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This bread recipe could be the difference between starving and eating in the times ahead.

 
Anonymous Coward
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02/21/2011 06:51 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck
 Quoting: Anonymous Coward 1267482



OMG! What an idiot! You are definitely screwed when the lights go out. Best hang around and learn a few things for your own good.
Anonymous Coward
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02/21/2011 06:53 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thanks for the recipes OP. Just printed them and added them to my collection.
Anonymous Coward
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02/21/2011 06:54 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
thank you for the recipes for making bread. I will definitely try them out!hf
Anonymous Coward
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02/21/2011 06:54 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I run a bakery too. I like dry yeast, but our main baker likes cake yeast. Dry yeast will keep(unopened) for up to a year and a half. Cake yeast will only last for two weeks in a frig. Sam's sells two 1 pound packs(dry) for about six bucks.
Spawn

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02/21/2011 06:55 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck
 Quoting: Anonymous Coward 1267482


Hey American ASSWIPE!

Notice the "CLAY OVEN" reference? Too stupid and lazy to read before posting is my guess.
 Quoting: Jude11


I would say forgive the stupid American, but he is a jerk. Thanks for the info OP.
....and whatever you do, DO NOT CLICK ON THIS LINK... no... don't do it... STOP!!!! I warned you....

[link to www.youtube.com]
Dreamon

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02/21/2011 06:55 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck
 Quoting: Anonymous Coward 1267482


Right; because you need those things to make bread...

5a
Bugsy Moran

User ID: 1151054
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02/21/2011 06:57 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck
 Quoting: Anonymous Coward 1267482


Dude, you know we... have only lived with electricity for the past... well, 150 years at most, right? The knowledge is still with us.
Anonymous Coward
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02/21/2011 07:02 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Can you make weed bread? im being serious
Jude11 (OP)

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02/21/2011 07:06 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Can you make weed bread? im being serious
 Quoting: Anonymous Coward 1271292


If you are talking about using weed as a flour, I don't honestly know. May be possible if ground fine and mixed with something like flour or a rice flour, flax etc. If you need to know about making it like a brownie, just make sure that you put the finely ground product into a little butter or oil over night to fuse. Otherwise it won't extract the THC properly.

Good luck.
Anonymous Coward
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02/21/2011 07:09 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Where do you buy raw wheat , oats in the city?
Anonymous Coward
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02/21/2011 07:09 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Can you make weed bread? im being serious
 Quoting: Anonymous Coward 1271292


If you are talking about using weed as a flour, I don't honestly know. May be possible if ground fine and mixed with something like flour or a rice flour, flax etc. If you need to know about making it like a brownie, just make sure that you put the finely ground product into a little butter or oil over night to fuse. Otherwise it won't extract the THC properly.

Good luck.
 Quoting: Jude11


Thanks...i just wouldnt know how much to use for a loaf an 8th more anyone know?
Jude11 (OP)

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02/21/2011 07:15 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Can you make weed bread? im being serious
 Quoting: Anonymous Coward 1271292


If you are talking about using weed as a flour, I don't honestly know. May be possible if ground fine and mixed with something like flour or a rice flour, flax etc. If you need to know about making it like a brownie, just make sure that you put the finely ground product into a little butter or oil over night to fuse. Otherwise it won't extract the THC properly.

Good luck.
 Quoting: Jude11


Thanks...i just wouldnt know how much to use for a loaf an 8th more anyone know?
 Quoting: Anonymous Coward 1271292


Never tried it but try an eighth. If a slice doesn't get ya there, eat the whole loaf! :)
Jude11 (OP)

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02/21/2011 07:17 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Where do you buy raw wheat , oats in the city?
 Quoting: Anonymous Coward 719457


I don't know about the city but you can find small mills on the outskirts almost anywhere there is a large population. Usually in the closest towns. Ask a local Artisan bakery and/or health food store.

Good luck!
Anonymous Coward
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02/21/2011 07:19 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thanks, will ask the local bakery.
Jude11 (OP)

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02/21/2011 07:23 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
This book is the most valuable you can find. IMHO.

When I first bought it, I opened it and made bread in 5 mins. Really.

[link to www.globalgourmet.com]

This is the video that sold me on it and I have never looked back:

[link to www.youtube.com]

Last Edited by Jude11 on 02/21/2011 07:24 PM
Anonymous Coward
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02/21/2011 07:32 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Good recipe, I make a variation of this. We actually buy feed wheat, the kind meant for animals but is able to be consumed by humans (the only difference is you may need to pick some other pieces of the wheat grass out), and grind it up using a mill. It's $8 for a 50 lb bag, we're storing it long term but are getting accustomed to using it now for when the time comes.
Dr. House

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02/21/2011 07:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I keep a yeast starter 'sponge'.

While I currently keep it in the ice box, feeding it every 4 days, one can keep it on the counter and feed it daily.

At this point it has soured slightly, making for a sour-dough starter. this added flavor makes it wonderful.

I captured the yeast years ago from grapes from our own grape vines, the sponge is 4 nearly 5 years old now.

Every feeding I add 1/4 cup flour (wheat, can be white or whole wheat) and 1/4 cup warm water. When I keep it on the counter during the winter months, every couple three days I have enough starter to make English muffins:

I use:
1 3/4 cups starter + 1/4cup flour
2 1/4 cup flour
1/4 cup cornmeal
1 tablespoon oil (or unsalted butter, depending on what I have)
1 teaspoon salt
1 teaspoon sugar
and a tad bit more oil or butter for the pan.

I proof the sponge by adding the sugar and flour about an hour before keeping the starter in a warm place in the room. In about an hour the starter is all nice and bubbly nearly doubling in size.

Then I add the starter and 2 cups of the flour, the oil and salt, mixing as I go then kneading the dough for 12 minutes Mind this is a wet dough mix and its more or less beaten with a wooden spoon more then kneaded. I add a tad of flour as needed until I get the right consistency (usually about 1/4 cup more).

When the dough can be pulled and spring back, and is slightly stringy when pulled apart, set it in a greased bowl covered with a towel and let it double in a warm place (usually about 60 minutes).

Cut the dough into even sized pieces, usually one can get a dozen small muffins, or 8 larger muffins. Let 'rest' for 30 minutes OR you can cook immediately.

Flatten and dip both sides in the corn meal, transfer to the heated skillet and cook on each side for about 5 minutes or until golden brown, flip and cook an additional 5 minutes.

For bread, you can use the same recipe, adding a bit more flour to get a more solid mass. Pop into a loaf pan after the first rise, let it double then bake at 350-375F for 35 minutes or until it has a lovely brown crust.


Recently I have started adding a egg, and 3 tablespoons sugar, increasing the flour about another 1/4 cup, after the first raise split the dough in half, roll and pull out into long 'ropes' then braiding the rope the baking on my stone. Adding a bit of steam to the environment an one gets a tougher, harder crust and a very soft crumb. The bread can sit on the counter without being put in plastic, of course if you have a bread box it can sit in there. Very tasty.
Sinkhole list:
Thread: Sinkholes Updated 28 Dec 2010
find a sinkhole, add it to this thread, please.

"Whoever hates his brother is a murderer, and you know that no murderer has eternal life abiding in him." (1 John 3:15, NKJV).
Monkeyfister

User ID: 1248075
United States
02/21/2011 07:40 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I keep a yeast starter 'sponge'.

While I currently keep it in the ice box, feeding it every 4 days, one can keep it on the counter and feed it daily.

At this point it has soured slightly, making for a sour-dough starter. this added flavor makes it wonderful.

I captured the yeast years ago from grapes from our own grape vines, the sponge is 4 nearly 5 years old now.

Every feeding I add 1/4 cup flour (wheat, can be white or whole wheat) and 1/4 cup warm water. When I keep it on the counter during the winter months, every couple three days I have enough starter to make English muffins:

I use:
1 3/4 cups starter + 1/4cup flour
2 1/4 cup flour
1/4 cup cornmeal
1 tablespoon oil (or unsalted butter, depending on what I have)
1 teaspoon salt
1 teaspoon sugar
and a tad bit more oil or butter for the pan.

I proof the sponge by adding the sugar and flour about an hour before keeping the starter in a warm place in the room. In about an hour the starter is all nice and bubbly nearly doubling in size.

Then I add the starter and 2 cups of the flour, the oil and salt, mixing as I go then kneading the dough for 12 minutes Mind this is a wet dough mix and its more or less beaten with a wooden spoon more then kneaded. I add a tad of flour as needed until I get the right consistency (usually about 1/4 cup more).

When the dough can be pulled and spring back, and is slightly stringy when pulled apart, set it in a greased bowl covered with a towel and let it double in a warm place (usually about 60 minutes).

Cut the dough into even sized pieces, usually one can get a dozen small muffins, or 8 larger muffins. Let 'rest' for 30 minutes OR you can cook immediately.

Flatten and dip both sides in the corn meal, transfer to the heated skillet and cook on each side for about 5 minutes or until golden brown, flip and cook an additional 5 minutes.

For bread, you can use the same recipe, adding a bit more flour to get a more solid mass. Pop into a loaf pan after the first rise, let it double then bake at 350-375F for 35 minutes or until it has a lovely brown crust.


Recently I have started adding a egg, and 3 tablespoons sugar, increasing the flour about another 1/4 cup, after the first raise split the dough in half, roll and pull out into long 'ropes' then braiding the rope the baking on my stone. Adding a bit of steam to the environment an one gets a tougher, harder crust and a very soft crumb. The bread can sit on the counter without being put in plastic, of course if you have a bread box it can sit in there. Very tasty.
 Quoting: Dr. House


A MOST excellent recipe-- THANK YOU!!

hf
"I'm the bride at every funeral, I'm the corpse at every wedding..." --Brother Theodore
... and don't blame me-- I voted for Bob Barr in 2008.
Only COWARDS hide behind anonymous Karma.
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 07:41 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I keep a yeast starter 'sponge'.

While I currently keep it in the ice box, feeding it every 4 days, one can keep it on the counter and feed it daily.

At this point it has soured slightly, making for a sour-dough starter. this added flavor makes it wonderful.

I captured the yeast years ago from grapes from our own grape vines, the sponge is 4 nearly 5 years old now.

Every feeding I add 1/4 cup flour (wheat, can be white or whole wheat) and 1/4 cup warm water. When I keep it on the counter during the winter months, every couple three days I have enough starter to make English muffins:

I use:
1 3/4 cups starter + 1/4cup flour
2 1/4 cup flour
1/4 cup cornmeal
1 tablespoon oil (or unsalted butter, depending on what I have)
1 teaspoon salt
1 teaspoon sugar
and a tad bit more oil or butter for the pan.

I proof the sponge by adding the sugar and flour about an hour before keeping the starter in a warm place in the room. In about an hour the starter is all nice and bubbly nearly doubling in size.

Then I add the starter and 2 cups of the flour, the oil and salt, mixing as I go then kneading the dough for 12 minutes Mind this is a wet dough mix and its more or less beaten with a wooden spoon more then kneaded. I add a tad of flour as needed until I get the right consistency (usually about 1/4 cup more).

When the dough can be pulled and spring back, and is slightly stringy when pulled apart, set it in a greased bowl covered with a towel and let it double in a warm place (usually about 60 minutes).

Cut the dough into even sized pieces, usually one can get a dozen small muffins, or 8 larger muffins. Let 'rest' for 30 minutes OR you can cook immediately.

Flatten and dip both sides in the corn meal, transfer to the heated skillet and cook on each side for about 5 minutes or until golden brown, flip and cook an additional 5 minutes.

For bread, you can use the same recipe, adding a bit more flour to get a more solid mass. Pop into a loaf pan after the first rise, let it double then bake at 350-375F for 35 minutes or until it has a lovely brown crust.


Recently I have started adding a egg, and 3 tablespoons sugar, increasing the flour about another 1/4 cup, after the first raise split the dough in half, roll and pull out into long 'ropes' then braiding the rope the baking on my stone. Adding a bit of steam to the environment an one gets a tougher, harder crust and a very soft crumb. The bread can sit on the counter without being put in plastic, of course if you have a bread box it can sit in there. Very tasty.
 Quoting: Dr. House


A MOST excellent recipe-- THANK YOU!!

hf
 Quoting: Monkeyfister


Beautiful! Thank you.
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 07:41 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Good recipe, I make a variation of this. We actually buy feed wheat, the kind meant for animals but is able to be consumed by humans (the only difference is you may need to pick some other pieces of the wheat grass out), and grind it up using a mill. It's $8 for a 50 lb bag, we're storing it long term but are getting accustomed to using it now for when the time comes.
 Quoting: Anonymous Coward 1158661


Great info. Thanks!
"/ olaf
User ID: 1272860
Netherlands
02/21/2011 07:43 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
arn't smacks easier ?

then you don't have to wait so long to eat something.
"/ oh
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02/21/2011 07:44 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
just for yourself not like in indonesia where they work harder then they can eat.
Anonymous Coward
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02/21/2011 07:47 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thank you op!
Jude11 (OP)

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Canada
02/21/2011 07:48 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Just baked a loaf that was mixed this morning. Having it with dinner. Yum!
Anonymous Coward
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02/21/2011 07:51 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
You can also fry it in a frying pan... Then sprinkle some brown sugar on it (over an open fire if your gas and power are out...LOL)
TVZ
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02/21/2011 07:58 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
OMG! These sound wonderful! I can't wait to start baking tomorrow....hf
Anonymous Coward
User ID: 1272224
Canada
02/21/2011 07:59 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thanks Jude11!
Anonymous Coward
User ID: 1271963
Canada
02/21/2011 08:00 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck
 Quoting: Anonymous Coward 1267482


I nominate this one for a "Darwin Award".
"/
User ID: 1272860
Netherlands
02/21/2011 08:04 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
yeah well that carbonblahchewinggum Flour is a waste of time , but great to store maybe.

but then again when the pits would grow again by accident then you could eat more again.
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 08:04 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thanks Jude11!
 Quoting: Anonymous Coward 1272224


I am amazed at the response to this thread. Glad it was helpful to many.

Please keep posting tips, tricks, recipes and questions. Bread can be a life giver in hard times and we should all have the knowledge going into these hard times. Teach your friends, family and especially show your young kids. It's easy!

Jude11

Last Edited by Jude11 on 02/21/2011 08:04 PM

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