Thought for the day

From the book Power in the People by Felix Morley, as linked by Gary Galles at the Ludwig von Mises Institute[*1] :

The American theory is that every man has within him the potential to make a significant contribution of some kind to human welfare. Therefore every minority…must be protected against the ever-possible tyranny of mass opinion.

Usage Note

The blogging has been hot and heavy for a while here at But I’m in the process of shifting gears as summer recedes in the rear view mirror and we breeze through fall and head for . . . college basketball!

I’m also working on a few other projects which will occupy some of my time–I’ve accumulated a pile of books that are begging to be read; I’ve finally hooked up a turntable to my computer to finally convert my old vinyl LP’s to digital iPod-ready tunes (which is what I happen to be doing tonight); my partially-written science fiction novel has been languishing and it’s starting to get really lonely; and I’ve started writing a more politically-oriented tome as well. I’ve got a couple of pieces of lawn furniture to sand and re-lacquer. Go get a flu shot or two. Celebrate a wedding anniversary. Keep losing weight. You know, stuff like that. So much to do, so little time.

The bottom line is don’t be worried if the rate of posting slows down here. I’ve got my usual Thought of the Day series queued up for a while, and my retrospective One, Two, Three, and Four Years Ago series will be there too to tide you over should I neglect things for a day or three. I’m around. But I’m probably busy.

Don’t panic.

Where sourdough yeast comes from

Boing Boing:[*1]

Real sourdough, (retired pathologist and sourdough bread expert Ed) Wood tells me, begins with nothing but flour, water and your friendly, native microscopic flora and fauna. Set out a mixture of wet flour, and wild yeasts and bacteria will drop in to munch on it. The yeast produce fermentation and make the bread rise by consuming sugars in the flour and breaking them down into water, alcohol and carbon dioxide gas. The bacteria also eat sugars, leaving behind acids that give sourdough its tangy taste. There are starter recipes out there that call for store-bought yeast, but Wood brushes them off as flavorless junk. San Francisco’s Exploratorium science museum has a more objective explanation. They say wild works best because yeast and bacteria are balanced. Purchase your yeast, and any wild bacteria will end up hopelessly outnumbered, unable to compete with yeast for sugary sustenance. No bacteria, no flavor.

Mmmmm. Sourdough.

Oh, but don’t try selling your home-made sourdough to raise money in your local school[*2] (New York Times article). Geez, can’t the Nanny State stay out of anything? This started out being one of those talk-about-something-but-politics posts. Really, it did. Damn, I’m tired of being whapped upside the head by government every time I turn around.