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We tend to spend a lot of time focusing on the worst case scenario. And that’s not bad. However, sometimes we should probably also be focusing on some of the more basic skills which out grandparents had, that have withered and died in our modern lifestyles. Because before the SHTF, there will likely be tough times to endure that don’t involve bugging out, wilderness survival, or self defense. Here’s a simple example:
The problem: You’ve prepared your pantry and you have lots of can goods, flour, rice, beans, dried fruit, jerky, etc. You have a good water supply, and a good kitchen. And then that day arrives. You stop at the grocery store to pick up a couple of things, but people have panicked, the shelves are empty, and the store is boarded up or just looted. You immediately switch to home mode and that means feeding your family TODAY. Simple, you return home start a big pot of soup from items in your pantry to feed the family for dinner. And you know what goes good with soup, bread. But a quick check reveals that you have no yeast (or it’s dead). You have flour, salt, even a little butter or oil. But how do you make a loaf of bread without manufactured yeast. This was not a problem for our grandparents, but it is a problem for many people today. Even many who consider themselves good cooks.
Skill required: Making and keeping a starter or leaven. The process of making and keeping a starter is not difficult. But it is a skill for long term survival. And contrary to popular opinion, it does not even require refrigeration. There are many resources to get you started. However the reality is that, at its core, this is a skill. And that means you need to practice it.
Today’s Challenge: Start a bread starter. All it takes is flour, water, and some time. Do a little internet research and take a stab at it. It may require five to ten days to get your starter to the point where you can begin using it, but it only takes a few (less than five) minutes each day. And once it’s going, they are incredibly robust and can be used for virtually anything baked that needs to rise or expand. Even things like waffles, cookies, and hamburger buns. And breads made with starter and long rise times are much better for your digestion and overall health than anything you buy at the grocery store. Even those supposed “artisan” loaves.
And just so you don’t think I’m all talk. This is the loaf that I took out of the oven this morning made with only some starter, flour, water and a bit of salt. It required about 30 minutes last night and just a few simple steps this morning.
I bake loaves like this several times a week with very little effort whenever I get a taste for some bread. Once you learn how, and practice, it’s easy.
I’d like to hear what other basic living skills people are working on.
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I’ve got my daughter in law working on the bread thing. She’s bout got it all figured out.
There’s several posts on things like canning etc.Home wherever that ends up after the event is where it’s gonna be at. I’ve got a firepit with a homemade tripod and pot along with plenty of wood. I got my father in law’s double handled saw to fell trees speaking of wood. Not food related but been working on wife’s treadle too
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I make pizza about once a week.
I keep some dough, set aside, put it into a air tight container, and put it in the fridge. After about three days, I take it out and let it come up to air temp. By this time it has a slightly alcohol smell to it. Once warmed up, I then mix it in with flour, water, little salt, and yeast. Let it rise over 4 hours, punching down twice.
I have found using mixed in dough (pre-ferment) my bread has more character in taste, and it last longer before molding. -
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