YEAST: a yellowish surface froth or sediment that occurs especially in saccharine liquids in which it promotes alcoholic fermentation, consists largely of cells of a fungus, and is used especially in the making of alcoholic liquors and as a leaven in baking
Bread and wine. I like them both. In fact, I’ve made them both – bread with more success than wine.
I like to make our bread. Some weeks I slack and buy it at the store, but I prefer to make my own. Homemade bread is one of those things that seems more impressive than it is. It’s actually the perfect mommy activity. It takes hours from start to finish, but the amount of time you need to pay attention to it is relatively small. There are small burst of hands-on activity – generally one to five minutes worth – separated by hours of time where the yeast is doing the work for you. And, the result is a delicious loaf that makes the house smell incredible. I understand bread. I’ve had relatively good success with it.
Wine is another story. I tried making my own wine once. In fact, I had Son help me. I’m not sure where teaching a 3-year-old to cork wine ranks on the “bad mommy” scale:
I read about dandelion wine in one of my urban homesteading books and thought it sounded interesting. I found an abandoned house and collected a gallon of dandelion blossoms from the yard. For the record, it takes a long time to pick a gallon of dandelion blossoms.
I followed the directions, but the results were terrible. The wine turned out chewably sweet. I think the recipe may have overcompensated for the bitterness of the blossoms. We gave a few bottles to friends and family with an “it’s the thought that counts” disclaimer. I keep a few bottles on our pantry shelf to remind me of the failed experiment.
Can you see them mocking me from the second shelf on the right?
Sometimes I get cocky about my canning skills. Those bottles of dandelion wine remind me that I still have lots to learn. For now, I’ll make my bread and buy my wine. But someday, I hope to master both.