Thanks for all the help and advice so far. It is appreciated.
Do Bicarbonate of Soda & Cream of Tartar have a long shelf life?
I couldn't live without some sort of bread in my diet so I am looking at ways of prepping to help me with that eventuallity.
Where would be the best place to these two items?
Be lucky (and well risen)
Bread after the end of the World
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maxilaura
Re: Bread after the end of the World
diamond lil wrote:Well milk is easy lol there is actually a way to get it without going to Tescosinvolves a goat or a coo
Unfortunately I don't have a goat or a cow, and can't see that I would be allowed to keep one by my landlord
Re: Bread after the end of the World
You can get them in tescos in the baking section. We even have it in our tesco metro. i try and keep stocked with them in case. Getting flours can be no problem considering the number of ethnic supermarkets nearby.Bladerunner wrote:Thanks for all the help and advice so far. It is appreciated.
Do Bicarbonate of Soda & Cream of Tartar have a long shelf life?
I couldn't live without some sort of bread in my diet so I am looking at ways of prepping to help me with that eventuallity.
Where would be the best place to these two items?
Be lucky (and well risen)
The shelf life can be 12 months or more (until best before date anyway)
reperio a solutio
Resident and Co-Ordinator of AREA 2
Area 2 = Hampshire, Berkshire, Oxfordshire, Bucks
Resident and Co-Ordinator of AREA 2
Area 2 = Hampshire, Berkshire, Oxfordshire, Bucks
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maddriver
Re: Bread after the end of the World
I've never tried making yoghurt myself, but I've watched it made often enough. When I was a delivery driver for my local Indian takeaway I'd get sent out for a pint pot of yoghurt and six bottles of 6pints of milk. They'd pour them all in a pot on a low heat and a couple hours later they'd have a load of yoghurt for the yoghurt dip. You just need a live culture in the yoghurt you use as a starter.
There's also dried culture, easy-yo as an example, I think they foil pack it. I wonder what the shelf life is? Could be interesting to check.
As far as Sourdough goes I've heard 2 versions of how the process works - some say its yeast from the local area like the Baker Brothers said, I've also heard that the yeast comes from the grain itself, and you should always use wholewheat or Rye flour in your starter. I'm not sure which is more accurate, but either way you'd get a starter you can bake bread with in the way they describe. There's also styles of beer brewed in similar manner (in fact not so long ago the beer purity laws in Bavaria didn't allow yeast to be added).
There's also dried culture, easy-yo as an example, I think they foil pack it. I wonder what the shelf life is? Could be interesting to check.
As far as Sourdough goes I've heard 2 versions of how the process works - some say its yeast from the local area like the Baker Brothers said, I've also heard that the yeast comes from the grain itself, and you should always use wholewheat or Rye flour in your starter. I'm not sure which is more accurate, but either way you'd get a starter you can bake bread with in the way they describe. There's also styles of beer brewed in similar manner (in fact not so long ago the beer purity laws in Bavaria didn't allow yeast to be added).