If two wrongs don't make a right, try three

I was always good at readin’ and writin’ . . . but ‘rithmeticescaped me on so many different levels.  Iget the basics . . . I’m not a mathematical moron . . . but the more advancestuff, well, I just don’t get it.

When I was a kid, when I was in school I actually had to usemy head, paper and a pencil.   Pocket calculators were available but theywere expensive, bulky and impractical to your every day kid on the bus.

It's true that as I grew into junior-highness smaller solar calculatorswere all the rage.  But, I didn't have one.  No money = no calculator.

My point is that I, with my mathematically challenged brain,had to learn math the hard way.  Retention?  Well, that's something else, entirely.  

Those ofus . . . not me . . . with the means to afford such a spiffy device weren’tallowed to use them in class anyway. Teacher said that it was unrealistic to expect to have a calculator alwaysin hand and so it was best that you not use it as a crutch.

Yeah?  Well, what didshe know?  Huh?  HUH??  

Ring! Ring! You wanna answer that, teach??

Igot’s my calc right here, baby.   That’s right!

Just sayin'.

Sourdough Starter

Make the starter twoor three days ahead of making the bread.

2 Cups All-Purpose Flour

2 Cups Warm Water (110 Degrees F)

1 (.25 Ounce) Package Active Dry Yeast

Mix together flour, warm water, and yeast in a large glassbowl. Let stand uncovered in a warm place over night or up to 48 hours. Thelonger the mixture stands, the stronger the ferment will be.

After fermenting, the starter is ready to use or to storecovered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cupflour, and 1/4 cup sugar; allow the starter to rest at room temperature forseveral hours after feeding.

 

Sourdough Bread

4 3/4 Cups Bread Flour

3 Tablespoons White Sugar

2 1/2 Teaspoons Salt

1 (.25 Ounce) Package Active Dry Yeast

1 Cup Warm Milk

2 Tablespoons Margarine, Softened

1 1/2 Cups Sourdough Starter

1 Extra Large Egg

1 Tablespoon Water

   

In a large bowl, combine 1 cup flour, sugar, salt, and dryyeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to3 3/4 cups flour gradually; you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow torise for 1 hour, or until doubled in volume.

Punch down, and let rest 15 minutes. Shape into loaves.Place on a greased baking pan.

Allow to rise for 1 hour, or until doubled.

Brush egg wash over tops of loaves.

Bake at 375 degrees F (190 degrees C) for 30 minutes, ortill done.