Baking Bread and Why You Should Do It

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How and Why You Should Make Your Own Bread | Backdoor Survival

Simple Comforts: How and Why You Should Make Your Own Bread

 

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Baking Bread and Why You Should Do It — 10 Comments

  1. Nothing beats home made bread. Nothing.
    I’ve been making bread for the past 10 years, and cannot imagine going back to store bought processed plastic bread.
    Bread is the reason I buy flour 100lbs at a time. We go through 3 loaves a week, and Monday is designated “bread day” in our house.

    Besides, bread doughs can easily be turned into pizza crusts-roll flat, and top-or cinnamon buns-roll flat, add sugar and cinnamon mixture, roll, proof and bake-or regular buns. I have even deep fried flattened pieces, brushed them with a bit of butter and added toppings-cinnamon sugar, garlic, or parmasan cheese-for a tasty treat.

    Yep, home made bread is, IMHO, the only way to go!

    • The bread sounds yummy, but I just want to mention that there are nutritionists that say that too much bread in our diet is a possible cause of muscle and bone loss. It has to do with PRAL (potential renal acid load.) Grains (and many proteins) cause a lot of acid in your bloodstream and your body leaks bone and muscle to make your system more alkaline. The best thing to counteract the acid is to eat lots of vegetables and fruits, which are alkaline. I read about this in Nutrition Action Newsletter, Nov. 2010.

  2. I found that “Artisan Bread” book several months ago;agree completely, no-brainer, artisanal bread. I figured out how to copy the $6./loaf cranberry-pecan bread from a local baker and I think mine is better! Do it!

  3. Since you mention being able to bake this bread during, shall we say, an interruption in the current program, shouldn’t we also consider the availability of store bought yeast?

    I’m wondering how to use this recipe with a sourdough starter? It seems like the bucket ‘sponge’ is very similar to the sourdough starter: pull out a cup of starter to make bread with, then replace it with flour/water back to the fridge for up to two weeks…

    I would love to be able to make these breads with a sourdough starter!

  4. I like the idea of no-knead sourdough. The more we learn to do for ourselves, the better. I already make bread at home, but have yet to try a no-knead recipe or any sourdoughs. Sourdough is good for some things other than bread. I have had some great sourdough biscuits, and once my in-laws served us breakfast at their house and made sourdough waffles. They were fabulous. Maybe it is time for me to give it a try.

  5. FYI: Mike Adams, the Health Ranger, has info on his site regarding unsprouted grains having enzymes that negatively affect our health because they interfere with digestion. Check it out.

    Peace Love Joy & Harmony,
    genevieve

    P.S. Thanks for the easy-to-make bread info.

  6. I remember my grandpa making bread when I was little. When I first started prepping, and conserving so that I could afford to prep, making my own bread was one of the first things I learned to do. My family actually eats it instead of letting it get moldy.

  7. I would like to suggest a solar oven. Whether it is for when the power goes out or when it is too hot to turn the oven on inside, it is a wonderful alternative. Baking time for bread is same as in the oven.

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