Terms
Humanist
Spiritual
Spiritual Humanism – the Ripple effect
When a person dies, it is not as if they had never lived, not ever!
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A blog about anything and everything…

So what is a Metonym? Well, an example would be talking about The White House meaning, not the building itself, but the President and all his men and women in the West Wing who constitute that part of the US government. Now that is only part of this in-depth article in Wikipedia and if you are interested in linguistics and philosophy, then head over there pronto! I did read it all, and it was interesting to me even though I realized that I use metonymic phrases all the time without realizing it, but what I thought about it was a) you can use things without needing to understand the deep philosophical/linguistic issues and b) that this is the sort of stuff I bet Deborah Weber would love!
So I decided to go and read Deborah’s About page where I learned that Deborah is a Spiritual Guide and Alternative Health practitioner. I find myself very torn by this because – as my stepdaughter has told me – I am a materialist. I prefer rationalist, but that does not mean I do not have a spiritual view of life either. My first blog, Ripple, from which I quoted on bread, yesterday, was named for my belief that we all emanate energy and effect into the world, and even after we die, that energy and effect carries on spreading out into the world. What you do in life, for better or worse, goes on and on so that even though I don’t believe in an afterlife, I do think that how you live your life is very important not just in a karmic sense within your lifetime, but in terms of what you leave behind, how you change the world. So I really like to describe myself as a Spiritual Humanist. I think I will do a whole post on this but for now I just want to say that there is much about Deborah as a blogger and health practitioner that I love and much that I find difficult such as Akashic Records. But hey! That’s okay, things don’t have to be binary, we can handle grey areas rather than mere black and white…
So all this happened before I even got out of bed…
2. Yeasts and sourdoughs.
Bread machine manufacturers advise against using fresh yeast and offer no recipe for sourdough starters. In the former case, it is because the fresh yeast may rise too much, spillover and fall on the heater elements, form big bubbles in the top of the loaf which may collapse and generally not form the perfect loaf which a machine is duty-bound to turn out! Even the salt which all recipes include is not there for seasoning but to keep those puffed up yeasts in order! You can break these rules and use either the hyperactive fresh yeast or the slow off the mark sourdough starter. The latter is after all yeast, just naturally occurring and variable rather than the mono-cultural brewers leftover yeast which may be the source of your fresh stuff.
You just need two different tricks. Horses for courses.
For sourdough, run the cycle twice, stopping the machine as near to the baking time (usually the last 60 minutes) as possible and starting it over again. This way the yeasts get twice the time to grow and develop, feeding on the flour itself as well as any sugar you have added. This is what makes sourdough bread so tasty and factory steamed bread so tasteless (near-instant yeast that puffs up the bread in minutes). I won’t go into making sourdough starters here but ask if you want.
3. Become a Slasher
For fresh yeast bread, it is a case of another intervention that rules out leaving the bread to do overnight, you must slash the bread at pretty much the exact right time. Slashing bread, as well as making it look pretty, does two things, it makes sure there are not lots of big bubbles hiding near the top of your loaf ready to mess up your slices in that annoying way. Slashing at the right time. about 30-20 minutes before the actual baking, pricks the bubbles and lets the loaf rise to fill any collapse occasioned. In the case of a denser bread which might be struggling to rise, such as sourdough or a bread using a less gluten-developing flour like rye, the slashing opens up the crust which may have dried a little forming a restrictive skin, and the bread is free to expand again. With these breads slashing can occur earlier, as long as the last kneading cycle has taken place.
Once I managed a restaurant with a wholefood shop on the side and our baker up the road supplied the bread. Not so knowledgeable in those days I described the kind of brick-like dense loaf which I knew would be expected by wholefooders. He couldn’t quite grasp it and so we arranged to visit The Neals Yard bakery in Covent Garden. So little was my interest in the technicalities I regret I stayed outside, but afterward, I asked him if he understood now, having seen their product. He said he did, and that it was on account of they didn’t use their proving racks properly. They didn’t put water in the tray in the bottom that moistens the warm air in which the loaves in their tins do their final rising. Accordingly, a crust formed and restricted the bread from rising. the baker supplied us with his normal offering – big and squeezable and, made from exactly the same dough but stunted by drier proving, a denser “wholefood” loaf. Each loaf had its adherents and both camps, if let in on the secret (in the event say, that one type had run out), refused to believe that the bread was made from the same batch of dough!
A last word on yeast, I also make a drink of fermented tea called Kombucha and I save the yeast at the bottom to add to my bread simply observing the same precaution as for fresh yeast.
To conclude, you can experiment in many ways not even hinted at in your bread-machines manual providing you are prepared to make the odd intervention during the process, get the initial dough mix just right and get slashing near the end, before the baking starts.
There are those who throw up their hands in horror at the idea of a machine making bread, not at all Zen! But I feel that the machine offers a consistent environment, even in the coldest house, in which the variations you experiment with are more easily judged. So far there is no type of bread I have not been able to produce.”


There are very few words in dictionaries beginning with X but here is one you can get your teeth into…




“Cedar Waxwing, March 25, 2020, Allen Station Park, Allen, Texas” by gurdonark is licensed under CC BY 2.0
