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 Report Abusive Post Report Copyright Violation | A lot of people are going to lose weight and regain their figures if things get tough food-wise. Quoting: Anonymous Coward 1273220Look how clean and slim Canadian females are, compared to unwashed American tarts! 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 User ID: 1273181 United States 02/21/2011 09:14 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 1261460 United States 02/21/2011 09:15 PM Report Abusive Post Report Copyright Violation | |
Jude11 (OP) User ID: 1266752 Canada 02/21/2011 09:17 PM Report Abusive Post Report Copyright Violation | Do you know how to make yeast from scratch...say tshtf senario? Thanks. Quoting: Anonymous Coward 1261460Thanks 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 Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 1157608 United States 02/21/2011 09:28 PM Report Abusive Post Report Copyright Violation | so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ? Quoting: Anonymous Coward 1267482you stupid canuck fuck 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 Report Abusive Post Report Copyright Violation | 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 228818I 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 Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 1261460 United States 02/21/2011 09:30 PM Report Abusive Post Report Copyright Violation | Do you know how to make yeast from scratch...say tshtf senario? Thanks. Quoting: Anonymous Coward 1261460Thanks 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. Thank you! |
Anonymous Coward User ID: 1261460 United States 02/21/2011 09:31 PM Report Abusive Post Report Copyright Violation | |
SR37 User ID: 1167026 United States 02/21/2011 09:32 PM Report Abusive Post Report Copyright Violation | 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! Quoting: Jude11I 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. Thank you! The clay oven part makes me really appreciate it a lot! |
Rock Soup User ID: 1215284 United States 02/21/2011 09:32 PM Report Abusive Post Report Copyright Violation | |
Jude11 (OP) User ID: 1266752 Canada 02/21/2011 09:34 PM Report Abusive Post Report Copyright Violation | 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 228818I 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. 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 Report Abusive Post Report Copyright Violation | |
Black Diamond User ID: 1273228 United States 02/21/2011 09:34 PM Report Abusive Post Report Copyright Violation | 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 Report Abusive Post Report Copyright Violation | 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. Last Edited by LOM on 02/21/2011 09:38 PM |
Anonymous Coward User ID: 1063859 United States 02/21/2011 09:37 PM Report Abusive Post Report Copyright Violation | 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! Quoting: Jude11I 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. Do you wear one of those big hats like Chef Boyardee? |
Anonymous Coward User ID: 1063859 United States 02/21/2011 09:40 PM Report Abusive Post Report Copyright Violation | 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 1273228Another 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 Report Abusive Post Report Copyright Violation | so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ? Quoting: Anonymous Coward 1267482you stupid canuck fuck 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 Report Abusive Post Report Copyright Violation | 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 228818I 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. 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! 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 Report Abusive Post Report Copyright Violation | 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 1273228Another 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. 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 Report Abusive Post Report Copyright Violation | 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 1273228They 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 Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 1222713 United States 02/21/2011 09:47 PM Report Abusive Post Report Copyright Violation | so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ? Quoting: Anonymous Coward 1267482you stupid canuck fuck Also, no fridge?...put it outside. Or is that too much creative thinking for you? 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 Report Abusive Post Report Copyright Violation | Do you have a recipe for those that are wheat intolerant? Quoting: Anonymous Coward 1261460I 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 Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 1063859 United States 02/21/2011 09:51 PM Report Abusive Post Report Copyright Violation | |
Jude11 (OP) User ID: 1266752 Canada 02/21/2011 09:53 PM Report Abusive Post Report Copyright Violation | Awesome recipe. Quoting: KhimCan I use sour dough starter in place of yeast in this? 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 Report Abusive Post Report Copyright Violation | so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ? Quoting: Anonymous Coward 1267482you stupid canuck fuck 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? [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. 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 Report Abusive Post Report Copyright Violation | |