HOW TO EAT WHEAT BOOK 3*
note: see people, that wasn't hard at all. Thank you mystery minion in WA, for the snail mail donation of $12-exactly as requested a mere dollar a month.
Bread making is easy in theory but requires practice to make an edible product. A simple bread is two and a half cups flour, three quarters cup water, and yeast. Kneed that bad boy for five to ten minutes ( great exercise ), then let rise until doubled in size. Throw it in for 45 minutes at 300. Now, whether that makes a good loaf is contingent on the coarseness of the flour ( finer rises more ), the protein content and the effectiveness of the yeast. You can wire mesh sieve the flour and keep the coarser flour for a flat bread. Try to use winter red rather than spring or winter white for better protein. And add sugar if possible. Otherwise, make a malt for your sweetener. Take wheat sprouts and dry them thoroughly, then grind. One quarter teaspoon per loaf of bread of that powder is a great boost for your yeast. Baking bread that is fluffier and tastier is an art, and shan’t be covered here. This is basic wheat eating, not teaching of a craft or an art. Damn, just read a few recipes and practice. What’s the worst that happens? Make dried bread for a trail food with the failed loaves.
Yeast bread baked, sliced and then dried makes a great food for on the go. It tastes much better than hardtack and won’t kill your teeth. But, if you desire, hardtack takes up less room and lasts longer than fresh bread by having less moisture. Make a stiff dough, roll as thin as possible on a cookie sheet and cut into squares. Then poke the hell out of it with a fork. All those holes allow a more uniform cooking and get more moisture out. Cook in a hot oven until crisp.
To cook in cast iron breads otherwise cooked in an oven, get hot enough for that dancing drop of water in the oiled pan, and place bread in, adjusting heat down and when a fork poked in the middle comes out without dough you are done. To cook dough over a campfire, take a stick and make your dough a long roll like a pretzel and wind it around the stick. Roast over coals, not flame, as you would a hot dog. Bread roll on a stick.
Sourdough is the yeast of choice for the survivalist as it is homegrown rather than commercial. If you have a small amount of commercial yeast in your fridge, and then use that to start your sourdough culture from that, you make the whole process easier.
( also, to substitute baking powder when your commercial supply is used up, try the old Indian method. Take fresh dry sifted wood ashes and use in place of the baking powder. Obviously, don’t use ashes from any burned manufactured items, such as treated wood or plastics or other trash )
Then you just add the yeast to an equal amount of flour and warm water ( say, two cups of each ) and let sit in a warm spot overnight and you then have sourdough starter. That starter is added in half amounts to flour and water ( 1 cup starter, 2 cups each flour and water ) for bread and then replace the flour and water you took out of the starter to get it back up to the original volume the next morning.
If you can’t keep this starter refrigerated ( say, in a root cellar ) AFTER you’ve allowed the yeast to grow overnight, you can always dry the starter for storage. Sometimes you can find wild yeast on wild fruits and berries such as the pioneers did. They had a white film on them that was a wild yeast. To get an airborne yeast, do the following. Take two cups flour and two cups warm water with two teaspoons of honey. Mix well and leave uncovered in a warm room. Stir several times a day for five days after which you should have a wild yeast starter. Treat as sourdough starter to replenish after use. Store with a cover. The initial exposure was to capture airborne spores. Shake often, stored in the fridge.
Fake meat from wheat ( rather than soy, if you don’t have any ). Take seven cups of flour and two cups of cold water. Make into dough and then beat the hell out of it for ten minutes. Like kneading for bread but as hard as you can. Cover the dough in cold water and allow to sit for an hour. Then, using hot water pour over the dough which rests in a sieve while kneading to extract the starch. Capture this milky water and use in stew or soup stock or liquid for bread recipes. Otherwise you are throwing away nutrients. Continue until water runs clear. Without a running tap it might be harder. Just place in a bowl with as hot of water as you can stand and kneed, until you get clear water. Keep the milky, toss the clear. The dough you now have can be rolled and baked and is now a meat substitute, but without flavor just like soy. From there you cook with it as you would TVP or dried soy chunks. If it still tastes too much like wheat and not enough like meat, instead of baking ( usually an hour or so on 300 ), simmer in salt water for another hour. You then have a moist chunk of fake meat to add to recipes. The moisture in the gluten improves the taste and the simmering alters the components chemistry.
If you’ve ever eaten soy you know how it is a nice meat substitute but without taste. I’ve eaten beef flavored soy jerky which would have merited its inclusion in my storage foods, or even as a off grid vegetarian diet ( no fridge, freezer or canning ) it tasted so good. Alas, they loaded that sucker with salt, and you need to know if they process the soy properly so as to exclude those estrogen mimicking chemicals ( as well as release the proteins for the bodies assimilation ). So, if you can get wheat gluten to closely approximate the soy’s performance, and can get beef/chicken/pork flavoring without the salt, you’ve got a great menu enhancer. I personally had zero luck making the Wheat Meat. I had three sources for the recipe, none of which were dissimilar. So either I really screwed up or the original process copied from was flawed. Supposedly this is an oriental diet staple so it has been done. I would strongly suggest trying this today and not after the collapse. Mine tasted so foul I threw away two pints of flour ( and I hate to waste anything ). Continued
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