posted on Jun, 20 2008 @ 12:46 PM
There are a couple of different routes you can take.
First off, crackers.
A type of unleavened bread, have air in them because of baking powder instead of the aciton of yeast. Crackers don't generally mold as long as they
are kept dry--they just get stale. In a sealed container, their life goes a year or so. I'm not a big fan of hors d'ovres, but it's nutritious
and won't upset your stomach if your eating a lot of strange food.
I'd say Matzoh bread is the ultimate cracker. It isn't risen at all. I've had to eat some that was 3 or 4 years old, and frankly, I couldn't
detect much difference between that an "fresh" matzoh bread. Which isn't meant as a compliment for either sample. But it kept my bloodsugar up
and I didn't hurl.
Second: Make your own.
Flour goes bad quickly; 6 months or so. But wheat and rye grains, in raw form, last for thousands of years in a dark dry place. Indeed, grain found
in the funeral offerings in the Valley of the Kings in Egypt was planted and harvested in the 1930's, and produced valuble hybrids introduced into
modern wheat varieties.
Contrary to what some have posted on ATS, wheat is incredibly easy to grow. You can sow it with not farm implements, and you don't need to hoe it or
anything. It will produce a crop with as little as 14 inches annual rainfall (not enough to gather for seed, but something you can eat). And
is not a hybrid--you can save your seed and plant it next year. After 3 years or so, it will begin to decline, unless you exchange seed with a
neighbor or something. (or save seed for more than a single subsequent year)
Yeast is not a problem. Sourdough is made from natural yeast in the air. Real sour dough can be pretty strong, and may take some getting used to if
al you've ever eaten is storebought 'dead' bread. I had friends who made sour dough in college. The main thing you'd need is milk and sugar.
But canned milk or goat milk would suffice Every day you "feed" the "mother" batch, and take a little away to make rolls or loaves or whatever.
A friend in college had a "mother" that was 4 years old.
The "mother" loves heat--great for a time when your refrigerator and a/c have quit cooling your home.
If you make sourdough now, before econo-hell hits, you'll have a mother when the world goes to hell. That means you'd probably get a week of
bread with no additional milk supplies. With canned milk, or a goat, you'd go indefinitely. And fresh bread will probably be a product in high
demand once the supermarkets empty. To say the least.
And if the collapse never comes, you get cheap, chemical-free fresh bread. With corporate loaves costing in the direction of 3 bucks now, that's