Thu04172014

News

City chips in $7,000 for SFMOMA installation

City chips in $7,000 for SFMOMA installation


Town Crier File Photo
The Los Altos City Council earmarked $7,000 for the purchase of Chris Johanson’s artwork.

The city of Los Altos will contribute $7,000 toward the purchase of a $28,000 art installation featured in the San Francisco Museum...

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Schools

LASD students celebrate service learning

LASD students celebrate service learning


Courtesy of Sandra McGonagle
We Day, held March 26 at Oracle Arena in Oakland, exhorts students in the Los Altos School District to effect positive change.

More than 150 Los Altos School District student leaders joined 16,000 Bay Area students to ce...

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Community

Film career launches with Cannes screening

Film career launches with Cannes screening


Courtesy of Zachary Ready
Los Altos native Zachary Ready, front left, and co-director Andrew Cathey, right, celebrate their Campus MovieFest awards.

After learning the art of filmmaking as a child in the front yard of his family’s Los Altos home...

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Sports

Sports on the Side

Pathways Run/Walk slated May 10 in Hills

The 13th annual Pathways Run/Walk is scheduled 9 a.m. May 10 at Westwind Community Barn, 27210 Altamont Road, Los Altos Hills. The course wends through Byrne Preserve and onto the Los Altos Hills Pathways sys...

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Comment

Now is the time to expand parking: Editorial

Just a few short years ago, vacancies dotted downtown Los Altos. Property owners had a hard time attracting businesses because there was a shortage of customers. That is no longer true. Now, the cry is: Where are my customers going to park?

The city...

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Special Sections

Epicurean's Mary Clark Bartlett: Serving sustainability

Epicurean's Mary Clark Bartlett: Serving sustainability


Courtesy of Michael McTighe
Mary Clark Bartlett is founder and CEO of Los Altos-based Epicurean Group.

Labels such as “healthy,” “organic” and “green” are rarely used to describe the meals served in most corporate cafes in Silicon Valley. But on...

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Business

Local realtor honored for volunteer efforts

Local realtor honored for volunteer efforts


Ellie Van Houtte/Town Crier
Coldwell Banker recently recognized realtor Kim Copher, right, for her philanthropic efforts. Copher and colleague Alan Russell, left, volunteer at Reach Potential Movement, where they collect books for its Bookshelf in ...

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Books

Local Author Spotlight

In an effort to support authors from Los Altos, Los Altos Hills and Mountain View, many self-published, Book Buzz periodically spotlights their books and offers information on where to purchase them. Local authors are encouraged to submit brief summa...

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People

Noteworthy

RotaCare honors local volunteer

RotaCare Bay Area honored Jim Cochran of the RotaCare Mountain View Free Medical Clinic with the Outstanding Clinic Volunteer Award April 10 for his commitment to RotaCare’s mission of providing free medical care to t...

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Travel

Sausalito: Explore the historical city with world-class views

Sausalito: Explore the historical city with world-class views


Eren Göknar/ Special to the Town Crier
Sausalito offers panoramic views of the San Francisco Bay. A number of companies schedule boat tours that sail past Angel Island and Alcatraz.

On a clear day, Sausalito offers spectacular views of the San Franc...

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Stepping Out

Western Ballet performs this weekend  at Smithwick Theatre in Los Altos Hills

Western Ballet performs this weekend at Smithwick Theatre in Los Altos Hills


Courtesy of Alexi Zubiria
Western Ballet’s “La Fille Mal Gardée” features Alison Share and Maykel Solas. The production runs Friday and Saturday at Foothill College

Western Ballet is slated to perform “La Fille Mal GardéeR...

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Spiritual Life

Magazine

A yoga class a day keeps the stress away

A yoga class a day keeps the stress away


Van Houtte/Town Crier Yoga of Los Altos hosts a variety of classes, including Strong Flow Vinyasa, above, taught by Doron Hanoch. Yin Yoga instructor Janya Wongsopa guides a student in the practice, below.

It’s nearly 9 a.m. on a Monday mornin...

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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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