Abbie, listening to the original Fall Out Boy song, I have no idea how that thought entered your head, but it absolutely works. Good catch!
You also beat me to the thread, as I wanted to create a "general time-on-our-hands activities" thread. Had a title and all. Guess this is the place now? Let me know if the following is outside the realm of what you had in mind.
So aside from the tagelharpa adventure that's been keeping me busy, Suzie and I have both been doing lots of cooking. She made some amazing hard-crust bread using a traditional Turkish casserole we brought home when we went there last year and I decided to make my own white bread so we could make croque-monsieur (grilled ham and cheese sandwiches, the french name literally meaning bite-gentleman, and no, I have no idea either).
Been making several of those, even gave one to my neighbor in exchange for eggs from her hens. We're already resolving to bartering!
More interesting, as industrial yeast isn't unlimited and because a more natural and ancestral approach could be fun, I've decided to make my own natural leaven.
Which is an absolutely crazy thing.
You put some flour and water in a jar, wait a day, then feed it every day with flour and water and sometimes a bit of sugar or honey to help, and it just starts making bubbles and rising. All thanks to bacteria naturally present in the air. These badass motherfuckers get into the mixture and start transforming it, making yeast. Nature is great.
I'm at day 6, and it's not ready yet, but when it is, I could be set for life. All you need to do is use some of it to make your bread, then regularly feed it so it stays alive. Either feed it everyday or you can put it in hibernation in your fridge and feed it every week or so.
Naturally, such a thing makes it a tradition for leaven makers to give it a name. A friend of mine called his Gollum, and I called mine Karadoc, from the french Arthurian legends TV show Kaamelott. He's the one knight always eating and claiming "Fat is life".