assimilation problems - Overly acidifying diet EXTERNAL FACTORS - Shampoos too aggressive for the scalp. Best dandruff treatment and prevention The diagnosis of dandruff is easy to do yourself: the scalp itches, it is dry and covered with scales. Seborrheic dermatitis is accompanied by reddish skin, a few yellowish and oily scales, and patches with indefinite contours. Although often chronic, dandruff can be treated. Try a non-medicated shampoo first, massaging the scalp vigorously and rinsing it well. Frequent application of shampoo removes dander, reduces the amount of oil, and prevents the build-up of dead skin cells. If there is no improvement, special anti-dandruff shampoos can give good results. The instructions for use depend on the shampoo used. Some are to be used daily, while others are used once or twice a week. Best products to use during dandruff When choosing an over-the-counter shampoo, look for anti-dandruff agents such as onion and caffeine. You may need Onion Caffeine Shampoo & Conditioner to help control dandruff, and try reducing the number of products you put in your hair (e.g., gels and sprays), or stop using them altogether and eat a balanced diet.

EASY SOURDOUGH STARTER Technically, the best sourdough starters are made without commercial yeast, but it’s easier to understand the properties of a sponge if you make an easy one to begin with. This one is simple and reliable. 2 cups potato water (water in which potatoes have been boiled until soft), lukewarm ½ cup rye flour ½ cup whole-wheat flour 1 cup unbleached white flour 2 tsp dry yeast In a 2-quart jar, mix the water, flours, and yeast until smooth. Cover loosely with cheesecloth and let stand in a warm spot, stirring every 24 hours, until bubbly and agreeably sour, usually 4–10 days. Taste it every day to know how it is progressing. When it is ready, store loosely covered in the fridge, refreshing it once a week by throwing away half the starter and adding 1 cup water, 1 cup white flour. Can be used in bread recipes, biscuits, pancakes, even corn bread.

Bread has been around since it seems the dawn of man.  Well not quite but close. Historians believe bread has been around for 30,000 years. Breads were flat or unleavened until around 12,000 years ago.  This is when the Egyptians used a starter of wild yeast, to leaven the bread. Bread is the most widely consumed food in the world. Man discovered wild wheat and went from a hunter, gatherer to farming community, making the trade of baker, one of the oldest professions in the world. Bread spread from Egypt to all over Europe.

Red Yeast Rice extract (400 mg.), Guggul Resin extract (300 mg.), and Niacin (100 mg.) – all of which are best taken at the same times, in divided amounts with meals.  Niacin tends to produce a natural flushing response that makes the skin temporarily reddish and itchy.  If you find this uncomfortable, reduce the total daily amount of niacin to 50 mg.

At times baking soda and yeast were not to be had. Individuals were issued rations, including flour, to utilize as best they could. Because of lack of equipment, especially when men were on the march, bread-making was sometimes accomplished in the manner described by Timothy Mitchell, writing home to southwest Virginia from Tennessee: “Our flour we make up in an oil cloth, back of a dirty shirt, or towel; roll it ’round a stick and hold it before the fire.” [26]

Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead.

Emerson is always interested both in what his sentences are aiming for and in the mechanics of the sentences themselves. The words of even the best advice are lifeless unless they have some yeast, some energy in them to get up off the page into the mind