Sat05302015

News

MV vehicle collision leaves one dead

A traffic accident Thursday morning (May 28) on Moffett Boulevard, near the Highway 85 overpass in Mountain View, has left one man dead.

The Santa Clara County Medical Examiner-Coroner's Office identified the victim as Karl Holladay, a 24-year-old G...

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Schools

Students discuss academic, social pressure in CHAC forum

Students discuss academic, social pressure in CHAC forum


Traci Newell/Town Crier
Community Health Awareness Council hosted a forum earlier this month where local students discussed the varied pressures they face.

Local students face enormous pressures in their lives, ranging from academic to social, but s...

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Community

Alan Alda discusses career, family and science at the Celebrity Forum

Alan Alda discusses career, family and science at the Celebrity Forum


Alda

Those who laughed along with Hawkeye Pierce on the long-running TV program “M*A*S*H*” would have enjoyed the recent Foothill College Celebrity Forum Speakers Series featuring actor Alan Alda.

Alda appeared May 13-15 at the Flint Center for...

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Sports

Eagles, Spartans advance

Eagles, Spartans advance


Town Crier file photo
Los Altos High’s Lizzy Beutter registered three hits in last week’s playoff win over Watsonville. She was also the winning pitcher.

Led by Lizzy Beutter, host Los Altos High whipped Watsonville 9-0 in the opening ro...

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Comment

Giving the thumb to what's done: Editorial

In the wake of recent Los Altos-area news events, we’re all thumbs.

Thumbs-down: To the Los Altos City Council’s decision to put the Walter Singer bust in storage. This is wrong on so many levels – even worse than the initial council decision to tra...

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Special Sections

Planting is possible despite drought

Planting is possible despite drought


Tanya Kucak/Special to the Town Crier
Wash the soilless mix off the root ball into the same container in which you have placed the clay soil from the planting hole. Remove at least an inch from the top and sides of the plant.

In this continuin...

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Business

Los Altos-based startup eyes digital makeup color-matching

Los Altos-based startup eyes digital makeup color-matching


Alicia Castro/Town Crier
Kokko Inc. Makeup Director Meli Pennington, standing, tests different shades of foundation on Los Altos resident Karen Melchior.

Meli Pennington knows cosmetics.

She has painted faces for the pages of Vogue and Glamour,...

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Books

Horan's 'Loving Frank' offers fictionalized account of famed architect's illicit affair

Horan's 'Loving Frank' offers fictionalized account of famed architect's illicit affair


In the 1920s, two married people fall in love, leave their spouses and children and set about living and traveling together. Affairs of this sort were considered shocking at the time. But the scandal was heightened given that the man was Frank Lloy...

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People

GUY WILSON SHOUP

Guy Wilson Shoup, 80, died on April 28, 2015, at his Palo Alto apartment, after a long period of ill health. Born on November 22, 1934, to Margaret Owen Shoup and to Jack Wilson Shoup (the second son of Paul Shoup, widely considered the founder of Lo...

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Travel

Flying south for the winter: Antarctica trips are not just for the birds

Flying south for the winter: Antarctica trips are not just for the birds


Photos Courtesy of Dave Hadden
Los Altos residents Dave and Joan Hadden watched the scenery from the large boat and a smaller Zodiac.

Standing on the beach with hundreds of thousands of penguins is “the experience of a lifetime,” according to Ga...

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Stepping Out

LA Stage Co. goes to 'town'

LA Stage Co. goes to 'town'


courtesy of Los Altos Stage Company
The Los Altos Stage Company production of “Urinetown: The Musical” opens this weekend.

The Los Altos Stage Company caps its 19th season with the musical comedy “Urinetown: The Musical,” scheduled to preview Th...

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Spiritual Life

Mercifully in His grip: Exploring our true position in Christ

I recently read a wonderful analogy about our true position in Christ. It was shockingly contrary to the messages impressed upon me in church, but deeply rooted in the Bible. The analogy is that of child and a parent. If you have ever taken a small ...

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Magazine

Practice prudent pruning: Maintaining manzanita, ceanothus and toyon

Practice prudent pruning: Maintaining manzanita, ceanothus and toyon


tanya kucak/Special to the Town Crier
Shrub manzanitas are known for their sinuous mahogany trunks and branches. If the foliage hides the bark, prune selectively to open the center so that the bark is visible year-round. This Montara manzanita is ...

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Inside Mountain View

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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