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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
03/02/2011 08:43 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Glad to see all these tips on sourdough. It's an amazing thing that used to be the difference between life and death for explorers, trappers etc. They would always carry a little starter under their clothes to be kept active and ready for the evening meal. That, with a little jerky (most times it was pemmican tho) and willow bark tea would fill the belly.

Thanks for all the great info folks!

Pemmican:



Great survival vids here:

[link to www.youtube.com]
 Quoting: Jude11


Has anyone tried to make pemmican?
tandym

User ID: 1220210
United States
03/18/2011 12:59 AM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
BUMP!
Jude11 (OP)

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03/20/2011 05:56 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
BUMP!
 Quoting: tandym


Thanks for da bump! I guess I'm back after being banned (IP Issues)

Would like to revive this thread if there is enough interest.

Let me start with that I have decided to sell my properties on the East Coast (In light of recent events both political and natural) and we are heading to the prairies!

Gonna work on a few new bread recipes this week as well as post another series on home preservation and canning.

Hope everyone is well and still positive. Man! I missed this place. :)

Been spending time on a few other sites but this felt like home for awhile.

Anyhoo....

Plans: Got a lead on some acreage and looking at ponds, lakes, river access as well as land for the gardens of course. The new clay oven is going to happen as I have found material suppliers out there so my plan is to post videos of the process and finished products. I have to leave my old clay oven and that'll be sad as I just got it seasoned.

Next is T-Biscuits...got a killer recipe that makes these things pop up like balloons. :) Easy , Cheap and gut-Filling!

Will check in and update.

Stop in and say hello again if you are still here. Will appreciate it!

Jude11
Anonymous Coward
User ID: 1324627
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04/02/2011 03:29 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I like the information.
Finding a whole lot of creepy disgusting porno people slither around this GLP site so getting banned doesn't seem like the end of the world.
I keep stepping in muck and listening to people puke out their hateful, nasty comments.
I'm already banned from ATS though and until I get the gumption to make up a fake name and go back there (where they are required to at least be civil) I am here with the punks.
Anyway I like your ideas here and Thanks. I'll bumpit.
Anonymous Coward
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04/02/2011 09:50 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Starch and gluten! Mmm, good!
Anonymous Coward
User ID: 1502337
United States
08/13/2011 10:23 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
bump
redlicorice

User ID: 1503181
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08/13/2011 10:28 AM
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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


Yes please. What can be substituted for baking power and yeast, if anything?
Writer's Block
Anonymous Coward
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08/13/2011 11:51 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Great thread, great posts, great recipes all around...! Goofy Thum
redlicorice

User ID: 1503181
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08/13/2011 11:57 AM
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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


Yes please. What can be substituted for baking power and yeast, if anything?
 Quoting: redlicorice


Yeast substitute:

Out of yeast or turned off by the price? Here's how to make an effective and inexpensive yeast substitute.

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients:
•Baking soda
•Lemon juice

Preparation:


1. Add all ingredients according to the recipe.

2. Then, add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe.

Has anyone ever tried this?
Writer's Block
redlicorice

User ID: 1503181
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08/13/2011 12:02 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Making Baking Powder •You need baking soda and cream of tartar to make baking powder.


•Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.


•Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

Cream of tartar is used to increase the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder. You can switch baking powder for baking soda, however, just expect the flavor to change a little.

What is cream of tartar?

Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. (The journal Nature reported some years ago that traces of calcium tartrate found in a pottery jar in the ruins of a village in northern Iran are evidence that wine was being made more than 7,000 years ago.)

Last Edited by redlicorice on 08/13/2011 12:04 PM
Writer's Block
ShadowDancer

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08/13/2011 08:45 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
great thread


a keeper


Take care hf


5 * Up
************************************
fortitudo et spes
************************************

When Japan happened I responded: "The Excrement Has Impacted the Rotary Oscillator." and clearly it has.
Thread: The Excrement Is Striking the Rotary Oscillator
+++++++++++++++++++++++++++++++++++++
"Ego et Dominus sumus amici"
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Ego et mea umbra
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'Man does not have the right to develop his own mind. This kind of liberal orientation has great appeal. We must electrically control the brain. Some day armies and generals will be controlled by electric stimulation of the brain.’
- U.S. government mind manipulator, Dr. Jose Delgado, Congressional Record, No. 262E, Vol. 118, 1974
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Realeyesrealizereal​lies. C.

Thread: GIRD uP as GRID Collapses

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Thread: Frankenfoods for YOU (Page 2)

Thread: I Do Not Consent

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Thread: Let's Play a GAME

Thread: Throat Singing
tandym

User ID: 1220210
United States
08/13/2011 09:02 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Question for all you bakers:


How long does yeast last? Is the Expir. date accurate? If not, how long can I keep/use past? I have often wondered.

Thanks for all the great bread ideas.

hf
 Quoting: SeekerMi


I am currently using a jar of yeast that expired in Jun 2009 -- though since I opened it, I have kept it in the fridge (past 6 months or so).

It still works, but it is not as lively. So to compensate when I make my breamachine bread, I use warm water & add double yeast and 1 tbsp of sugar... it makes bread just like normal when I give it a little help :-P

FYI, I hate to throw anything away, which is why I got so inventive.
tandym

User ID: 1220210
United States
08/13/2011 09:11 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


Yes please. What can be substituted for baking power and yeast, if anything?
 Quoting: redlicorice


Yeast substitute:

Out of yeast or turned off by the price? Here's how to make an effective and inexpensive yeast substitute.

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients:
•Baking soda
•Lemon juice

Preparation:


1. Add all ingredients according to the recipe.

2. Then, add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe.

Has anyone ever tried this?
 Quoting: redlicorice


I have a cake recipe that uses vinegar and baking soda instead of eggs... I also use this combo in my pancake mix to make superior belgian waffles without yeast.
Anonymous Coward
User ID: 1511414
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08/19/2011 03:41 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
good thread

thanks OP!
980
User ID: 7425438
Russian Federation
12/20/2011 02:30 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
You have more uesufl info than the British had colonies pre-WWII.
Anonymous Coward
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Japan
12/20/2011 08:12 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Great useful thread!

hf
Anonymous Coward
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United States
12/20/2011 08:25 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Excellent thread!! Bookmarked!

This is a bunch of stuff that I"ve found pieces of here and there--and you have all the important info (and recipse!!) in one place. Thank you so much! Can't wait to experiment.

Blessings!
silvervega
if I only knew

User ID: 14673627
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01/03/2013 10:20 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
It's also 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.

Thought I would add a pemmican video as well. Can't say enough about this stuff. High on protein, vitamins and very filling. Keeps well and easy to carry:



More great survival food vids here:


[link to www.youtube.com]

I guess I'm back after being banned (IP Issues)

Would like to revive this thread if there is enough interest.

Let me start with that I have decided to sell my properties on the East Coast (In light of recent events both political and natural) and we are heading to the prairies!

Gonna work on a few new bread recipes this week as well as post another series on home preservation and canning.

Hope everyone is well and still positive. Man! I missed this place. :)

Been spending time on a few other sites but this felt like home for awhile.

Anyhoo....

Plans: Got a lead on some acreage and looking at ponds, lakes, river access as well as land for the gardens of course. The new clay oven is going to happen as I have found material suppliers out there so my plan is to post videos of the process and finished products. I have to leave my old clay oven and that'll be sad as I just got it seasoned.

Next is T-Biscuits...got a killer recipe that makes these things pop up like balloons. :) Easy , Cheap and gut-Filling!

Will check in and update.

Stop in and say hello again if you are still here. Will appreciate it!

Jude11
 Quoting: Jude11

bump
On the other hand, I have different fingers.
silvervega
if I only knew

User ID: 14673627
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08/31/2013 11:48 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
When butchering an animal ..should you use the stew bones first? The knees and knuckles as food smoke the rest??
bump
On the other hand, I have different fingers.
Anonymous Coward
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09/01/2013 02:31 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
good constructive intelligent post, Jude, so expect the evil mentally ill to attack you.

I think there are good mentally ill people and evil mentally ill people, definitely a lot of the evil type on here.
silvervega
if I only knew

User ID: 14673627
United States
09/02/2013 10:45 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
broccoli
On the other hand, I have different fingers.
Anonymous Coward
User ID: 46691886
Belgium
09/11/2013 02:20 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Glad to see all these tips on sourdough. It's an amazing thing that used to be the difference between life and death for explorers, trappers etc. They would always carry a little starter under their clothes to be kept active and ready for the evening meal.
 Quoting: Jude11

Sorry, but this is not what sourdough is for. You don't eat it as is, so you wouldn't eat it "at the evening meal".

You make sourdough bread with it.
Anonymous Coward
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Belgium
09/11/2013 02:34 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
So I conclude seeing that after 9 thread pages someone had to make this remark, that this thread must be an exercise in discoursing about something one doesn't know the first about without alerting anyone to it...
t
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Poland
09/11/2013 04:39 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
If somone is intersting in the survival in the forest .

today I found this mushroom in the forest

[link to s13.postimg.org]
Anonymous Coward
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09/12/2013 12:19 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
bump
Anonymous Coward
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09/12/2013 12:58 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Someone asked about what to do when without any leavening agent, which is typically either yeast or baking powder. Here are some thoughts. I have written about this comprehensively at the Last Minute Tips for Parents When the SHTF topic. Check there for ways to do all of these:

1. Baking powder is baking soda and tartaric acid. You will have neither in a collapse or simply if you cannot afford it.

2. Ashcakes were a common flatbread that the pioneers ate. They used a little of the wood ashes from the fire as a leavening agent. Check in that topic for how to make that and hardtack too.

Note that in a collapse, people are liable to not have sufficient wood for fires. Think: if everyone in the neighborhood is burning down not only dead fallen branches for firewood but likely chopping down green wood from trees and not seasoning them, that they will contain higher moisture content and not burn well. That means that wood ash could be contaminated with incompletely seasoned wood and phytochemicals.

Likewise in a collapse people will be burning all the paper in their homes as well as furniture to stay warm. These contain all manner of preservatives and other chemicals. That might be in your ash pile too so use caution and common sense.

3. Being able to make salt-rising bread was considered the mark of a good baker as it's more difficult. This means having milk though, which 99% of the populace will not have unless they they barter with a rural neighbor or have a cow or goat.

It uses a bacteria, believe it or not, the same family as gangrene but entirely safe when prepared in the proper way. Because of needing milk and being able to safely prepare the bacterial fermentation, it's for advanced preppers or homesteaders. Anyone might try it at present however.

4. There are wild yeasts in the air and these can be intentionally gathered. I've detailed many ways to do just that on the other topic.

The easiest way is with raisins and some sugar and water. It produces the most fermentation in the shortest time. Not surprising since that's the same process for making wine. Both the Japanese and the Austrians have recipes using this kind of yeast.

Besides grapes, persimmons grow in the forests of the USA. Persimmon beer or wine was fairly common among the pioneers. They dry well. As such, one could use them to start a fermentation process and use that "mother" created from this to ferment and rise your bread.

5. When a cook has some yeast, then one can keep a little of the leavened dough in reserve. Then you add that to the new flour. You allow that to leaven the rest of your mixed dough but this takes a warm environment and time.

6. In a post-collapse world, while you might have ingredients initially, you will run out of them. That was also common on the prairie as people used up those ingredients. So they thinned down their flour (which has gluten so it will rise as bread) with things like:
a) white clover flour
b) pine cambium flour
c) grass seed flour
d) acorn flour
e) etc

7. It takes work to grind wheat or wild edibles into a flour. You might expend a lot of energy to do so. On the prairie people did that only when they had either made up a device for pounding AND had an abundance of food.

Then you needed a fire to bake that bread, and to do that meant a lot of generated heat, and that could both require a lot of work to gather and burn the fire, or unbearably heat up a dwelling in the midst of Summer.

So, this means either being clever and building a cobb oven (see the other topic) since it burns much more efficiently and for a longer period and outside and doesn't smoke as much when it gets going. These could be build within a tribal area and shared. That's very likely post-collapse to save wood, labor, and make things more comfortable.

8. Because it takes a lot of time to bake a loaf of bread outside in a specially made oven, and to do this on a vvery regular basis since even day old bread loses its flavor and becomes stale, then making pita bread is SMARTER and easier. See the other topic.

9. Because all of this requires a lot of work, supplies, intelligence, and common sense, then baking bread will be beyond a large percentage of survivors. Instead, making a porridge of many wild edibles will make far more sense. Why? Because it takes less heat, less calories burned as physical labor (no pounding or grinding or building the fire so hot).

Most people will not have a quern (a grinder that was fairly common on the prairie).

I detail all of that on the other topic as well as a simple grass seed as well as a acorn porridge that will sustain you (albeit with some missing essential amino acids if you ate those alone). You would be able to survive for a time but not in a perfectly healthy way. Monodiets are never healthy.

10. Why not eat tortillas if you have access to field corn? This is also easier.
silvervega
if I only knew

User ID: 410640
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07/22/2014 10:42 PM

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Re: This bread recipe could be the difference between starving and eating in the times ahead.
bump
On the other hand, I have different fingers.
Anonymous Coward
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07/22/2014 11:14 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
bump
 Quoting: silvervega


So glad you bumped this....lots of great info. Thanks!
Sleeping One
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Belgium
09/03/2014 11:13 AM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
I didn't read this whole thread so I might have missed it, but was there any mention of "Essenian bread" ?

It is similar to the OP's recipe, but it is not eaten raw but baked. And it seems to have been the bread of Jesus's times....
Sleeping One
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09/03/2014 12:54 PM
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Re: This bread recipe could be the difference between starving and eating in the times ahead.
Nobody thanking me for bumping this ?

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