Sourdough
A got some sourdough starter from a friend at work. For those who have never worked with sourdough before, your starter is basically a culture of yeast you keep in your fridge and feed from time to time. When you want bread, you take it out of the fridge, feed it a bunch, and let it ferment for a few days.
So why is it awesome?
Well, when you are letting it ferment, it produces goo. Disgusting, slimystringy, yeasty goo. It’s that cool kind of disgusting- the kind that gives you that childlike pleasure of making a mess. And when you’re playing with it, you can’t help but realize that it’s alive.
Which gives you an excuse to shout, “It’s ALIVE!” in the kitchen. It’s one of the rare cases where having something be alive and fermenting is a good thing.
Not only that, but it’s a perfect toy for a bad scientist. Yeast reproduce asexually, meaning all of the little yeast cells sitting in that culture are clones. You have at your disposal a vast clone army; most of the time you keep them in suspended animation, but on occasion you decant them and send them forth to do your bidding (make bread rise). You know that this time, your clone army is marching to its death, but you always keep a little in reserve- you always save a sample and put it back into suspended animation so that you can rebuild your clone army when it suits you.
I have a clone army in my fridge.
NIGHTNIGHT by DEDDY
