Who Let Toto Out?

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In every psychosocial trauma experienced in a relationship there is always a catalyst or trigger that begins a chain reaction of unfolding events that snowballs into hyperarousal and a three-ring circus of shame and blame, where trauma becomes drama.

Who, who …who let the dogs out?

Did Dorothy herself let her dog out, who then allegedly bit Elvira Gulch?  Did Auntie Emme, or Uncle Henry let Toto out while going out to get the mail? Was it one of the farmhands who neglected to close the gate? It is obvious that the inerrant innocent act created a cascade of life changing events for Dorothy and her family when Toto was loosed.

Who let Corona out of its cage?  Did he escape or was he let loose? Color me confused.  I believe in wearing masks, I also believe in herd immunity. I believe in vaccinations, but also starting to lose confidence in their efficacy and safety.  I believe in opening the beaches, the forests, parks, golf courses, but not large gatherings inside buildings.  I believe in freedom but also protective marshal law if necessary, to contain a pandemic.  I believe in generating and reading data and believe in a whistle blower’s dispute of that data also being valid. I believe in health professionals that I know that are standing on street corners saying to wear masks, I also believe in health professionals who say it may be over kill.

I believe in washing hands a lot; I do not believe in overuse of disinfectants that is killing our other natural immunities countless times a day. I believe in freedom of speech but not carrying weapons to a protest. I believe in the American flag, but not next to a swastika. I believe in intelligent unified compromise, but not derision and entitled violence.  I believe in natural phylogenetic adaptation; I also believe that viral DNA manipulation happens.  I believe humans are inherently good, I also believe humans make mistakes. I do not believe money is the root of all evil but do believe that greed is.

We as a human species share a common genetic inheritance that yearns for warm attachment. Our whole nervous system, the limbic system e.g. is always looking for connection; much as a dog does with its nose lifted to the wind.

Between everyone us on this planet there is this invisible synapse between the dyadic relationships that we carry with every human being that we encounter. From the moment we are born, we are given a template for relationship for our survival.  We crave human touch and face to face contact from inception; it is fundamental to our DNA; it is in our nature. There is so much communication that occurs below our conscious awareness, and it is this perception that for the most part is invisible to us all. It is this universal synapse that brings families, communities, fraternities, tribes and best friends together.

We already have primitive epigenetic coding in our brains to self-isolate to protect “our tribe” from animals, weather and marauders.  From the Neanderthal guarding his cave, to early American settlers holed up in a mountain cabin for the winter, to a COVID-19 grandmother holed up in a senior care facility for months on end. We have the genetic predisposition to handle isolation for periods of time, but an extended amount of time without human interaction we can indeed get cabin fever or stir crazy.  In simpler terms we get extremely restless in isolation which leads to anxiety and if left unabated it may lead to trauma, and even psychosis. The limbic system in hyperarousal may go into forays of violence and anger, or conversely a hypo-arousal response into a limbic system freeze; an autonomic shut down with apathy, numbness and depression.

What is obvious is that we are all hard wired with genetic tools of adaptation to survive under a plethora of assaults to our mind, body, soul and spirit. We are built to survive, and we shall survive if we do not fuck it up with arrogance, self-entitlement, ignorance and greed.

I believe in the capacity of the human body to defend itself if given the right tools and resources to boost its own innate immunological response.

I believe in the capacity of the human mind to research, investigate, experiment, learn and create.

I believe in the capacity of the human soul to think out the box and to make intelligent decisions for the good of the whole.

I believe in the capacity of the human spirit to attempt to conquer any obstacle in its path.

I believe in God that provides us with all the necessary tools for survival, procreation and joy.


So, who let Toto out? Who put the whole world into chaos?

Let us not consume our energies with conjecture, conspiracy, violence and lies to who let the virus out. The horse is out of the frigging barn. Let us combine our efforts and intellect to contain the ramifications this virus has unleashed upon the world.

I believe in the human spirit of the American people to come together beyond party lines to make America safe again.

What I do not believe is any statement from any politician from any party, or any representative of any pharmaceutical company.

Toto got out; this is not Kansas; we cannot pretend it is. We either comply with efforts to resist the spread and do our part to cooperate; we collaborate with naysayers that may encourage the spread, or do we join the resistance for truth, tolerance and a cure.

Follow you heart; be kind; take one day at a time.

I continue to believe in America body, mind, soul, and spirit.

“There’s no place like home”.

Heartlight Studio’s Carl Griffith Sourdough Bread Tutorial


Heartlight Sour Dough Bread

This is the best recipe that I have found for making Sour Dough Bread. It is a method that I have developed over many years of much trial and error with ingredients, preparations etc. It is easy to bake a loaf a bread, a child with a Easybake oven can do that. To make Sourdough bread you rely on the artist in you to and why it is called artisan bread; it takes some time and effort, but you will be heartily rewarded. Sourdough does not mold, has a fantastic taste and delightful texture/crust, digested slowly and is tolerated well by gluten sensitives.

This bread is composed of three main ingredients flour, water and salt. You add a few 175-year-old bugs and you have a sourdough starter. There is no commercial yeast used in making this sourdough, it replicates a natural yeast called Candida milleri, and little baby microbes of bacterium called Lactobacillus sanfranciscensis that have survived since 1847.  Wagon trains heading west carried and created sour dough starter across the country for making bread on the road. In that process they picked up bacterium strains from all parts of the country. Yeasts that were born in the wild west from wild winds and wild grains from across this land that took refuge on the flour bags in the Conestoga wagons creating this unique starter kept alive since 1847.

The most important ingredient that I not listed in the recipe is love. This bread recipe is infused with love; Love is patient; love is kind; all by design. To make good sourdough it must have this ingredient. One must be a nurturer, someone who needs you and knead them. One needs to be patient with the process and committed to caring for and feeding your starter on a regular basis to keep it healthy and vital. You need to use some or discard some once a week and then feed it and refrigerate.  It still is active but slowed down. If it is in storage too long alcohol may form a thin layer on top, that means the bugs you need to be fed. The bugs eat simple sugars, they burp CO2 and shit alcohol; when swimming in their own shit, they stop burping… it is time shake it up, remove some and then feed.  I either bake bread, make sour dough muffins, dry it out to send to friends for starter. I do not like to discard.

A baker’s dozen tips:

  1. Use unbleached “bread flour”, bread four has higher protein/gluten content
  2. Use some natural whole wheat flour for beneficial fiber, (it helps move the mail)
  3. Use a little Rye flour which helps to stimulate the starter
  4. Use natural unrefined sea salt with beneficial minerals and add salt at later step, it slows down the bugs replication initially.
  5. Use only un-chlorinated or bottled water or boil your water for 20 minutes, chlorine is bad mojo for bugs
  6. Use your oven with the light on and place resting dough and or levain in oven to double, keeps it about 80 degrees and no draft or bugs.
  7. Add some Potato flakes to the starter as friendly catalyst to encourage activity
  8. Mist the bread with water just prior to baking
  9. Preheated 500-degree oven
  10. Bake in Cast Iron Dutch Oven
  11. High Hydration water content (sticky dough); Dust with rice flour to prevent sticking to banneton
  12. Sharp razor for scoring
  13. Patience, it is a two-day process


  1. Activate sourdough starter.
  2. Autolyze: measure/weigh all ingredients (except salt) into a bowl. Mix well. Cover and rest dough for 2 hours.
  3. Bulk ferment: Add salt. Stretch and fold dough (with damp hands) every 45-60 minutes for 2-4 hours at room temperature. Keep dough covered.
  4. Pre-shape. Cover and rest the dough for 15 minutes on the bench.
  5. Final shape. Put dough into a floured banneton (or floured, cloth-lined bowl/tin). Cover dough with cloth. Cover with plastic and retard (refrigerate) for 8-12 hours (optional).
  6. If dough was refrigerated, bring to room temperature. Rise in banneton for 1-3 hours or until ready.
  7. Pre-heat oven, baking tray and roasting lid (or ceramic casserole dish including lid) for 1 hour before baking (500°F).
  8. Sprinkle the dough surface (base) with dusting flour. Turn out dough onto a sheet of baking paper. Spray lightly with water (if adding topping). Score bread. Spray lightly with water. Put bread in Dutch Oven with lid on. Bake at 500°F for 15 minutes (lid on).
  9. Uncover and Bake at 450°F for 15-30 minutes (lid off) until golden and cooked.
  10. Remove bread from the oven. Cool completely on a wire rack.
  11. Slice bread and serve.
  12. Store bread at room temperature (covered) or wrap and freeze (whole or sliced).

Detailed instructions

img_2794img_2772                                           Step 1. Making the Levain (starter sponge)

The night before you make the levain, make sure to feed your sourdough starter. I usually add 1/3 cup bread flour, dash of rye and 1/3 cup water and mix it well.

¼ cup (40 grams) bread flour

¼ cup or (40 grams) wholegrain wheat flour

¼ cup (40 grams) sourdough

1/3 cup (80 grams) unchlorinated water

Mix all ingredients and put it into a tall see-through glass. Put an elastic band around the glass or mark the jar so you can monitor the growth of the levain

Cover the glass and put the levain somewhere warm. Preferably 77°F (in oven with light on is perfect)

When the levain has almost tripled go to the next step.


img_2791          Autolyze ( hydrating flour)

3 ¾ cups (675 grams) bread flour

½ cup (150 grams) whole wheat flour

2 cups (575 grams) water (reserve 50 grams of water for adding salt later)


To do the autolyze all we need to do is mix water and flour

Measure out all the flour in a bowl and all the water except 50 grams that we reserve for mixing in the levain and salt later. Mix it but don’t knead, just get all flour hydrated

Cover the flour water mix and leave it until your levain has at least doubled in size.

Mix the dough

Put the levain on top of the dough. Spread the salt over the top and add the reserved 50 grams of water

Mix it all very thoroughly. I usually use my fingers and push the levain through the dough and do some light stretch and folds. I keep repeating until I feel like it’s been mixed very well

Cover the dough and leave it to rest 30 minutes somewhere warm

Bulk fermentation

It’s time for the bulk fermentation. During the fermentation we develop the doughs gluten and get air into the dough. With this dough 3 stretch and folds are usually enough

Wet your hands so that the dough doesn’t stick to your fingers

Grab the size of the dough furthest away from you with both hands. Grab a hold and stretch the dough upwards if it can go without breaking. Then fold the dough down towards yourself

Turn the bowl 180 degrees (a half turn)

Do another stretch and fold

Turn the bowl 90 degrees (a quarter turn)

Do another stretch and fold

Lastly you should turn the bowl 180 degrees (a half turn)

Repeat the last stretch and fold

You have now stretched and folded the dough from all four sides. Leave the dough to rest somewhere warm, covered, for another 30 minutes

Repeat this process two times more

After the third stretch and fold, I will do a windowpane test. Lift and edge of the dough and stretch it with your fingers. You should be able to make a thin membrane without the dough breaking. Look at the video in the article

If the dough still is not strong enough to pass the test, I do a 4th stretch and fold and repeat the test. Do this up to the 5th and 6th stretch and fold.

After the last stretch and fold you should leave the dough until it’s grown by 20-50% (usually 1½ hours)


First we are shaping the dough to build a gluten membrane on the top of the dough. This will help the oven spring during baking

Pour the dough unto an unfloured table and divide it in half. Put a sprinkle of flour on top of both

Grab a lump of dough and flip it using your bench scraper so that the floured side is now on the table top

Grab the part of the dough that us the furthest away from you. Stretch it and fold down in front of you

Repeat with the part that is right in front of you. Grab the dough with both hands and stretch it and fold it away from you. Repeat with the right and left sides of the dough

In a swift motion invite the dough so that the part you previously floured is now turned up

Put your bench scraper behind the dough and pull it towards yourself. I hold the scraper in my right hand and I guide the dough with my left. The front of the dough should be pulled underneath, and the top of the dough should tighten

Now put the scraper in front of the dough and push it forward while twisting, so that the scraper ends up behind the dough. You can now repeat the process in the previous step

Repeat until you have a nice round and taut boule (ball). Pop any big bubbles you see on the surface

Repeat with the other lump of dough. Let them rest 15 minutes under a cloth

Prepare the bannetons

Make a mixture of half bread flour and half rice flour

Put a dish towel in the bannetons. If you don’t have one, you can absolutely use a bowl with parchment paper.

Put some of the flour mixture in a strainer and flour the bannetons. It’s better to use too much than too little

Final shaping

We do the final shaping to make sure the dough is super strong

Take a boule and sprinkle it very lightly with flour on the top

Flip it using your bench scraper so that the floured side is against the table

Repeat the process from the preshaping

When you have finished the shaping, grab the boule with your scraper and invert it into the banneton. The bottom should be up

Repeat with the other boule and place it in the banneton

Sprinkle the dough liberally with rice flour and put the bannetons into separate bags. Make sure you get some air in there so that the plastic does not get into contact with the dough

Place in the fridge overnight

Heat the oven – next morning

Place Dutch oven in oven as well to get piping hot.. Turn the oven to 500°F. If it doesn’t go that high, put it to maximum. Heat the oven for at least an hour. We want the Dutch oven to be completely warmed through


Baking the bread

Take a banneton out of the fridge and let rest covered for a few hours on the counter

Put a piece of baking paper on top of your peel and put it on top of the banneton

Turn it over and carefully lift the banneton off the dough

Slash the dough using a super sharp knife or razor

Open the oven and move the dough to the Dutch oven

Spray the top of your dough lightly with your spray bottle

Put on the lid and close the oven

Bake for 15 minutes

Remove the lid so the bread can get some color. Turn the oven down to 450°F. I usually bake for another 20-25 minutes for this bread or until internal temp is 190°F. I love it when the crust gets dark and crunchy.

Remove the bread from the oven and let it cool on a wire rack until it is COMPLETELY cooled off.

Turn the oven back up to /500°F. When it is hot, repeat the procedure for the other bread.

Watch master breadmaker Sune at the Danish Bread Geek website:,


Origin of starter and instructions to activate: