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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 10:50 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
What I'm interested in is, how do you make the flour out of wheat that you grew in your backyard?

And then, how do you make yeast out of the flour you made from your wheat?

And don't forget, how do you make sugar from beets?

These are recipes that could be the difference between starving and eating in the times ahead.
Epic Beard Guy
Constitutional Crusader

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02/21/2011 10:51 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


"Have also made this in an outdoor clay oven"
That is what the op wrote.... As for you, you are just an idiot. The op wrote this out of kindness and you respond like a jerk.

Op thank you. I have saved it to a file and printed it.
 Quoting: anonimalle


Doesn't everybody have an inexpensive solar oven? I thought this was a survivalist thread. Spend a few bucks, it might be the best investment you make before TSHTF. You will certainly get tired of MRE's after a couple of weeks. A Cuban pig roaster also looks like a good way to cook game meat. A little prep will go a long way after the fall of civilization.
Hope for the best, but prepare for the worst.
"America is at that awkward stage. It's too late to work within the system, but too early to shoot the bastards." -- Claire Wolfe
Anonymous Coward
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02/21/2011 10:56 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!
 Quoting: Anonymous Coward 1261460


Ok...so what do you do with the bubbling mixture after that...how do you cultivate the yeast for bread?
Anonymous Coward
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02/21/2011 10:58 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


just grab one the billions of meatbags and thow it on the barbyq, must stock up on a1 sauce.
Anonymous Coward
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02/21/2011 10:58 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
THANKS OP ITS PEOPLE LIKE YOU
THAT MAKE THE WORLD A BETTER PLACE.
SHARING A BREAD RECIPE....
THANK YOU.
TheFireman

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02/21/2011 11:01 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I'm loving these simple recipes. I have about 200 lbs of hard red winter wheat stored up but ive never actually used it yet. Just a precautionary. Any other suggestions out there.

I do need to get some other grains (though i do have rice, beans etc). What should I get??
"The Facade" by Michael S. Heiser . . . most people don't want the truth... they're looking for answers to confirm their prejudices.
Anonymous Coward
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02/21/2011 11:02 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
thank-you for taking the time t share your wondeful recipe...is that the best one? if not please give us your best also...and disregard the immature,ignorant remarks from others who are just jealous that you know a craft!I can't wait to try it and get out the applebutter! YUM!
Anonymous Coward
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02/21/2011 11:05 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Great recipes but doesn't corn meal come from nixtamal corn. Which is then ground to become corn meal? Corn meal lasts only 5 months? I think I'm right. So what I'm saying is I think there needs to be a substitute for corn meal.
Anonymous Coward
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02/21/2011 11:06 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
thanks also to the person who reminded us about "solar ovens" time to start practicing folks also on how to make an outhouse,faraday cage,collect names of neighbors and what they know about things...like one knows gadening,one know....
Jude11 (OP)

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02/21/2011 11:07 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!
 Quoting: Anonymous Coward 1261460


Ok...so what do you do with the bubbling mixture after that...how do you cultivate the yeast for bread?
 Quoting: Anonymous Coward 671825


I only posted the 1st step with a link to the rest. Here it is in full with the link again.

Good luck!

[link to www.mahalo.com]

Step 1: Capture the Yeast

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.

Step 2: Dry the Yeast

1. Spread the liquid mixture out on plastic wrap or waxed paper to dry.
2. When it is dry, break the dried yeast into chunks.
3. Grind the chunks into small particles using a the food processor.
4. Freeze the yeast in an airtight container for long term storage.
5. Yeast will become dormant when they do not have warmth and a food source such as sugar.

Step 3: Use the Yeast

This yeast is not as concentrated as commercial yeast. Plan on substituting one cup of homemade yeast for one ounce of commercial yeast.

1. Dissolve one cup of homemade yeast in one cup of whatever liquid your recipe calls for.
2. Make the dough, decreasing the flour used by one cup.
3. Knead and allow to rise as usual; be aware that he dough may take longer to double in size than if you'd used commercial yeast.
4. The yeast is what causes the bread to rise due to the carbon dioxide it gives off inside the dough.
pavelsmith

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02/21/2011 11:07 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


hahaha dasbier applause2
Jude11 (OP)

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02/21/2011 11:09 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Great recipes but doesn't corn meal come from nixtamal corn. Which is then ground to become corn meal? Corn meal lasts only 5 months? I think I'm right. So what I'm saying is I think there needs to be a substitute for corn meal.
 Quoting: Anonymous Coward 1264088


Corn meal is only an option to make it crusty. If not, use a generous amount of flour to do the same.

Good Luck!
Anonymous Coward
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02/21/2011 11:09 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
What I'm interested in is, how do you make the flour out of wheat that you grew in your backyard?

And then, how do you make yeast out of the flour you made from your wheat?

And don't forget, how do you make sugar from beets?

These are recipes that could be the difference between starving and eating in the times ahead.
 Quoting: Anonymous Coward 1154162


I think you need to buy the yeast and even gluten. I'm not sure about the shelf life. Hope this helps.
Anonymous Coward
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02/21/2011 11:10 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Great recipes but doesn't corn meal come from nixtamal corn. Which is then ground to become corn meal? Corn meal lasts only 5 months? I think I'm right. So what I'm saying is I think there needs to be a substitute for corn meal.
 Quoting: Anonymous Coward 1264088


Corn meal is only an option to make it crusty. If not, use a generous amount of flour to do the same.

Good Luck!
 Quoting: Jude11


Cool, thanks!
Anonymous Coward
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02/21/2011 11:11 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
don't forget to make a list of what you want to know and look it up on the web,or download a video...
nzreva
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02/21/2011 11:15 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
it's also more nutrious, because the sprouting causes all sorts of vitamins to be made.
And if there is no electricity for an extended period of time, flour will be hard to come by unless you also own a stone grinder that doesn't use electricity. Hey in the olden days people made bread and all sorts of stuff sans electricity.
 Quoting: Nobody in Particular


SPROUTS
nzreva

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02/21/2011 11:16 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
SPROUTS
[link to sproutpeople.org]

You can live on sprouts

Last Edited by nzreva on 02/21/2011 11:21 PM
Anonymous Coward
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02/21/2011 11:20 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
it's also more nutrious, because the sprouting causes all sorts of vitamins to be made.
And if there is no electricity for an extended period of time, flour will be hard to come by unless you also own a stone grinder that doesn't use electricity. Hey in the olden days people made bread and all sorts of stuff sans electricity.
 Quoting: Nobody in Particular


Honest question...what do you do to keep birds, squirrels and bugs away?
Anonymous Coward
User ID: 1266833
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02/21/2011 11:22 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
hey jude,here's a ?? for ya,being that you are a baker and all.i have made many diffrent type of bread over the years.but no matter what i try ie bread machine,oven.for some reason the crust it always hard and flakey.don't get me wrong it's good bread,but i have always wanted to make bread like sandwich bread u buy in the store.

the kind that stays really soft crust and all.like wonder bread or sunbeam.do u have any tips to bake bread with this type of result??

also do u have any recipes for a sub type bread like subway uses?
Karu

User ID: 826286
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02/21/2011 11:26 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Grape yeast makes delicious bread. Google Poolish and Biga to research. I have had artisanal breads made from both and they were delicious.

I read recently, maybe on another thread here or maybe somewhere else, that wheat berries can be ground up in a makeshift mortar and pestle using a can and suitably shaped stick. Wheat berries would keep better than flour and be less messy to carry in an on-the-move situation.

It's my understanding that OP can ban/block/delete/likethat an unpleasant poster.
 Quoting: Anonymous Coward 1257971


Wheat berries also make good cereal. You can soak them overnight and cook them in the morning or cook them overnight using a thermos bottle. You have to pour boiling water into the thermos and let it set for a couple of minutes, then pour it out and add 1/2 cup of wheat berries, pinch of salt and 2 cups of boiling water. Put the lid on tight and it will be cooked in the morning.
Anonymous Coward
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02/21/2011 11:26 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
You should look into making "HARDTACK," which soldiers made during the Civil War. This stuff had an amazing shelf life! So much so, that there are samples of the stuff in museums today!

Check out the pictures!

[link to en.wikipedia.org]

1863 RECIPE
[link to kenanderson.net]

[link to www.wikihow.com]
Jude11 (OP)

User ID: 1266752
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02/21/2011 11:28 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
thank-you for taking the time t share your wondeful recipe...is that the best one? if not please give us your best also...and disregard the immature,ignorant remarks from others who are just jealous that you know a craft!I can't wait to try it and get out the applebutter! YUM!
 Quoting: Anonymous Coward 1257760


Ok,

Here is my #1, most delicious, fantastic, mouth watering, make you wanna pee it's so good bread!

Grab a pail!

Literally, just throw in:

8 cups white flour
4 cups multigrain flour
1.5 tsp yeast
.5 tsp course salt (table salt will do)
.5 tsp sugar
1 tbsp each garlic powder, onion powder, basil, oregano, and rosemary.

mix all dry ingredients in the pail

add 6 cups warm water and mix until combined, no more. I use my hands.

cover with the pail lid, but NOT TIGHT or it will explode when the yeast acts up.

Leave it over night.

In the morning divide into 4 equal parts without kneading. It will be sticky and goopy. That's ok!

DON"T add more flour!

I coat 4-9 inch cake pans with flour tho you can use bread pans too.

Sprinkle corn meal on top and put in a preheated 400 degree oven. Bake 25 mins, turn the oven down to 350 and bake for an additional 25 mins. Rotate the pans at the midway mark as ovens have weak and hot spots.

My ovens are professional convection ovens so you will have to experiment on yours but trial and error will produce fantastic results!

An outdoor oven can cut the baking time in half depending on the style.

If only a good loaf of plain bread is desired, leave out the spices. Also works great for a raisin bread or anything else you want. Experiment!

Makes 4 loaves.

Good luck!
duFontaine

User ID: 1203766
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02/21/2011 11:30 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
More bread recipes please! Ideas on storage, yeast, milling etc. This to me is the most valuable info we can share.
 Quoting: Jude11





Making natural yeast from fruit.
Accept now that all you have seen from the day of your birth on the surface of the earth, to the present, and all that you will meet here are wonderful only because the finite mind of man is confused with fragments of evidence, that, from whatever direction we meet them, spring from an unreachable infinity.
duFontaine

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02/21/2011 11:33 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Mesquite bean flour



Mesquite is not just for barbeque, it is a leguminous plant, fixing much-needed nitrogen into desert soils, and providing delicious pods. Its similar to the carob in that its really the sweet flesh surrounding the beans that you are after. That said, you can grind the whole pods with beans and all for a delicious and healthy flour.
Accept now that all you have seen from the day of your birth on the surface of the earth, to the present, and all that you will meet here are wonderful only because the finite mind of man is confused with fragments of evidence, that, from whatever direction we meet them, spring from an unreachable infinity.
Jude11 (OP)

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02/21/2011 11:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
hey jude,here's a ?? for ya,being that you are a baker and all.i have made many diffrent type of bread over the years.but no matter what i try ie bread machine,oven.for some reason the crust it always hard and flakey.don't get me wrong it's good bread,but i have always wanted to make bread like sandwich bread u buy in the store.

the kind that stays really soft crust and all.like wonder bread or sunbeam.do u have any tips to bake bread with this type of result??

also do u have any recipes for a sub type bread like subway uses?
 Quoting: Anonymous Coward 1266833


Lots and lots of kneading and you are looking for almost an elastic feeling when you take a piece and stretch it.

Remember also, that a higher temperature will aid in producing a crustier exterior. Turn it down a little and don't spray water on the loaf.

Also, I like to lightly coat a little butter on the bread when it's out of the oven. Makes it softer and oh so delicious!

Good luck!

Last Edited by Jude11 on 02/21/2011 11:39 PM
Aquarius 7

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02/21/2011 11:40 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Thanks, OP. hf
.

Cayce: “… The greater portion of Japan must go into the sea. …. then we may know it has begun …”. www.near-death.com/experiences/cayce11.html
.
"Be kind, for everyone you know is fighting a hard battle" - Plato
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"Those who are at peace in their hearts already are in the Great Shelter of life." ~ Hopi Prophecy
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Anonymous Coward
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02/21/2011 11:49 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


This recipe is from Artisan bread in 5 minutes book.
it is a good recipe. i use it daily.
What???
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02/21/2011 11:53 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


Of course for people like you you'd expect them to come to your house and make it and bake it for you. If that is all the imagination you have you won't last 3 days in a post shtf scenario. Glad i'm not counting on you for one of my commuty.s226
tomasgod1

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02/21/2011 11:56 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
The yeast are feeding off of what in this recipe, in order to reproduce and produce CO2 ...? Somehow I don't think this bread will rise very well. Unless you use a bowl of active yeast culture, you are going to waste a lot of yeast unless you feed them with a little sugar, honey, molasses, or something that they can metabolize.

Last Edited by tomasgod1 on 02/22/2011 12:04 AM
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Anonymous coward
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02/21/2011 11:58 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


Instead of using the ground-up product to replace part of the flour, why not try making a good strong canna-butter or canna-oil and then use the oil as the oil for the recipe? I did this one time when I made Christmas fruitcakes (for our SPECIAL friends). Holy cow!! And they only seemed to get "stronger" after they stored for a couple of months! Seems like if you use the ground leaf it would make green bread with lots of little dusty, grainy particles which would get stuck in your teeth! bump

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