Sourdough bread

Now, you can have your pet and eat it too. Sounds weird? No, we are not asking you to fry your goldfish as Tom and Jerry tried to do. We are talking about sourdough starters, the latest quarantine obsession. For the uninitiated, sourdough bread is made with natural fermentation instead of yeast. You need a sourdough starter which is nothing but a mix of flour and water that is left to ferment. The fermentation process makes the flour and water mixture bubble. The dough seems alive and its growth is noticeable sometimes in the span of a night. This has prompted many to ‘name’ their sourdough starters like they were a real live pet. We enlist the help of Masterchef India finalist Shipra Chenji to detail the journey of a sourdough starter for us.
How to make your own sourdough starter

INGREDIENTS:
Whole grain flour Water

EQUIPMENT
Glass jar
Measuring scales
Mixing spoon


INSTRUCTIONS
Making sourdough starter takes about three to five days depending on the weather. Each day you “feed” the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about five days, but it can take longer in winters and shorter in summers depending on the conditions in your kitchen. As long as you see bubbles and signs of yeast activity, continue feeding it regularly.

PROCESS
day 1: Make the Initial Starter: Weigh 100 grams flour and 100 ml water, and combine them in a glass bottle. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with a lid. Let it sit for 24 hours.
day 2,3,4,5: Feed the Starter: To feed your starter, first discard half of your mixture. (Don’t worry, it doesn’t go into the bin) Take another 100 grams of flour and 100 ml of water and add this to the jar. Keeping repeating.

After Day 5: You may see few tiny bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will consume the sugars in the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacteria. At this point, the starter should smell fresh, mildly sweet, and yeasty. Feed your starter for the next three days. The starter should be looking bubbly. If you stir the starter, it will feel looser than before. It should also smell quite sour and pungent. You can taste a little too! If everything is looking, smelling, and tasting good then it’s ready to use!

WHAT TO DO WITH THE DISCARD?

A big query among those who start keeping a sourdough starter is what they are supposed to do with the discard. It can be used to make delicious waffles and pancakes. But you have to remember, the older the discard gets, its rising capacity decreases. A day or two–day-old discard is ideal.


INSTAGRAM HANDLES TO HELP YOU START YOUR SOURDOUGH JOURNEY

@a_madteaparty: This food blogger is a veritable encyclopedia on all things fermentation, including sourdough starters. Anita, who hosts online classes to induct people into the sourdough lifestyle, encourages them to name their starters. She believes that helps the starters to survive.

@blondieandrye: This channel will equip you with the best ideas to dress up your breads. Even if you are not a baker, visit this page to get your visual fill of pretty loaves dressed up with multi-hued veggies. You will start believing that bread can be your canvas.

@bakonomics: This page has nifty baking hacks and rustic sourdough perfection. You can pick up tips and tricks for your own sourdough journey from nearly every post on this page.


PICKING A NAME FOR YOUR STARTER

Since sourdough starters are deemed as pets it seems only logical to name them too and the wittier the better is the way to go. ‘Bready’ puns are all the rage. For instance, Clint ‘Yeastwood’, Carrie ‘Breadshaw’, ‘Bread’ Pitt. Closer home, Bubbly is a favourite or if you are out of ideas, just pick a sound from the phonetic chart and add ‘oo’. Chotu, Piklu, Montu can qualify as names for both humans and sourdough starters.  
 
I grew a sourdough starter because I absolutely love the tanginess of sourdough bakes. Even though I am a confident yeast baker, I have had quite a few sourdough disasters. But watching your technique improve as you handle sourdough more and more is beautiful. I call my starter Mahalaxmi and she has given me some great bakes – Aarabi Veeraraghavan, sourdough grower and food blogger


YOUR STARTER CAN HELP SCIENTISTS

It is quite the miracle that a mixture of just water and flour can leaven the bread. Why do some microbes settle in some starters? How is the process affected by the weather? Your starter can help scientists find the answers to these questions. The Global Sourdough Project is a project that collects information from sourdough growers.

Grey water recycling a must

Approximately 50-70% of the water used in your house results in grey water generation   | Photo Credit: Getty Images/iStock

Grey water recycling is a must for a water-starved country like India, says Nidhi Adlakha

While we are all washing our hands regularly to stay safe from the coronavirus pandemic, we cannot afford to take water for granted by leaving taps on for the 20-second cleansing routine. And since you are now spending a lot more time indoors, how about looking at setting up a grey water system at home?
Approximately 50-70% of the water used in your house results in grey water generation and not even 5% of this is recycled in urban households. This water is suitable for in-situ recycling using simple, low-cost technologies, and it is rather unfortunate that the concept is not commonplace in a water-starved country like India.
With World Water Day being observed tomorrow, and a harsh summer upon us, it’s time we look at not just using water judiciously, but also recycling what we can. Dr. P.Venkateswaran, Deputy General Manager — Operations & Maintenance, at Sri City in Andhra Pradesh, says that traditional in-built practices like landscaping with grey water and rainwater harvesting have diminished due to rapid urbanisation and the commercialisation of land. “Scientists and technocrats are working hard to find alternative ways to source fresh water, like desalination, cloud precipitation technologies, etc. But these advanced technologies are resulting in making water more expensive, artificial and unaffordable for the common man. So when we have simple, reliable, eco-friendly and cost-effective methods like recycling, why should we opt for costly technologies?”

Rising awareness

The Chennai Metro Water Supply and Sewerage Board is championing the use of treated water (grey and black) for supply to industries, thereby reducing the pressure on freshwater demand, says Venkateswaran. Thermal power plants and industries like Chennai Petrochemical Ltd., Madras Fertilizers Ltd. and Madras Petrochemicals Ltd. are already using treated sewage for industrial purposes. “Residential apartments are using reclaimed water for flushing and landscaping applications due to a statutory compulsion, but the availability of open space for disposal is a major constraint,” he says.

To the point

• In his 2005 book, Self Reliance in Water, Chennai-based environmentalist Indukanth Ragade breaks down the recycling process. He classifies used water into three categories: sewage (black water), kitchen outflow and bath water (grey water).
• ‘Good building practice requires that these three streams of water be taken out of our homes into three different pipelines,’ he writes, and elaborates on ways to treat wastewater using soil and plants, with installation and maintenance tips, and ways to integrate rainwater harvesting and grey water systems.
• The author can be contacted at isragade@yahoo.com

Venkateswaran explains that if grey water is utilised at source, additional costs of treatment, disposal, etc. can be avoided. “India’s urban areas generate 61,948 million litres (MLD) of sewage a day, of which about 35% is collected and treated in sewage treatment plants. In Chennai, 1,200 MLD of water is utilised every day, a minimum of 600 MLD of grey water is generated, which gets microbially contaminated after mixing with black water.”
Going by these numbers, it is evident that there is immense scope and need to recycle grey water. Luckily, there has been a lot of awareness of late, especially in urban areas, says Abhijit Sathe, who founded JalSevak Solutions (jalsevak.in) in 2016. The Navi Mumbai-based start-up was founded with the objective of providing compact, onsite greywater recycling solutions to residential customers. “We perform filtration using dual stage fabric filters and chemical treatment through a controlled dosage of chlorine. The system is low-maintenance; only the periodic cleaning of filters and refilling of chemicals in the chamber is required,” says Sathe, who developed the solution with support from IIT Kanpur’s Startup Incubation and Innovation Centre.

(left) Abhijit Sathe of JalSevak Solutions and (right) an septic system being cleaned and unblocked   | Photo Credit:

Taking me through his water-saving system, he explains how an average Indian residing in an urban area utilises approximately 180 litres of water every day, of which 45-50 litres (25%) is spent on toilet flushing. “For a family of four, the total amount of grey water generated is approximately 400 litres per day. Using our solutions, this water can be recycled for gardening and toilet flushing, saving 400 litres of fresh water every day,” says Sathe, adding that a small family can potentially conserve 12,000 litres of fresh water every month.
Quoting the example of Kanpur’s Jai Narayan School, he explains that with the new recycling system, the school is saving approximately 3,000 litres of fresh water every day. “They are reusing laundry wastewater to flush toilets in the boys’ hostel. The school is thus saving 3,000 litres of groundwater which would otherwise be used in flushing.”

Cost matters

While awareness has increased, consumers are not open to installing costly solutions. “There is huge demand for cost-effective and compact solutions that require minimum re-plumbing,” says Sathe, who has installed recycling systems in Navi Mumbai, New Delhi, Coimbatore, Hyderabad and Bengaluru. For an individual house under construction, installing the solution will cost anywhere between ₹45,000 and ₹65,000. “The price includes the cost of filters, chemical chambers, storage tanks, pump and supporting controls, and plumbing. For an existing individual home, this cost can go up depending on the level of re-plumbing necessary.”
In the absence of automated solutions, people need to manually recycle grey water by using wastewater from the washing machine to wash toilets. “A few customers have also developed a primitive piping mechanism to send kitchen wastewater to their gardens. However, such systems do not function in the long run and suffer from lack of maintenance,” warns Sathe.

Keep in mind

• Do
• 1. Consult a professional to design and install the system
• 2. Segregate light and dark grey water
• 3. Install sub-surface or covered drains for irrigating landscape areas
• 4. Disinfect treated grey water to use for purposes other than for gardening/ landscaping
• 5. Ensure there is no stagnation of grey water and redirect the surplus to sewerage lines / ground water recharging.
• Don’t
• 1. Store untreated grey water for more than 24 hours
• 2. Discard concentrated liquids such as used oil and left-over food in grey water pipes.
• 3. Allow excess treated grey water to mix with any water body.

Highlighting the benefits at a commercial level, Eshwar N, Chief Marketing Officer at Casagrand, says the STPs (set up by Green Earth Systems) at their various projects in Chennai, Bengaluru and Coimbatore have worked to bring down water consumption. “Water from these plants is used to flush toilets and water landscaped areas. The average estimated water conserved [on a daily basis] is 25 litres per head, for flushing, and 1.5 litres per sq. ft for landscaping,” he says, “The approximate cost to set up a grey water treatment system for an apartment complex of 10 units is ₹3 lakh.”
Eshwar adds that while water recycling as a concept is widespread, there is limited knowledge on the collection and use of grey water. “With modern apartments using STPs integrated with grey water, awareness is gradually increasing.”

What you can do

What people need to do is incorporate recycling systems during construction. Venkateswaran of Sri City advises people to install a ‘dual plumbing’ mechanism to use grey water / STP treated water.

An aerial view of a water treatment tank  

Light grey water sources are bathrooms, showers, hand basins, laundry rinses and RO rejects, whereas dark grey water sources are dish washing, the first wash from the washing machine and kitchen sinks. “At an economical level, every citizen can divert the bathroom wastewater to a small sump followed by a root zone treatment and gravity sand filters. This method doesn’t require power, chemical, or maintenance. Post filtration, this water can be pumped and used for flushing toilets. A minimum of 2.5 sq. ft space per person is adequate,” he explains.

A complete grey (light + dark) water reusing system, including kitchen waste, requires an oil/ grease trap and a sedimentation facility in addition to the system. “A four member family can reuse 360 litres of water a day. An area of about 50-75 sq.ft. is required and the investment will range from ₹50,000 to ₹1.5 lakh, and will vary on a case-by-case basis. You can recover this amount in 2-3 years by saving on buying fresh water. Such a treatment facility can also be set up on an open terrace,” concludes Venkateswaran.          March 20, 2020 

Start the day with fresh and affordable health drinks

They say, all’s well that ends well. But early morning fitness enthusiasts of Kolkata swear by the mantra ‘all’s well that begins well’. Even before the whole debate around the best pre- and post-workout food started in the last few years, morning walkers and joggers had found the perfect way to kickstart their day on a healthy note with the help of a host of morning boosters that are available at popular spots soon after the crack of dawn for almost two decades now. Places frequented by morning walkers — including Rabindra S arobar, Central Park and Victoria Memorial area — have stalls selling everything from fresh amla and neem juices, beler pana, to the more filling sprouts salad that not only take care of one’s daily requirement of micronutrients but also prevent people from binge-eating after sweating it out.

‘I love having amla or neem juice after my morning run’ For actor Shaheb Bhattacherjee, who is a regular morning walker, having a health drink after his workout is a must. “After my run, I have a glass of either fresh amla or neem juice. Both help purify the blood. At times, I also go for beler pana. Apart from the drinks, sometimes I also have a moong-chana salad with fresh lime and cucumber. It’s highly nutritious as well as tasty,” he said.

‘I make fresh juices from 3 am daily’ Hare Krishna Das, who has been selling health drinks in front of Rabindra Sarobar since 2001, gets his first client as early as 5 am. “I’ve over 200 customers who start flocking to my stall early morning to choose from the nine types of juices I prepare fresh everyday. From blood pressure, sugar, acidity to constipation and weight issues, each of these drinks has unique health benefits,” says Hare Krishna, who wakes up at 3 am to prepare the juices from fresh raw ingredients like amla, neem, tulsi, turmeric and more. “Some prefer having methi and honey in warm water before their walk or run and after coming back, they choose their drink based on their requirement. Women are more into aloe vera and bottle gourd juice that are good for skin and hair as well as to keep weight in check,” he says. In case of any leftover, Hare Krishna makes sure to dispose them of. “I don’t add anything other than water in my juices — they are all pure and fresh. However, some ask for lime water or a bit of honey in their drink when it’s too bitter for their taste. For cold, I recommend tulsi and ginger juice mixed with honey. Chirotar jol (soaked bitter stick water) is another popular item here. It feels really nice when people come up and tell me my juices are helping them in their fitness journey,” he signs off. ‘I ’m now a part of the morning adda’ Stationed in front of Central Park since 1997, for Sambhu Bishal’s customers, the health drinks sold by him are like medicine. “I can’t even take a day off as I’ve become a part of the morning adda. A group of elderly would sit in front of my shop after their morning walk and discuss various issues over my drinks,” says Shambhu, who insists his customers have a slice of cucumber on empty stomach as that improves digestion. “Every juice is made using fresh ingredients. Neem, amla, tulsi, pudina are all-time favourites,” he says. A glass of juice that used to cost `3 when he initially set up this stall is now sold for `20. “At times customers want a mix of two-three juices and that costs `30, he adds.
‘After football, I have neem juice’ Arnab Ghosh, a student who goes to Salt Lake every morning to practice football, says, “My mother makes sure I have neem juice outside Central Park after practice everyday. She says it will purify my blood. After that, I have the moong-chana salad as that’s tasty and so nutritious.”

‘Neem-haldi juice after walk boosts immunity’ Sandeep Bagrecha, a businessman who regularly walks at Rabindra Sarobar, said, “For the past three to four years, I’m having a glass of neem and haldi juice regularly after my walk to boost my immunity.”

Know your juices

Ginger juice: Improves digestion; controls acidity; removes bad breath; relieves cold and congestion

Tulsi juice :Regulates blood sugar; reduces stress; helps treat respiratory ailments like chronic bronchitis, asthma etc

Amla juice: Rich in nutrients, it boosts immunity, metabolism and prevents viral and bacterial

ailments, including cold and cough; aids in digestion; helps in maintaining clear skin, healthy hair and good eyesight.

Neem juice: Aids in the breakdown of body fat, which keeps weight in check; improves metabolism; has anti-ageing properties

Alo vera juice : Helps get rid of constipation; rich source of Vitamin C; controls blood sugar level.
Mar 11, 2020, 01:00 IST 

A nose filter

He was in his fourth year of college at the Indian Institute of Technology in Delhi when he began looking for ways to help his mother who was suffering from asthma. And that became the impulse behind Nasofilters. https://nasofilters.com/

December 30, 2019

Prateek Sharma, 27; Founder, Nasofilter, New delhi

He was in his fourth year of college at the Indian Institute of Technology in Delhi when he began looking for ways to help his mother who was suffering from asthma. And that became the impulse behind Nasofilters, the nanotechnology-based company he founded with four others from his alma mater. Using technology to tackle air pollution, the company manufactures products that range from nose filters that people can stick up their nostrils (they’re very comfortable) to filters people can attach to their airconditioning units, virtually turning air conditioners into air purifiers. Now, he is taking it a step forward. He is launching nanofibre-layered window nets, a boon for those living in mosquito-ridden cities like Delhi.

Prateek officially launched the company in Delhiwhere he’s basedin 2018. Today, Nasofilters has around 30 employees, and an annual turnover of a million dollars (Rs 6.5 crore). But the most important part prior to launching was the two-and-a-half years he spent researching and developing the product. During those years, he realised that the number one thing that Indians, and especially north Indians, were conscious of was how the product looked. When he first launched it on a trial basis, he noticed that people didn’t like the skin-toned colour of the nose filters. Since then, he has changed it to a darker brown shade. Little things make a difference in how people perceive a company, and his story was no different in that respect.

Today, the team produces nearly 95 per cent of the nose filters in the dark-brown shade (it’s not easy to produce a range of colours in a short amount of time), and a few lighter-toned ones for countries like Spain. The company ships to nearly 32 countries. In India, most buyers are from Delhi, Mumbai and Bengaluru.

And what is his advice to young entrepreneurs? Begin early. With a hit concept and a successful business, though, Prateek, who turned 27 last month, looks like he’s only getting started.