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November 11, 2007

The Silver Seas, formerly (and the real) The Bees

Filed under: Muzak, Oldness, Stuff Inside the Body, Wes Anderson-ish — thatguyfromla @ 4:17 pm

Gosh, I almost forgot how great this band was. Recently on my iTunes shuffle I stumbled onto “Hard Luck Tom” and this remarkable urge struck me to find out how the good ole Bees were doing. At first glance in this reunion, I noticed (It’s kinda hard not to) that the name of the band was changed, and their amazing album High Society was being re-released under their new name, The Silver Seas. This hit a personal nerve because of the fact that there were two seperate bands, both called The Bees, one from the UK, and one from the US, and to me, the US band was a favorite hands down. The US side had such a jolly alt-folk sound that rang with clever turns, and the UK side never really did it for me, they never showed me anything different. While listening to High Society, I feel like it’s the a country laid back score to a Wes Anderson film, and the artwork and Futura font doesn’t hurt with my theory.

-> The Silver Seas- Hard Luck Tom [mp3]
-> The Silver Seas- Imaginary Girl [mp3]

July 31, 2007

i love you too, but i’m going to mase you in the face

Filed under: Muzak, Newness, Silver Screen, Wes Anderson-ish, What you see baby — thatguyfromla @ 2:35 pm

It’s the cutest thing since Meghan Fox. It’s pretty, and colorful, and unique, and carefully crafted. It’s a Wes Anderson piece. It should be lovely.

Songs from the trailer: MP3s: The Kinks- Strangers, The Kinks- This Time Tomorrow

May 28, 2007

Asa Breed

Ghostly International sure does have some eclectic electronic groups on call [Roster]. This label has always produced great electronic muzak, and this specific release is another great example. Matthew Dear really branches out and takes his time to create something special with this release. Electronic is climbing in my genres of liking because of releases like this, YACHT’s,
LCD’s, and Justice’s.

Matthew Dear- Deserter
Matthew Dear- Midnight Lovers

and in other recent news… What is interesting on blogs lately

– The two tracks from Tegan & Sara‘s new disc, The Con featured on Neile’s Life are outstanding, love “Back In Your Head” especially, I cannot stop listening to it.

The Bravery‘s “Above and Below” is a remarkable feat in indie rock from a band that didn’t really start out that way. Great find on @indiechristoph@ (P.S.- The new album The Sun and the Moon is really cool, good tracks and a pretty solid consistent listen, if you didn’t like the Bravery before, I beg you to give them a second chance with this new CD).

I Guess I’m Floating has a new track from DH favorite: The Little Ones. Always a good thing.

Now for the Films that I have not been talking about

Movies movies movies, I have not been keeping my share of talk of movies up to par. But I hope to cover everything that is just going to kick so much tail that the second half of this year will be cinemorgasmic (Oh yeah I just did that).

Iron Man [IMDB Me]: Robert Downey Junior as Iron Man! Although that is a risky choice I feel a great match, Downey is such a great actor, always has these smooth and cunning lines that just flow so calmly, and him as an action hero will be something interesting to see.

Watchmen [IMDB Me]: 300 director Zack Snyder is at it again, this time with my favorite Alan Moore graphic novel, The Watchmen. I’m real excited who will all get casted, rumors are already up about Gerard Butler (King Leonidas), Keanu Reeves, Tom Cruise, Patrick Wilson (Little Children) and many others. Check out that full report here and cross your fingers like me that this will give justice to the real thing. Leave some if you have any input on who you think the casters should cast.

The Informers / The Canyons [IMDB InformersRandom Canyons]: Bret Easton Ellis is busy with work, the screenplay adaptation of The Informers short stories is finally ready to be made, and Ellis has also booked a time on the Showtime map for his TV series script work titled simply The Canyons (Said to be a horror soap opera, hopefully tied to being a modern day Twin Peaks in the desert. I could not be more excited).

There Will Be Blood [IMDB Me]: So excited for this piece of work, we are apparently in post-production right now, but not verified. Still waiting for a highly anticipated trailer, and basically any breakthrough news at all at this point. Here’s a site that knows a lot more about it than I, and here’s one that has pictures from the set.

The Darjeeling Limited [IMDB Me]: This poster above is NOT real, it is just simply badass and cool in my opinion, and gets me excited with a tangible item for the real thing. What else can be said? Wes Anderson makes a specific type of film that is just so remarkable, funny, and always necessary to watch.

Other than that, I am excited for Be Kind Rewind by Michel Gondry, following Jack Black and Mos Def as video store clerks who venture to re-create video tapes that they had destroyed to satisfy their one loyal customer, Mia Farrow. And then there is also the mysterious Inglorious Bastards, a pre-Grindhouse buzz picture about WW2 by Quentin Tarentino, that up to know, has been shrinking in hype, and I barely hear anything about it anymore. WTF? But it is late, and my fingers are sore. So goodnight, and enjoy.

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Recent changes to 186: invalid modifier key settings modifier key settings2002-05-16T23:29:18Z2002-05-16T23:29:18ZAnonymous

I'm running XDarwin 1.1 in rootless mode, and I haven't
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(1) (key-mapping/warning)
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(3) (key-mapping/warning) XEmacs: Mod1 is being used
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I think that's the modern version of the warning
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This should probably not be the default configuration.

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text:
Looking for the latest version? Download nm-0.4.tar.xz (3.3 MB)
Name Modified Size Downloads / Week Status
nm-0.4.tar.xz 2014-12-26 3.3 MB 0
nm-otf+ttc-0.4.tar.xz 2014-12-26 861.6 kB 0
nm-otf-0.4.tar.xz 2014-12-26 868.6 kB 0
README.txt 2014-12-26 683 Bytes 0
nm-0.3.tar.xz 2014-03-20 2.3 MB 0
nm-0.2.tar.xz 2013-12-25 1.9 MB 0
km-0.1.tar.xz 2013-10-22 1.9 MB 0
Totals: 7 Items   11.1 MB
ChangeLog ========= 2014-12-26 Andrey V. Panov Added opentype and opentype collection fonts. Added ruble sign and "bullet". Version 0.4 is released. 2014-06-20 Andrey V. Panov Completed ASCII table. 2014-03-20 Andrey V. Panov Added sanserif fonts. Modified "ae" and "oe" in italic fonts in accordance with "e". Modified "m" and Latin ligatures in roman fonts. Modified kerning for some pairs. Version 0.3 is released. 2013-12-24 Andrey V. Panov Changed the names of files and fonts from "km" to "nm". Added Cyrillic in Bold Italic font. Modified Latin lowercase letters in italic fonts. Version 0.2 is released. 2013-10-22 Andrey V. Panov Version 0.1 is released.
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Home Bread

shiao-ping's picture
My idea of home bread is about simplicity.   I used to treat home sourdough baking with the vigorous attention you would give to an academic project.  The centre of my method, and my arithmetic prowess, was the calculation of dough hydration.  It was as if everything else flowed from there.  But a calculator is really not necessary for a simple home bread unless you are aiming for a particular style of bread.  The bit about simplicity is -    Firstly, I use a liquid starter - one part flour to one part water.  Secondly, I dilute whatever starter there is by adding two times its weight in water.  And, Thirdly, I add three times the starter weight in flour.

One such bread using this idea is pictured below.

Essentially this is Flo Makanai's 1.2.3 method, a very practical and easy to follow method.  The overall dough hydration works out to be around 71.4%.  Depending on the hydration of your starter and the type of flour you use, this level of dough hydration may be a little too high or low for what you like.  You can fine tune it to suit your taste and your flour.

For the bread immediately below, I used 1/2 organic plain flour by Australia's Kialla brand and 1/2 the French Cérès T110 flour (hence, the very light brown crumb color below). My flour is quite thirsty (Kialla’s protein level is quite high at 13.6%), so the level of hydration is right for me.

If your starter is a stiff starter at, say, 65% hydration, your dough made using this method will have an overall hydration of 66.4%.

The Dough

Ingredient Metric Imperial Baker's Percentage
Flour 420 grams 14.83 oz 100.00%
Water 280 grams 9.88 oz 66.67%
White Starter @100% hydration 140 grams 4.94 oz 33.33%
Salt 10 grams 0.35 oz 2.38%
Total Flour Weight:
420 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

 (1) I diluted the starter in a big mixing bowl by adding the water a little bit at a time, mixing thoroughly before adding more until all water was added. (You can hold back 10 – 12% water if you are not sure if this amount of water is right for your flour. For more information, see [u]here[/u])  (2) Flour and salt were added. I used a big bread knife to stir. Once all ingredients were combined, I noted down the time. From that point on, the flour had started to ferment. (At room temperature of 21 – 26 C, I aim for 6 hours all-up fermentation before baking - 4 hours fermentation when the dough is in the bulk form, and 2 more hours after the dough is shaped. See point 8 and 9 below.)  I then covered the dough with Glad wrap. (3) Autolyse for 30 minutes. (4) I stretch–and-folded the dough in the mixing bowl about 30 times. Then, I took the dough out and oiled the bowl and put it back to the bowl. Covered the dough.  (5) In the next 3 hours, I did a double letter-fold at hourly interval, totalling three times. (I took the dough out and gently stretched the dough to as far as it can go without tearing the skin, folded 1/3 over, then again the other 1/3 over like folding a letter, and repeated the double letter-fold. I oiled the bowl and placed the dough top-side up in the bowl.) (6) The dough rested for a further 30 minutes, then I did one last double letter-fold, which served as pre-shaping.  (7) After another rest of 10 – 15 minutes, I shaped the dough into a batard and placed it in a flour-dusted banneton. (8) At this point, I would normally look at the time and see how much time remaining before the 6 hours total fermentation time is up and allow the dough to prove accordingly. But for the bread above, I decided I wanted to retard the shaped dough in the refrigerator, so I covered it with a thick tea towel and placed it in a plastic bag, the inside of which was also lined with a thick tea towel to absorb any moisture that might have developed overnight. I placed the plastic bag into the fridge immediately. The proof retarding is equivalent to 2 hours fermenting at room temperature. (9) The next morning, I baked the dough cold, straight out of the fridge, for easier scoring and better oven spring. The bread was baked at 240 C, covered under a giant stainless steel bowl, for 25 minutes, then, uncovered, for a further 15 minutes. I find the covered baking method produce (a) better crust color, (b) better oven spring, and (c) better grigne. This is largely due to the fact that the dough is self-steaming under the bowl.  If you are going for a super grigne, you can try under-proving your dough; ie, reducing total fermentation time from 6 hours to, say, 5 – 5 1/2 hours. If you are going for maximum crumb flavour, and you don’t care about grigne, you can try prolonging fermentation time by lowering dough temperature, ie placing the dough in the refrigerator in bulk [color=red]plus[/color] proof retarding in the refrigerator. (The best examples that I have come across are Johnny’s Rolled Oats & Apple Bread and his Ciabatta Integrale.   What awesome formulas he has developed.) Following is another simple home bread, using the 1.2.3 method. If you have an x amount of starter, you multiply it by 6 and you get your dough size (ie, 1+2+3 = 6).

Here is the fomula for this second bread: ·      100 grams white liquid starter·      200 grams water·      300 grams flour (all T110 flour)  ·      7 grams salt Total dough weight was roughly 600 grams.   And here are the crumb shots:     Today at lunch, my daughter and I enjoyed the homemade bread with avocado and lemon juice drizzled over it, while my son was in Ipswich playing soccer.   Yep, the soccer season has started. Shiao-Ping
132 users have voted.

rossnroller 2010 April 21

Hi Shiao-Ping.

Like you, I have tried all sorts of bread styles and different techniques (many of them adapted from your posts!), and I have also come full circle and reverted to a simple bread - along much the same lines as yours here.

I have always maintained a 100% hydration starter, as well as another that provides the starting point for builds of lower hydration. The 100% one is my favourite, because it's easier to mix and so simple to maintain without having to do any calculations.

For some time, I've been intending to do a post on my new favourite bread using a back to basics approach - this post of yours has motivated me to do it at last.Coming up.

Oh, and may I say - what beautiful looking bread!

Cobusr 2010 April 21

Looks like real bread to me! Thank you for the photographs it is a great help for beginners. In the east of South Africa there is not much happening in the "bread world". I am really batteling with the high hydration recipes -

Thank you for the great post

shiao-ping's picture
shiao-ping 2010 April 21

... syncronicity.  It's cool.

You know what, in the old days when I was using bread machine to do yeasted bread, I used to mix a dish for dinner into my bread mix ... and tried to make it work and create new combinations for bread.   I too am going back to my basics approach.   One such sourdough bread is coming up, if I can get my brand new starter going....   After I did the two breads in this post, I chucked my starter into the bin (it was technically only a starter culture because I took my only, real, starter to Singapore over the Easter holidays and finished it up over there, not realising that it was my only starter).

Look forward to your post.

Karniecoops's picture
Karniecoops 2010 April 22

As always .......... beautiful Shiao-Ping! Great looking crust, fab gringe, and beautiful crumb, and I bet it tastes as good as it looks - the perfect loaf.

I'm not very consistent with my gringes, sometimes great, other times not so, thanks for the underproofing tip!

Happiness is making bread :o)

ehanner 2010 April 22

Very nice looking in every way Shiao-Ping. I take it this is your new and now healthy starter?

shiao-ping's picture
shiao-ping 2010 April 23

There was a strange smell developing immediately after I made those two breads.   It is amazing to me that I was able to make breads with it.  I have another one going right now - today it is day 6 and the starter culture is looking good.

Starter culture after 5 days, just before feeding on the morning of day 6

Something just can't be hurried.

Yesterday I drove 25 Km to visit Uncle Bob's Bakery .  The baker owner, Brett Noy, was the Australian Team Captain for the 2009 Sigep International Bread Cup in Riminni, Italy.  I saw a beautiful  Sigep vase in a very typical Italian design sitting right on the counter.  The date on it was 2010, so he must have been to that one as well.   The bakery is in a somewhat old part of Brisbane.  Sourdough must be a trendy thing because there was only one plain sourdough on display when I was there.   Can't imagine there would be a lot of sourdough demands in that neighbourhood.   He should move to my suburb.    Bought one to try.  That one sourdough was delightfully light.  It is shaped like a batard but tastes like baguette crumb to me with lovely open holes and a hint of sweetness to it, beautifully fermented.   The girl says if I want other type of sourdough, I have to order ... but 25 Km?    Okay, I might.

Have you been baking much lately?

ehanner 2010 April 23

Hi Shiao-Ping,

I baked a couple loaves of Country SD with 15% fresh ground WW yesterday. I'm dying to try the Romano with Celery that Grahm makes.  Hopefully he will share the numbers on that one. We are in the season change going to warm days and I'm having to adjust everything for the warmer temps. I know it's coming but every year I'm surprised at how much better things work in Spring.

Today I made a batch of Coffee-Toffee bars that were to die for. I better stay away from these or I'll be gaining weight.

shiao-ping's picture
shiao-ping 2010 April 23

Sounds delectable but dangerous.

How did you grind your WW?  I  bought the hand grain mill that Gerard Rubaud recommended on MC's website.   But the thought of using it tires me out.  As it is my kitchen is already needing a clean constantly; I just can't see me adding another piece of equipment to the kitchen.

ceejay 2010 April 23

I'm another who is loving the basics of sourdough baking.

Beautiful breads there shiao-ping.  I find my children aren't as happy with the chewy crust so I'm aiming for very light crumb in mine for now.

I also use the Kialla organic flour and love it... often with a bit of freshly milled ww or sometimes seeds (linseed etc).  I grind mine in my Thermomix and also use it to knead the sourdough mix when required.

My starter is the San Francisco one and has quite a tang with a long proof.. particularly over 10 hrs.

This week I have baked 3 plain loaves in a loaf tin and two lots of cinnamon rolls for the children... time to tweak thre recipe I think.

shiao-ping's picture
shiao-ping 2010 April 23

Hi Carmen

I don't like chewy crust myself.  I find with sourdough that is more than one day old, I get the best result by toasting just one side under the griller, then I use a bread knife to press on the hard crust to loosen it.  This way, I get cruchiness on one side and softness on the other side in one bite.   My son likes to spread butter before grilling.  That works really well too.  When a slice is only been toasted on one side, the heat will re-geletinize the crumb on the other side and so when you bite into it, it is like having a freshly baked bread, warm and soft.

Johnny's picture
Johnny 2010 April 25

Great post Shiao-Ping ,

I think you have hit upon the thing that happens to all artisan bakers over time ... the move back to simplicity and repetition to master the making of a consistently good home bread that everyone in the family likes.

I call mine Saturday bread, because every Saturday morning I bake 2 loaves for the week. I have simplified my formula and make a nice wholemeal with multi-grains based on my Ciabatta Integrale recipe . Us older folk needs our fibre!

I stopped using a soaker and any dried yeast at all for this simple bread and found I could get a nice consistently good loaf with a 60/40 mix of white and wholemeal flour and some farmer's mix (Dijon foods-Farmers Grain Mix) and a 75% hydration.

My method is pretty much the same as always with bulk fermentation and retarding the final proofing in the fridge.

  • 500 g Flour (300g BF, 200g WM)
  • 50g -Farmer's mix -multi-grains
  • 390 g Water
  • 200 g (60BF/40WM Starter @100% hydration)
  • 10 g Salt

shiao-ping's picture
shiao-ping 2010 April 25

Very nice looking bread as always.   Interesting that you seem to always incorporate some wholemeal flour and mixed grains into your bread.  Very nice combination!   You struck a balance in your ingredients every time!   As for me, I am the greedy type - I seem to go all wholemeal or all white most of the time.

Looking at your crumb color, it seems to me that our Australian wholemeal flour is quite "white."  Or, put another way, the bran is very coarsely ground such that the white part is still quite white.  I am looking into the home grain mill options at the moment and hope one day to explore more whole grains bread ideas.

Someone at The Fresh Loaf asks me about retarding at bulk and what it does to our dough, I thought the easiest answer is to refer him to your bread:

Thanks for commenting and very nice pictures as always.

loafalot's picture
loafalot 2010 April 26

G'day Shiao-Ping,

Beautiful explanation.  I'll do this soon as I can.  Thanks to all posters for further insight.

Ausie Sourdough 2010 April 29

Hi all

I am new here but I have searched the site extensivly and have enjoyed reading lots of your threads.

I followed your recipe and instructions for your bread as my first go at baking and I have had two goes at it. I am still doing something wrong and would like some help from someone. I think maybe my dough is to wet but I am not sure.

Both loaves were very moist on the inside. The first loaf I think I over proofed as it did not raise very much in the cooking process and had a very hard crust. the second loaf rose well during cooking but inside is still very moist. the flavour was fantastic on both loaves. the first loaf I achieved in the top half large air bubbles but the bottom half was close and conpact.

the second loaf is filled with small air pockets even distributed throughout.

Can anyone help this beginner with some suggestions as to where i have gone wrong so I can improve.

Side note does the type of salt you use matter? I have been using celtic sea salt which is high in minerals.

The other thing is I have a cheap poor quality electric oven, i read that using a large heavy pot to bake in fixes this problem. I have an old cast iron pot that I have used. This I heat up with the oven and place the loaf in to cook. Putting the lid on for 25mins as suggested and then taking the lid of for 15 mins.

shiao-ping's picture
shiao-ping 2010 April 29

From what you described, I wondered if your loaves had been baked enough.   If you are saying inside of the loaves was very moist, but the flavour was "fantastic," that sounds like a simple baking issue.    The baking time is really only a guide.  Try putting the lid on for an extra 10 minutes; ie. for a total 35 minutes, and see if that improves.

With regard to the dense crumb on the bottom half of your first loaf, what I would do is really make sure that my starter is very active and robust before I use it to make my dough.   A healthy starter gives you the leavening power you want in a dough.

Ausie Sourdough 2010 May 8

Hi Everyone

My next results were not so good either, the bread is till very wet inside and I have cooked it for a longer time.

I have now reached the point where the bread is burning on the bottom.

Should I try lowering the temperature and increasing the time? My thinking is that this might help.

trentmaier 2010 May 19

 Gday Craig

As I am a little new also, I may be shooting in the dark here, but how long are you proofing your loaf for? I have found in the past that if you allow the dough to overproof, it goes very liquidy again. I am not too sure what part of Oz you are in, but maybe the temps are too warm for your proofing regime? The fact that the lower half of the loaf has dense compact air bubbles probably means it had expended most of it's CO2 before it went into the oven, then had nothing left to give, and hence buckled under the weight of the dough above it. Or that is my take. I am in the mid north coast of NSW, so not too cold, not too warm.

Really like this thread, and I LOVE simple bread. This is a recipe I gave to all my friends last year (as their xmas present was a starter and instructions!)

FYI, my starter is 166% hydration, all Demeter Mills rye flour. Any lower that this hydration, the starter gets very thick and difficult to mix. Lovely sourness, though.

Weekend Warrior Loaf (makes 2 x 1kg loafs)

Friday morning before work

Take 40g starter (15g flour, 25g water = 166% hydration)

Mix in 220g water

Add 140g Demeter Mill White flour, and 80g Demeter Wholewheat.

480g total for sponge (or whatever it is called).

Friday evening when you get home

Sponge should be bubbling and risen.

Add 620g water, mix in

Add 600g white flour, 325g wholemeal, and 20g celtic sea salt. Total hydration about 75%.

Mix into a dough, then leave to autolyse for 20 mins or so.

Scrape out onto an OILED surface. Knead for 10 - 15 seconds.

Put back into a bowl, cover with clingwrap, and put in fridge.

Get up at say, 8am. Pull dough from fridge, stretch and fold (double letter style)

9am, stretch and fold.

10am Cut dough in half, shape 2 loafs, cover with towel.

15 mins later, re-shape the loafs, transfer to a floured banneton.

12pm - the loaves should have risen enough. Cook on a pizza stone in a pre-heated oven (about 230C) for 26 minutes (I find it starts to burn after 30).

I am just shaping a few loaves now, so I will try and get some pics later to put up. I will also try the stainless bowl over the top of at least one of the loafs, thanks for the great tip, siaho-ping.

trentmaier 2010 May 21

 Gday Shiao-ping

Yeah, I called it the weekend warrior, cause I, and most of my mates, are surfers. Obviously in a perfect world, we would surf every day, but work takes up alot of time, and it can be very easy (especially in winter) to only surf on weekends, and those kinds of people are known as "weekend warriors". Or they were when I was younger, hence the name. I am glad that you liked it.

I cannot find the camera cord right now, but when I do I will put up a few pics. I tried your bowl over the loaf technique, and am very impressed with the oven spring, and colour achieved. It takes about an extra 15-20 mins cooking time, but it looks more rustic. With the other method I use, the bread rises, but still stays a little narrower than the loaf cooked with the lid on part of the time. You will see what I mean when I post the pics.

Anyway, I have to go and take the lid off todays loaf. Thanks again for the tip, and I will find the cord over the weekend.

All the best

Rob surf 2010 May 25

 Shiao Ping

my bread starter has been thoroughly neglected due to a few weeks of traveling and now studying for finals, but im craving for some home cooked pizza--i think i should go refresh it.

yozzause 2010 June 9

Hi Shiao-Ping

yozza here, did you not take the opportunity to get some of Brett's award winning sour dough culture?

I have been using and nurturing his culture for 18 months now! it works very well. regards Yozza

mondomama 2010 June 9

Tweaking this could be fun!

I haven't posted for ages, however have been baking solidly and experimenting with different starters, flours and baking methods. Sometimes simple is just what the doctor ordered.

Last night I had some ripe 100% rye starter (65 % hyd.) ready to go, so mixed up a large 'home bread' incorporating wholemeal & white flour also. I baked it in the le creuset this morning after retarding in the fridge overnight. Very pleased with the result; it looks like a very friendly bread!

As always, thank you Shiao-Ping.

I will endeavour to post more often!

Oh, and as an aside, has anyone seen 'Good to the Grain'? I think it is just lovely, for those of us also into other types of baking! *shock*

shiao-ping's picture
shiao-ping 2010 June 9

No, Brett wasn't there.  Where his bakery is, I am not sure that sourdough is popular.  There was only one sourdough (white) displayed.   The girl said if I want something else, I need to put in an order.

shiao-ping's picture
shiao-ping 2010 June 9

No, Brett wasn't there.  I am not sure if sourdough is popular where his bakery is because there was only one sourdough (white) displayed on the shelf.  The girl said I need to put in an order if I want something else.

shiao-ping's picture
shiao-ping 2010 June 9

Very nice bread, and thanks for sharing the photo.  I love seeing home bread photos, always inspirational.

Can you point me to 'Good to the Grain'?  I searched but couldn't find it.  Thanks.

benmorgan 2010 June 13

Hi shiao ping

i'm trying your recipe for the first time with my first succesful (doubled) starter.

i halved the ingredients. ie 210g flour, 140g water, 70g starter & 5g salt.

looking at it in the mixing bowl it is quite runny and sticky.

my question is, should it stick to your fingers/spoons/bowls?

or should it be quite dry and pliable, not runny and sticky?

in other words, do i need to add more flour? or stick exactly to your proportions?

shiao-ping's picture
shiao-ping 2010 June 14

Sorry I might not have replied in time to be of any use to you.   No, it should not be runny and sticky.  I have a feeling that your starter might have "over-ripen" when you used it.   I would add more flour if this had happened to me, and not stick to the formula.  I cannot be certain; it is only a suspicion.  But I find whenever my dough is very sticky and runny it is always because my starter is over-ripe.   Instead of 3:1 (flour to starter) ratio, I would increade it to 4:1 (flour to starter) at least.  Then, if I found that it is too dry, I would add just a little more water.  The important thing is that the starter needs more food.

trentmaier 2010 June 18

 Um, having a little trouble posting pics. Does anyone have any advice for me? I have the pics saved on my desktop, but I cannot find the "attach" button anywhere here.

shiao-ping's picture
shiao-ping 2010 June 18

Hi Trent

There are two ways of posting pictures at Sourdough.com, but very quiclkly at comments section the way I do is via www.photobucket.com.   You upload your pictures onto photobucket.com (you will need to set up an account with them).   Once the pictures are saved there, you move your cursor to a picture, you will see some links come up(eg.  HTML code, IMG code, etc.).  Copy the [b]IMG code[/b] and paste it in your comment, then click on [b]Preview[/b] to see if the picture is showing up okay before you hit [b]Save[/b].

trentmaier 2010 June 18

Thanks for the heads up Shiao-Ping

First pic is of the first 2 loaves I did. The one on the right I did for 25 mins, no cover. The one on the left had 15 mins under cover, and about 20 mins uncovered.

Hey, every time I try and paste the IMG code, it comes up for a split second, then disappears, and doesnt put the pics in.

 I'll try again another time.

All the best

Trent the computer illiterate home baker

shiao-ping's picture
shiao-ping 2010 June 18

I can't figure out where the problem might be.  Did you actually -

(1) point your cursor at the picture, then

(2) move your cursor to where [b]IMG Code[/b] is and click to [b]high-light[/b] the entire IMG Code, then

(3) right-click on your mouse and select [b]copy[/b], then

(4) go to the Comments section on Sourdough.com, move your cursor to the exact spot where you want your picture to appear, and right-click your mouse again to select [b]paste[/b].  If all this is done in order, then, [color=blue]the full IMG Code should appear on your screen[/color];

(5) continue to edit or write your comment, when you finish, then hit [b]Preview[/b] to see if your comment with the picture is showing up; then [b]Save[/b] to publish it.

I'll be interested to see if this works for you, if not, we'll need someone else to help.

robin 2010 October 15

I've been trying different recipes for the last couple of months (about once a week), out of Bourke Street Bakery book, Artisan Breads from Culinary Institue of America and a few from this website. My starter was ok, not great.  I was getting good flavour, but wasn't getting a lot of rise.  I ordered some starter from Sourdough Com, was much more careful about feeding proportions, (I think my first attempt was much too wet).

I also read Jeffrey Hamelman on Ingredients and Techniques.  I think I've been overmixing, using a Kitchenaid mixer, so even though the bread rises before it goes in the oven, it hasn't got much left by the time it gets there.

I tried Shiao-Ping's simplicity bread approach last night.  My starter looked ready for the job, so last night I used my grandmother's big bread baking bowl, mixed it by hand using Shiao-Ping's 3:2:1 and timings.  I put in the fridge overnight and this morning have produced the best looking loaf to date.

I was ready to give up, but I think I might just have another go!  So thank you.

BTW the dough was very sticky, but not runny.  I used a little bit more flour, but not up to 4:1.

Keep trying and good luck!

shiao-ping's picture
shiao-ping 2010 October 15

Good to hear you are finally getting the results you want and thanks for your feedback.  If you want big holes and good volume, use a healthy starter (meaning not too mature) and build your dough strength SLOWLY [b]during the whole course of the bulk fermentation[/b] by folding the dough .  Over-mixing and kneading and over folding will reduce the large holes and dough volume.  It is amazing how the dough springs in the oven with so little "working" of it.

tsati 2011 January 19

Hi Shiao Ping,

I am a newbie to bread making and was wondering if you can simplify the ingredients.  I would like to make 2 loaves, if you can tell me in cups, not wieght as I dont have a scale.

I do like this simple method better.

sourdoughmama 2011 May 19

Thank you so much for this recipe.  I tried it for the first time a week ago with all whole meal flour, but the results were heavy.  This time I only added a handful of wholemeal keeping the total flour weight per the method.  Right now, I am having a new experience of listening to the crust crackling.  Can't wait to have for breakfast tomorrow.  I am fueling my desire to cut into it right now into posting this comment instead.  Thanks for this method. With a baby to take care of, my daily schedule is unpredictable, but this method fits my schedule (I fudged the times a little here and there and it seemed to work) and can be made to fit whatever quantity of starter I have.  Today, I did 300 grams of starter and in the end have two loaves. Oh and I figured out a way to use metal mesh colanders as bennetons with tea towels.  It worked perfect and got me over my fear of inverting a loaf.  You were correct about the amazing oven spring when baked straight from the refrigerator.  Thanks so much for another terrific recipe.

margie 2011 September 11

Do you always use a 100% starter?

I am trying to decide about starters, am going to try 85x3, which is stiff, & also have had rave reviews using Chad Robertson's 50/50 100%.

I am fairly new to all of this.

Any insight is appreciated.

farinam's picture
farinam 2011 September 11

Hello Margie,

Fundamentally, I am not sure that it matters.  The main thing would be to adjust the water addition to the dough to get the dough hydration right.  There is some suggestion that flavours vary with the starter hydration but given that the starter is generally a relatively small proportion of the dough mix, I am not sure how important it really is in the final product.

Your best bet is to try it and see what happens.  I have never heard of an inedible loaf.

Let us know how you go.

margie 2011 September 12

 Thanks for the answer, takes some pressure off.

However :), what did you use for your levain in the 85x3?

Alexander 2011 November 5

This Shiao-ping recipe was the first that's worked for me with brazilian white flour. The 1.2.3 method has worked very well too.

Thank you.

But I've made some modifications: In order to soften the crumb I began putting a TS of butter, but it got too sticky. So I decrease the water to 150g (so it became 1.1/2. 3 method) and kept the butter. It worked fantastic. Another modification I did was always adding two TS of sugar to suit our regional taste (1).

Yesterday I tried to increase the amount of sugar to 3 TS. The final loaf turned out yummy, but the crub holes and the oven spring weren't as expected and the dough was too sticky to handle (2).

Does anybody think it happened due too much sugar?

This was the loaf (1). sourdough.com/forum/hello-brazil

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White Sox news, Minor Leagues updates and more

December 11, 2010

White Sox interested in Miguel Olivo

Filed under: Chicago White Sox — The Wizard @ December 11, 2010 7:52 pm
Tags: , , ,

Morosi @ YB:

Free-agent catcher Miguel Olivo has drawn varying levels of interest from the Rangers, White Sox and Blue Jays, a major-league source told FOXSports.com. The Red Sox could also get involved if they are unable to re-sign Victor Martinez.

J.J. explains (#3) how the Olivo interest and John Buck’s Florida deal means A.J. Pierzynski will likely be offered arbitration.

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Square Feet

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Great Location, Recent Complete Building Renovation. Very Stylish And Modern Finishings Can Be Used As Office, Showroom And Warehouse, Or Combined With Kitchen And Washroom. Ready To Be Occupied. Close To Hwy. All Measurements To Be Verified By Tenant. **** EXTRAS **** Network Ready, Turn Key, Just Move In, Kitchenette Built-Ins. 10 Minutes To Yonge & Eglinton. Onsite Super, Cleaners & Snow Removal.
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My Sun Chaser Blog – Horizon’s 2nd Outreach Lesson

I’m thoroughly enjoying the outreach lessons, Year 6 is great fun to work with. This week was the second lesson of Horizon’s outreach programme and it was all about ‘The Sun’. The pupils learned a lot about the features of the Sun, solar energy, why the Sun appears to rise and set, and the dangers of the Sun.

Outreach 2 - Dangers of the sun

The team tell me that this lesson was inspired by the fact that 2015 has been designated the ‘International Year of Light’:

The lesson included a number of experiments:

– a test to see how well sunscreen really works, using colour changing ultraviolet light sensitive beads and two strengths of sunscreen.

– an experiment involving solar powered toys, aimed at helping pupils to understand how solar panels work.

Outreach 2 - Solar powered wonderment

– an activity examining the effects of different light sources on refractive glasses.

– The final lesson activity was a small quiz which involved flashcards made by the team.

Outreach 2 - Quiz timeOutreach 2 - I KNOW

The pupils loved the refractive glasses experiment (you look at a light source and the glasses split white light into all of the different colours). The pupils all got to keep the glasses at the end of the lesson!
Outreach 2 - Rainbow diffraction glasses 2
The UV Beads experiment was a big success and it illustrated the importance of good quality, high SPF protection when out in the Sun.
Outreach 2 - UV Bead experiment 8

We all had a great time and I’m looking forward to next week’s lesson which will look at Project Horizon itself and the Atmosphere.

Outreach 2 - St Mary's the Mount pupils and CASSiE 2

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Sunday, February 21, 2016

Rug Of The Day - Lady Liberty

Lady Liberty - hooked by Kris Miller
Adapted from the folk art of Lori Brechlin by Spruce Ridge Studios (c) 2006
Monks:  $50.00
Linen:  $ 64.00
Dimensions:  26" x 30.5"

I have always loved Lady Liberty.  I think she is the ultimate symbol in really great patriotic folk art.  I love her blowing, billowy skirt and her tiny little feet.  Her eye is just a tad too big for her head, but I wouldn't change a thing about it.  I tell people that Miss Liberty is "all-knowing" and that is why she needs a big eye. (LOL)
I love the flag blowing on that skinny flag pole with that funny little spear shape at the top.  And the spindly flower stems with the patriotic blossoms just sort of waving in the breeze.

I hooked the letters and numbers in a medium brown textured wool.  Using a darker color would have made them too noticeable and would have detracted from the overall flow of the design.

1 comment:

Saundra said...

I see your blog had a facelift and am looking each day to see when your web site will be back up and running.


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Welcome to CDC Stacks | CDC in Sierra Leone factsheet - 24764 | Stephen B. Thacker CDC Library collection
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CDC in Sierra Leone factsheet
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    August 2014
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    Impact in Sierra Leone -- Top 10 causes of deaths in Sierra Leone –- Sierra Leone at a glance -- HIV/AIDS: National Public Health Laboratory; Monitoring and evaluation; Surveillance; Partnerships -- Immunization -- Influenza -- Global Health Initiative.

    The Centers for Disease Control and Prevention (CDC) began working in Sierra Leone in 2008 through the U.S. President’s Emergency Plan for AIDS Relief (PEPFAR). CDC supports laboratory and surveillance capacity building activities for HIV and other infectious diseases. CDC also supports training to build basic disease detection and response capacity in the workforce. With no permanent in-country presence, CDC coordinates activities from its Atlanta headquarters through site visits and with the assistance of implementing partners in-country, the Association of Public Health Laboratories and the Africa Field Epidemiology Network.

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drank Malted ChocoMaté by 52teas
2978 tasting notes

added a splash of milk; dunking a butter cookie in it. MMMmmmm It’s official – this is better than hot chocolate in my book! I actually forgot it wasn’t for a minute! It has all the richness, but without the thick gloopy texture or the sugar high/crash (or the calories).

I think I could make it through fall & winter with this and some H&S Florence and be quite happy!

Boiling 6 min, 0 sec

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Amaranth: Was it failure of risk management or a failure caused by risk management?

In September the US Hedge fund Amaranth collapsed losing $6.5 billion dollars over a couple of weeks when its positions in natural gas futures turned bad. With prices falling, Amaranth was unable to off load its position and the losses continued to mount.

While it didn’t cause the sort of near disaster that the LTCM collapse triggered, it did wipe out almost the entire value of the fund which has now been taken over. Here is how the CEO of Amaranth described it:

In September 2006, a series of unusual and unpredictable market events caused the Funds’ natural gas positions (including spreads) to incur dramatic losses while the markets provided no economically viable means of exiting those positions. Despite all of our efforts, we were unable to close out the exposures in the public markets.

Market conditions deteriorated rapidly during the week of September 11. Material losses began early in the week, and we accelerated our efforts to reduce our exposures. On Thursday, September 14, the Funds experienced roughly $560 million in trading losses on their natural gas positions. We continued to attempt to reduce our natural gas exposures, while also selling other positions to raise cash in order to meet margin calls. As news of our losses began to sweep through the markets, our already limited access to market liquidity quickly dissipated.

The fund lost an average of $420 million per day for the first 14 trading days of September, totaling a final loss of around $6 billion.

How does this happen? Hedge funds employ smart people to model the risk on such deals to ensure this type of thing doesn’t occur. While I don’t know what exactly the fund used they should have had some sort of measure like Value at Risk (VAR), and stress tests to try and detect the possibility of such an event occurring. From the statement issued by Amaranth it seems they indicate that such systems failed to detect the possibility.

Our September losses were caused by a combination of highly unusual market behavior – not simply adverse price movements — that not only eroded the energy book’s capital but also virtually eliminated the firm’s liquidity. We had not expected that we would be faced with a market that would move so aggressively against our positions without the market offering any ability to liquidate positions economically.

We viewed the probability of market movements such as those that took place in September as highly remote, and our energy-risk models correspondingly discount the Funds’ exposures to the losses associated with such scenarios. In addition, the trading desk expressed confidence that we would be able to achieve our position reduction goals economically and expeditiously. But sometimes, even the highly improbable happens. That is what happened in September.

One way of looking at this is that this was a failure of their risk management system, but an alternate view is given by Nassim Taleb, a critic of systems such as VAR. On his webpage Taleb writes, quoting the same Amaranth message as above:

How risk managers can cause blowups: “It was not, however, for lack of applying resources or personnel to energy risk analysis that our funds experienced this severe drawdown. (…) we have assigned full-time, well-credentialed and experienced risk professionals to model and monitor our energy portfolio’s risks.”

False sense of security and illusions of knowledge: The problem, of course, is that most of these “hedge fund analysts” giving money to funds use “Nobel crowned” methods that resemble astrology, and use them to allocate to these people. They apply complicated “optimization” methods from past data –but they do not look into the funds’ positions to see if there is a vulnerability to the Black Swan (something that takes 3 minutes). Portfolio theory and “risk management” as practiced by the hedge fund consultants and “allocators” are intellectual frauds.

In Taleb’s view all risk models will be incomplete in measuring the true risk and it is the false confidence given by these models that are a large part responsible for such events. If we believe our models do reflect reality then we will not look at scenarios not predicted by them and therefore discount the possibility of them existing.

In my opinion this sort of thing does not invalidate VAR, but rather is a warning of its limitations. It is not the all encompassing measure of risk, and this is something that risk managers should be aware of. However, I’ve discussed before if the NAB had paid attention to it they could have avoided worst parts of the FX options debacle. VAR is a useful measure of risk, but its not everything.

9 Responses to Amaranth: Was it failure of risk management or a failure caused by risk management?

  1. ozrisk says:

    I would agree. The hedge funds, by nature, are risk taking institutions so these sorts of events can be expected to occur from time to time.
    In particular, it is important that they do occur from time to time to remind everyone that they are risky investments and that, while they may give you spectacular returns (as Amaranth did the previous year) these returns should not blind you to the simple fact tht they are bought with high risk.

  2. I was horrified when I discovered that many VAR models are just based on an automatically fitted statistical distribution to the last n years data (rather than having some thought about whether conditions have changed since the data). But there are so many variables that often that’s all you can do.

    But when (as many hedge funds) you’re trying to exploit the very edges of the distribution, that’s when the weird things will happen.

  3. Steve says:

    Yes the question is what else do you use, what asumptions can you make when you have perhaps 100 driving variables in your monte carlo.

  4. hammer says:

    What Nick Manouis said about “We viewed the probability of market movements such as those that took place in September as highly remote” is absolutely and patently false. The markets did not move that much and certainly would have been in a two standard deviation move for the market. What killed them was the size of the position. It was the largest natural gas position EVER taken. The infamous Mar07/Apr07 spread went from a peak of $2.60/MMBtu to around $0.50/MMBtu. If that were the only position they had (which it was not since they had other Mar/Apr spreads, bullish volatlity plays and dated year-on-year spreads on) the would have had to have on 300,000 spreads on to lose $6.5 billion. All the regulation in the world is not going to prevent STUPIDY! Talk about lack of diversification, lack of liquidity planning, and total lack of understanding risk management. My guess is that they knew of this risk and since it was a successful strategy they told the risk managers to shut up and let the revenue generators make the money and pay for your salaries. No matter parameters their risk management guys used they would have found this was an unacceptable risk. The faults lies in Nick Manouis for not understanding this gravity of the situation and not controlling his risk. Brian Hunter the maligned trader was just a puppet that found one trade that worked in the past and went to the max. After all he got paid $75MM last year using the same strategy, so what if he lost he’d only be out of a job.

  5. JC says:

    These guys shouldn’t have ever been running a hedge fund becasue they clearly didn’t understand risk. Traders need to figure out if their positions could be liquidiated without it being an issue in itself. If your positions are so big that liquidztion itself becomes a problem, you shouldn’t be trading.

  6. ozrisk says:

    As you alude to, for the trader in all these situations there is a definite one sided risk – the worst he / she can do is lose his / her job. The best is to make a huge bonus – which is why strong risk mangement is so important.
    I would not (necessarily) agree that this was a stupid position to run, though – if the fund was being advertised as high risk and highly leveraged then there should be no problem beyond the credit risk with the counterparties. If it was being advertised as stable, though then perhaps civil or criminal action will result.
    It would be a stupid position for a bank to run, but people should be aware that hedge funds are different and should be treated as such.

  7. […] the US, we have statements that we had 1 in 10000 year events occurring every day for 3 days, the collapse of Amaranth, and of course LTCM. In all of these cases we had people believing that their models actually […]

  8. So, have we learned anything yet from these examples? Fast forward and compare the Amaranth and LTCM situations to the current FNM, FRE, AIG situations and entire market crisis of late 2008. It becomes apparent that these things are destined to keep happening on a grander scale. Each time there are many to blame, and the regulators say silly things like they’ll fix it so it “never happens again.” I heard one of them say that on television recently, then I realized that television is entertainment and not investment advice.

  9. […] in their occurrence. In 2006, it was the completely unexpected failure of Amaranth which some have appropriately attributed to the underlying failure of risk management. And less than a decade earlier, it was the collapse […]

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How to Score Some Points with Your Plastic Surgeon/Aesthetic Physician

Getting on the good side of the doctor that makes you look better can definitely have its benefits.  Following these suggestions can get you some brownie points.

  1. Stay well informed.  Search out your Doctor’s website, Facebook Page, Blog, and YouTube Channel to learn about the procedures that are offered.  This can make the initial consultation go more smoothly.  You can narrow the options before the office visit according to your lifestyle and concerns.  Watching videos of the procedure being performed can greatly improve your comfort level by knowing what to expect.
  2. Be Nice and Smile.  Smiles are contagious.  We are all here to make you look good and feel better about yourself.
  3. If you have a budget, let us know.  It’s very important that everyone is on the same page when deciding on a particular treatment.  For example, lasers are usually more expensive for treating certain skin conditions (sun damage), but they get faster and better results than the less expensive options (chemical peels).  Treatment plans can be tailored to meet all budgets.
  4. Try to stay with one physician.  The lure of a “Groupon Special” on Botox or fillers is enticing.  However, pricing should not be the primary motivation for choosing where you go.  Qualifications, experience, and customer service should be much more important factors in your decision-making.  It’s often hard to piece together what was done if you have gone to several different physicians.
  5. If you have a social event, try to get treated a week or two in advance.  Waiting too close to an event can cause undue anxiety when there is some minor bruising or swelling.  Give us doctors a little leeway (a week) so that everything can settle down from your filler administration.  Even though Dysport may kick in faster than Botox, it still needs 3-5 days to see its full effect.
  6. Try to hold off the blood thinners when coming in for injections.  If you take herbal supplements, aspirin, anti-inflammatories, vitamin E, or fish oil, the chance of having bruising is much higher than if they were held for a few days (aspirin needs about 12 days).  Even a physician with the most delicate touch and technique can’t always avoid bruising when injecting someone who has “thinner blood”.  Of course, if the thinners are medical necessary, you must continue their use.
  7. Don’t ask your doctor to make your lips too big.  Remember, every patient is a walking billboard for the doctor’s practice.  Most doctors want to be known for natural looking enhancements.  There needs to be dialog between the patient and doctor when the patient’s wishes are beyond the realm of what is naturally appearing.
  8. Don’t tan or use sunless tanners before laser procedures.  The risk of pigmentary issue goes way up when lasers are used on tan skin.  Usually at least 3 weeks are needed to be out of the sun for laser work.  The problem with sunless tanners is that the pigment in the product can absorb or reflect the laser and cause potentially even more damage to the skin than a tan would.
  9. Follow the recommended post treatment instructions.  To get the maximum benefit with the least amount of side effects, there are certain do’s and don’ts after all procedures.  Most physicians will either give a printed instruction sheet or will have them on their website.
  10. Don’t use grandma’s homeopathic remedy on your skin after peels or lasers.  After a laser resurfacing, the skin is 50 times more sensitive to topicals creams.  Please use the skincare regime outlined by your physician.
  11. If there is some issue after a procedure, LET US KNOW!  Almost always, there are minor little adjustments which can be made to your Botox or filler treatment that can correct an undesired result.  From a doctor’s perspective, we want to have happy clients.  We would much rather have you call or come in for any issue rather than lament at home.
  12. Give us a shout out.  If you are extremely pleased with how you look and feel after a treatment, tell your friends.  In fact, bring your friend(s) with you to your next visit.  Write a review on Facebook, Yelp, or Google Plus.

Dr. Steven Weiner is a Board Certified Facial Plastic Surgeon practicing in Santa Rosa Beach, Florida, between Destin and Panama City Beach, Florida. After laying down his scalpel in 2005 he has devoted his practice to Lasers and Injectables.

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Shopping Cart

Rifle Paper Co. Pair of 2 "Rosa" Notebooks

Regular price £8.50
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The Rifle Paper Co. "Birds of a Feather" notebooks come in a set of two with 64 unlined pages and metallic gold foil accents. Each notebook features a different color cover with lay-flat binding for easy writing or sketching.

  • 64 Pages
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Bakuchi for Vitiligo and Leucoderma - 60 Capsules

Bakuchi for Vitiligo and Leucoderma - 60 Capsules

Rs. 375.00 INR

Bakuchi is an effective vitiligo treatment and also treats related skin diseases and conditions. It shrinks white spots on skin and reduces pigmentation.

Vitiligo is a non-infectious and non-transmittable skin disorder where there is gradual enlargement of the depigmented spots into white patches. Areas like back, eyelids, lips, palms, palm back, face, scalp and bony prominences are mostly affected.

  • Incompatible food
  • Improper hygiene
  • Harsh anti biotic
  • Past history of jaundice
  • Disturbed immune system which reaches a stage of auto immunity
  • Suppression of natural urges
  • Misuse of ayurvedic detoxification therapies

Incompatible food

Low digestive fire

Poor digestion

Building up of toxins (aama)

Imbalance in the body humours

Ayurveda terms this auto immunity as kilasa and is further known as daruna, charuna and swithra, depending on the tissues affected. Toxins develop in the body due to incompatible food combinations and they destroy the body’s immune system also leading to aggravation of pitta dosha. Bhrajaka pitta (a sub type of pitta) is the one responsible for colouration of the skin. Due to the imbalanced bhrajaka pitta, the skin starts losing its colour and white patches appear. Along with pitta, rasa, mamsa (muscle tissue), lasika (lymph) are also involved.

Ayurvedic approach and the line of management:

  • Pacify pitta and other aggravated body humours
  • Blood purification and cleansing
  • Administration of herbs which can restore skin colour
  • Restoring digestion
  • Correction of diet and lifestyle
  • Panchakarma procedures like purgation, bloodletting etc.

Some home remedies for vitiligo:

  1. Lemon juice mixed with tulsi leaves extracts can be used for local application.
  2. Application of radish seeds with vinegar is said to be beneficial.
  3. Bakuchi seed powder with coconut oil can be applied on the affected areas.
  4. 5 tsp. of turmeric powder mixed in 250 ml mustard oil can be applied on the white patches twice daily for beneficial results.
  5. Bakuchi seeds combined with tamarind are also useful. An equal quantity of both the seeds should be steeped in water for 3 days. They should then be shelled and dried in the shade, then ground into a paste and applied on the white patches.
  6. Red clay mixed with ginger juice in the ratio of 1:1 can be applied over the white spots for beneficial results.

Diet and lifestyle changes:

  • Avoid all pitta aggravating food items like citrus and tangy fruits and vegetables, tomato, papaya, oranges, lemon, curd.
  • Limit the intake of oily, spicy and non-veg food, chocolates, cocoa products and tinned food.
  • Increase consumption of bitter vegetables Bakuchi The best known herbal remedy for vitiligo is bakuchi. The botanical name of this herb is psoralia cordifolia.

Action of Bakuchi:

    1. Bakuchi helps skin to rejuvenate by working on the liver and removing the toxins from the body.
    2. Bakuchi is useful in indigestion and aama.
    3. It is also used locally in leucoderma
    4. Bakuchi is irritant and it removes the upper layers of the skin.
    5. Bakuchi helps in shrinking the white patches; the darker area slowly covers all white skin area, which leads to visible skin changes.
    6. Bakuchi herb acts on melanoblastic cells and successfully stimulates it.
    7. Bakuchi has anti-inflammatory, analgesic and anti-oxidant properties.

Directions: 1-2 capsules twice a day.

Packaging Size: 60 Capsules

If you are pregnant, nursing, taking any medication or have a medical condition, please consult your healthcare practitioner before taking any dietary supplement. Keep out of reach of children. Store in a cool dry place. Do not use if outer bottle seal is missing, torn or damaged in any way.

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Celebrating East African Writing!

The Obokano Sounds In The UK by Dennis Dancan Mosiere(Grandmaster Masese).

Before I left Kenya I had picked up a cold and it was wearing me down on the flight to the UK via Dubai.

It was a long flight and we had to be on transit in Dubai for three hours. Pressure (air) in my ears made me wail as we were about to land and I was in deep pain. I was really sick but I vumiliad. I could not hear what the people were saying as my ears were blocked. It actually sent me into a bad. I was fine; a man must live.
Now walking around Dubai airport was like walking along Paradise with streets and shops and glass all over. It is amazing how the technology of the Middle East is developing. I mean you see it the moment you land in the airport. Big buses, nice and comfortable to take you from the runway to the lifts and check-in. I did not explore much of Dubai apart from the airport. It were a fantastic experience for me.

Well, in the troupe I was with Isaac Anyanga, Alice Karunditu, Sitawa Namwalie, the author of the anthology of poems, Amimo Olembo, Chichi Seii, Joshua Ogutu Muraya, Isaac Anyanga, Sitawa Namwalie, Alice Karunditu, Muthoni Garland and Shan Bartley.

We landed at Heathrow Airport and it was amazing to see the London skyscrapers.

At Hampstead Theater where we had our first performance, we were amazed at how the lighting was so professional and efficiently operational at the touch of a button and the lights changed. No static lighting but rotating lights with effects just automatic at the touch of a button.

Many Kenyans living in the UK came to support us at the London’s Hampstead Theater and Centerprise Trust. I can’t forget Emmanuel Amevor, Namvula, and Martin Mbugua Kimani for their work in making the shows happen. Some Kenyans saw the performance twice while there are those who came to the Hay Festival to give us a Kenyan support with the foreign audience.

In fact one of our fears was that the show would not go well with the audience which was  from around the world but we were shocked that they received it very well and we had more laughs and more interaction with them so much. They liked the presentation and the music so much.

Then there was the market. Camden market is like the Gikomba of Nairobi but not in the same way, it is the biggest market that I went to. There you get everything. But I can say that London is quite expensive. We went to Camden market for two days where we shopped for percussion instruments from a Philippine seller who sells mainly African instruments and to purchase the drum to replace a broken one. On one night we went to Camden Lock Side Lounge for beer and experienced Caribbean music.

I never quite really saw a night in Europe, they are so short. The sun is up at 4am in the morning and it sets at 11pm. It was so confusing. The security here is so hi-tech including automatic keys and doors. Streets and all houses on CCTV. You can imagine how they even make those crazy videos. If Kaz were here, she couldn’t complain of nude pictures but talk of videos! I am saying, it is so tight to the hole including the underground. Imagine speed cameras on highways. It is crazily amazing that all this is here. I can’t imagine them in Kenya.

The transport system here works so quick and efficiently. The tunnels and tubes and the over ground/underground amazed me so much. That you are travelling underneath the city where the phones networks never work was breath taking.Fast.I have known underground in Nairobi to mean artists who are not mainstream; here underground means transport.

Amazingly, in the UK I didn’t see any trouble at all in terms of insecurity. The cameras are everywhere and this means no jobs for watu wa rungu, watchmen.

We then went the following day to Twickenham Rugby Stadium to watch Kenya play Wales to win the bowl. I have never watched the Virgin boys live in Kenya before but here was a moment and a chance to see them live in a global stage representing Kenya and they did us proud. Near the stadium we had bought a Kenyan flag that made us receive mad cheers and love from foreigners who really love Kenya’s steady rise in rugby. They wanted to be associated with Kenyans and so many of them joined us on the terraces cheering for Kenya, all clad in Kenyan colors’. Rugby gives Kenyans honors and I believe if we do well in other sports, then we are going to be celebrated a lot.

I visited the Museum of London and learnt of the greatest fire that destroyed the city in 1665, went to London Bridge, Hyde Park, the Tower Bridge and the Thames bank walk and to Shakespeare’s globe where he wrote plays and acted and Birmingham Palace. Now these guys can smoke outside the church but not inside, not in any building since the 1665 fire that destroyed London. Can you imagine that in Kenya?

At Hay festival was Desmond Tutu, amongst others. Our performance was recorded by the BBC for broadcast. But the highlight was the Hugh Masekela concert where he paid tribute to Mama Africa, Miriam Makeba, and the disadvantaged people in the society. The show attracted a crowd of about 7,000 people and we enjoyed the music so much dancing till mid night. He also talked of his new CD, Pola which means to be cool, and it was on sale. In fact before his show, Masekela was eating just a table away from our crew and he came over to say hallo, but do I say.

The Hay festival treated us like mini kings and queens; a crew to show us around, including the changing rooms and all. I learned that the whole of Hay On Wye  town, which is very small, has people who read books and write with a dedication unmatched anywhere and it has more bookshops than shops and pubs.

The arts in the UK are taken seriously and there are various art competitions that are held in all the arts. The fact that I went to England and Wales to me was a great honor and a dream come true for I have always wanted to travel and perform in different spaces.

© Dennis Duncan Mossiere 2009

If you would like this piece to be the Story of the Week, please vote below on a scale of 1 to 10, with 1 being weak, and 10 being excellent. The numbers will be tallied on Friday and the story with the highest figure shall be Crowned Story of the Week. Be sure to fill in your name and verifiable email. You can include your critique/comment after the vote.

2 comments on “The Obokano Sounds In The UK by Dennis Dancan Mosiere(Grandmaster Masese).

  1. Moraa Gitaa
    June 22, 2009

    What a wonderful experience! Makes one all the more to want to hold onto your artistic side!
    Thanks for sharing.

  2. manvers james moindi
    August 28, 2014

    it is avery interesting story.

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Celebrating East African Writing!

The Enemy Within

Written by Festus Ngangi

Mark Mutua had woken up earlier than usual. This was despite the fact that he had gone to bed very late the previous night and he had also been tired. The work was rearly overwhelming, but he would always find joy in every accomplishment he made in his carrier. Any success at work to him was a personal success too. It always gave him self fulfillment and actualization each time he achieved any success at work. This was the reason why he had even worked past midnight at his office to ensure that this launch would be a success.

He was doing the final touches of the day’s programme. He was looking at the list of the attending guests who had been invited, those who had confirmed and so on. He also made sure that the samples of the three beauty products had been put in place. These would be dished out to some of the people and the distinguished guests. These had been specially meant for this specific purpose. He knew, well that the first impression always mattered and lasted. The ratio of the ingredients in these samples had been raised in order to get a few which were of a greater quality.

They had been working together with the brand manager, a lady who shared the same mind as that of her general manager. He too was ambitious and out to make a mark whenever she went.

Mark was the General Manager in charge of beauty Therapy and skin care Ltd. This was a form that specialized in manufacture of beauty soaps and other cosmetic products. He was the chief executive officer and under him there were other senior administrators and the junior officers. His immediate juniors were the human resource officer, marketing manager, finance director, Brand manager whom he always enjoyed working with. At times their relationship always drew so much and some would doubt whether it was just the “normal work- relationship”. Mark was a married man with two children, aged 7 and 3. His wife was a senior civil servant working with a government ministry.

On the other hand, the Brand Manager was not married and in her mid thirties. She was indeed beautiful and Mark could always admit inwardly to himself that she faired the same as his beautiful wife in terms of beauty. They both could admit that there was a general feeling towards each other. That feeling which is always beyond the “normal office relationship” but they were always careful not to let this go beyond the limit.

The big day had finally come. They would be launching three more beauty soaps and from their hard work, they knew they would reap generously. They knew this would push them ahead of their competitors.

In a moment, Mark had had breakfast and he was now kissing the wife goodbye. She always understood but mark knew too well. He knew the repercussions of neglecting his husband roles. He had already seen the early signs. In those searching eyes of his beautiful wife, he could only interpret two meanings; that ‘‘you have become scarce for your wife’’ or ‘‘you are cheating on me’’. He knew the wife could not admit the latter openly but she was after all a normal human.

As Mark was driving into the high way, his phone rung. He pulled alongside the road to receive it. It was his brand Manager, Esther. she was calling with “some bad news”. Something had happened. After listening carefully, Mark requested to see the newspaper first before responding. He put the phone to its place and opening his window he beckoned to one newspaper vendor who was selling at the major junction.

He bought the two different copies which Esther had mentioned and closing his car window, he switched off the engine to have a good time. Then he flipped through the pages of the first newspaper “The Standard” his heart thumping. Indeed the story was there on page five and there was a good photo galary to compliment it all. The chief executive officer had posed outside, the Serena Hotel and he was with who is who in the city’s Business and Co-operate Community.

Mark could also see the smiling faces of two senior officials from the Ministry of Trade. He bit his lower lip. He was further shocked when he saw the three new beauty products on the next photo. They were a copyright of their own products scheduled to be launched this morning at the Laico Regency. One was called Femi-soap, while theirs was Femi-soul, Femi soap was green in colour with a green wrapping and on top was a picture of a beautiful lady smiling and holding her right hand on her chin. Mark’s brand Femi-soul was also green, with a green wrapping and a picture of a lady smiling but not holding her hand on the chin.

The second beauty soup was Divas Will. This was Mark’s brand name while the already launched soap was Divas wish, Divas will was glowing pink in color, while Divas wish was also a glowing pink. Divas will has a pink picture of a lady with hands folded over her chest, Divas will had a pink picture of a lady holding one hand akimbo in a model’s pose. Both ladies in these pictures were smiling.

Mark was lost for words. He was always a man who saw details and he could confirm that whoever was doing it had every detail of their product. He had only made some little changes here and there to make it look legally different. Though practically speaking they were look alike. The third and the final commodity were also having so many similar aspects. Mark’s brand name was Easy Glow beauty while the other was Easy Flow beauty. Easy glow was lavender in color. Easy flow was too of the same color. Easy glow had a lady in a lavender night dress and she lay on bed while easy flow had the same picture though the smiling lady was sited in bed.

Mark did not need to check on the second news paper. He had indeed got the whole information. He just stared at the two newspapers blankly. He was convinced that this was an inside job, some sabotage of some sort or maybe big money had been exchanged for that much information and detail to get out. Definitely the organizers knew Marks launch would be on that particular day; hence they put their day before. They even had most of Marks guests on their list. Mark was more than sure ultimate beauty manufacturers had their guy within Mark’s Company doing espionage for them. Immediately Mark’s mind begun evaluating all the workers who were under him.

He was nearly dead sure; Esther could not be the guy. The human resource guy, the procurement and stores guy; he never knew much about him but it could be because of the nature of his job. He always did his job well though he seemed to always keep to himself. The finance director, and on and on he evaluated all the officers, some of who he never knew by name, but he could not even suspect any. He had been in that state for almost twenty minutes after reading the bad news. When he remembered he had promised to call Esther. He composed himself and. He picked his phone, and feigned all possible courage and composure he called her number.

‘Hallo …. Yah …. Yes I know …. Indeed we were almost there but, no way dear. All well be alright … I know how. It’s gone though not completely …. Yah ….yes … indeed…. The best is we have somewhere to begin after all is gone. See you then Mark put the phone back, switched the engine on and slowly he got into the highway, joining the fast moving traffic. Admitting that he was not worked up would be like a devoted Christian admitting there was no deity. This was a project that had eaten into the whole lives in terms of personal and co-operate lives. They had invested so much time and money on laboratory as well as market research. Others like Esther had sacrificed their relationships for the its sake .She had broken up after her lover could not tolerate her being dropped home late after midnight by a male ‘boss’ and getting  busy even on Saturdays at the expense of weekend outings .

On his part, Mark knew he had been risking his marriage life; even though it had not gone to that bad point. However severally he had observed the tell tales in that beautiful face of his wife.

On the company’s part money had been used, paying the researchers, buying raw materials and much more all with the mind that the returns would be good, but now here they were. Things had been blown off at the last minute. The market which they had sought to have all by themselves was now to be shared with their arch-competitors. To add salt to injury they were having legally different brands but practically the same brands. They were legally different in the sense that there were no grounds seek legal redress, just because of those few alterations. These were bad enough to confuse the potential buyers and the sure next thing; they would produce low quality goods to discourage buying of these products, consequently phasing them out. This was a trick used mostly by most competitors to phase their rivals out of operation. Mark knew too well and this was his greatest fear. He would all together get assistance from a private anti fraud investigator, but this was a dream long gone, having escaped from their hands. He had finished them and Mark would explain this to the board, whether they sack him or retain him as the manager. The enermy within had aborted the unborn child just hours before the birth.

© Festus Ngangi 2010

If you would like this piece to be the Story of the Week, please vote below on a scale of 1 to 10, with 1 being weak, and 10 being excellent. The numbers will be tallied on Friday and the story with the highest figure shall be Crowned Story of the Week. Be sure to fill in your name and verifiable email. You can include your critique/comment after the vote.

4 comments on “The Enemy Within

  1. Dorcas muiah
    November 23, 2010

    Its a nice öne

  2. Paul Kariuki
    November 23, 2010

    A few mistakes here, mispelling there, had definitely robbed the story of some lustre. A good read, though. I vote 4.

  3. catherine kyalo
    November 23, 2010

    waahu!good work done keep it up.go ahead wrt books u can mek it.God see u through.1 vote 10.

  4. chrispus
    November 25, 2010

    wont give a vote but i think the mistakes are too many, it’s always good to proofread before submitting any work

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strange behaviors

Cool doings from the natural and human worlds

  • Richard Conniff writes about behavior, in humans and other animals, on two, four, six, and eight legs, plus the occasional slither.

  • Categories

  • Wall of the Dead

Is Your City One of the Nation’s Top 10 for Wildlife?

Posted by Richard Conniff on March 13, 2015

Mountain Lion in Griffith Park, Los Angeles (Photo: Steve Winter/National Geographic)

Mountain Lion in Griffith Park, Los Angeles (Photo: Steve Winter/National Geographic)

I’ll be writing soon about what you can do if your community doesn’t quite measure up.  But meanwhile, here’s the top ten ranking for U.S. cities from the National Wildlife Federation:

Which American cities are going above and beyond the call of duty to protect America’s wildlife? The National Wildlife Federation is honoring the Top 10 Cities for Wildlife whose citizens have the strongest commitment to wildlife as part of our celebration of National Wildlife Week 2015.

“America’s most wildlife-friendly cities are located in every corner of our nation from sea to shining sea,” said Collin O’Mara, president and chief executive officer of the National Wildlife Federation. “The common thread between these cities is that citizens are coming together for a common purpose – to create a community where people and wildlife can thrive.”

The National Wildlife Federation ranked America’s largest cities based on three important criteria for wildlife – the percentage of parkland in each city, citizen action to create wildlife habitat, and school adoption of outdoor learning in wildlife gardens. The top cities are found in every region, from Seattle’s temperate rainforest to Albuquerque’s arid desert:

  1. Austin, Texas – Austin is a clear-cut choice as America’s best city for wildlife, boasting the most Certified Wildlife Habitats (2,154), most Certified Wildlife Habitats per capita, and most Schoolyard Habitats (67). Famous for its Congress Avenue Bridge that’s home to 1.5 million bats, the city of Austin is certified as a Community Wildlife Habitat. Its residents not only want to Keep Austin Weird – they’re the best in America at keeping their city wild.
  2. Portland, Oregon – The Rose City boasts America’s most Schoolyard Habitats per capita. With more than 8,200 acres of natural parkland certified salmon safe and a commitment to provide nature areas within a half-mile of every Portlandian, the dream of a wildlife-friendly city is alive in Portland.
  3. Atlanta, Georgia – The City in a Forest ranks

    highly across the board, coming in #3 in total Schoolyard Habitats (54), #2 in Schoolyard Habitats per capita, and #2 in Certified Wildlife Habitats per capita.

  4. Baltimore, Maryland – Charm City’s commitment to conservation education shines through with the second-most Eco-Schools in America (73), and a #3 ranking in Schoolyard Habitats per capita. Baltimore’s 5,700 acres of parkland include the Gwynns Falls/Leakin Park, the second-largest urban wilderness in the U.S.
  5. Washington, District of Columbia – Ranked third in parkland as a percent of city area, DC’s efforts to protect and preserve parkland have helped restore America’s previously-endangered bald eagles and are now luring osprey back to the Anacostia River.
  6. Seattle, Washington –The Emerald City ranks third in Certified Wildlife Habitats per capita, with more than 30 municipalities and neighborhoods in the area participate in NWF’s Community Wildlife Habitat program. Seattle’s government has a robust environmental stewardship program and a “Green Factor” program that reduces stormwater runoff and supports the use of native plants and trees.
  7. Albuquerque, New Mexico – First in America in parkland as a percent of city area, one quarter of Albuquerque is public park land, providing a home for amazing resident and migratory wildlife like the majestic sandhill crane, Cooper’s hawks, black bears, bobcats and deer.
  8. Indianapolis, Indiana – With the White River vital to both its people and wildlife, Indianapolis is home to America’s second-largest number of Certified Wildlife Habitats (932). It is also home to its own resident reality star, a peregrine falcon named KathyQ, whose live feed has entertained fans for several years.
  9. Charlotte, North Carolina – Charlotte ranks third in the US in Certified Wildlife Habitats (849) and the city just achieved certification as a Community Wildlife Habitat. Known as North Carolina’s City of Trees, Charlotte’s City Council has made it a mission to have 50 percent canopy coverage by 2050.
  10. New York City, New York – New York City has the most Eco-Schools in America (270), ranks fourth in parkland as a percent of city area (14 percent), and is home to an incredible 168 species of wildlife and more than five million trees. Home to year-round residents like red-tailed hawks and a tourist destination for migratory birds like black-throated blue warblers, the Big Apple is an urban wildlife haven, from Central Park to the Gateway National Recreation Area, one of America’s largest urban parks that includes the Jamaica Bay Wildlife Refuge.

#3 Atlanta, GeorgiaHonorable mentions: Broward County, Florida is America’s largest certified Community Wildlife Habitat and protects breeding beaches for endangered sea turtles; Los Angeles, California is home to 390 public parks, one million trees, and our favorite plucky mountain lion, P-22.

“No matter where you live in America, amazing wildlife is just outside your front door, even in big cities,” said Patrick Fitzgerald, senior director for community wildlife with the National Wildlife Federation. “Whether you have an enormous yard or just a corner of your school grounds that you can let go wild, everyone benefits when we make nature a welcomed part of our communities.”

National Wildlife Week is National Wildlife Federation’s longest-running education program designed around teaching and connecting kids to the awesome wonders of wildlife. Each year, we pick a theme and provide fun and informative educational materials, curriculum and activities for educators and caregivers to use with kids. The theme of this year’s 77th Annual National Wildlife Week is “Living with Wildlife.”

Over several decades, America has achieved historic successes, conserving critical habitat, waterways and landscapes while bringing species like bald eagles, grizzly bears, and wolves back from the brink of extinction. We’re restoring bison populations and reintroducing them on western and tribal lands for the first time in a century. And thanks to the Clean Air Act and Clean Water Act, the air we breathe and the water we drink are cleaner than they have been in generations.

But at the same time, some of our most familiar species, from key pollinators like monarch butterflies and bees to pest-eaters like frogs and bats, are on the decline and at risk of disappearing from communities across America. The exact causes are still under investigation, with habitat loss, pesticides, and climate change all key suspects, but it’s clear that many species are reaching their tipping points.

NWF is working to reverse that trend through our Certified Wildlife Habitat program that helps people take personal action on behalf of wildlife. It engages homeowners, businesses, schools, places of worship, parks and other institutions that want to make their communities wildlife-friendly through the creation of sustainable landscapes that provide food, water, shelter and places to raise young for wildlife and require little or no pesticides, fertilizers, and excess watering. There are now nearly 200,000 certified habitats nationwide and to date, 84 communities have been recognized with Community Wildlife Habitat certification and another 50 are actively working towards certification.

The National Wildlife Federation determined our Top 10 Cities for Wildlife by analyzing the total number of NWF Certified Wildlife Habitats per capita in each city to measure citizen engagement. NWF also tallied the number of schools per capita that participate in NWF’s Schoolyard Habitat or Eco-Schools USA program. Finally, NWF looked at the percentage of parkland within a city, using data from the Trust for Public Land’s Park Score Index. Each criterion was given equal weight.

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Assignment example - The Importance of Standard Operations Procedures Manual for Bloomsbury Hotels Inc

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This design proposal is presented by Quadrangle Partnership for the renovation of 80 guest rooms and corridors of the Palgrave Hotel, London, Bloomsbury Hotels Inc, on behalf of Mr Alistair Cameron, General Manager.
Bloomsbury Hotels Inc, owns and manages over 150 hotels in 40 countries worldwide…

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The high level of brand loyalty that they enjoy has been based upon consistently high standards of facilities and service.
The hotel was opened in 1985 on a site in West London with easy access to the Underground network and Heathrow airport. The hotel is fully air-conditioned and has 15 floors. The accommodation has been altered since opening and now consists of:
From the total stock of rooms some are allocated to ladies only and some are for non-smokers. All rooms have private bathrooms, television with satellite channels, direct dial telephones, trouser presses, irons, ironing boards, mini bars and tea and coffee making facilities.
On the ground floor there is a retail shop open from 08.00 to 22.30 every day. The shop stocks newspapers, books, films, toiletries, gifts and souvenirs of London. The shop is franchised to an independent operator.
On the ground floor, off the lobby - Seattle Sidewalk - is an American style delicatessen coffee lounge. Breakfast is served from 06.30 to 10.00. Snacks, morning coffee, afternoon teas and a comprehensive menu are available from 11.00 to midnight. 70 covers. Average spend 11.50 pounds.
Also off the lobby - The Dog and Bugle - is a traditional English pub opening during licensing hours only. ...
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