rhoda_bruce
Almost Self-Reliant
I like to make my own bread sometimes. I have noticed that the most expensive ingredient is the yeast, second the flour. So a little over a year ago, I googled yeast making and learned a few ways to make my own cultures. They were all smelly, but one that involved a little sugar and potatoe water in a crock under the sink worked well for me, but seemed a little strange to some of the family and it could easily be killed if forgotten too long. Plus the flavor it gave the bread was okay, but very different from what I had formally made with store bought yeast and reminded me of bread I had probably eaten as a very small child.
I am not sorry for this knowledge, because, really we never know when we might have to rough it, but based on this knowledge, I learned to stretch my store bought yeast, almost indefinately.
I start a double batch of bread with 2 yeast packs and when I form my rolls, I retain one handful of dough. I bake my bread and then start tomorrows dough. I mix everything, but the yeast and in its place I insert the first dough. That is my leaven.
If you make bread often, this can save you a bundle after a while.
I started baking 3 days ago. I still have bread that needs to be eaten, so I wasn't sure about baking another batch of rolls or a loaf, so today I decided on making cinnamon rolls, before starting tomorrow's dough, which is brewing.
You do need to start a long time in advance, because it will take much longer than the 3 hours you are used to, if you are in the habbit of making bread with store bought yeast.
I do buy my grain for my animals from a man near the river, so my next step is to order a hand crank mill.
I am not sorry for this knowledge, because, really we never know when we might have to rough it, but based on this knowledge, I learned to stretch my store bought yeast, almost indefinately.
I start a double batch of bread with 2 yeast packs and when I form my rolls, I retain one handful of dough. I bake my bread and then start tomorrows dough. I mix everything, but the yeast and in its place I insert the first dough. That is my leaven.
If you make bread often, this can save you a bundle after a while.
I started baking 3 days ago. I still have bread that needs to be eaten, so I wasn't sure about baking another batch of rolls or a loaf, so today I decided on making cinnamon rolls, before starting tomorrow's dough, which is brewing.
You do need to start a long time in advance, because it will take much longer than the 3 hours you are used to, if you are in the habbit of making bread with store bought yeast.
I do buy my grain for my animals from a man near the river, so my next step is to order a hand crank mill.
(If I was really trying to, I would have succeeded, dear.. you never mess with the one who's preparing your food.)
