Wondering what the above pic is? Some deep sea water vent? The first image finally transmitted from the presumed forever lost Beagle 2?
Not likely. It is nothing so scientific or interesting, apart maybe from others, like me, who play around with yeast (so you might want to stop reading now). The pic above is my latest discovery in my weekend freezer cleaning chore. It is a well know scientific phenomenon that whenever you freeze something, even more so if unlabelled, the chance for that particular item to land into the UFO (unidentified frozen objects, much more common of the flying UFOs but much more unsettling too) increases proportionally with the time the object in question has spent at the bottom of your freezer trays/drawers. The object in question revealed it's identity only after I thawed some: its smell was unmistakable. It is some sort of yeast starter, though it could be wild yeast or commercial, I have long ago forgotten. What is quite interesting is that, as you might see from the photo, the yeast seems to have continued fermenting for quite some time while it went from "liquid" to frozen. That would explain the risen ball of dough and the huge number of bubbles, frozen as well, present inside an an the surface. So a question arises for the expert bakers out there: till what temperature can yeast ferment the sugars in flour? Inquiring minds want to know.