I’m wondering where you live. I haven’t seen much out in the groceries here in Ventura California, just random stuff, like cat food. Yes, some of the cheeses went missing for a week or so, but now I see them again.
I highly recommend learning to bake your own bread, it’s the easiest thing and cheap. I never thought I could do it, but try jennycancook.com for the easiest recipies, using flour, salt, yeast and water.
Cheese isn’t able to be stored for long, but I’m going to guess if you go online, you will be able to have some of your favorite shipped to you.
As the breadmaker in my family I appreciate your remark. I also make most things from scratch and make soup once week. I make enough for a week at time.
It's kinda sad how homesteading arts are fizzled out. There's a lot of people that are going to realize just how dependent they are on the system. Glad to hear a lot on here have a clue. Cheers!
I, too, bulk cook. I can eat the same things day after day. Sadly, my spoiled mother who wants something new every day, every meal, is gonna have a rude awakening if things get much worse. I’m hoping it doesn’t but at least we will be prepared.
Have a bread maker but do it the old way, it’s the best tasting I use a 100 year old Fannie Farmer white loaf recipe. Have not missed store bread at all!
I put it in during the 2nd kneading process after the first rise.
For breads using roux/sponge/poolish --- I DON'T use salt at this stage.
Salt is a double edge sword --- it gives bread good flavor but it kills yeast growth.
Another trick is to put your SALT-LESS first stage roux/sponge/poolish/first-kneading in the refrigerator overnight. This will saturate the dough with CO2.
The cold will help the CO2 bubbles stay in the dough. The bubbles will grow when the dough warms up. The salt, killing the yeast, won't matter as much now.
I’m wondering where you live. I haven’t seen much out in the groceries here in Ventura California, just random stuff, like cat food. Yes, some of the cheeses went missing for a week or so, but now I see them again.
I highly recommend learning to bake your own bread, it’s the easiest thing and cheap. I never thought I could do it, but try jennycancook.com for the easiest recipies, using flour, salt, yeast and water.
Cheese isn’t able to be stored for long, but I’m going to guess if you go online, you will be able to have some of your favorite shipped to you.
I bake my own bread. It's easy ,especially if you have a breadmaker.
I have a breadmaker. She's doing the laundry now. It's nice, 10/10 would recommend.
As the breadmaker in my family I appreciate your remark. I also make most things from scratch and make soup once week. I make enough for a week at time.
It's kinda sad how homesteading arts are fizzled out. There's a lot of people that are going to realize just how dependent they are on the system. Glad to hear a lot on here have a clue. Cheers!
I, too, bulk cook. I can eat the same things day after day. Sadly, my spoiled mother who wants something new every day, every meal, is gonna have a rude awakening if things get much worse. I’m hoping it doesn’t but at least we will be prepared.
Have a bread maker but do it the old way, it’s the best tasting I use a 100 year old Fannie Farmer white loaf recipe. Have not missed store bread at all!
Maybe you out of cheese there cuz so many people moving there
Some things to try
part of the dough is from a flour/water cooked roux
part of the dough is from an overnight sponge/poolish (wet dough)
diastatic malt syrup ( yeast loves it)
Use flour that has lots of gluten (bread flour)
Knead the crap out of it
A big part of the flavor is salt.
Salt kills the the yeast growth so I put it in as late as possible.
How do you put the salt in late? I mix it in with the other dry ingredients at the start. I can't imagine trying to work it into the dough.
I put it in during the 2nd kneading process after the first rise.
For breads using roux/sponge/poolish --- I DON'T use salt at this stage.
Salt is a double edge sword --- it gives bread good flavor but it kills yeast growth.
Another trick is to put your SALT-LESS first stage roux/sponge/poolish/first-kneading in the refrigerator overnight. This will saturate the dough with CO2.
The cold will help the CO2 bubbles stay in the dough. The bubbles will grow when the dough warms up. The salt, killing the yeast, won't matter as much now.
Beer bread. Cheap, quick, easy. Mom used to make it if we were out - back when stores were closed on Sunday.
“Mom”?
Mine or yours?
Either. Sure wouldn't be me. Rather drink a beer than eat it. 😂
Hehe
Breadmaker = life changing.