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Message Subject make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!
Poster Handle Anonymous Coward
Post Content
Magnificent. It's an old technique really using a dutch oven like the Pioneers would have done, but letting the yeast ripen the gluten in the flour. I'm sure a higher gluten bread flour would naturally work better or faster. You might be able to get away with less then 12 hours that way.

It would be cool to try this using a natural yeast recipe. I'm looking for recipes other than sourdough. That way all you need is flour, salt, and water plus whatever starter.

In a survival situation, wheat is hard to come by. You can stretch it, but with a far less expanding bread by adding cattail pollen, acorn flour, or whatever you've got handy like a hybrid with masa or corn flour.
 Quoting: Anonymous Coward 4393568

the only reason i said around 20 hours is because i hate the step where you take the bread out and then let it raise for another 2 hours. it took up more counterspace and mess to clean up. i found that if i just let it sit longer i could skip that step :)
i was trying to make bread with the least amount of effort and mess to clean.
not trying to make the fastest bread.
 Quoting: Pink Cat with a Telephone Hat

Of I was basing the time on the video, not what you said. When placing a yeast bread in the refrigerator, the dough ripens by slowing down the process. That's a personal preference.

If you were doing this outside, you could make a Zeer pot, a ceramic pot within a pot that is in wet sand and cover it. That's a way to make a quasi-refirgerator in the field. Then you let your dough riped in that until time for the final two hour rise.

Yeah, nothing replaces yeast bread in my opinion. Sure you can use a leaven like soda or ash or baking powder to make beaten biscuits.

Personally for speed, I like pita bread. It works well and is very fast. It stores pretty well too when camping, so you can make some up for several days.

I need a better recipe for gathering natural yeasts as I don't like sourdugh that much. Friendship bread is more like cake with all of that sugar, a very hard to produce item in the wild, save for using a natural sweetener like dried persimmon or apples, or if lucky honey or maple syrup.
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