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Post by Txsteader on Jun 8, 2021 14:48:13 GMT
Planning for hard times, fuel shortages & possible marauding hordes, I've been thinking about how to keep bread on the menu in a SHTF situation. And looking around the world, flatbread is the predominant type of bread in poor countries. So I've been trying to learn of the different varieties, the different ingredients & cooking methods used. As a rule, most are unleavened and require far less time to prepare & cook. My goal is to make some of the variations now and see which we like best while keeping maximum nutrition in mind. The results will determine what types of flour/grain to add to my preps. For anyone who might be interested, here's a basic list of flatbreads from different parts of the world. Specific recipes abound on the 'net. www.thespruceeats.com/flatbread-varieties-1328776
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Post by Deleted on Jun 8, 2021 15:18:51 GMT
Regular bread can be made in a dutch oven. I do it at times.
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Post by Jolly on Jun 9, 2021 12:24:56 GMT
Biscuits and sourdough. Both can be made in a dutch oven, too. I've ate more than one of my Uncle Henry's biscuits made with flour, buttermilk and hog lard, cooked in a dutch oven by his fireplace...
But the flatbread idea has a lot of merit. I'm going to delve into that.😊
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Post by Txsteader on Jun 9, 2021 16:18:04 GMT
The advantage of flatbread is the simplicity in it's production. In it's simplest form, it's just 4 ingredients; flour, water, salt & oil. Mixed & slapped on a hot, flat surface for a couple of minutes and you've got a tortilla.
That basic recipe can be adjusted to use whole wheat flour, milk/yogurt, leaveners to create the other variations of flatbread.
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Post by sugarspinner on Jul 12, 2021 1:55:52 GMT
well, I'm very interested in the flat bread ideas that might crop up here. For years, we ground grain at the Indiana State Fair, in the Pioneer Village. People were constantly coming by with recipes "that Mama used". Many of the recipes, especially from the South, were versions of Hoe Cake or Johnny (Journey) Cake. Those were made with, basically, just the finest cornmeal available, salt, water and lard or other fat. Nearly every culture has a similar flat bread; tortillas and lefse, to name a couple. The flour or meal varies as do some of the other ingredients, but the idea is basically the same. I've experimented a bit with a lot of these and my family has enjoyed them all so far.
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Post by Ozarks Tom on Jul 12, 2021 12:52:35 GMT
We put the antique wood stove our in the old milk barn with baking bread in mind, and of course general use including canning.
Our wheat grinder has the electric motor, and I Scotched together a DC motor to run off a battery if the need arises.
Sweet Bride makes tortillas from time to time, but with the electric tortilla maker. We'll have to try some on the wood stove.
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Post by blackfeather on Aug 31, 2021 13:52:57 GMT
I use a yeast raised flat bread
2 teaspoons sugar 2 teaspoons yeast 3/4 cup water (warm) mix 1 teaspoon salt (or less) 2 tablespoons oil 3 tablespoons yogurt (or sour cream) mix with yeast water 2 cups flour mix ,kneed till soft ball ball cut into 8 pieces roll each flat 1/8 to 1/4 inch thick cook in oiled skillet 1 to 2 minutes per side till brown where it touches the pan
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Post by paisley2 on Aug 31, 2021 20:47:47 GMT
My wonderful neighbor keeps 3 different yeast strains going She wanted to have back up. She has not bought year in 30 years of daily bread making.
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Post by Jolly on Aug 31, 2021 22:47:53 GMT
Just an observation....Even in the central parts of Louisiana, there is no bread. Stores, dollar stores, convenience stores are sold out.
It's been that way since Saturday....
But just to show you how people are...There's plenty of flour and yeast on the shelves and if you look in the frozen section, you could still buy the frozen loaves of white bread. Seems to me, it wouldn't have been too hard to bake a couple of loaves just before the storm came through....
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