Bread The Staff Of Life

[Blacksmith]

Have you given any thought to your bread supply?

Already ground flour has a fairly short shelf life.
Baking powder doesn't last long once the container has been opened.
Yeast is a living organism and has a limited useful time and is sensitive to storage conditions.

So when you can not run to the store for a loaf of bread or the ingredients what will you do?

[dtknowles]

I don't eat hardly any bread. I have flour and yeast. Flour in the freezer and yeast in the refrigerator. I know the power will fail so I will use up those quickly like every thing in the fridge. We do like cake so more flour for cake would be nice. Baking soda and powder stay good for quite a while. Eggs and butter are more important to us but we have no cows or chickens. I am worried more about where I will find fat than carbs. Actually around here rice would continue to be common, might need to look into what to make with rice flour.

Tim

[kencha]

I have neither the place nor resources for long-term disaster preparations, but...

As far as yeast is concerned, it is hardier than many think. I've kept a sourdough starter alive for many years with very minimal upkeep while refrigerated. It would require a bit more maintenance (feeding) if refrigeration was lost, but it would probably be the easiest bread ingredient to acquire and keep.

[Dryball]

Doesn't vacuum sealing work? Maybe no so much in bags but sure pretty slick in mason jars or the plastic ones. I could live without yeast as not much tastes better than bannock cooked over a real fire.

[Hickory]

Do like I used to do when I was poor.
Grind wheat into flour every couple days and add to your sour dough mix as it is being used.
50 lb of wheat will last a long time.
Truly, the staff of life.

[reloader28]

Are you talking 15 years or what?
We store alotta flour, but WAY more wheat. We have 2 mills that we use.
Also freeze the flour outside for a couple days in the winter for weevil, and there is no problem with that.
As for yeast, freezing dont hurt it at all, and only high heat will kill it.

[Nomadnailer]

Study of the 18 th century store logs from early trappers, hunters and explorers all show that bread stuff was very important part of survival diet.

[Good Cheer]

A timely topic to bring back to the fore.
Having wheat and the means to make bread are overlooked basics.
Besides red wheat the wife likes to have rye berries as well.
We had wheat bread and rye bread toast under the gravy this morning.

[Kestrel4k]

Sailor Boy Pilot Bread
https://www.span-elite.com/sailor-bo...ead-32-oz.html

Grew up on this in bush Alaska. Shelf life of decades, and pretty tasty.
Unlike typical snack crackers, it doesn't have an excess of salt; so has many more uses.
For motivated buyers, it can be found in bulk. On my to-do list this spring, is to literally back the station wagon up to the production facility in Washington state.

https://www.homesteadingtoday.com/th...torage.452133/

[MUSTANG]

I tend to bake bread in the winter - (Additional Heat in the house when it's cold outside). Currently 2 loaves on the counter. Reying to recycle the older 25 pound bags of flour to the front/top in the Pantry.

[armoredman]

All looks good.

[huntinlever]

Have you given any thought to your bread supply?

Already ground flour has a fairly short shelf life.
Baking powder doesn't last long once the container has been opened.
Yeast is a living organism and has a limited useful time and is sensitive to storage conditions.

So when you can not run to the store for a loaf of bread or the ingredients what will you do?

What I'm literally doing right now, about 20 minutes before it's out of the oven. I mill my own grain, and maintain a sourdough. Sourdough culture is extremely forgiving.





I only buy white bread flour. I mill hard spring and winter wheats, rye, emmer, kamut, einkorn, spelt, red fife, durum. The grain stays fresh a long time, and I have an American-made Retsel, so I mill when I need fresh flour.

Edit: Just came out. 60% whole einkorn. Rye sourdough starter.

[BLAHUT]

I have neither the place nor resources for long-term disaster preparations, but...

As far as yeast is concerned, it is hardier than many think. I've kept a sourdough starter alive for many years with very minimal upkeep while refrigerated. It would require a bit more maintenance (feeding) if refrigeration was lost, but it would probably be the easiest bread ingredient to acquire and keep.

I have had my sourdough starter sitting on the counter for over 38 years since I got it on a trip back home, documented back to the 1800's Alaskan gold rush, does not need to be refrigerated, just fed, about a tablespoon of flour every morning, as replenished for baking, bread, hotcakes, cookies, muffins, just about anything you can think of in the way of breads. I have fed to people and they cannot believe it's sourdough bread. All that's needed for bread, is flour, water, starter and time.

[BLAHUT]

what i'm literally doing right now, about 20 minutes before it's out of the oven. I mill my own grain, and maintain a sourdough. Sourdough culture is extremely forgiving.





i only buy white bread flour. I mill hard spring and winter wheats, rye, emmer, kamut, einkorn, spelt, red fife, durum. The grain stays fresh a long time, and i have an american-made retsel, so i mill when i need fresh flour.

Edit: Just came out. 60% whole einkorn. Rye sourdough starter.

beautiful

[huntinlever]

I have had my sourdough starter sitting on the counter for over 38 years since I got it on a trip back home, documented back to the 1800's Alaskan gold rush, does not need to be refrigerated, just fed, about a tablespoon of flour every morning, as replenished for baking, bread, hotcakes, cookies, muffins, just about anything you can think of in the way of breads. I have fed to people and they cannot believe it's sourdough bread. All that's needed for bread, is flour, water, starter and time.

^ +1. Crossed in the mail, thanks Blahut. In total agreement.

My mill at work.

https://youtube.com/shorts/hscC6OeTL40?feature=share

[Good Cheer]

Gents, we're going to be running out of hard wheat some time or the other.
Where's the best place to order from these days?

[huntinlever]

Grains, flour? I'm lucky enough to get my spelt, rye and hard winter and spring wheats grown locally, which I mill at home. I have used Central Milling a lot, and really like them Also, Breadtopia, and Janie's Mill.

https://centralmilling.com/
https://breadtopia.com/
https://www.janiesmill.com/

[Good Cheer]

Thanks for the links.
Married a girl that thinks grinding her own is normal.

[huntinlever]

Thanks for the links.
Married a girl that thinks grinding her own is normal.

A keeper!

[Good Cheer]

Yes sir. Been a lot of years and we still like each other.

At that centralmilling link, found a steel cut multi-grain mix that will probably do good as an adjunct in breads.