MULTI-GRAIN SOURDOUGH BOULE

Ingredients:

•1 C boiling water

•1 C Harvest Grains Blend

•2 Cs sourdough starter, fed and ready to use

•1 3/4 Cs White Whole Wheat Flour

•1 3/4 Cs Unbleached All-Purpose Flour

•2 1/2 tsps. salt

•1 1/2 tsps. instant yeast

•2 Tbsps. vegetable oil(preferably olive)

•

•Instructions

•In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm

•Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.

•Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.

•Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round.

•Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.

•Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern.

•Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)

•Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.

•Yield: 1 large loaf.~~Al (Alex-Alexander) D. Girvan.

NUTTY-FRUITY SOURDOUGH

•Ingredients

•1 C(about 8 ounces) fed sourdough starter

•1 C water

•3/4 C pumpernickel flour

•2 1/2 Cs (10 3/4 oz.) All-Purpose Flour

•1 1/2 tsp. salt

•1 tsp.instant yeast

•1 1/2 cups Fruitcake Blend or the dried fruits of your choice

•1 cup cut nuts (pecans, walnuts, or almonds)

•Instructions

•Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine till you've created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky. Add the dried fruit and nuts, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours.

•Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that's been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.

•If you're baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400°F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 190°F when measured on an instant-read thermometer. If you're baking on a sheet pan, preheat the oven to 375°F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack. Yield: 1 loaf.

•Tip: Need some sourdough starter to get started? See my step-by-step directions for creating your own sourdough starter from scratch.~~Al (Alex-Alexander) D. Girvan 

SOURDOUGH BUNS English Muffin Style-Only Better.

•Though they look like English muffins, these big, buxom buns aren't "holey" enough for that label, and therefore I like them much better. They have a relatively smooth, fine-grained, moist interior, which we love. And their hint of tanginess makes them an ideal breakfast sidekick to bacon and eggs, as well as entirely appropriate for lunchtime sandwiches.

•

•You'll need eight 3 3/4 to 4-inch metal rings, such as our English muffin rings to bake these buns.

•Ingredients

•

•1 Tbsp. instant yeast

•1/2 C water, approximately

•1 cup sourdough starter, refreshed

•2 Tbsps. sugar

•1 1/2 tsps. salt

•1/2 C dried whole milk or Baker's Special Dry Milk

•3 Cs  Unbleached All-Purpose Flour

•2 Tbsp. butter or oil

•1 egg

•cornmeal (for dusting)

•Instructions

•Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft. Turn it out onto a well-floured surface, and let it rest for 30 minutes.

•Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick. Cut it into eight 3 3/4-inch (approximately) circles; our cutters work well here.

•Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet. Fill each ring with a piece of dough; sprinkle the tops with cornmeal. Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.

•Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom. Remove them from the oven, and turn them out of the rings after cooling for 10 minutes. Yield: 8 buns.~~Al(Alex-Alexander) D Girvan

BUTTERY SOURDOUGH BUNS

BAKE

22 mins. to 25 mins.

•TOTAL

•3 hrs 42 mins. to 4 hrs 55 mins.

Ingredients

•1/2 C sourdough starter, fed or unfed

•3 cups Unbleached All-Purpose Flour

•2 1/2 tsps. instant yeast

•1 Tbsp. sugar

•1 1/4 tsps. salt

•1 large egg•5 Tbsps. soft butter

•C lukewarm water•TOPPING

•4 Tbsps. melted butter, divided

•1/4 tsp. paprika, optional

Instructions

•Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

•Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

•Gently deflate the dough, and transfer it to a lightly greased work surface.

•Roll and pat the dough into a rough rectangle approximately 12" x 16". Put 2 tablespoons melted butter in a small bowl, and add the paprika, if desired; it's there for color, and accentuates the buns' swirl, but omit it if you wish. Spread the dough with the melted butter.

•Starting with a long side, roll the dough into a log.

•Cut the log in 1" slices, using a sharp knife, or a piece of dental floss looped between your fingers.

•Lightly grease two 8" or 9" round cake pans. Arrange 8 buns in each pan.

•Cover the pans, and let the buns rise for 60 minutes, until they're noticeably puffy. Don't let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F.

•Uncover the pans, and brush each bun with some of the remaining melted butter.

•Bake the buns for 22 to 25 minutes; they'll colour only slightly.

•Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven.

•Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.

•Yield: 16 buns.©Al (Alex-Alexander) D Girvan. All rights reserved

Canadian Dogs, in Snow, and in Cold Weather.

 Remember any dog is happiest if allowed to live, and grow up, in his owner's home receiving needed love, and companionship. Forcing a pet to live a solitary, outside life leads to boredom. A bored dog is often a problem animal, prone to barking, chewing, or other misdeeds.

 No dog is biologically able to endure the unsheltered cold of our winters except sheepdogs, St. Bernards, Chow Chows and Siberian husky, and these do require shelter.

However, many dogs, except toy breeds, young puppies, dogs with very short hair coats, and sick or old dogs can adapt to outdoor living provided they receive necessary food, care, shelter and attention.

 If a dog is kept outside, special considerations must be made

before purchasing or building a shelter based on the animal's size. If the dog isn't kept in a fenced yard

-- the preferred outdoor situation -- it should have a large run or kennel (at least 4-6' wide and 8-12' long) as well as daily exercise with its owner. If the animal is kept on a chain or similar device (never encouraged as it may make the dog aggressive, but unfortunately in many Canadian, urban locations) it should be at least 12' long, with swivel snaps on both ends to prevent tangling and knotting. A dog should never wear a 'choke chain' except during training. A proper restraint device for normal use would be a suitably-sized leather or nylon collar or harness with its snap-ring and buckle in good repair. Dogs should have a license, rabies tag and microchip at all times.

Special precautions insure the animal can't tangle its chain or rope around trees, posts and yard swings(most dogs have enough intelligence to easily untangle a chain, unless you have created a major obstacle course for them . Make sure the animal can't dig under or climb over fences, fall from porches, stairways or elevated patios. Fire, SPCA, and police departments respond to several such reports of hung and hanging dogs each year.

The shelter can be constructed from any of a wide variety of materials, such as exterior plywood, wooden barrels, hay or straw bales, crates, etch. When finished, the interior must allow the animal to sit, turn around and lay down.

The animal must be able to keep dry and warm on the inside and escape the direct rays of the sun on the outside.

Remember, the shelter is for sleeping and escaping weather extremes, not to live in. The interior should provide a comfortable sleeping area protected from drafts. Don't build it too large or it won't allow the dog's body heat to keep the air surrounding him warm.

Historically, dogs roamed at will on the farm and could find places to 'nest' at night or to rest where it was dry and warm -- in stables, barns or sheds -- where sufficient bedding was available or the dog could burrow in stored hay or straw. Modern dogs depend on their owners to provide necessary and proper shelter.

Acclimate your pet to the outdoors during mild weather so his coat and body adapt to seasonal temperature changes. His coat will become thick enough to withstand even very cold temperatures provided his shelter is dry and wind tight. It is important for outdoor dogs to have a sufficient covering of flesh before and during winter since muscle mass and fat covering provide body insulation. If a dog shows signs of poor condition (such as lack of fleshiness over the hips, ribs and backbone) increase its food intake. During winter, the dog should be fed several small meals rather than one large meal. It needs additional caloric intake (about 15% more food for each 20 degree F. drop in temperature) and a bit more animal fat or vegetable oil to help convert energy to body heat.

The shelter opening should be just large enough to allow the dog to enter and exit and should face away from prevailing winds. Shelters should be caulked and raised off wet and frozen ground and be well-insulated. Bedding should be a thick pad with washable cover, containing cedar chips or shredded newspaper. Check bedding daily to be sure it is dry and clean as a dog's coat and feet bring in moisture.

Check on the dog's food and water frequently during the day to be sure they are not frozen. Ice will slip out readily if you put a thin film of petroleum jelly inside the water bucket each time you fill it. A hollow plastic bowl for water won't crack if frozen.

Dogs respond to cold by shivering and depressing their breathing. Hypothermia (excessive cooling of the body's core) prevention requires adequate shelter, protection against wetness or wind, good physical condition, and adequate food and water. A healthy animal's hair coat, skin, underlying tissue and fat protect against hypothermia.

Most heat loss occurs through radiation, convection, and conduction of heat from body surfaces. Conduction is the transfer of heat by direct contact. Convection is the transfer of heat to the environment via air or water movement over the body. Radiation is heat transfer which occurs if an animal goes into the cold without an adequate hair coat or body condition.

Close off empty spaces between the bottom of the doghouse floor and the ground or concrete to prevent the wind from blowing under the shelter. In the worst weather, a protected light bulb can supply additional warmth to the doghouse interior.

Extremely cold weather can lower an animal's resistance to disease and bring on ailments like pneumonia and arthritis. Check the dog's feet frequently for build ups of snow, ice, salt and chemicals.

A good temporary shelter can consist of a shipping crate, wooden or metal drum or even a large cardboard box. The container should be placed on a solid piece of wood set on bricks. Insulate the box or drum with an old blanket or quilt, then encase the entire shelter in several thicknesses of sturdy garbage bags taped or stapled to the structure. The temporary shelter should be replaced as soon as possible with a suitable, permanent shelter.

The best place for a doghouse or shelter is inside another building, such as a garage or shed. The doghouse might be placed on the shady side of a home during summer and on the sunny side during winter.~~Al (Alex-Alexander) D Girvan.

Like its North American Cousin, the European Bison, Also Known as Wisent or the European Wood Bison are not Buffalo.

 The root *wis-, also found in weasel, originally referred to the animal's musk.

Animal

The European bison, also known as wisent or the European wood bison, is a Eurasian species of bison. It is one of two extant species of bison, alongside the North American bison. Three subspecies have existed in the past, but only one survives today. In the 17th century, the Caucasian wisent still populated a large area of the Western Caucasus. After that human settlement in the mountains intensified and the range of the Caucasian wisent became reduced to about one tenth of its original range at the end of the 19th century. In the 1860s the population numbered still about 2000, but was reduced to only 500-600 in 1917, and only 50 in 1921 poaching continued; in 1927, the three last Caucasian bison were killed.

A Hybrid in Poznań Zoo

Only one Caucasian bison bull is known to have been in captivity. This bull, named Kaukasus, was born in the Caucasus Mountains in 1907 and brought to Germany in 1908 where he lived until 26 February 1925.

While in captivity, he bred with cows from the lowland subspecies Bison bonasus bonasus.[3] Thus, he became one of the twelve ancestors of the present Caucasian–lowland breeding line of the European wisent pedigree book.
European Bison are smaller than their better-known North American Bison relatives. They have a body length between 2.1 and 3.1 m (7 - 10 ft), a tail length between 30 and 60 cms (12 - 24 inches) and females typically weigh between 300 and 540 kgs (660 - 1,190 lbs) and males between 400 and 920 kgs (880 - 2,028 lbs), although some large bulls have been recorded at 1,000 kgs (2,200 lbs) or more.Scientific name: Bison bonasus

European Bison are smaller than their better-known North American Bison relatives. They have a body length between 2.1 and 3.1 m (7 - 10 ft), a tail length between 30 and 60 cms (12 - 24 inches) and females typically weigh between 300 and 540 kgs (660 - 1,190 lbs) and males between 400 and 920 kgs (880 - 2,028 lbs), although some large bulls have been recorded at 1,000 kgs (2,200 lbs) or more.

European Bison have shorter hair than the American Bison, but strangely, they tend to have hairier tails. Their head is set at a slightly higher angle than the American Bison, and this means they tend to browse more from slightly higher foliage, and graze less from ground-level grasses.

European Bison are less tamable than American Bison, and as such they breed less readily with domestic cattle.

Habitat

European Bison used to inhabit temperate, coniferous forests in much of Europe. From Russia and southern Sweden, down to the Balkans and Northern Spain. However for centuries their numbers have dwindled as they were hunted and driven out of their natural habitat due to forestry and farming. Slowly the European Bison was eradicated from countries across Europe and in 1927 the last wild European Bison was killed by poachers in southern Russia. In that year fewer than 50 European Bison existed, all of them in zoos.

Thankfully, since then numbers of the European Bison have been gradually increased and a number of herds have been returned to the wild in several countries. European Bison can now be found in nature reserves in Poland, Lithuania, Belarus, Ukraine, Romania, Russia, Slovakia, Latvia, Kyrgyzstan, Moldova and Spain. There are plans to reintroduce the animal to additional reserves in Germany and the Netherlands.

Higher classification: Bison

Conservation status: Vulnerable (Population increasing)

Mass: 610 kg (Adult)

Gestation period: 266 days

Trophic level: Herbivorous The English word 'bison' was borrowed around 1611from Latin bisōn (pl. bisontes), itself from Germanic. The root *wis-, also found in weasel, originally referred to the animal's musk.

The word bonasus was first mentioned by Aristotle in the 4th century BC when he precisely described the animal, calling it bόνασος (bonasus) in Greek. He also noted that the Paeonians called it mόναπος (monapos).

Albertans Have, for Years, Claimed That Alberta is Rat Free; However Both Muskrats and the RD’S KANGAROO RAT are Indigenous to Alberta.

Their homes on the range are becoming rare.

Unique rodent can live without water, but can’t survive with man.

Dipodomys ordii

Status: Vulnerable

Main threat: Agriculture, habitat degradation and fragmentation.

Numbers: Varies with moisture conditions, but overall the population is considered to be low in Canada, no more than a few thousand.

Range and Habitat: Sand dunes and hard packed soils of arid grassland environment of southwestern Alberta and south eastern Saskatchewan.

Size: 50 to 96 grams.

Breeding habits: May produce young once or twice a year, one to six born after gestation of 28 to 30 days.

Lifespan: Can live in captivity for up to seven years, but few in the wild survive beyond a year or two.

Outlook for survival: Fair to good if enough of the sand hills and arid regions of southern Prairies are left undisturbed.

In the fall of 1993, rancher Danny Fieldberg was ploughing some land on his property in southern Alberta when up popped some creatures hopping about like miniature kangaroos.

Fieldberg counted six in all and managed to catch one. He then phoned the local Fish and Wildlife office and asked if someone could come and look. The wildlife officer was initially sceptical. But not only did he end up seeing one of the miniature kangaroos running along a furrow, he concluded after further investigation that the creatures were denning on the property.

To many people, the Ord’s kangaroo rat is a figment of the imagination — something children in southern Alberta conjure up when they encounter large field mice in the barn.

"They’re like a fairy tale," says Fieldberg.

"I remember seeing a few in the bale stacks when I was a kid. But talk to most people down here, they’ll tell you that they don’t exist in southern Alberta."

Fearing he might bring harm to the kangaroo rats, Fieldberg decided to forgo ploughing the 20 hectares of land.

He never thought much about it until a young University of Calgary student came looking to rent his farmhouse some time later. David Gummer had answered a call from a professor who said the Committee on the Status of Endangered Species in Canada was having trouble finding someone to do a status report on the kangaroo rat.

"I got the job because no one else seemed to know anything about them," says Gummer.

"I had just started research on them at the Suffield Military Reserve, and just by coincidence, I went to see Danny about renting his place. I knew nothing at the time about his report to Fish and Wildlife until he told me the story later.

Gummer says that when he grew up in Regina, the only time he ever heard about the kangaroo rat was in school, where the animal’s ability to go without water for most of its life was extolled.

"Most people on the Prairies will tell you they know nothing of the species," he says. "But there’s a reason for that. There are only a few places in south eastern Alberta, and southwestern Saskatchewan, where you can find them. And because they are nocturnal, you’re not likely to see them unless they’re out at night or if they disturb their dens during the day."