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BREAD MAKING
DR DAVID CLEVELAND
CLEVELAND78@LIVE.COM
BREAD MAKING AND INGREDIENTS

CLICK ON BREAD, SEE SOME GRAINS
From: Fuquay Varina, NC

So I love sour dough, and have failed from people walking me through it. Then I learn its all about the 'starter'. Some families have starters they've been using for GENERATIONS!? Seriously, hanging on to a starter solution for like 30 years.

Someone once told me about using an old bowl you previously made bread dough in that you don't wash. So I made bread this morning, and I didn't wash the bowl. So tonight I made my first starter. Maybe my daughter will use the same starter I start with in 20 years?! I like the idea... so I'm going with it.

Here's the recipe we're going to begin our adventure with.

Sourdough Starter:

2 cups warm water
1 Tbsp sugar
1 packet of active dry yeast (not the instant)
2 cups of flour

Add yeast to water and let sit for 10 minutes.

Mix in flour with a wooden spoon scrapping the side.

Store in a large glass of plastic bowl with a piece of plastic wrap on top. Place in a warm dark spot for 3-4 days.

Apparently this will sour the mixture.

Then when ready to bake use all the starter accept for 1 cup you set aside to 'feed' and start a new starter batch.

For the new starter batch add 2 cups of warm water and 2 more cups of flour. This can be stored in the fridge at this point, just remember to bring to room temp before using in your next batch of sour dough bread.
 So I love sour dough, and have failed from people walking me through it. Then I learn its all about the 'starter'. Some families have starters they've been using for GENERATIONS!? Seriously, hanging on to a starter solution for like 30 years.

Someone once told me about using an old bowl you previously made bread dough in that you don't wash. So I made bread this morning, and I didn't wash the bowl. So tonight I made my first starter. Maybe my daughter will use the same starter I start with in 20 years?! I like the idea... so I'm going with it.


From: Fuquay Varina, NC

Again, you probably won't have all of this with you if your camping, but using only water and flour and mixing everything together in the Altoids tin will work just fine. For the sake of this Instructable, I will be using the full line-up of ingredients.

*Self Rising Flour (appx 1/2 cup per serving)

*Water (appx 1 - 1.5 oz per serving; go by consistency)

*Extra Virgin Olive Oil ( just a drizzle)

*Salt (i just use a dash to flavor since the flour already has some in it)

*An Altoids tin, clean of decoration (The best way I have found to do this is to take a wire brush and just go to town. It takes about two minutes to get the entire tin clean.

*A mixing bowl and a mixing utensil. I like to use a small bowl and a whisk. (If your in the woods, the Altoids tin and a clean stick will work just fine.)

Combine the flour and a touch of EVOO in the bowl, drop a pinch of salt in to taste if you want. Drizzle water in as you stir the mixture. You want the consistency to be more dry than wet, but not powdery. ( See 2nd and 3rd pictures)

Stir until you have a little doughy ball.


Make Survival Bread

The name says it all. This bread recipe is easy, tasty, and stores quite well. I recommend the use of this recipe for anyone who likes to do a lot of camping and overnight outdoor activities. This recipe is for one loaf. Double it, triple it, whatever your needs may call for.

Instructions
Things You'll Need:
2 cups oats (REPLACE WITH ANY OTHER GRAINS AVAILABLE)
2 ½ cups powdered milk
1 cup sugar
3 T. honey
1 (3 oz.) pkg. orange or lemon Jello
3 T. water
medium pan
mixing bowl
cookie sheet
aluminum foil
1
In the mixing bowl combine the oats, powered milk, and the sugar. Mix well and set aside.
2
In the medium sauce pan mix the water, Jello, and honey. Place on the stove top and bring to a boil. Slowly add this into the oat mixture. Make sure it is all well blended together. If the dough is a little dry, add a small amount of water one teaspoonful at a time. It should be firm but doughy
3
Once it is ready shape the dough into a loaf, about the size of a small red brick. Place the bread loaf onto the cookie sheet and bake at 350 degrees for 15-20 minutes. If you increased the recipe for multiple loaves you can place several at a time onto the cookie sheet for baking. Don't place them too close together.
4
Once the bread is baked remove from the cookie sheet and allow to cool completely. The bread can be wrapped whole in the foil for storage. This bread can be stored indefinitely. It is perfect fro long excursions into the wilderness or other survivalist activities.