Hey deedles...if you look on The Fresh Loaf there are a lot of topics on yeast water. Slightly wash an organic apple...you want the yeast that is on the skin intact. Put 100 grams of chopped organic apple with peel and core and 100grams of sugar in a qt of water and stir it very well. Cover loosely with a lid and place in a warm spot...oven with light on is what I did. Take it out and tighten lid and shake vigorously and then take lid off and stir well and replace lid loosely...do this every few hours during the day for about 3-4 days. It will get very fizzy and smell like cider. Take 1/4c of it and add it to a 1/4 c of white baking flour...I use All Purpose King Arthur. Stir it well and place it back in a warm place covered lightly. It should at least double overnight and probably more . Will be lovely and full of bubbles. If not give the apple mixture another day of the above treatment and try again with the flour...I would be surprised if it wasn't great by day 4. You can then use that mixture of yeast water and flour to rise your sourdough bread rather than yeast ! It also works in place of your regular sourdough mixture if you have one. To maintain this mixture just place in fridge and every week take out the apples and add new ones and add more filtered water to keep it at a scant qt. Don't need to add sugar like at the beginning and don't need to use an organic apple after the first one. Voila...you can mix up as much of the apple/flour mixture as you need to make your sourdough bread recipe. You can also use the yeast water to feed your standard sourdough. You can add it to your regular bread recipe in place of some of the water to add extra boost to the yeast. You can also do this with other fruit after you get the initial apple mix going...just sub a new fruit when feeding...lots of folks like to use dried apricots or raisins. Also banana or other fruits work. It is similar to what you are doing to make vinegar but you don't leave it to ferment that long. Should still smell pleasantly sweet. I will link to a big discussion below...the gal that started it is Japanese that is where the tradition started...so some of her English is hard to understand but you can get the drift. Let me know if you have more questions...you can email me through GW. ( below is for raisin..I found that apple was easier to maintain ) Here is a link that might be useful: raisin yeast water

party_music, I've "downsized" to only growing zucchini, I had such an overflow of squash when I grew the yellow crooknecks, no way could we use it all! Dinner? I'll have the date pudding of neely's, party_music's squash, Suzi's salad.....aw heck, I'll have one of each, please! Here we also picked blueberries. The patch we usually pick at has become overgrown and needs pruning and mowing. The elderly couple who had it kept it pristine, but the kids who inherited it aren't so careful. Anyway, it took us about an hour and a half to pick 10 pounds, with Elery and I both picking, then we gave up. They are mostly washed and in the freezer now. Tonight we had baked cod, baked sweet potatoes and cole slaw, it was good but not very pretty. Elery cooked, and did a good job, it was delicious. Over the weekend, he smoked chicken, and we had that one night with baked beans and potato salad. Leftovers were made into chicken salad and served with cucumber salad. Before that we had beets, colcannon and roast chicken. I had an exceptional flounder sandwich while in Myrtle Beach watching The Princess cheer. This was the best seafood I had while I was there and it was from the little cafe at the KOA campground! I didn't think to take pictures of other meals, but they included pancakes and bacon, coke chicken with red potatoes and baby carrots, cheeseburgers, tacos, all cooked in a camper kitchen. Tonight Bud and I are canning pickles... Annie

I went to a monthly picnic potluck in the park. We had salads, tacos, chips and little smokies in sauce along with cupcakes and mini cinnamon rolls. It's true potluck and you might have only 4 people show up or twenty. It was a good turnout with a lot of variety. There have been times when it was only desserts. DD met me there with the grand kids when it was toward the end so we could spend some time together. DGD entertained us with a song and dance she performed on top of an empty table. The world is her stage and she loves to rock out. LOL. She's 4. She wanted her 2 year old brother to take a turn but he was busy passing out Cheetos to everyone so we would be orange like him. ;-) Spent the rest of the day with DD and kids. Before I came home I drove another 12 miles to a diner I like. They have an extra special turkey club. it comes with avocado and cheese in addition to the turkey, bacon. lettuce and tomato. It's huge and the turkey is fresh roasted and cut thick. That was dinner with fruit on the side (watermelon, strawberries, bananas and cantaloupe.

I find that yogurt is great if I have a few bites after a meal, but NOT to sub. that with fiber-rich foods. I like yogurt for hot summer, and soup for cold winter. Excerpt from below link: "Drawing on health data from more than a 100,000 participants in three long-running studies — the Health Professionals Follow-Up Study (1986 to 2010), Nurses’ Health Study (1980 to 2010), and Nurses’ Health Study II (1991 to 2009) — the researchers found that a daily serving of yogurt was linked to an 18 percent lower risk of type 2 diabetes. " Yogurt may reduce type 2 diabetes risk – Harvard Gazette Yogurt also reduces the risk of colon rectal cancer. Husband's grandmother died of colon cancer and his Mom had breast cancer & masectomy at 40, but his colonoscopy after 60-year old was perfect: zero polyps thanks to his marathon running, plus he eats yogurt daily for breakfast. Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies - PubMed (nih.gov) My note: Yoplait and DanActive both contain a HUGE amount of sugar, but I have good results with probiotics pills: Culturelle and Fem-Dophilus from the below chart. Both are patented & developed by doctors and CANNOT BE FOUND in fermented foods. Click on below link to see what probiotics are in fermented foods: Instead of buttermilk, I use plain yogurt and sour cream to tenderize chicken breast. Instead of baking it in the oven, I sauté on a saucepan with olive oil. Yogurt makes chicken breast very tender in below geniuskitchen recipe. CHICKEN BREAST WITH SOUR CREAM 1⁄2 cup sour cream or 1⁄2 cup plain yogurt 1⁄4 cup lemon juice & 1⁄2 teas. Worcestershire sauce 1⁄2 teas. celery seed & 1⁄2 teaspoon paprika 2 -3 cloves fresh minced garlic 1⁄2 teaspoon salt and black pepper 8 boneless skinless chicken breast halves 2 cups fine dry breadcrumbs or crushed cornflakes In a very large bowl, combine the first 8 ingredients; mix well. Pound chicken breasts thin & dry with a paper towel. Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).Refrigerate overnight. Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt. Bake, uncovered in a PREHEATED 400 degree oven, for 20 minutes. Turn off oven, let rest for 10 min. to finish cooking.