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

 
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 09:13 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
A lot of people are going to lose weight and regain their figures if things get tough food-wise.

Look how clean and slim Canadian females are, compared to unwashed American tarts!

 Quoting: Anonymous Coward 1273220


Really trying to get across the fact that we are all in this together and bashing each other because of invisible borders doesn't help.
Lion Hound

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02/21/2011 09:14 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
5* for a very informative thread. Thanks to all.
Anonymous Coward
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02/21/2011 09:15 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Do you know how to make yeast from scratch...say tshtf senario? Thanks.
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 09:17 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Do you know how to make yeast from scratch...say tshtf senario? Thanks.
 Quoting: Anonymous Coward 1261460


Thanks to:

[link to www.mahalo.com]

This method is dependent on how much wild yeast is circulating in the air in your kitchen at any given time. Baking frequently adds yeast to the air, so trying to capture the yeast soon after baking bread will help ensure success.

1. Combine in a bowl:
* 2 cups of warm water
* 1 tablespoon of sugar
* 2 cups of flour
2. Cover the bowl with cheesecloth and place in a warm area in your kitchen.
3. Stir the mixture once a day.
4. It will begin to bubble when you have captured yeast.
5. Allow the mixture to continue to sit for 3-4 days after you first notice the bubbles.
Anonymous Coward
User ID: 1272930
United States
02/21/2011 09:28 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thank you OP for this thread, it's delightful and refreshing.
Anonymous Coward
User ID: 1157608
United States
02/21/2011 09:28 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


Drive by commenter.

Good ideas for me to try. Actually I consider my cooking skills to be pretty good, but my weak area is bread and pastries. This looks easy enough to try out, thanks.

+5
Anonymous Coward
User ID: 900755
United States
02/21/2011 09:29 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.
 Quoting: ElusivePisces 228818


I have a recipe similar to what the OP posted earlier, made with whole wheat flour, and it's delicious.
I put two tablespoons butter and 1/4 cup honey into one of those two cup glass measuring cups, already filled with 1 1/8 cup water heated. I use a thermometer to check, make sure it's 110 degrees, then put it in bread machine. Cover with 2 cups whole wheat, i cup bread flour, and 1 1/2 teaspoons yeast. I take the dough out and bake it in the oven, this is so good! After seeing OP's recipe, have been wondering if this can be made similarly with good results.
Anonymous Coward
User ID: 1157608
United States
02/21/2011 09:30 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Look out, your pinned :)
Anonymous Coward
User ID: 1261460
United States
02/21/2011 09:30 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Do you know how to make yeast from scratch...say tshtf senario? Thanks.
 Quoting: Anonymous Coward 1261460


Thanks to:

[link to www.mahalo.com]

This method is dependent on how much wild yeast is circulating in the air in your kitchen at any given time. Baking frequently adds yeast to the air, so trying to capture the yeast soon after baking bread will help ensure success.

1. Combine in a bowl:
* 2 cups of warm water
* 1 tablespoon of sugar
* 2 cups of flour
2. Cover the bowl with cheesecloth and place in a warm area in your kitchen.
3. Stir the mixture once a day.
4. It will begin to bubble when you have captured yeast.
5. Allow the mixture to continue to sit for 3-4 days after you first notice the bubbles.
 Quoting: Jude11


Thank you!
Anonymous Coward
User ID: 1261460
United States
02/21/2011 09:31 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Do you have a recipe for those that are wheat intolerant?
SR37

User ID: 1167026
United States
02/21/2011 09:32 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
It's also good to try it out now. I am a professional baker and can tell you that it works, it's easy and tastes like bread should!

I like to experiment with adding herbs to the dough like garlic and onion powder, oregano, basil, thyme etc. Tried raisins and cinnamon...fantastic!

Have also made this in an outdoor clay oven and yay!

* 1 1/2 tablespoons yeast
* 1 1/2 tablespoons salt coarse salt.
* 3 cups water
* 6.5 cups flour ( I like 1/2 and 1/2 white and cracked wheat), more for dusting dough.
* Cornmeal

1. In a large bowl (I use a pail and a loosely applied lid), mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.
 Quoting: Jude11


Thank you! The clay oven part makes me really appreciate it a lot!
Rock Soup

User ID: 1215284
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02/21/2011 09:32 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
hf
All truth passes through three stages. First, it is ridiculed.
Second, it is violently opposed. Third, it is accepted as being self-evident.
~Arthur Schopenhauer
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 09:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.
 Quoting: ElusivePisces 228818


I have a recipe similar to what the OP posted earlier, made with whole wheat flour, and it's delicious.
I put two tablespoons butter and 1/4 cup honey into one of those two cup glass measuring cups, already filled with 1 1/8 cup water heated. I use a thermometer to check, make sure it's 110 degrees, then put it in bread machine. Cover with 2 cups whole wheat, i cup bread flour, and 1 1/2 teaspoons yeast. I take the dough out and bake it in the oven, this is so good! After seeing OP's recipe, have been wondering if this can be made similarly with good results.
 Quoting: Anonymous Coward 900755


The real trick here is to knead as LITTLE as possible and I like to mix it at night and let rise til morning. Don't pound, knead or treat roughly! Try your recipe without the bread machine and post the results for us.

Good luck!
Khim

User ID: 1021731
United States
02/21/2011 09:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Awesome recipe.

Can I use sour dough starter in place of yeast in this?
Black Diamond
User ID: 1273228
United States
02/21/2011 09:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...
LOM

User ID: 1248789
United States
02/21/2011 09:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
JUDE11
This is a VERY GOOD IDEA!!!! We may not be able to run to the stores to buy bread - we should learn how to bake it ourselves - using whatever we have available.clappa

Last Edited by LOM on 02/21/2011 09:38 PM
Anonymous Coward
User ID: 1063859
United States
02/21/2011 09:37 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
It's also good to try it out now. I am a professional baker and can tell you that it works, it's easy and tastes like bread should!

I like to experiment with adding herbs to the dough like garlic and onion powder, oregano, basil, thyme etc. Tried raisins and cinnamon...fantastic!

Have also made this in an outdoor clay oven and yay!

* 1 1/2 tablespoons yeast
* 1 1/2 tablespoons salt coarse salt.
* 3 cups water
* 6.5 cups flour ( I like 1/2 and 1/2 white and cracked wheat), more for dusting dough.
* Cornmeal

1. In a large bowl (I use a pail and a loosely applied lid), mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.
 Quoting: Jude11


Do you wear one of those big hats like Chef Boyardee?
Anonymous Coward
User ID: 1063859
United States
02/21/2011 09:40 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...
 Quoting: Black Diamond 1273228


Another easy option is beer bread, no need to worry about yeast. Buy a few cases of the cheapest beer you can find, any kind. mix 1 can of beer to 3 cups of flour and bake at 400* for about 1/2 hour. You get a very hearty, protein-filled bread that will supplement a few people a day. You can add in anything you want for flavor, veggies, fruit, nuts, whatever.
Karmageddon
User ID: 1162873
United States
02/21/2011 09:45 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'm sorry you cannot call someone a "stupid canuck fuck" and spell secret as sekeret.
Karu

User ID: 826286
United States
02/21/2011 09:45 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.
 Quoting: ElusivePisces 228818


I have a recipe similar to what the OP posted earlier, made with whole wheat flour, and it's delicious.
I put two tablespoons butter and 1/4 cup honey into one of those two cup glass measuring cups, already filled with 1 1/8 cup water heated. I use a thermometer to check, make sure it's 110 degrees, then put it in bread machine. Cover with 2 cups whole wheat, i cup bread flour, and 1 1/2 teaspoons yeast. I take the dough out and bake it in the oven, this is so good! After seeing OP's recipe, have been wondering if this can be made similarly with good results.
 Quoting: Anonymous Coward 900755


The real trick here is to knead as LITTLE as possible and I like to mix it at night and let rise til morning. Don't pound, knead or treat roughly! Try your recipe without the bread machine and post the results for us.

Good luck!
 Quoting: Jude11


Are you using soft or hard wheat? Do you add gluten if you are using soft (pastry) wheat?
Black Diamond
User ID: 1273228
United States
02/21/2011 09:46 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...
 Quoting: Black Diamond 1273228


Another easy option is beer bread, no need to worry about yeast. Buy a few cases of the cheapest beer you can find, any kind. mix 1 can of beer to 3 cups of flour and bake at 400* for about 1/2 hour. You get a very hearty, protein-filled bread that will supplement a few people a day. You can add in anything you want for flavor, veggies, fruit, nuts, whatever.
 Quoting: Anonymous Coward 1063859


THANKS !!!!!!!!!!!!!!

I have the wheat and a hand grinder to make my flower. I always have some beer . I'd keep the beer for bread making and I have at least a 1 year supply of red wine on hand.
Karu

User ID: 826286
United States
02/21/2011 09:47 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...
 Quoting: Black Diamond 1273228


They keep a very long time in the freezer. I don't know about the shelf life if it hasn't been frozen.
Anonymous Coward
User ID: 555241
United States
02/21/2011 09:47 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
On behalf of decent folk everywhere I would like to apologize to OP for american #1267482
Anonymous Coward
User ID: 1222713
United States
02/21/2011 09:47 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


Also, no fridge?...put it outside. Or is that too much creative thinking for you?
 Quoting: Jude11


Most Americans dont live in the frozen shit hole like you do. I live in a fucking desert dipshit my windows are open right now and its 77 degrees F inside. Eat your stupid flour corn meal bread I will be eating wild game and plants when the time comes.
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 09:49 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Do you have a recipe for those that are wheat intolerant?
 Quoting: Anonymous Coward 1261460


I actually have quite a few and it's a a whole other World but try this. Assuming you know about making GF bread, this is a good flour mix to use.

* 2 cups sorghum flour
* 2 cups brown rice flour (I use superfine brown rice flour)
* 1 1/2 cups potato starch, not potato flour
* 1/2 cup white rice flour
* 1/2 cup sweet rice flour
* 1/2 cup tapioca flour
* 1/2 cup amaranth flour
* 1/2 cup quinoa flour

BTW, if you currently use Xantham Gum as your binder, I found that Guar Gum works just as well at 1/3 the price.

GF will not be easy to do in times of need so I would suggest experimenting asap to get the basic recipe perfected as so many ingredients will not be available.

Good Luck!
Anonymous Coward
User ID: 1273250
United States
02/21/2011 09:49 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
You can save more money by getting the yeast from the fat bitch down the street for free......
Anonymous Coward
User ID: 1063859
United States
02/21/2011 09:51 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
You can save more money by getting the yeast from the fat bitch down the street for free......
 Quoting: Anonymous Coward 1273250


I shutter to think....

hiding
Jude11 (OP)

User ID: 1266752
Canada
02/21/2011 09:53 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Awesome recipe.

Can I use sour dough starter in place of yeast in this?
 Quoting: Khim


Have tried it with acceptable success. I would suggest to everyone to have that starter. It will last forever if treated right. I believe the oldest starter in America is about 200 yrs old now. Still used in San Fransisco.
Anonymous Coward
User ID: 1272476
United States
02/21/2011 09:55 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


How To Make An Earth Oven: [link to www.google.com]

Recipe scaled-down-- made as needed, no fridge necessary. Bake it all, and save a loaf or two... barter/sell the rest.

Also worth knowing: A good sourdough starter, fed properly, keeps fine in a Mason jar set in a bowl of water in a cool, dark cupboard in a southern US home with no AC in Summer for at least four days, from my own experience. I baked bread every day in a power outage. If you have a spring house, or a root cellar, this dough will overnight fine in a covered bowl. Put its covered contained in the water-- not covering it, or in a root cellar-- put its bowl in a larger bowl of water. Anything like this, if kept at under 60-degrees F will overnight just fine.

Excellent bread recipe!

Does anyone have advice on keeping yeasts alive when the power goes out?
 Quoting: Monkeyfister


[link to www.thefreshloaf.com]

Natural levains were used by bakers of the past and still are by many TFL members. What we call sourdough is called levain by the French. I don't think there were any alternatives until the introduction of commercial yeast.

Yeast are single-celled fungi, so there's plenty around. You don't need fruits, veggies, etc. to create a sourdough culture. As the wild yeast lives on the wheat and rye berries, it's also present in the flour. No hunting for wild yeast is necessary.

That's your sustainable source that you can create and keep alive. You can take it a step further after you have a mature and strong sourdough starter by drying portions. I imagine you could probably dry a few pounds of it. Drying instructions have been posted here in the last month or so. As I recall, it's just a matter of smearing some sourdough starter on waxed paper, letting it dry, then keeping it in an airtight container.
 Quoting: Jude11


I'm pretty sure I've read that juniper berries can be used as a sourdough starter? anyone have more on this?
New Hope

User ID: 1273258
United States
02/21/2011 09:55 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Great thread OP! 5 stars and a kick start to my own survivalist planning (though I hope it's not too late).
I don't believe in putting a political label on myself, but if I had to, I'd be a liberal-libertarian. Want to honestly know what that means? Ask me sometime.

Rainbows are more then a reminder of a promise made by a god, or the symbol of a movement; they are a reminder that despite the dark clouds you see, somewhere nearby the sun is shinning.

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