I had heard of Lehnan's before but not the pleasanthillgrain. Just wanted to know if you used yeast to make your bread. If you do how much do I need to store or is there a way to culture yeast? How do you culture yeast if you can culture it? Also how much of the yeast culture do you need to use for a loaf of bread?
I have a dehydrator a steamer scanner and a pressure canner. And do it myself. Been learning container gardening to grow my own produce to avoid the GMO stuff full of pesticides. Gives me indigestion plus a lousey taste in my mouth. Anyhow would appreciate knowing about the yeast.
Thank you. Hi Karen, Yes, I do use yeast when bread baking but I only buy it in 1 lb. You can make 50 loaves of bread from the 1 lb. I keep in storage at least 2 lbs. Click on this link for the article. Click on this link and it will take you to my posting about how to make it. Karen, Glad to hear you are container gardening. Growing your own food is fun and is far safer then the junk they sell in the store.
Keep it up! The following should help anyone who is contemplating stocking dry bulk foods for the long term, in particular wheat grain. I have been at this for a number of years and below is what I follow and its been repeatedly tested and it works for me. The information is an excerpt from one of my Survivalship Handbooks dealing with the needs of a Survivalist. Hope this answers some of your questions about this subject and gets you started as we are running out of time!
The shelf life on these items is included in the chart below. The chart shows how much it costs for a one-year supply for 1 adult. Adjust it to your individual needs. Store more of these grains for the children.
See Bulk Food Storage Containers to learn how to store your bulk food. It will be hard on your system. Even my babies eat wheat and do great. This chart was created in Because the price of food fluctuates, prices might be different than the ones represented in the chart.
Research the shelf life of the oil before buying it. Wow, look at that. Getting your bulk food storage is a great place to start, and it's cheap! I found everything on the chart except for the oil, salt, and honey at the LDS Bishop's Storehouse - bulk food storage at great prices. All are welcome. The shelf life of the food is also listed on their order form. Check it out. Bulk food has a very long shelf life — about 30 years.
Find a location near you in the USA or Canada. A Note About Honey: When you are buying honey, make sure you can trust your source to give you pure honey.
Cheap honey is actually corn syrup. You get what you pay for. Local Honey is actually the best option to buy if you have the opportunity because the bees are using the same plants and flowers that you encounter everyday. It helps you with your allergies. Picture of a 1 year supply of bulk food storage rations for one adult.
A lot more options huh? Keep reading. Lemon juice acts as a dough enhancer, giving bread a fine, light texture and preserving moistness. A good quality brand stores about three years if stored in a cool, dark place. Gluten flour, derived from high-protein hard wheat, provides elasticity, keeps bread moist, reduces crumbling and extends the shelf life of bread. If you do not store gluten flour, substitute whole wheat flour in its place.
Combine first three ingredients in mixer with a dough hook. Add water all at once; mix for 1 minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar, and lemon juice; beat for 1 minute. Add remaining flour, 1 cup at a time, beating between each cup. Beat for about 5 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. Pre-heat oven for 1 minute to lukewarm; turn off.
Turn dough onto oiled countertop; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for minutes until dough reaches top of pan.
Remove from pans; cool on racks. For kneading by hand: Kneading by hand requires a little more flour to handle this moist dough. Knead 10 minutes before shaping dough into loaves. In a bowl, whisk together dry ingredients. Stir in coconut. Stir together milk and extract. Pour into dry ingredients with oil; stir just until combined 15 strokes. Spoon into greased muffin pans.
Makes 12 cupcake-sized muffins. Mix together first five ingredients. Mix dry ingredients together and blend into pumpkin mixture. Pour into ungreased large jelly roll pan.
Frost, when completely cool, with icing below. Beat together 1 cup powdered sugar with shortening, 2 tablespoons water and vanilla for 1 minute. Add rest of powdered sugar and water and beat for further minute. Leslie Probert, a graduate in home economics from Brigham Young University, has been a popular speaker and is co-author of "Emergency Food Storage in a Nutshell, 3rd Edition" with over fast, creative recipes. Email: foodstoragechick gmail.
Start your day with the top stories you missed while you were sleeping. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. By choosing I Accept , you consent to our use of cookies and other tracking technologies.
Print Subscriptions. Deseret News homepage. Filed under: Faith Mormon Times Education.
0コメント