Stone Blocks - myHobbyJoy.com

March 2020: All Stones Have Been Sold

This page inventories three stone blocks which Harriet had probably bought from Robert Black some years ago. I do not know much about what kind of stone they are, or what their quality is, etc. They have been outside for a while. That is to say, we may take a good offer for any or all of them. The fourth stone is partly carved. Click any of the images to enlarge!

Stone #1 (sold)

About 133 lbs; 13″ x 8″ x 26″. Click images to enlarge!

Stone #2 (sold)

About 61 lbs; 12″ x 12″ x 11″. Click images to enlarge!

Stone #3 (sold)

About 61 lbs; 12″ x 12″ x 9″. Click images to enlarge!

Stone #4 (sold)

Unfinished, partly carved. Had been broken in the middle, glued back together. About 25 lbs; 18″ x 7″ x 6″. Click images to enlarge!

STARTER
The initial mix of flour and water when starting from scratch. This mixture is developed for several days or weeks until yeast and bacteria colonies fully develop. Once mature with a consistent microbial activity level, this starter phase is also called by what it has come to contain: cultures. However, many folks keep calling the batch a starter throughout the baking process because the now-contained cultures will start fermentation when mixed into the main dough.
CULTURE
A batch of a flour/water mixture now also contains mature yeast and bacteria colonies or cultures. The now-existent cultures of beneficial microbes are routinely and indefinitely 'refreshed,' distinctly from how a new starter is developed. A sizable amount of the starter/culture batch is eventually separated to be expended as what is then called levain.
LEVAIN
A one-time offshoot batch of a mature starter or culture containing lively yeast and bacteria colonies. This offshoot is expended by being mixed into the main bread dough as a leavening and flavoring agent. In other words, a batch of levain ceases to exist once it's mixed in with the main dough.
Main Dough
The intermediate mixture of flour and water into which salt and levain are eventually added to make the final dough.
Final Dough
The final mixture of flour, water, salt, and levain. The final dough is to be bulk fermented, shaped, proofed, and baked.