Tue02092016

News

Mountain View braces for Super Bowl crowds

Mountain View braces for Super Bowl crowds


Graphic Courtesy of City of Mountain View
The purple parking lots above indicate where paid parking for the Super Bowl is allowed in downtown Mountain View. Other lots are open but still carry three-hour time constraints.

Downtown Mountain View wil...

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Schools

Los Altos High student hopes to bring animal therapy to school

Los Altos High student hopes to bring animal therapy to school


Courtesy of Christine Lenz
Los Altos High junior Riley Fujioka, left, works with Animal Assisted Happiness program manager Simone Haroush-van Dam.

Research affirms that the therapeutic effects of animals help reduce stress in humans, and one Los Alt...

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Community

Sports

Panthers outpace Priory

Panthers outpace Priory


Shirley Pefley/Special to the Town Crier
Pinewood’s Matt Peery lays up the ball in Friday’s win over Woodside Priory. Peery paced the Panthers with 19 points.

While height helps, the Pinewood School boys are proof that basketball is not ...

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Comment

From the City Manager's Desk: Fulfilling our mission

 

For those of us who work for Los Altos, the mission is “to foster and maintain the city of Los Altos as a great place to live and to raise a family.” The city’s employees take this mission seriously and – individually ...

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Special Sections

'Machos': Middle Eastern nachos ideal for Super Bowl

'Machos': Middle Eastern nachos ideal for Super Bowl


Photos Courtesy of Blanche Shaheen
Blanche Shaheen, above with her brother Issa, shares her Middle Eastern take on nachos – ideal for a Super Bowl party. Shaheen’s “Machos,” right, feature feta, tahini sauce, Persian cucumbe...

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Business

Businesses on Main Street make moves

Businesses on Main Street make moves


Alicia Castro/Town Crier
Several stores on Main Street in downtown Los Altos are in the midst of changing hands.

In the coming months, Main Street will welcome several new businesses to fill empty storefronts.

Jennifer Quinn, the city’s econo...

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People

ROSEMARY FRASER

Rosemary Fraser, age 81, a long-time resident of the Los Altos/Palo Alto area, died peacefully Friday, the 22nd of January at her home. It was a sudden death; hypertension was the underlying cause.

Born in 1934 in Florence, Arizona, Rosemary enjoyed...

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Stepping Out

West Bay Opera tackles Tchaikovsky’s ‘Onegin’

West Bay Opera tackles Tchaikovsky’s ‘Onegin’


Otak Jump/Special to the Town Crier
Olga Chernisheva and Silas Elash perform in West Bay Opera’s “Eugene Onegin.”

The West Bay Opera production of “Eugene Onegin” is scheduled Feb. 19-28 at Lucie Stern Theatre, 1305 Mid...

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Spiritual Life

How to cultivate childlike faith in a grown-up world

And Jesus said: “Truly I tell you, unless you change and become like little children, you will never enter the kingdom of heaven.”

– Matt. 18:3

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Inside Mountain View

New right-to-lease ordinance promises relief for renters

New right-to-lease ordinance promises relief for renters


Mountain View Tenants Coalition/Facebook
Residents gather in the fall to protest Mountain View’s rising rents. Rent relief is on the way in the form of a new ordinance.

A controversial Mountain View law requiring landlords to provide lease opt...

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Good starts: How to grow your own sourdough

Photo Erica Simmons/Special To The Town CrierSourdough bread and bagels harness the Bay Areas unique varietals of wild yeast.

Few Bay Area foods are as iconic as San Francisco sourdough. So popular was this style of bread during the California Gold Rush that veteran miners were dubbed “sourdoughs,” embodied by the San Francisco 49ers’ mascot, “Sourdough Sam.”

Although sourdough continues to hold a privileged place in the Bay Area, the advent of pure domesticated yeasts has mostly displaced wild yeast in home and commercial baking. However, with simple ingredients and a dash of patience, any home baker can start cultivating this distinctive local flavor.

All yeast breads harness the leavening power of the tiny fermenting fungus. The character of sourdough is due not to special ingredients, but to a greater variety of microbial baking partners.

The sour, fruity and complex flavors of wild yeast bread are the byproducts of a symbiotic relationship between the yeast and several strains of (human-friendly) bacteria. Naturally occurring yeast starters are never pure like their supermarket kin – each culture contains multiple strains of yeast as well as other microorganisms that contribute to the wild yeast bread’s complex flavor.

Geographic regions often have unique strains of bacteria that are incorporated in local breads – one especially tangy variety betrays its Bay Area roots: Lactobacillus sanfranciscensis.

To cultivate your own menagerie of microorganisms, you need little more than plain flour, water and a warm location – and a couple days of lead time. In a glass bowl, combine 1/2 cup water (preferably distilled) with 3/4 cup all-purpose white flour and stir well. Cover the bowl loosely with a towel and leave undisturbed in a warm (approximately 80 F) location for 24 hours. When you return, you may see a few bubbles and a slight rise to your mixture. If not, leave your culture in a warm spot for another 12 hours.

After your culture shows signs of life, you are ready for the first feeding. Remove 2/3 of your culture and discard. To the remaining 1/3, add 1/3 cup water and 1/2 cup flour. Stir, scraping the sides of the bowl with a spoon, and cover loosely before returning the starter to the warm spot for another 12 hours. Continue pouring off, feeding and resting the starter until it is able to double itself during the 12 hour intervals (approximately three to five days). Continue feeding the starter at room temperature each day or store a small container in the refrigerator to be fed once a week. Simply bring the starter to room temperature for one feeding cycle to reawaken the culture before use.

Once the starter is ready, the time is ripe to experiment. Sourdough starters are good for more than a mere clam chowder bread bowl. Sourdough starter can be incorporated in many baked goods, from basic soured breads to yeasty pancakes, waffles, doughnuts and bagels.

Some adventurous home bakers find inspiration among niche online baking communities and personal baking blogs. Baking enthusiast Susan Tenney of Sunnyvale started a food blog on wild yeast breads after taking a bread-baking course at the San Francisco Baking Institute.

Her Web site (wildyeastblog.com) lists favorite recipes, techniques for maintaining a starter and links to several baking Web sites. For nonbloggers looking for baking feedback, Tenney recommended the resource The Fresh Loaf (thefreshloaf.com), where novice bakers can get encouragement and where seasoned bakers trade tips and recipes.

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