it's not just bread anymore

Some of you know I've been experimenting with bread making because I'm not all that crazy about the mass produced, preservative-loaded stuff that can sit on a shelf for a week after it's made. The small, local bakeries that are still around make their bread at 5 a.m. in vast quantities to carry them throughout the day. The gourmet breads are good but they are sometimes made hundreds of miles away and sit around for days before someone buys them for 4 dollars a loaf. 4 Bucks a loaf? All bread consists of is flour with some trace amounts of sugar, salt, and yeast. What's the big deal? Humans have been making bread since the beginning of the agricultural revolution. Should this secret of bread making be entrusted only to the big bread makers and bakeries too small to be absorbed by Big Agra? I think not!

I'm ashamed to say Americans don't have the slightest clue what bread is. The perfectly shaped, mass produced bubblegum used to hold our peanut butter and jelly is a testament to the sacrifice of taste and texture most Americans traded for the convenience of fast food at home.

I made a commitment this year to stop buying store bread and make my own instead. I found it's not nearly as difficult as I was lead to believe and doesn't take near as much time as I thought. In fact, the time I spend actually working with the dough is more of a zen exercise than a labor of love. Of course, I'm not totally devoid of technology. I have a bread maker that does a much better job making the dough than I have the patience for, but the zen part comes into play when I kneed it for about a minute and form the shapes I want the bread to be.

Let me give you a rundown of what it takes to produce 4 small loaves of bread.

1 and a third cups hot water, about 2 or 3 tablespoons olive oil, 4 cups flour, 5 teaspoons raw sugar, about 2 teaspoons sea salt, 5 teaspoons yeast. Last night I made onion bread so I tossed in a small handful of dried onion. Plug in the bread maker, adjust it to dough, push the button and work on another project, like orgonite, for an hour and a half. When the bell rings, dump the dough on a floured surface and knead it for about a minute. This is the part no machine can reproduce. This is when you imbue it to be what you want it to be. I prefer a lot of different size holes in my bread with a hard, firm, chewy crust that can stand up to whatever I do with it and still maintain a moist, springy center.

The end result is a ham, salami, and provolone sandwich with lots of real butter and brown mustard.
Try making one of these with Wonder Bread.

During the hour and a half waiting period I contemplated on the heart of my latest orgonite project. The quartz, blue kyanite, and selenite wrapped in a mobius is the foundation of my next project. Since I intend to mount a giant black tourmaline crystal below this unit, I need a larger mold to house it all.

I'm not sure exactly what I'm going to do with this unit once it's built. It's as if I'm being guided to make this device but the purpose of which escapes me. Although the plan is to mount a 4' long, 1" copper pipe, it's not just a cloudbuster. It seems to border on power wand technology and the large tourmaline can only mean this bad boy is intended to neutralize negativity in a big way.

I doused all the components in this device many times and got the same answers. Logically, A larger diameter top pipe would be in order but for some reason the 1" pipe is the size I need. I doesn't make sense. Would you build a cannon with a 22 caliber barrel?