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Originally posted by Nastradamus
reply to post by jude11
Great thread! starred, flagged, and saved under my favorites so I can come back to this thread easily lol, I love cooking!
Sorry for my ignorance but what do you mean by "when the SHTF". I literally came across this site only a few days ago when I decided to join and am still getting down the many acronyms of ATS lol.edit on 20-3-2011 by Nastradamus because: (no reason given)
I keep a yeast starter 'sponge'.
While I currently keep it in the ice box, feeding it every 4 days, one can keep it on the counter and feed it daily.
At this point it has soured slightly, making for a sour-dough starter. this added flavor makes it wonderful.
I captured the yeast years ago from grapes from our own grape vines, the sponge is 4 nearly 5 years old now.
Every feeding I add 1/4 cup flour (wheat, can be white or whole wheat) and 1/4 cup warm water. When I keep it on the counter during the winter months, every couple three days I have enough starter to make English muffins:
1 3/4 cups starter + 1/4cup flour
2 1/4 cup flour
1/4 cup cornmeal
1 tablespoon oil (or unsalted butter, depending on what I have)
1 teaspoon salt
1 teaspoon sugar
and a tad bit more oil or butter for the pan.
I proof the sponge by adding the sugar and flour about an hour before keeping the starter in a warm place in the room. In about an hour the starter is all nice and bubbly nearly doubling in size.
Then I add the starter and 2 cups of the flour, the oil and salt, mixing as I go then kneading the dough for 12 minutes Mind this is a wet dough mix and its more or less beaten with a wooden spoon more then kneaded. I add a tad of flour as needed until I get the right consistency (usually about 1/4 cup more).
When the dough can be pulled and spring back, and is slightly stringy when pulled apart, set it in a greased bowl covered with a towel and let it double in a warm place (usually about 60 minutes).
Cut the dough into even sized pieces, usually one can get a dozen small muffins, or 8 larger muffins. Let 'rest' for 30 minutes OR you can cook immediately.
Flatten and dip both sides in the corn meal, transfer to the heated skillet and cook on each side for about 5 minutes or until golden brown, flip and cook an additional 5 minutes.
For bread, you can use the same recipe, adding a bit more flour to get a more solid mass. Pop into a loaf pan after the first rise, let it double then bake at 350-375F for 35 minutes or until it has a lovely brown crust.
Recently I have started adding a egg, and 3 tablespoons sugar, increasing the flour about another 1/4 cup, after the first raise split the dough in half, roll and pull out into long 'ropes' then braiding the rope the baking on my stone. Adding a bit of steam to the environment an one gets a tougher, harder crust and a very soft crumb. The bread can sit on the counter without being put in plastic, of course if you have a bread box it can sit in there. Very tasty.