add water and stir

2

Rosemary, pepper, lavender skillet bread.
2 cups lukewarm water
2 ¼ tsp yeast
4 1/3 cups flour
1 tbsp herb mix
Rock salt
Olive oil

Herb mix: grind black pepper corns, lavender rosemary and salt in a mortar using equal parts (maybe a smudge less lavender than everything else)

In a bowl, add water and yeast, stir to dissolve and let set for 5 minutes.
Add in 1 cup flour and herb mix, stirring with a wooden spoon.
Continue adding in flour until fully mixed.
Cover and Let proof in a warm spot for an hour.
Coat your cast iron skillet with olive oil and sprinkle flour on the dough and your hands to help minimize stickiness.
Fold “ugly parts” under and place in oiled pan.
Cover and let sit another 30 minutes
Preheat oven to 400 F
Pour more olive oil on top to make sure the entire top is coated.
Sprinkle salt and extra herbs on top, cut an X and bake for approximately 30 minutes depending on size of pan.
Top will be a nice brown, transfer to a cooling rack, or serve in the skillet after letting it cool down.

Pepper for invigorating energies, rosemary for peace, salt for cleansing, lavender for calming, and yeast for growth.

Nan’s Good Luck Tea

Originally posted by ofallingstar

So I made a post about my Nan passing away, and I mentioned a cup of tea she used to make before playing Bingo. I’ve had this so many times in my life and can confirm it works!

You will need:

  • Any kind of mint tea (I prefer peppermint bc that’s how my Nan made it)
  • Lemon juice (Only a few drops will do!)
  • Sugar (One spoon is enough is you dont like sugar but it’s needed to attract the luck and make it good!)
  • Your fave mug!

Add your tea to your mug (via tea leaf strainer or teabag) and add hot, not boiling water. Stir the water clockwise, as that action attracts, and add the lemon juice. (HOLY SHIT DO NOT ADD MILK I MADE THAT MISTAKE AND IT ALL COAGULATED). Anyway, add the sugar and continue stirring.

There you go! Good luck tea, drink one for my Nan, will you <3

2

To Awaken Latent Magical Abilities

Requested by @skullkisser-jynx

Supplies Needed:

-          One boiling crucible

-          Source of fire

-          Wooden Spoon

-          Mortar & Pestle

-          Vial or other container for storing the potion

-          Wand (your hand will suffice if you lack a wand.)

-          Sieve – for straining the liquid.

Ingredients Needed:

-          One pint purified water

-          2 fresh lemons

-          Honey

-          Handful of fresh mint

-          An orange peel

-          1 small piece of fresh ginger root

-          Three coffee beans

-          One sage leaf

Most opportune time for conjuring: Monday during a Full Moon, although any time is the time for magic.

Prepare for brewing as you would for any magical working. Cleanse the space and yourself as you see fit. You may wish to illuminate the workspace by candlelight. If incense is desired, sweeten the air by burning a mixture of frankincense, cedar, dragon’s blood, or any other fragrance that pleases you.

INSTRUCTIONS

1.        Bring the pint of water to a boil, then reduce the heat and allow it to simmer.

2.       Squeeze the juice from the lemons and contribute to the water.

3.       Add 1 tablespoon of honey.

Bring to a boil again and stir clockwise, making sure all three are combined as one. Concentrate on your goal while stirring.

4.      Add the handful of fresh mint leaves, which should first be washed to remove any excess dirt.

5.       Crush the ginger root into a paste and add to the brew.

Bring the brew to a boil again. Continue to stir clockwise while concentrating on your goal.

6.       Contribute the orange peel.

7.       Add the 3 coffee beans.

8.       Add the sage leaf.

Allow the potion to boil for the space of thirteen minutes, stirring frequently while contemplating your magical abilities. After this time has passed, remove the potion from the fire. Point your wand at the brew (or the index finger of your hand of power) and project energy into the concoction. Allow this enchantment spell to be recited. (Fair warning: I really need to work on my rhymes. )

Power to charm, bewitch, and conjure

Locked within a deep, dark slumber

When to my lips, this brew is brought

My magic powers will then wake up

Project as much energy into the potion as you deem necessary. Afterwards, the liquid can be strained through the sieve and poured off into the vial or other container. It may then be consumed immediately before meditation, magical workings, or going to bed. Pay close attention to your dreams or any visions you might receive as they may very well point to which types of magic you ought to explore.

I think it goes without saying that you consume potions at your own risk. The ingredients given are noted as safe, however, everyone’s body reacts differently. Please note, the potion recipes are developed for effectiveness, not taste! (How many Witches on TV look forward to actually drinking a potion! 😉)

ANALYSIS:

This potion request was to awaken magical abilities. I don’t know about you guys, but I’ve certainly had days where I’ve been groggy and felt like my magic was down. I wish I had written this simple potion ages ago! It could be a fun little way to jump start your magical abilities on one of those slower mornings.

As far as the ingredients go, everything selected is associated with awakening. Think about eating a lemon. Just thinking about it should make your mouth salivate and provoke a physical response. This is the same type of awareness we want to create for our magical abilities. The coffee beans are the main ingredient of a potion made my millions of people every day! No surprise why they’re included – they symbolize the awakening of those abilities. Ginger represents power, orange peel and honey represent the sweetness of life and the sage leaf represents wisdom.

anonymous asked:

"I figured out how to triple-distill and vacuum-extract coffee to raise the caffeine concentration 20-30x" teach me your ways pls

Okay kids pull up a chair and learn how Auntie Systlin took her chemistry minor and habit of collecting neat virgin glassware and figured out how to brew potentially lethal hyper-espresso in her kitchen. 

This is going to be long as hell so I’ll put the goods after the cut.

Note that this evolved from doing my best to figure out how to approximate Funranium Lab’s Black Blood of the Earth brew. I’d read the glowing reviews online, but being naturally cheap, couldn’t quite bring myself to drop the $$$.

And then my eyes wandered to my shelf of virgin labware equipment and I went “Hey…I bet I can just make my own.”

Based on Herr Direktor’s notes on the Funranium labs website, I tinkered and fooled about and eventually came up with my own brew that, if not Black Blood of the Earth, will punch you in the face and leave you smelling colors.

Let’s do this.

Keep reading

A Sea Witch’s “Portable Ocean” Spell Jar

A spell jar to hold the energies and essence of the ocean for use when one is away from the ocean. Good for charging, meditation, sea grounding, spell strengthening, and general ocean witchcraft.

Originally posted by oceansprincess

You Will Need:

🌊 A Jar with a tight sealing lid or cork (preferably one that won’t rust)
🌊 Beach Sand
🌊 Sea Salt
🌊 Sea Water (or storm water if you can’t get sea water, tap works if really needed)
🌊 Dried Kelp or Kelp Powder (small amount)
🌊 Sea Shells or crushed shells of choice
🌊 Driftwood (small)
🌊 Sea glass
🌊 Twine or Rope or Blue Ribbon

Steps:

🌊 Make sure your jar is cleansed and yourself before beginning spell. Have all items prepped and your area cleansed and prepared as you see fit.

🌊 In your jar add the sand covering the bottom. On top of the sand add your shells, driftwood, and sea glass

🌊 In a separate bowl or cup add your water and in it mix in your kelp and your salt, stirring clockwise focusing on the smell it emits (which will be salty and kelpy like the sea) and how the waves and currents of the ocean churn and move. If you desired you may play sounds of waves on a device to add to the visualization. As you stir focus on this visualization and putting those images into the water as you stir it.

🌊 Once thoroughly mixed pour it carefully into your jar, visualizing how the waves rush onto the beach during high-tide, covering the sand and shells on it. 

🌊 “Water of salt and brine, upon the sand and bits of shell, the ocean I capture into this jar, so I may draw from its energy like a well.” While saying this focus on your intent to capture the energy of the ocean and have it with you when you need it, and keep visualizing the ocean and beach.

🌊 Once you have all of your water in the jar seal it tight with the cork or lid.

🌊 Take your rope/twine/ribbon and tie it around the jar just below the lip of the jar. “I seal the power of the sea inside, I capture the beach at high-tide.”

🌊 Keep refrigerated to prevent from getting gross though contents may have to be regularly replaced (excluding the shells and glass that should be reusable). 

2

Non-Alcoholic  Mulled Wine for Yule

Y u l e is a time of great symbolism and power. It marks the return of the sun, when the days finally begin to get a little longer. Enjoy this hot heavenly drink with traditional Yule spices & help yourself to the delicious fruity remnants!


For the base I used hibiscus tea. If you want to substitute it, you can use various types of juice (apple, cherry, grape, pomegranate,  chokeberry, blackcurrant, etc) but make sure the juice is not too sweet. 

Ingredients:
- Hibiscus Tea: 500 ml
- Water: 500 ml
- 1 Orange
- 5 teaspoons of honey

Spices:
- 1  cinnamon stick
- 6-8 whole cloves 
- Anise Star -2 stars
Optional: nutmeg, ginger, or/and vanilla pods for extra sweetness in next year. 

If possible, try using cinnamon sticks, anise stars etc, rather then milled spices, if you don’t wan the ‘wine’ to look muddy.

Boil water in the kettle (I boiled 1 litre at once). Separate into two pots. I had hibiscus tea in tesbags, and i used four of them. Let the tea brew. Meanwhile, put another pot on the stove and add spices; let them have a nice one minute bath in the boiling water.

 Cut the orange, add it to the water with spices; pour in the tea. Add honey and stir until it is dissolved. 

Best served hot, with gingerbread.

pete-tato  asked:

Oh god, how do you do the triple distilled coffee thingy, I feel I need this in my life

 ALL RIGHT ALL RIGHT ALL RIGHT. 

SIT DOWN CHILDREN AND LEARN HOW TO BREW FUCKING ROCKET FUEL. This is going to be long as hell so I’ll put the goods after the cut. 

Note that this evolved from doing my best to figure out how to approximate Funranium Lab’s Black Blood of the Earth brew. I’d read the glowing reviews online, but being naturally cheap, couldn’t quite bring myself to drop the $$$. 

And then my eyes wandered to my shelf of virgin labware equipment and I went “Hey…I bet I can just make my own.”

Based on Herr Direktor’s notes on the Funranium labs website, I tinkered and fooled about and eventually came up with my own brew that, if not Black Blood of the Earth, will punch you in the face and leave you smelling colors. 

Let’s do this. 


Keep reading

Des' healing teas: broken heart

When something sweet leaves your life, sometimes tea can fill that void, one mug at a time.

☆What you need☆
•Favorite mug
• 1 big spoonful of Honey (local is best)
• ½ cup of whole milk (substitute with your favorite if allergies or preference applies)
• cinnamon to taste
• boiling water, enough to fill your mug, leaving room for milk and to stir

☆What you do☆
•Get your big spoon of honey first, and put it into the bottom of your favorite mug
•Place the perfect amount of cinnamon for you into your mug on your honey
•add milk
•add the boiling water
•stir until your spoon comes up honey free
•let cool so as not to burn your tongue, but warm enough to soothe you

☆A spell to be said, but is not required☆
“My love for myself is as sweet as any. Though one is gone, I know there are still many. The tea is sweet, and so I shall be. When I am ready, time will heal me.”

10

It Started With A Waffle: Sweet Potato Nachos

“When it comes to the Super Bowl, I’m a big fan of sitting by the couch and nibbling on a table full of delicious snacks. What are my favorite snacks you ask? Nachos. Sweet potato nachos to be more specific. Layer them with all of your favorite toppings and stack ‘em however you’d like!”

-Clara

Keep reading

🎨Art Block Be-gone Potion🎨

Would ya look at that, my first original witchy post! (Aside from that one meme but shhhhh)

Lately i’ve had the urge to draw, but no inspiration. I’ll think of an idea of what characters to use and then nothing else. Basically, i’ve had really bad art block, so I made this potion to get the creative juices flowing.

You’ll need:

Enough water to fill the container you plan on using

Lemon (creativity, motivation, I personally correspond lemons with the ability to amplify the energy in a spell, it’s the clear quartz of fruit!)

Lavender (peace, harmony, purification, this is you can relax your mind and get in the zone!)

Rosemary (mental clarity, creativity, motivation, energy)

Honey (To be honest, I only added honey to make the potion taste better)

A sigil for creativity

Optional: Any stones with correspondences to creativity, I used Amethyst, Malachite, Carnelian, Rose Quartz and Clear Quartz (for energy amplification).

Steps:

Grate the lemon and juice it. Boil the water and add all your ingredients (except the lemon peel). Stir in a clockwise motion to bring creativity and stir it counterclockwise to banish art block. Get out your wand (I personally used a wand, but you can use whatever you want to charge the potion) wave it in a clockwise motion above the water and whisper/think:

“Lemon, Lavender and Rosemary combined.

Will help inspiration and creativity fill up my mind.

Art block and frustration will be at bay.

Till I am done with drawing these effects will stay.”

After doing so strain your potion and pour it into your chosen container. Tape the creativity sigil (after charging it) to the container.

Optional step: Dye the potion with food coloring with a color to match your intent, I went with green because I associate it with creativity. Go outside at night when the moon is in its waxing phase, set up your crystals (if you are using any) around the potion to charge it. Perform the same process you use for making moon water and leave the potion out for as long as you see fit.

To use, take a sip while thinking of your intent.

That’s all, happy brewing! 

Perfectly Easy (and Tasty) Microwave Mochi Recipe

For those of you who are interested, this is how I make mochi. I used to do it the traditional steamer way but that took forever, and this is just as tasty but pretty quick to whip up! Also, there’s no possibility of you accidentally spilling boiling hot mochi all down your arms as you try to transfer the glop between cheesecloths (yes that’s happened to me and it was NOT. FUN.). If you don’t know what mochi is, it’s a Japanese sweet rice treat that is absolutely addictive: chewy and soft and YUM. I’m part Japanese and lived in Hawaii for a lot of my life so it’s a staple comfort food for me! I used to make it only for New Year’s and special occasions, but now that I microwave it I can make it whenever I want. Which is good, because look at how gorgeous it is:

Microwave Mochi Recipe (makes about 20 pieces)

Ingredients:

  • 1 ½ cups mochiko (glutinous rice flour. Sold at most grocery stores in the Asian food section, look for a white box)
  • 1 cup white sugar
  • 1 ½ cups water
  • 2-4 drops vanilla (this is optional, or you could use coconut extract/other flavorings instead, but I like vanilla)
  • Approximately 4 drops of food coloring. Traditionally you color mochi pink or green, so 4 drops of either green or red, but of course the color is really just up to you.

Instructions:

  • First you need a microwavable bowl. I use a tupperware container, it’s shallow but wide, like a pan. Any microwavable container that’s big enough would do though, I imagine.
  • Mix mochiko and sugar together in the bowl/dish until well blended (I use a fork). Add water to mixture and stir until no lumps are left, the mixture should be liquidy and smooth. It has a consistency similar to that of warm syrup. I like using a fork because it’s easy to break up the lumps and make sure the water’s well-integrated. Now add vanilla and food coloring, and stir until color is even throughout mixture. 
  • Put microwavable dish into the microwave and loosely cover with plastic. If you are using a tupperware container that comes with a lid, like I do, then just rest the lid askew on top of the dish so that it can vent but is still mostly covered.
  • Ok, now here’s the trick on how to make sure it turns out nice. Microwave the mochi on high for seven minutes total, but not all in one go. Here’s how I do it: Microwave 2 minutes, then take out of microwave and stir with that handy dandy fork. The edges will be more cooked than the middle, so mix it all together and try to get it as even as possible, then place back in microwave. Microwave 2 more minutes, then repeat; mixture will be stickier now. Microwave 2 more minutes and stir again, then microwave 1 more minute, take out and stir, and you’re done! The mixture will be really glossy and brightly colored now, and very very hot. It will also be basically glop, so stirring is more just folding the mix a little to make sure it’s even. So to sum up: Microwave 2 minutes and stir, repeat twice more so you have a total of 6 minutes, and then microwave for 1 minute and stir one last time. I microwaved for eight minutes once and the mochi wasn’t nearly as good, it got hard, so STICK WITH THIS TIMING.

  • The mochi will be VERY hot. Let it sit for … I’ve never timed it, but I’m guessing it’s about five minutes. Basically you need it still warm, but not hot. You want it to still be pliable so you can shape it, but don’t want to burn your fingers! While the mochi is cooling, you can make the powder you need to coat it in. This is also very simple:

Ingredients:

  • ½ cup potato starch (again, should be in Asian food aisle. Some people use cornstarch. DON’T USE CORNSTARCH.)
  • ¼ cup granulated white sugar
  • Pinch of salt (not very much at all, you don’t want your mochi to taste salty, eew. I think the original recipe I’ve adapted this one from called for ¼ t but that was too much for me, so I just use a tiny pinch now. Your call.)

In small bowl, combine potato starch, sugar, and salt.

… There, you’re done making that! Easy, right? XD

Now it’s time to shape the mochi.

[Technically, you could just leave it in the pan to cool completely (depending on your dish’s shape) and then cut it up into pieces with a plastic knife. If you’re planning on doing that, then mix the mochiko up in a separate bowl and oil your microwavable dish with vegetable oil before pouring mochi mixture in to cook. I’ve never done it this way though so I’m not sure how well it would work, considering you’d be stirring a lot. If you want to try though, it’s probably doable.]

The most important thing to remember is that warm mochi is incredibly sticky, but it doesn’t stick very much to plastic. This means that whatever utensils you’re using/surfaces you’re putting the mochi on should be plastic! To shape my mochi I actually use two plastic spoons I got from Yogurtland, haha, but to each their own.

Anyway, once the mochi is cool enough, take a plastic spoon and scoop up some mochi! Approximately a Tablespoon per piece is what I do, but the size is really up to you and your spoon. I use two spoons so I can scoop with one and then use the other to separate the scoop from the rest of the mochi, and to make sure the scoop is shaped nicely–you know, like when you shape cookie dough with two spoons? Like that.

So scoop up a dollop of mochi, and then drop it into the starch/sugar/salt mixture. Roll it around in the starch until it’s coated. Then pick it up with your fingers and just roll it in the palms of your hand until it’s a nice smooth ball shape. This is fun because it’s so squishy, like a stress ball. And finally, place on a plate to cool! You don’t have to worry about it being sticky any more because the powder coats it to keep it from being sticky. Aaaaaaaand you’re done! Just repeat with the rest of the mochi until the mochi is all nice and powder-coated, and that’s all. All that’s left is to eat all the mochi, which is, alas, way too easy to do. So yummy.

More fun things to do with Mochi:

  • Make mochi ice cream! No more going to the store for your mochi ice cream fix, just make your own! Microwave only six minutes (2 + 2+ 2) and then shape as usual but flatten instead of leaving a ball shape. Scoop a bite size dollop of ice cream, place in center of flattened mochi, and fold mochi closed around ice cream. Make sure it’s well coated with the powder, and return to the freezer to eat later :D
  • Wrap the mochi around other things too: Lychees, strawberries, sweet red bean paste …
  • If you add cocoa powder to your mochi mix before microwaving it, you make chocolate mochi!
  • You can also use green tea in lieu of plain water to make green tea mochi! I’ve never tried substituting other liquids but I know coconut milk works, and I am planning on making a batch of chai tea mochi soon :D

This recipe turned out pretty long because I ramble but honestly this stuff is SUPER easy to make. So have fun with it, happy eating, and happy new year! :)

Rose Ice Cream

• ½ cup fresh red rose petals
•1 pint vanilla ice cream, softened
•3/8 cup of red wine
•1/8 cup of rose water
•1 tablespoon powdered sugar
•12 candied rose petals

“Use roses that have not been sprayed with insecticides. Choose petals that are free of dirt and insect nibbling. Wash thoroughly in cold water. Drain on paper towels.

Use a small pair of scissors, snip off the white base of each petal. Place prepared petals into a measuring cup; stop when you have half a cup.

Place prepared petals, wine, rose water and sugar into a blender and process for one minute. Turn out softened ice cream into a bowl. Add red wine-rose water-sugar mixture to ice cream. Stir until blended.

Pour mixture into a container and set in the freezer. Stir once or twice to mix during the freezing process. Let free overnight. Serve with candied rose petals”


I bought years ago a booked by Cunningham called Wicca in the Kitchen just so I could cook recipes. I’m not a Wiccan. But the recipes are still good. I think this one is a good one for self love since Valentine’s Day is coming up. Treat yourself! You can use coconut ice cream as a substitute for those with lactose intolerance. :)

Twili's Morning Tea

I usually drink this in the morning, and often use it as an offering to Hylia. It’s not super special or anything but it’s super comforting and has a sweet gentle flavor that makes it perfect on a cold morning or if you’re not feeling well.

What you need:

- 12 oz hot water

- green tea

- milk of your choice, to taste

- honey, to taste

- ½ tsp nutmeg

- 1 tsp vanilla


Directions:

Brew your tea whatever way you see fit. You can use moon water or another safe-to-consume witchy water if you’d like. Add milk, honey, nutmeg and vanilla, stirring clockwise to draw in good energy and sweet feelings for the day. Drink up!

Originally posted by sydweiler

Sourdough Bread Starter

Since a lot of people were interested in my sourdough bread shenanigans, I thought I would teach you guys how to make your own starter. It’s going to take a few days to get going, and I still need more in the works pictures before the actual post, so I’m giving you this info now.

Why do I need a starter? I have powdered yeast at home.

Because that is the difference that makes sourdough bread unique! The yeast granules you get at the store were developed more military use in WWII, for rations for the soldiers, then sometime in the 1970s is when instant yeast was discovered. These yeasts work very, very quickly in comparison to wild yeast, which is why so many people prefer them now. The downside to this is, the yeast doesn’t get a chance to break down the grains as well, which means you aren’t getting all of the nutrients, and if you’re like me you can have a hard time digesting wheat. If you think you might be gluten intolerant because bread and wheat products are tough on your digestive system, it may be the wheat itself and sourdough might work for you. Just another possibility for you to look into. :)

Wild yeast takes several hours to rise, so making bread is an all day event. That being said, it’s more like, you do something, then leave it alone for 3 hours. Flip it a few times every 30 minutes for 3 hours, then let it sit for 4 more hours. That sort of stuff. This also means no hard kneading, since the gluten has time to develop on its own during the rise. (As a spoonie I cried of joy.) The fermentation from the yeast’s waste is what gives the bread the sour taste, and lets the grain develop all sorts of deep flavors.

Now that you know why, let’s get to how!

You’ll need

-a glass jar,
-some flour (I use unbleached all purpose and whole wheat, there’s others you can use, but all purpose is the least finicky) 
-distilled water (you can use your tap, but if it’s having trouble switch, sometimes there’s minerals in water that mess with the yeast).

Do not use any metal utensils on the yeast until it’s started up. Wood or plastic only. After it’s strong the metal won’t be a problem.

Day 1

In your jar, mix together 4 ounces in weight of both water and flour. This comes out to about ¾ cup all purpose flour, and ½ cup of water. It doesn’t have to be exact. What you are going for is like a thickish pancake batter. If you’re using a whole grain you’ll need to use a closer ration of flour/water since it absorbs more. Depending on the humidity of your kitchen, you could need to adjust as well. My advice is you add a little bit of flour at a time, instead of dumping it all in at once. Cover loosely, enough to keep dust & bugs out but open enough for it to breathe. A flour sack towel is good, or you can use one of those sandwich bags over the top of the jar. Store somewhere with a consistent temp between 60-78 ish Fahrenheit. 70-75 is ideal, but my house is always colder. Don’t let it get put by the oven when it’s on, or you risk the chance of killing it 

Day 2

Pull down your jar. You might already start to see some bubbles, and this is good! That’s the yeast eating. It’s fine if you don’t see any activity yet though. I suppose now is the time is to tell you that not to be concerned about any icky bacteria - the yeast keeps the mix too acidic for anything nasty to grow. You’ll want to vigorously mix in the same amounts of flour and water as you did yesterday, then recover it, and put it back in the spot you found for it.

Day 3

Check you starter, it should have bubbles all along the surface by now, and it should seem bigger than what it was when you put it up yesterday. It’s going to smell sour and musty as well (Mine was almost like a weird fruity smell for awhile!). Add in the same proportions of flour to water as you have before, you’ll probably hear little bubbles popping and smacking while you vigorously stir. Cover it, put it back in it’s place.

Day 4

The starter should be very bubbly, and will have doubled in volume (or, you’ll evidence on the sides of the jar that it grew and then deflated). If you stir it, it’s going to feel loose, and it’ll smell yeasty. Add the same proportions of flour and water as before. Stir until smooth, it’ll look silky. It honestly reminds me so much of the fake slime some people use for stimming? Cover it, put it up until tomorrow.

Day 5

Check the starter - if it’s entirely webbed with bubbles, smells acidy, yeasty, and “fresh”. It’s safe to taste - which it should be sour. If it all looks good, congratulations! Your starter is ripe and ready to make a leaven with. Those instructions will come in a further post. If you see activity, but it doesn’t seem done yet, continue with the maintenance instructions that will follow daily. If there is no activity at all something is wrong and you will need to troubleshoot and start over entirely.

Maintenance Instructions:

At this point the starter is too large too effectively feed anymore, so you’ll need to use or throw away half of the batter. Save half, then feed with the proportions you established when you started it. Do this daily for as long as the starter is on the counter.

If the starter is established, but it’s going to be awhile before you bake, place in the refrigerator and feed weekly. You’ll want to remove it 2-3 days before baking and follow daily maintenance directions.

Note: If at any point your start develops a dark liquid on top, don’t freak out! This is called hooch, and it is alcohol waste leftover from the yeast feeding. It just means your starter is hungry and needs to be fed more often, or you need to reduce the batter more before feeding. Poor off the liquid if there’s a ton, then feed.

————————————————————————————–

Obviously this makes a lot of starter, and with you only needing about ¼ cup for two loaves of bread, it can seem wasteful. The good thing, is that you can use the starter batter mixed into any pancake or muffin dough, you just won’t need leavener (baking soda/powder). I also plan to write posts with alternative recipe ideas. Last night I prepped cinnamon rolls with extra starter and let them rise overnight. Baked them in the morning and they’re amazzzzzing. I’m going to have plenty for other experiments. Also, if a friend or family member wants a starter, just give them your extra starter in a jar with some feeding directions. :)

————————————————————————————–

As far as the magick side of it, there’s a whole lot you can do as a kitchen witch during all steps of these processes. As someone who talks to her houseplants I found myself treating the starter like a little pet and being affectionate towards it. My first loaf was picture perfect, and I’d like to think this might have been why. ;)

When we get to the bread, I’ll explain how to enchant the bread with a specific purpose when you make it. As far as the starter is concerned, I would do something generic if anything since you’ll be (theoretically) growing this one specimen your whole life. I focused on strength and health of the starter itself, to make sure that it could make wonderful bread.

50 kcal tomato soup

makes 2 cups.

4 tomatoes 100kcals

500mL water

garlic powder

thyme

salt and pepper

+

2 teaspoons flour for consistency 18kcals

squash the tomatoes. add water and spices. stir well and blend them together. cook until it starts to boil. leave it to boil for a minute. enjoy.

Elder Berry Mead

Growing up my grandmother taught my cousins and I to forage in the woods by her house, we would mostly collect berries and some mushrooms, one thing that she always enjoyed making from our findings was Elder Berry Mead.


To make one gallon of mead, you need about a gallon bag full of elderberry clusters (do not use dried elderberry).  Freeze the berries, and then thaw them; this makes stripping the stems off easier and also starts the process of breaking down the berries. Strip all the stems off from the berries and place the prepared berries in a medium stoneware crock.  
Take 2-3 pounds of honey and about three quarts of water, put them on a stove under low-medium heat (as high heat will strip certain enzymes from the honey), and stir until all the honey dissolves. Now add the water honey mix to the crock and stir. 
*This is when you can add some spices if you wish.  The best spices for this are; orange peel, allspice berries, cinnamon chips, whole cloves or star anise.  (I always think it is best to add them in later since you could easily overpower the entire batch)
Wait until the mead is completely cool (usually overnight) and sprinkle wine yeast on top of the mixture and wait 15 minutes before stirring it all in.  Now cover the stone crock with a linen cloth that is tied and rubber banded to both sides. (this is done to keep fruit flies out) Stir this mixture twice a day for ten days straight.  After ten days filter and fill a clean GLASS gallon jug and fit with an airtight cap.
Store the jug(s) in a place not to hot and not too cold for six months.  If you have a basement put the jug(s) in a corner with a cloth over it.  After six months, you will want to transfer the liquid from the jugs into wine bottles, and wait a year before drinking.



This mead is an appropriate offering for spirits, a very good offering for ancestors during Samhain, especially during dumb suppers, and good for works in divination.  
I very much enjoy this drink during the winter months 

As Always
-Robin