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

"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.

Thank you!

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.

Ok...so what do you do with the bubbling mixture after that...how do you cultivate the yeast for bread?

Hey American ASSWIPE!

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

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.

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.

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

Good Luck!

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.

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.

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.

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!

More bread recipes please! Ideas on storage, yeast, milling etc. This to me is the most valuable info we can share.

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?

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.

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

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