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Oct. 31, 2021 - Clif High
31:07
das Woo Brot - Explorers' Guide to SciFi World

make your woo bread!

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Hello humans.
Hello humans.
This is das wubrot or vubrot.
It'd probably be sounding the same even in Dutch, but it's woo-bread.
I'm making bread.
I am actually making bread now.
I've just gotten done with one part of it.
And that's the whole point of this is that making bread involves fermentation.
If you read into Boskowitz's descriptions of fermentation, you get a real sense of how magical it is here in the materium for something to be able to alter matter.
I mean, seriously, we don't we alter matter continuously ourselves when we eat food.
We ferment the stuff and it passes through the acids in our stomach, it's broken down.
It's called the chyme at that point.
And it breaks down and it goes into your gut.
It's fermented by bacteria, and then these little hairs that are in your intestine extract the nutrients.
And then those nutrients get uh through a process um get further processed, ultimately getting dumped into the blood to get shoved around to, or lymph or other other processes in the body uh to get them to where they need it.
They're needed.
And so uh we ferment our bodies in the process of growing them and with assistance, the bacteria, and even virus.
We have a virome, just like we have a uh gut biome.
Anyway, so fermentation is extremely powerful.
Uh, in many ways, probably the most powerful process on this planet.
Um involve uh or or um generated by uh organic life.
Okay, so you know a volcano does it is very powerful, and it's and it, but it's not fermentation, right?
Uh and there's no organic being that we're aware of that's spewing out all of the lava and so forth.
So uh entirely different kind of you know geophysical processes aside of the natural um processes that we discover in reality in this materium uh that deal with energy.
Fermentation is extremely powerful, albeit slow.
It's not an explosive.
It can be explosive at its final process.
It's not normally so.
Uh, you can do things to enhance its explosive nature, like we do with champagne, and you ferment it, and if you do it right, I mean they didn't have to add carbon dioxide, they did it with this um repeated uh process of upending the bottle and getting the dregs out, all of this kind of stuff introducing uh oxygen in in small quantities in the process of the fermentation over time,
come repeatedly uh packing in more and more carbon dioxide in that fresh fermentation action that occurs when that oxygen is introduced.
Same thing with port.
Uh with port, they do it a different way though, because they uh port is a kind of uh fortified wine.
Um as they age that they they go through a process, and as small amounts of oxygen are introduced into it, it doesn't become carbonated, but it does have a um uh an effervescence that uh simply fortifying wine will not produce.
Anyway, so um uh this is das wubrot, and we're going to um this is Halloween, it's the last day of Red October uh uh 3110 uh 2021, and uh we're about to get into November, which is one of the serious months here.
We're gonna have November, December, and January is very serious months.
Um this uh uh discussion about fermentation is uh uh brings up the issue of time.
Okay, so I'm making bread.
I'm actually making a Julia Child's um white sandwich loaf, right?
Uh so okay, so uh I was vegetarian for 35 years, was very good baker.
Uh you know, I could I could win prizes for baking.
I was that good.
I know flowers down to the uh hydration level and um uh the fat content and the protein and how all these go together and whether you can use this, that, or the other thing with them and get good results, and so on.
And so uh I did it just to survive, and I was also supplementing.
So I was a baker at a scientific level, and I as I say was pretty good at it.
Uh along comes uh the cancer had forced me into being a vegetarian uh for a lot of different reasons.
I won't go into uh the type of long slow growing undiagnosed colon cancer that I had um didn't like like it when I ate meat to and built up my my tissues, and it so it affected me for 30 plus years, 35 years actually.
Let me think now, 37.
Okay, so um uh I had the cancer and I come up to the last uh few years there, the last three years, and uh my digestion has gone to hell, and I can't eat grains anymore.
And I do a blood test, and they um discover I've got these genetic markers for gluten intolerance.
Okay, it's kind of odd, I've been eating gluten for years and never really had any uh issues with it, but okay, you know, it was the but in any event, so a little slight diversion, it turns out that in my way of thinking, my conclusion is, and I've had more conclusions to this way, the DNA does not um describe our uh physical body, nor the inheritance.
It does have an associations from inheritance, but what it describes or uh what DNA is are uh epigenetic recording uh system, so it's kind of like a um uh system of systems, it's kind of like the registry in windows, where you have all these little lines that that uh can do things for you under certain circumstances.
So these are where all of your epigenetic triggers are.
And so I had two of these gene codings that they've associated, scientists have associated with celiac disease and gluten intolerance in a general sense.
Um I don't think I have those, all right.
I think that was the cancer screwing with my system that made those things appear.
Because uh what I did was I went through the debulking, uh started getting into the getting well process after having died from the colon cancer and the surgery, and then they they did stuff and and threw me back, and and uh my body was there, but I had to rebuild it, right?
This was terrible.
I didn't want to come back.
My body was just so wasted, it was 128 pounds.
I'd been through the last seven, eight years, increasing amounts of pain and mental distortion from the pain and so on, and um uh was just tired of it, right?
I was just tired of having gone through all of that, and so um so that was like uh uh 713 2018, uh and then all through 20 um rest of 2018 up until 2019, uh March, I decided, okay, so I was I was basically sort of seeing if I was gonna survive, right?
Because they were they were still finding cancer cells, and there was all this shit going on uh for this period of time from July to March of the following year.
Um, and then finally in March, I said, okay, I'm tired of fucking around with these people.
Uh I'd actually fired my oncologist in end of January, I think, and just just uh wasn't getting anywhere with these guys.
Uh and I realized it was the system, right?
Anyway, so um, but as of March, I got serious about I spent a couple of months reading uh books about cancer and various forms of treatment.
Most of us bogused.
I found some good information, went way deep, went all the way back to the Yellow Emperor in China, uh, you know, a couple of thousand-year-old manuals on how to deal with shit.
Came to some conclusions, and uh one of the conclusions was that I had to rebuild my body and basically go all the way back, right?
So I threw carbs out and uh got rid of them and um uh started building back up on a deliberate eating pattern, so to speak, right?
Uh uh a goal, set goals for myself, building muscle mass because I was 128 pounds, um, you know, stripped down, thrown on a way bed, um on a scale bed, uh uh at the point of death.
And uh my usual weight is around 100 where my my fighting weight, I as I say, was around 170 pounds.
And I'm back there now.
But it took me all the way from 2000 from March of 2019 all through 2000 rest 2019, all of 2020, and all of 2021 to get here now.
And so uh so over these two years, so 2020, 2021, and this we're you know, we're almost in November here, and uh at the end of um at this uh like yesterday, I started reintroducing um flour to my diet.
Haven't had any flour, haven't had any grains for a couple of years.
So I I did this, I made myself some bread because I'm not gonna buy anything commercial because you're not getting bread.
Uh so go look at the ingredients.
Uh bread should have uh flour, water, yeast, and salt.
Um, and then you can add stuff to make it into some other kind of bread, but basically uh all breads like the French say should have that in them, and you know, they um they go bad, you throw them away.
You don't have preservatives, you don't put in all this other stuff that the human would have to eat.
And I'm very paranoid about all that stuff now.
So I make myself bread and I go through the process of um uh the the fermentation process all the way through.
It's okay, I eat it, you know, it's great, it tastes good.
Uh and now I can introduce it back into my body or into my into my uh dietary uh routine uh as we go forward here into the woo, right?
Uh this is because I'm doing this deliberately at this time.
Now I I was really pissed, right?
Uh because here I was trying to rebuild my body and get in all of this stuff, and all of a sudden, boom, COVID, the global war with the elite, the pandemic, the whole thing, the you know, the injectable uh uh euthanasia shots, all of this shit pops up all at the time that I should be uh dead or retired.
Here I am having to rebuild my body up to some fighting weight and get pissed again uh so that I can join the fight, right?
Anyway so it it kind of irritated me.
It got to me yesterday.
This was uh my video yesterday was before I had my bread, which mellowed me out a bit, but it just been really rough.
We've gotten uh several uh I get several hundred emails minimum a day, and um uh got a lot of a particular kind, and I've got um individuals in my own uh circle of people that are that are passing that are victims of this.
So it's uh it's rough to take, right?
And uh, and we are in a war, and we've got to understand that the nature of war is like making woo bread or any bread, it's like the fermentation process.
And this is what's going on here at the moment is that we're all in the fermentation, and so when you get your ferment going, whether you're making uh beer or bread or wine or or fermenting uh stock for you know distilled liquors or you know, like vodka, that sort of thing, uh all of these you get your starter going first, and then basically you wait.
Okay, you introduce the yeast to the warm water and give them something to eat, usually something sweet in the form of a sucrose, and um they eat this stuff, and they start becoming bubbly and active and so on.
And if they don't, you gotta pitch them out.
But you can't just put the yeast in there with the sugar and then see nothing and then throw it away.
You have to wait, right?
So, all of these decisions is the yeast good, is the yeast bad, that kind of thing.
All of this stuff has to be done with time involved.
And this is a uh problem, a real conundrum for uh people that have not been raised, uh have not had this idea inculcated into them.
That is to say, every generation that is digital and wore digital watches, um, non-mechanical watches.
Every generation uh that has had that, has had the digital experience leading up into the generations now, are all trained into a level of immediacy that hyper amplifies the dopamine response and this kind of thing because of the devices and the software are all engineered to do that, but also the very nature of accelerating the gratification in time, closer in time.
So uh there is a qualitative and quantitative difference of experience between waking up and wanting a piece of toast and um waking up and going and getting it, putting into the you know, getting a piece of bread out of a sack and throwing it into a toaster and pushing the little thing down and sitting back, right?
Everybody knows that toaster is going to take some time to do its thing and pop up.
Time is involved throughout all of the processes that we as humans interact with and express.
We are time machines in a in a very real sense.
Other animals are not.
So animals have um uh don't really have strong memories, and they're not time machines.
Uh dogs and some, you know, uh some of those animals that we interact with are exceptions to some degree, but they're not the way we are.
But anyway, so there's a qualitative difference between getting toast by putting it into the toasting machine from your sack and having it pop up a few minutes later and having to uh make the bread first, right?
Uh and then go through the whole process, uh, cook the bread and so on, in order that you might have the toast the next day.
Or you know, later on that day.
But usually people, when you make bread, you know, you hack it hack off half of it or so in of the first loaf and and consume it you know with whatever meal, and then uh you know the rest is eaten the next day.
Um, so the woo in the war against the global elites requires time, just like the fermentation.
Uh so um Egyptian people uh that were in charge of uh that were like supervisors that were in charge of um building crews and this sort of thing.
The Egyptians didn't build the pyramids, the pharaohic Egyptians, that's what I'm talking about, the ancient Egyptians, um they didn't build the pyramids, but they did build a lot of stuff, and they were um really good at carvings and all of this kind of stuff, right?
Uh all of which take time, takes a long time to chisel effectively on particular kinds of stone and so on.
And there are rhythms to all of this, and uh within that there is a uh time allotment for um action of life on the part of all the supervisors.
So the the supervisor of a building crew in uh pheroic Egypt would know that he's got to get certain people up at uh literally the minute that the sun rises up over the horizon, and get these people working on that day's bread in order that that day's bread might be ready for all of the workers that he's then got to get up in a couple of hours to get out and do the job, right?
And by bread at that point in ancient Egypt, uh these poor bastards that were doing the work were fed a diet of basically a barley gruel.
And uh, and from that barley gruel, from that origination point of the Egyptian barley gruel, we get beer and bread, because there it was both.
It was um a live ferment process gruel that they uh would eat during the more in the morning.
Uh it was a sour ferment that they started going, basically a sourdough starter with uh crudely crushed uh grains and very coarse um uh not really flour at all, harsh on the gut, um and they had that for their their morning meal,
and then later in the day they would have that same stuff uh after it had been allowed to had other stuff processed into it and had been allowed to uh ferment throughout the whole day, and then it was cooked uh in in an after-a-crude fashion, right?
And so, as you may imagine, Egyptian workers lived a very short uh miserable life, and uh there was a lot of attention devoted to places uh for um evacuation, but they didn't do a good job of it, okay.
Uh so if you go and look at The uh remnants of uh cemeteries and uh these uh large cess ancient cesspits in uh uh that were there for pheroic Egypt, you can see their diet.
You can see the problems.
I mean, they actually uh if you look at the cemeteries, you find that most of them died, most of the workers in the cemeteries uh died uh before age 28.
Uh they've been working since maybe age eight, if they were lucky to get out of work that long.
Uh most of them had all of their teeth broken or worn down by the grit in their in their food, and had associated problems within their musculature and their systems and their bodies because of poor diet and poor availability of nutrients within their diet.
So uh, no way could you have um if you examine all of the the uh pre modern uh grave sites in and uh in ancient Egypt and go through and look at all of these these bodies, you will determine just seeing that that none of this, none of these people, none of that society was it was not possible for these people to have built the pyramids.
They simply were not robust enough to have performed this level of work.
Um most of the bodies there showed multiple fractures from uh all forms of bone wasting disease because of uh calcium deprivation and vitamin D, uh vitamin uh B and D deprivation, right?
And so they um they they were in miserable shape and they had very short, miserable lives.
Uh the other upper class, on the other hand, uh they were the long-lived ones, and they had um uh reasonably long lives up until the point that they encountered some form of uh sepsis um injury from other form of poison or some uh catastrophic accident.
Uh so it was rare, for instance, to see pheroic mummies with any damage to any of the long bones.
Uh they would have all kinds of damage to knuckle joints and would have um uh shown arthritis and these sorts of things, but they were not out usually out there in anything at risk of breaking their bones, which was good because they were as brittle, uh almost as brittle as the people that supported them that worked for them and and produced uh the pheroic uh society that we think of when we think of ancient Egypt.
Anyway, though, the part of the process that the supervisor in ancient Egypt would do would be to initiate the morning ferment.
And it was a big religious ritual thing with them, right?
They recognized the magic of the transformation of this terrible, terrible stuff into something that was at least semi-digestible, if not palatable, by the addition of these bacteria from a mother that you would take and put in from yesterday's stuff into today's batch that you're always carrying it forward.
So, this is a concept of the time necessary in uh fermentation and making your bread, right?
Das wu broad.
And so that's what I'm doing now.
I'm not killing time, I'm investing time, I'm using time, I'm um aware of the time, I've got to get in for uh my bread, it'll be done pretty soon.
I can put it in the yumming.
Uh I'm on that process of it.
And so you let the yeast do its stuff with its uh sugar, honey, something to give it some energy, and you find out it's good, you don't have to throw it away.
Then you start adding in the flour, and you don't add the salt until uh you've had about half the flour and you work it and so on, and then that's when you form your relationship with the yeast in attacking the flour.
So it's a destructive process as the yeast breaks down the flour.
We can't digest flour.
You can digest flour if you cook it, right?
If you sit there and you have, but you have to cook white flour for nearly 20 minutes on its own to be able to simply digest the stuff and be able to have it bio uh available nutrients out of it.
And it doesn't have that much anyway.
But um uh and it's it doesn't taste good to just simply have cooked flour.
You have to cook it very slow and so on.
That's why we have gruels, right?
All right, so also they didn't have the ability in ancient Egypt, they didn't have the luxury of having fuel to do a lot of cooking that way.
Uh so they used uh fermentation as cooking.
And you can cook also with acids.
So you could do the same process for flour as you do for ceviche.
If you wanted to add enough acids to the uh flour, you can get it to break down enough that you could digest it.
But man, I would never put that stuff in my mouth.
I mean, the acids would be like lemon juice and stuff, but still, oh well, although you know, lemon cookies, okay, that kind of thing.
But anyway, uh, in any event though, so um the uh uh they'd throw in the the stuff in the ferment, they'd do all the praying over it, big big vats, everybody stirs and beats the crap out of it.
That's the same way as me with my bread in the process of stirring in the flour to develop what is known as gluten there.
This is different from the commercial gluten that they extract from flour with a commercial process and inject into everything else that is so terrible on you because that's just concentrated lectins.
In this process, the the fermentation, it actually breaks down the lectins and makes uh these grains digestible for me if I do this correctly.
And so uh, if I don't do it correctly, I'll get something that's indigestible, so I don't cook it thoroughly, and you know, all different kinds of things.
Don't let it raise enough, you end up it can be bad because you don't allow time to process it.
Uh you're uh so we have this intimate relationship through fermentation to time, and we have this time relationship anyway.
It's just that a lot of the people that are digitally addicted don't recognize it because that speeds you up and changes your mind.
And so the woo is slow.
Um fermentation is slow, but it's gonna be the biggest bomb that's ever gone off on this planet is the fermentation bomb right now that's going on in the war against the globalist elite.
Uh because we're moving slow.
They expected fast response, they expected you know, um, I don't know what they expected really, uh, but everybody's just going slow, taking their time, beating them down.
We got no real hurry, you know, gotta stop and make our bread and get it get our energy for the fight, this kind of thing.
Um so anyway, my bread gets uh uh gets the flour added and then uh gets half the flour added, the gluten develops the long strands that bind it all together, and so this takes a while.
This takes a process, this takes energy, this takes my involvement, commitment, and so on.
Then I put in the salt, and that puts it in with other flour in order that the salt doesn't kill all the yeast.
The salt does do that, it stops the fermentation process and kills the yeast.
So I don't eat the yeast.
I eat the product of the yeast doing their work, but not the bacteria itself, which is killed in the through the salt and through the cooking process, and uh you know contributes to the level of protein and the other nutrients and various different kinds of bacteria or yeast can bring in various different sorts of things.
This is why we have you know sourdough and bring in the flavors, and you have various different kinds of sourdough, uh, various different kinds of champagne yeast, um, wine yeasts, beer yeasts, and so on, they all contribute something to there because it is life contributing its its time, its energy, its processes to that fermentation that there may be transformation, that there may be magic there.
And believe me, when you um you see me sit up there in the in the morning and beat some some ingredients together and stuff, and it's a little chunk of white stuff here, and a little bit of pink salt and this kind of thing, and I throw it all together, and then a few hours later we eat that, and you and that touches your tongue.
You understand the magic of the fermentation process, and it is truly magical, and that's what's going on right now, right?
So, our sock in relation to the war knew that it had to ferment, right?
We had a ferment process going.
Ferment process may have been going from 2008 or nine.
Uh Satoshi Nakamoto may have been involved in this ferment.
Uh, so it might have been a good temporal marker for the ferment process that's going to involve all of humanity.
It's gonna just it's a creative destruction process that's gonna um um upend all of our our uh understanding of everything and involve us into this giant mass of das wubrot, and we're gonna become woo bread uh because we have to in order to survive.
This is uh humanity survival thing, right?
Uh so uh if I'm going to go to war, I'm going to make a very specific kind of bread.
I'm going to pack that bread with all kinds of nutrients.
I'm going to put time and energy into it.
I'm going to let it ferment to just be as powerful a bread as I possibly Can such that when I take that bread and I eat it, and my my own personal fermentation process of my gut and everything extracts all of those nutrients, I become as more as powerful as I possibly can.
And an element of this is that it must take time on at all levels.
And so we're involved in the time process now, and it's driving everybody crazy.
The nature of this war is unlike any others.
Our war with the power elite will be won by humanity, is being won now, and it is a slow process that if it were a um, if it were a uh a loaf,
if you were doing a loaf, and this was your um uh first part of it, you'd have everything in there, you mix it all all your ingredients together, and then you let it rest.
You walk away and you don't abuse the yeast in its interaction with the um the water, the flour, the salt, and the sugar, okay.
And uh, and then you come back and you see where before you had left this little sort of like dough, not really very much of anything, just sitting in the bottom of the bowl.
You come back, it's all raised up, and there's little bubbles all around it, and it's actively participating in aiding you in making your bread.
And that's where we're right now with this war.
And we're seeing the results of that.
We're seeing the bubbles start popping up in humanity as the gases and everything start fermenting and providing pressure underneath.
And it just is gonna keep going and keep going and keep going and keep going because we've done everything just perfectly.
We've got the right amount of salt, we're gonna let it ride rise to the certain amount of time, then we're gonna need it, and then we're gonna punch it down and just beat the shit out of it.
And then we form it, then we mix in a lot more ingredients, a little bit more flour, right?
Just working on it.
Maybe we're gonna put in some some softened butter to get some oils in there, just mush it all around.
Then we're gonna put it into the loaf pans after it's shaped, formed, and then we're gonna go through this whole process again of letting it rise until we see the top of the crust, and then we're gonna come along and gently cut that with razor blades and put it into a 375 degree oven for between 30 and 45 minutes again to be determined.
Alright, so in war, your plans have to change with every one of your enemies' responses.
And in war, you have to wait for your enemy to respond in order to beat the shit out of it.
So there's waiting involved all around, right?
And it's unpredictable as to how long this will take.
Because we don't know how long it's going to take the bastards to respond, find out that that didn't work for them, come up with another response, find out that didn't work, etc.
etc.
etc.
Right.
Um, so this process is not it is it is to be determined.
All right, so we're making das wubrot.
We're going to make a really nice fine, thick, meaty loaf, right?
We're gonna put in all kinds of stuff in there that will take us through into the future that will give us huge tons of nutrients.
Then we're but before we bake it, uh as just as we're in the process of making it into loaves, we're gonna chop off a chunk.
We're gonna take that little chunk and we're gonna put it into an airtight container, glass container, put it in a refrigerator.
That's our mother, okay?
That's an encapsulation of that experience of making bread that can age on its own and is not consumed now.
That is the woo that we're gonna carry forward into the future, so that future generations don't have to go through this shit.
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