Waiting for a Storm to Form is Like Trying to Make Bread. Gotta Have Patience and Let the Yeast Proof. Oh and You Need Yeast. The Way We Need Spin....

 

I've thought long and hard on what to say today and it hasn't been easy. No little muse came to me today and said "write this" or that.... though I had a few ideas. I also wanted to see how high the chances would go today and I was right the NHC upped it to 40% orange this evening. 

The cold front in blue is to the North.

Concentration of convection is in NE Gulf.

And yet where will it form?

Will it form?

It's taking the long road....

.... would you believe me?
If I said on the Atlantic side of Florida?
Maybe......

You can see the front.

There's a wish to spin.

You can see it.

But it's messy.

What's taking so long?

It's like this.....

If you ever wanted to try and make bread. You will most likely know it's not always as easy as it looks. The Yeast is not as fresh as you thought. The water was not as hot as you thought. You assembled the flour and salt and oil and a bit of sugar and eggs and you stand there feeling suddenly awkward holding the glass of hot water but not too hot to burn you but hot enough to activate the yeast and try opening the little package without spilling any and then you drop it in, stir lightly and watch it waiting for it to do "something" and it sits there at the bottom of the measuring cup mocking you. You add the sugar but still it sits there. Some annoying relative watching from a distance screams out "you have to let it proof" which doesn't mean a whole lot to you but obviously you have to wait and wonder why that's called "proof" vs bubble but whatever. Slowly you see some bubbles. You think "is it ready yet?" "did it proof" "why does yeast smell like this?" and figuring you waited long enough you dump it in and then go through the whole process of building a strong relationship with it as you stir the dough, massage the dough and think on how easy it would be to just go to the market and buy a loaf of bread.  Impatiently you follow the directions, you wait, you watch, you punch it down (?!? sounds violent) then reshape it and put it back into the oven after "washin" it with egg yolk and then you wait.  Enough with the waiting already. 

It smells like bread. You wait. It's rising kind of.... And when you take it out it does sort of kind of resemble a loaf of bread. I mean it's definitely not Chocolate brownies. But it doesn't have the bounce or the softness you wanted. Some annoying relative buzzes the kitchen and while taking a bottle of beer out of the fridge says "you didn't let it proof long enough" and you say "I did, I did" and they add as they are leaving "maybe the yeast was bad"  . . .

I'll add I used to make Challah in LA all the time when I was a young wife and while it didn't taste as soft as the bakery on Fairfax Avenue did ... it was said to be good. The same recipe did not come out the same when I moved back to Miami Beach where apparently the humidity was not right for the LA Challah Recipe. Humidity. Temperature. So many factors.

I really don't get why anyone bakes bread other than they just love the smell of it baking. I do make Challah sometimes.... egg bread... but I'm not really a born baker. My husband says it tastes like his grandmother's and looks happy. His grandmother ran a Vegetarian Hotel in the Catskills and her recipes were on the natural, healthy side.... I'm guessing it's not like the Challah we like Down South that's light and puffy. But whatever. 

Point here is........

While the water is hot.....

And the convection is convecting....

You need spin!

There's an Upper Level Low....

There's a trough ... there's a cold front. 

There's convection. There's storms..................literally all around the State of Florida.

No spin.

You can't make regular bread without yeast. 

And even if you have the yeast, sometimes it doesn't proof long enough.

We are not there yet.

If you know you know......

If not trust me.......................gotta have more patience. And, either way it'll never taste like Wonder Bread.

I never realized the "proofing process" meant it needed to look like clouds filling the rim.

Enjoy the video. We need spin as much as a baker needs good yeast and patience.

Note it should begin to do this .....

...grab a beer from the fridge.

Wait for it to almost spill over the rim.

Then proceed and pray.

If you drink enough beer you won't care...

Oh yes I did use a long run on sentence there.

Making bread is one long run on sentence.

With some violent punching!

Maybe it's Sourdough Bread.

In which case it needs a starter.

A whole 'nother blog ....

It should come together....

... off the NE coast of Florida.

Possibly as low as the Cape.

Give it time.

Be patient.

Or sit watching videos of Beryl....

...everyone else did that today.

Oh and there's a tropical wave.........

1. Why is everyone ignoring Barry's remnants?

2. I know it looks like NE Gulf...

...but

3. Most likely forms closer to the smile

Off the E Coast of Florida

And scoot up the coast.

On shore?

Off shore?

Let's discuss this once we have an Invest.

Today was a day. Just a long day and I had a whole lot on my mind so I didn't blog, because obviously there wasn't much to say. And, I don't want to tell you this model will go to Paris Texas and this model takes it to Paris France and this other model wants to do Savannah and the other model dances offshore of the Carolinas. Let's just wait and while shopping for July 4th...grab some stuff to put in your hurricane supplies.

Much love......

......Besos BobbiStorm

@bobbistorm on X

X mostly weather

Elsewhere oh Lord knows whatever