This is my first response on this site. So if I screw up, be gentle,
or send helpful suggestions, or reformat to make sense out of
this. It ain't easy being a 66 year old in a young person's world,
learning new tricks.
Clean-up, ah the scourge for us guys who only have visitation rights,
not squatter rights in the kitchen.
Rule 1: Wet sourdough stuck to anything-floor, ceiling, cabinets etc.
turns into concrete. Remove spills within 15 seconds of making them.
Rule 2: Know where the vacuum is stored and how to use it.
Rule 3: Cold water is your friend.
Rule 4: All flour, dough encrusted vessels, mixing agents, tools,
storage containers, anything that will fit in the sink, goes into
cold water within 10 seconds of when you are done with it. Use a
deep plastic container in the sink to hold spoons, measuring cups,
whisks, etc. in deep cold water.
Rule 5: Open sourdough cultures over the sink.
Rule 6: Open bags of flour over the sink.
Rule 7: Clean the underside of handles on kitchen cabinets and
faucets as you bake.
Rule 8: A small bristle brush works wonders in removing dough from
whisks, spoons, etc. It is hard to get the dough out of plastic
scrubbers like the tuffy. Throw the brush in the dishwasher
occasionally. I use a little one that is 2 inches square with 1/2
inch long bristles.
Rule 9: Try to leave the kitchen cleaner than you found it.
Rule 10: If all else fails, like Martin Luther once said when faced
with a moral dilemma, sin bravely and pray for a big forgiveness!
Dr. G.
gvangelder@earthlink.net