I really like both of these, and I think you will too. They would be good to have in case of an emergency.
Where there is no Doctor
Where there is no Dentist
Wednesday, August 31, 2011
Monday, August 22, 2011
How to make yeast.
One of the most favorite things that my MIL has ever given me is this book.
It is called Passport to Survival and is written by Esther Dickey. It talks about how to survive off of wheat, honey, salt, and powdered milk. She writes about things in the book I will never do like make "wheat meat." ....and I try to never say never BUT there is no way in hello I would ever make that.
If it did not moo or squawk 20 minutes ago it will not be passed off as meat in my house.
There is one REALLY cool recipe in the book on how to make yeast.
Now- you know how to make yeast. Get to it. If you learn how you will not have to worry about storing yeast!! And remember yeast has a shelf life of 1 year, and 5 years in the freezer.
I am going to try it. I will let you know how it turns out.
It is called Passport to Survival and is written by Esther Dickey. It talks about how to survive off of wheat, honey, salt, and powdered milk. She writes about things in the book I will never do like make "wheat meat." ....and I try to never say never BUT there is no way in hello I would ever make that.
If it did not moo or squawk 20 minutes ago it will not be passed off as meat in my house.
There is one REALLY cool recipe in the book on how to make yeast.
Wild Yeast
2 cups flour
2 cups water
2 tsp. honey
Mix well and place in a bottle or crock, uncovered. Allow mixture to ferment for five days in a warm room. Stir several times a day, thus aerating the batter and permitting the air to activate the mixture. It will smell yeasty, and small bubbles will come to the top.
Wild yeast is used in varying amounts in recipes for bread, rolls, hot cakes etc. The fifth day after using some, "feed" the starter (to replace the amount used in baking) using equal parts of flour and water or potato water. In another 24 hours the yeast will foam and work and be ready for use again.
Store the unused portion of the yeast in a refrigerator in a glass or crockery container with a tight fighting lid. Shake it often. To activate it before using it again, add 2 or 3 tablespoons of flour and the same amount of water and stir.
Some say that the yeast spores around the crusty top of the container are beneficial and that one should not keep emptying it and washing it.
Now- you know how to make yeast. Get to it. If you learn how you will not have to worry about storing yeast!! And remember yeast has a shelf life of 1 year, and 5 years in the freezer.
I am going to try it. I will let you know how it turns out.
Wednesday, August 17, 2011
barf.
sorry, i have not been posting. i did not drop off the face of the earth, and i was not rubbed out by a marxist for being so brilliant. the truth is i am so sick. i will be back soon.
Monday, August 1, 2011
whole wheat bread that is really whole wheat bread.
I keep seeing recipes for whole wheat bread that call for 1/2 white flour and 1/2 whole wheat. I am not the sharpest tool in the shed but even I realize that does not make any sense. I have a recipe that I love and I am going to share it:
1 1/4 cup hot water (110-114 degrees)
1 heaping tbsp yeast. (I am convinced SAF yeast is the best.)
1/3 cup milk. (I use powdered milk, and I don't mix it with water- just powder straight out of the can.)
1/4 cup veggie oil. (I use coconut oil)
1/4 cup honey
1 1/4 tsp. salt
2 1/2 to 2 3/4 cups of whole wheat flour in the bread with and extra for dusting. I would just round it up to 3 cups to be safe.
I do not use a dough enhancer or vital wheat gluten. It is one more thing to buy and store and I personally believe it is an excitotoxin. You can read a little bit about those here
I mix all this in my Bosch- but I need to learn how to kneed it by hand. I know one day I will not be able to use a mixer.
Add all the ingredients in the mixer starting with the water and yeast, and on down the line. I mix it for 10 minutes.
It should be really sticky- I learned that from the bread master. She likened it to a cake mix, being such a wet batter and it makes a fluffy cake. I was having issues with my bread being too heavy, and she helped me realize I was adding way too much flour. Since this recipe does not use a dough enhancer you need to make sure and not add too much flour, or you will have what my husband called a "tasty brick."
All mixers are different but I use just enough flour till it pulls away from the side of a mixer for just a couple of turns.
After the 10 minutes of mixing I roll it out on a floured surface and give it a couple kneads by hand that will lightly coat the outside of the dough with flour.
This will make the outside of the dough not be sticky but the inside still will be.
The bottom seam goes on the bottom of the loaf pan. You do not have to roll it like a snake- you can shape it into a loaf, I like rolling it. It creates a nice round shape and I have had more luck with this technique then shaping it like a loaf. Rolling takes practice, if you roll it too loose there will be holes in the bread, if it is too tight it will have a hard time rising, or will not rise at all.
Place your loaf in a greased loaf pan. I oil the top of the loaf and place a towel over it to rise. Careful of the size of the pan- I was using a super huge pan before and could not figure out why my bread was not rising big over the top of it.
Let it rise for about 1 hour 15 minutes. It should be nice and round on top. Bake for 30 minutes at 350 degrees. I cover the top with foil after 20 minutes of it baking so the top is not to brown.
Let it cool on a rack and it is done. Yum.
I have also mixed this in a kitchen aid mixer and it worked just fine.
To have a loaf every day for a year you will need:
52 cups hot water *there are 16 cups in a gallon so you will need a little over 3 gallons
52 heaping tbsp of yeast
17 and 1/3 cups milk
13 cups oil
13 cups honey
65 tsp salt
156 cups of flour there are 10 cups in a number 10 can
* I am still trying to figure out the rest of the conversion. Like how many cups of dry milk in a #10, and how many tbsp are in a pound of yeast etc. If you know could you tell me please!
1 1/4 cup hot water (110-114 degrees)
1 heaping tbsp yeast. (I am convinced SAF yeast is the best.)
1/3 cup milk. (I use powdered milk, and I don't mix it with water- just powder straight out of the can.)
1/4 cup veggie oil. (I use coconut oil)
1/4 cup honey
1 1/4 tsp. salt
2 1/2 to 2 3/4 cups of whole wheat flour in the bread with and extra for dusting. I would just round it up to 3 cups to be safe.
I do not use a dough enhancer or vital wheat gluten. It is one more thing to buy and store and I personally believe it is an excitotoxin. You can read a little bit about those here
I mix all this in my Bosch- but I need to learn how to kneed it by hand. I know one day I will not be able to use a mixer.
It should be really sticky- I learned that from the bread master. She likened it to a cake mix, being such a wet batter and it makes a fluffy cake. I was having issues with my bread being too heavy, and she helped me realize I was adding way too much flour. Since this recipe does not use a dough enhancer you need to make sure and not add too much flour, or you will have what my husband called a "tasty brick."
After the 10 minutes of mixing I roll it out on a floured surface and give it a couple kneads by hand that will lightly coat the outside of the dough with flour.
This will make the outside of the dough not be sticky but the inside still will be.
I then roll it out flat and then roll it up like a snake pulling the top roll of the sides down and pinching the end seam and the sides together.
The bottom seam goes on the bottom of the loaf pan. You do not have to roll it like a snake- you can shape it into a loaf, I like rolling it. It creates a nice round shape and I have had more luck with this technique then shaping it like a loaf. Rolling takes practice, if you roll it too loose there will be holes in the bread, if it is too tight it will have a hard time rising, or will not rise at all.
Place your loaf in a greased loaf pan. I oil the top of the loaf and place a towel over it to rise. Careful of the size of the pan- I was using a super huge pan before and could not figure out why my bread was not rising big over the top of it.
Let it rise for about 1 hour 15 minutes. It should be nice and round on top. Bake for 30 minutes at 350 degrees. I cover the top with foil after 20 minutes of it baking so the top is not to brown.
Let it cool on a rack and it is done. Yum.
I have also mixed this in a kitchen aid mixer and it worked just fine.
To have a loaf every day for a year you will need:
52 cups hot water *there are 16 cups in a gallon so you will need a little over 3 gallons
52 heaping tbsp of yeast
17 and 1/3 cups milk
13 cups oil
13 cups honey
65 tsp salt
156 cups of flour there are 10 cups in a number 10 can
* I am still trying to figure out the rest of the conversion. Like how many cups of dry milk in a #10, and how many tbsp are in a pound of yeast etc. If you know could you tell me please!
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