Psssssst how many you need?

I think nessy bought it all up for cheap and then started that bread baking thread trying to corner the market on it.....

^^^^^^^^^^^^^^^^^^..........Hey Now !......lol

Everyone is taking a crash course in rural living today making bread, gardens next jerky and canning coming soon everyday stuff for most of us folks.

Yup....I nevah did any canning.....but might get into that too !

I already can and garden. The bread making is my only new venture. The wife is a better cook. I usually bring in the things for her to cook.

Nessmuck, canning is very rewarding i highly recommend it. I can alot of my deer meat. Makes for some very quick meals when the meat is ready to eat out of the jar. Gonna be canning alot more vegetables than freezing them this year. That way a power outage wont take out my food supply.

Try your local Mennonite or Amish or etc, store they''ll probably make you buy it by the pound tho. Best bread or sourdough flour is King Arthur, period. they also have some info on every kind of baking here's a little about sourdough- sourdough

I'll be starting a sourdough culture as soon as I can pick up some unbleached flour.

I made a rookie mistake and bought bleached flour (didn't know there was such a thing). Guess I'll have to use that all up in no knead bread.

All the dingbats buying up baby chicks,,like they know what to do or even have a coop for them.Garden seeds will be next.I did get me six new Rhode island red pullets though to add to the flock when they get bigger.In the broader for now.

The French ag minister just announced that there will be no food shortages..... so that means there will be.

I can a tomato sauce with peppers garlic and bacon but not veggies. We just learned that we'll be quarantined until at least early May. I'll be making more bread so might try some sourdough.

Thanks Nessmuck.

Pete

By the time they get that first egg it will all be over and chickens will be very “cheep” then. LOL

Wife has a brick of yeast packs squirrel away got right when this crap started..We got plenty white flour we can't find any wheat four. She does have a sourdough starter she plays with I think almost every day.
I'm a plain white bread guy haven't had any trouble finding enough for me is store. Wife been baking her self a small loaf a bread she likes every few days.

Mac

Biscuits are easy with any kind of flour and were our daily bread back in the 50-60s Mom might bake "light bread" with the yeast once a month and it wasn't used at breakfast or supper as a rule, more of a sandwich or special occasion thing. Biscuit dough can also be baked as a semi loaf in a iron skillet or dutch oven, Dad would put three or four globs of dough in like giant biscuits and and bake on the camp fires. I've cooked biscuit dough on the stove top like very thick pan cakes, Yeast ain't necessary at all to make eatable breads.

Local grocery was out. I went to the stores baking department and asked the ladies' if I could get some from them. Told them I needed 1/4 teaspoon. They gave me a shot glass full for 50 cents.

I wanted to test it for myself , yes it definitely worked , we are also starting to look low on yeast I would have enough to go for a while but I wanted to test this

I took
2 cups 110 degree water
2 TBSP sugar
let it set about 15 minutes last night
then added
2 cups flour

I did this in a rubber made bowl with lid don't snap the lid on just set it on let sit on counter over night

mid day today pour off the liquid divide in 2 placing 1/2 in the bucket to start a batch of no knead bread leave the other half in the Rubbermaid container

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add the water to the bucket and stir then add salt and flour just like normal

the no need bread recipe is
4 cups 100-110 degree water
1 packet yeast which in this case is replaced by the culture
2 TBLSP salt
8 cups flour it needs about a 6-8 quart bucket it gets big also don't snap he lid on just set it on so it can burp let stand on the counter 2 hours then move to fridge over night

(the culture I had made was more active than the dry yeast proofed in the warm water typically is. it almost rose out of the bucket it had started lifting the lid it is about a 6 quart deli bucket that potato salad and the like come in )

the next day divide into half knead in flour as needed to get the right texture form 2 loafs from each half ,rise 45 minutes and bake


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what is left in the rubber made container gets 1 cup flour 1 cup water 2 TBSP sugar , stir and place in fridge with lid on it can be divided again tomorrow to start another batch of bread or kept in the fridge for a few days then needs to be fed again.

My flour and water is mixed and waiting for the wild yeast beasties to do their magic. Hopefully we'll have sourdough culture in a week or so.

we bought a bunch of those tinfoil packets. I like it better just loose in a jar but found some tinfoil packs a couple weeks ago. No jars that day. Bread choices for store bought are a little limited but we have not had any problems finding it. I am not a fan of sourdough. Rather have biscuits or tortilla's. Plenty of tortilla's here

So I got this “Cake Yeast” from my local Pizza Shop ,last week or 2. I didn’t know how much to use or how to use it. So I emailed king Arthur Flours bakers HOTLINE . Well. ...I got an email from them tonight ! They said...Dear Nessie... 2/3 ounce or 19 grams per 4 cups of flour is the correct amount for bread...so share that with your TMan friends. The yeast can be dissolved in the warm water...or crumble it in ...doesn’t matter. So here I am in my meth lab...weighing up 19 gram packets of yeast. I got 21 packets ! Now I can get BAKED !

Well if you get bored you can put all those packets in a ziploc and drive around in your muscle cah and when you get pulled over it will give the cops something to do for a while..lol

^^^^^^^^^^^^^^LOL