Let’s Pretend

Standard

Have you recovered from losing that hour yet? Daylight savings time. I love farmers, but I hate the time change that’s based on an agrarian society.

It got me thinking…I’m not the only one who hates daylight savings time, so why do we put up with it? It’s basically a mass hallucination, right? We all agree to pretend that it’s an hour later, or earlier, depending on the season.

I guess I was thinking about how easy it is to convince people of something, whether it’s true or not. It’s not REALLY an hour later, we’re just pretending it is.

In an era where politicians swear to the truth of invisible crowds or invisible walls, and people spread fake news on social media, I guess the truth is no longer an objective fact, it’s just what we all say it is.

I read an interesting article about the so-called brain attacks on our emissaries in Cuba. Remember that? People were showing up with weird brain symptoms and anti-Cuba politicians were calling for retribution. Except…if you read the follow-ups from actual scientists rather than jingoistic politicians, the truth is stranger than some secret super-weapon. There was actual physical evidence of damage. But… Physics shows that no weapon that could cause that kind of damage could also target so precisely. Spoiler alert? Scientists are concluding that it’s a giant case of mass hysteria. Now, that doesn’t mean there wasn’t actual physical damage. It means that we can convince ourselves of something enough to cause our own bodies to damage themselves.

Like daylight savings time, it’s a case of everyone acting as though something that doesn’t exist…does.

I wonder what it would be like if we could all pretend something really cool instead.

If we can pretend that time has changed or that brain damage has been caused, can’t we pretend that illness can be stopped?

There is such good evidence about the connection between the mind and the body. If you are depressed, you are much more likely to have physical symptoms, from the loss of appetite and the inability to sleep, to inflammation, chronic aches and pains, and even heart disease.

And it works the other way around, too. People who are more resilient emotionally tend to be more resilient physically.

Some people believe in prayer. They think that, if enough people pray, their loved one will live or get better.

What I’m suggesting isn’t all that different. It’s just not appealing to a higher power, it’s taking the human ability to fool ourselves and using it for good.

What if we all pretended that everyone had good intentions, for example? Anyone who showed symptoms of hatred without cause would be regarded with puzzlement. We’re all pretending bigotry doesn’t exist, so how can you be saying these things? Are you sick? Ignorant?

I know, it’s kind of naive of me.

And, back to daylight savings time.

My dogs used to wake me up at 8 am on the dot. They aren’t part of this great pretend game we all play, so now they wake me up at 9. And, for anyone who wants me? I’m still waking up at 8 – it’s just an hour later, and you call it 9.

Listen to the podcast! 

Advertisements

Sourdough Lessons

Standard

Bread is considered one of the most humble of foods. Little did I know that humble bread would humble and humiliate me in a battle to doughy death.

A year or so ago, I thought it would be cool to have a sourdough starter. I kept it in the refrigerator in a glass mason jar with a hinged top that locked into place. I’d feed it every week or so if I remembered and the stuff would separate into a murky whitish putty underneath a cloudy liquid. Sometimes I would make bread, adding yeast because that’s what you do when you make bread, along with the sourdough starter. The bread was okay, nothing great and kind of dense. My husband went on the no-carb wagon and the bread-making got farther and father apart.

And then, one day I noticed that my sourdough starter had started growing green fuzz. Not in the starter itself, but up the sides of the jar and in and around the rubber sealing ring of the lid.

I joined a Facebook group of sourdough experts and asked around. I was right – green fuzz is no good. I dumped the whole thing. Didn’t even keep the pretty jar.

After a few weeks and lots of lurking on that Facebook page, I began to see the error of my ways. I had starved my starter. That cloudy liquid on the top was called hooch and it’s like the plant in Little Shop of Horrors – it’s your starter saying, “Feed me, Seymour!”

Without enough good bacteria, the mold had gotten a toehold in the jar.

Okay, I could do this.

I sent off to San Francisco – home of all things sourdough – for a new batch of starter. I ordered a new pretty jar. And I began again. I even named my starter this time, a sarcastic name, but still a name. She is Princess.

I fed Princess more consistently. When I was ready to make bread, I took some starter out, fed that, and let it rest and do its thing.

I followed the recipe to the letter. The dough was wet and not particularly springy. But I had faith. I baked. It took longer than the recipe said, but I knew I wanted a dark crust. So I baked longer.

The moment of truth: I cooled my bread and cut into it. A crusty, dense hockey puck, the middle still raw and the crust nearly impenetrable.

Over on the Facebook page, the group was posting photos. Golden loaves and boules with elaborate carvings of leaves and braids. I had a hockey puck and these people were practically making sourdough castles complete with moats and dragons.

I tossed my hockey puck – honestly, not even the birds would eat it. And I tried again.

The process takes days. You have to take Princess out and let her warm up, take out a little bit and feed that, do more adding, waiting and something called folding. If you start early Thursday morning, you should have bread by Sunday night.

But I did every step. Gave it extra rising time.

This time, a Frisbee. Edible and cooked through, but hardly lovely. Barely bread. More like a cakey focaccia.

I’m going to try again, of course. My persnickety princess of a starter is not going to win.

Vicki from the Facebook group told me what I’ve come to learn as the real truth:

She said:

“When I really put my mind to it, really pay attention and stay in the moment (i.e. I’m mindful), the bread is much, much better than when I dash through it thinking about other things. Sourdough really responds to thoughtful hands. Mindfulness isn’t what I had in mind when I started baking, but it’s what I discovered along the way.”

Fine. Mindfulness is a lesson I am still trying to learn and if sourdough is here to teach me, then I’ll try to learn that. Sourdough…it’s science, it’s art, it’s Zen. And it may be more than I can handle.

 

Listen to the companion podcast