Tue09022014

News

A flood of candidates seek seats on high school board

Two incumbents and five newcomers are vying for seats on the Mountain View Los Altos Union High School District Board of Trustees – a significant increase in the number of candidates who have run over the past 10 years.

According to data from the Sa...

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Schools

One more candidate joins MVLA race

When longtime incumbent Judy Hannemann declined to run again, the deadline to file for the upcoming Mountain View Los Altos Union High School District Board of Trustees election was extended by a few days. Mountain View resident Sanjay Dave registere...

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Community

CSA salutes 'Hometown Heroes' at breakfast

CSA salutes 'Hometown Heroes' at breakfast


Mendoza

The Community Services Agency’s 2014 “Hometown Heroes” fundraising breakfast is scheduled 7:15 a.m. Sept. 19 at the Computer History Museum, 1401 N. Shoreline Blvd., Mountain View.

“Hometown Heroes” honors individuals and businesses for...

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Sports

No suit, no sweat

No suit, no sweat


Courtesy of the Gallagher Family
Joe Gallagher – a 12-year-old from Los Altos Hills – swims from near Alcatraz Island to the San Francisco shore. His uncle, Joe Locke, an accomplished open-water swimmer, accompanied him.

For his recent s...

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Comment

Back to school, back to thumbs: Editorial

The kids are back in class at our local schools and a new political campaign season is underway, so we have our thumbs out and ready to go.

Thumbs-up: To last week’s community workshop for rebuilding the Los Altos Community Center. The Aug. 19...

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Business

Sweet Shop celebrates five-year anniversary

Sweet Shop celebrates five-year anniversary


Ellie Van Houtte/Town Crier
The Sweet Shop at 994 Los Altos Ave. marks its fifth year in business Sept. 7. The shop is a popular after-school stop for families and students.

When Stacy Savides Sullivan opened the Sweet Shop at 994 Los Altos...

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Books

"Jack London" chronicles author's adventurous life


Much has been written about American author Jack London, primarily known for his early-20th-century Western adventure novels, including the classics “White Fang” and “The Call of the Wild.”

In Earle Labor’s biography of the literary icon, “Jac...

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People

JEFF JOHNSON

JEFF JOHNSON

Jan 10, 1967 - Aug 10, 2014

Jeff was born and raised in Los Altos. He was a graduate of Los Altos High School. He then went to Foothill College where he had an opportunity to spend 3-months in Europe through a study abroad program. That experience...

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Travel

Visiting Vancouver Western Canada's premier destination has much to offer

Visiting Vancouver Western Canada's premier destination has much to offer


Photos courtesy of TOURISM VANCOUVER
Outdoor adventures abound in and around Vancouver, including a boat excursion into Horseshoe Bay and a jaunt on the Cliffwalk at Capilano Suspension Bridge Park, among the most popular attractions in British Col...

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Stepping Out

'Water' rises in Mtn. View

'Water' rises in Mtn. View


Kevin Berne/Special to the Town Crier
Elliot (Miles Gaston Villanueva) struggles to understand Odessa’s (Zilah Mendoza) online activity in TheatreWorks’ regional premiere of the award-winning drama “Water by the Spoonful.”

TheatreWorks’ regiona...

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Spiritual Life

Spiritual Briefs

Meditation group meets at Foothills Congregational

A Weekly Meditation Practice group meets 7-8:15 a.m. Tuesdays at Foothills Congregational Church, 461 Orange Ave., Los Altos.

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Magazine

Los Altos Hills home showcases resort-inspired living

Los Altos Hills home showcases resort-inspired living


Courtesy of Spectrum Interior Design
In place of a more traditional fireplace, this modern living room features a linear-flame firebox that emits heat while offering a sculpturelike design element.

After traveling the world and visiting a host o...

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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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