Keys and mochi

Sorry about the lateness of this post (for my Eastern Time Zone morning readers).

Susan and Brooke took me to visit a place where they make mochi.  This is glutinous rice that is mashed into a dough-like consistency.  It is used to make wagashi, which are small confections.  I've expressed interest in learning how to make it.  The owner invited us in to sit an talk as he likes to work on his English.  He gave me some advice.  I shall see if I can find the right kind of rice and play around with it.

Other than that, I spent a chunk of my day reading and responding to emails from students and working with the LabJack to see what its limitations are.  There will probably be "dull" days like that fairly frequently in the coming weeks.  It's the nature of work.  Fortunately I've saved talking about the keys.

My office key is pretty standard compared to US keys.  It has the hills and valleys to make the pins line up properly with grooves on the side to improve the "uniqueness."  This is the key to the gate to the apartment.

It's symmetric with respect to a twist around the axis of my thumb, so you don't need to worry about how you're holding it as long as it lines up with the keyhole.  Similarly, this is the key to the apartment door.

 You can probably make out the divots on the narrow edge.  I'm not 100% sure how this works, other than there are likely three tumbler lines.  The divots take the place of the valleys in our usual keys.  I have to think these are more secure than our single tumbler lines.  I imagine this would give the Lock Picking Lawyer some challenge.  Maybe not, though.  He's very good.

The other unique looking key I have is for the bike lock.

The lock mounts to the frame right next to the rear wheel.  The bar clamps around the wheel.  In order to unlock the bike you insert the key and push to the side.  This causes the lock bar to slide into a sleeve.  When the thing is unlocked, you can't remove the key.  At least, I can't remove it.  By closing the lock, the key comes free.  Like most bike locks, the goal is to make the bike "less easy" to steal.  Minimize crimes of opportunity, and all.

In other news, my sourdough starter is in a good place.  I had hoped to bake tomorrow morning, but I'll have to make the dough tonight and let it prove overnight.  Tomorrow I can form the rolls in the morning, let them rise through the day, then bake in the evening.  The long time frame is because sourdough does not use "active yeast."  The yeast comes from whatever is in the air around you.

Sourdough is one magical thing.  Disclaimer - All measures are approximate, and this is the first time I've written down a baking recipe.  Mostly I do things by feel. -- Mix about 2 parts flour to 1 part water in a bowl (I use a plastic storage container and 1 cup of flour with 1/2 cup of water), cover and let it sit for a day.  The next day, add the same amount of flour and water, and mix again.  Cover and let it sit.  Day 3 you should see lots of bubbles.  The dough will be stringy and it will smell sour.  Add about the same amount of flour and less than half the amount of water.  This time you can kind of knead it on a floured work surface.  Cover and let it sit for another day.  Congratulations!  You have a sourdough starter.  You can keep it refrigerated as long as you "feed" it every week.  Take about half to three quarters of your starter and use it to make bread.  Combine with 2 parts flour and 1 part water.

One reason I'm keen to make sourdough is the yeast comes from the air.  This means if you make a starter in one location at one time of year, you'll get one flavor profile.  Move 10 miles inland or start it a different time of year, you can end up with a different flavor.  As I said, it's magical. 

Oh.  Brooke told me the fruit syrup from yesterday was yuzu.  It's a citrus fruit.  I will find it to add to my mornings.  Or maybe my late afternoons.  Tami, what do you think?