by zombiepreparation » Fri Mar 16, 2012 10:31 pm
Bread, and bread variations. A handful of flour, oil of some kind, baking soda, liquid to preferred consistency. Cook in a pan on low heat, flipping as needed until done.
The rest is mere variation on that basic theme.
I have only been doing this for two or three months now and I've used flour I've made from oatmeal, Farina, dry cereal, and polenta so far (in addition to traditional wheat of course). I have added to the basic flour/oil/b.soda/liquid things like olive oil, instant milk, canned carrots, sage, figs, sprouted quinoa, cheese, chicken, cinnamon (heavy doses of cinnamon), egg, and on and on and on. I even added vinegar one day after brushing my teeth with baking soda then rinsing with diluted vinegar and found my mouth exploding with bubbles and the thought "I wonder if vinegar would make the baking soda in the bread bubble up like this and rise higher". Vinegar in bread? It was good. Sometimes after I flip it the first time I'll add some beads of water, replace the lid (I always cook with a lid now) and it is sort of like steaming, which makes a more cake like crust on what I'm cooking. I've steam cooked it in my camp cup on a perforated cradle of aluminum foil while boiling water below the cradle in the cup with fine success. One of my best successes as a matter of fact. After it cooked I halved the biscuit, added peaches and syrup from can on top of the halved biscuit plus cinnamon and had a sort of impromptu delicious peach cobbler.
I just keep testing variation after variation. I'm wondering about cooked peas, parsley, instant potatoes, cilantro, zucchini, and a whole host of other things and spices. By using the same basics (plus anything I throw in) then changing the liquid amounts and flavors (apple cider, grape juice, etc) the bread becomes pancakes, cakes, cookies, english muffins, on and on and on. Some of my tests have turned out good enough to give samples to friends, some of my tests are just consumed and forgotten. I don't keep notes yet so I can't yet duplicate what I've done but I make these small quantities (all ingredients have to fit into this one little bowl) of bread and/or bread things in a skillet nearly every day now in under 30 minutes from start to clean-up, and where at first I began learning this to have bread in an Event, bug in, or bug out with only a campstove or tiny open fire in the woods hiding from zombies, it has now become fun, and tasty, and is now a new survival skill I am confident with and a way to make myself useful to a group I might need to align with. I mean seriously, "I" don't know people who do this in a survival type way. I know people who make "bread" or make "cookies" etc. but I don't know anyone who can make it on the fly, so to speak, and with so many things that are just on hand because the zombies are everywhere and the grocery stores have all been looted and this is all I have to work with. It is a prepping comfort.
So that's what I do with flour. hmmm, I think it is time to start practicing with a foil/box/charcoal oven now. I need to find a box.....
Last edited by
zombiepreparation on Sun Apr 15, 2012 11:39 pm, edited 1 time in total.
) I added what was left in the packet to that s.i.m.p.l.e. Bannok I make all the time to see what it would do, added more water to make the batter thinner, and stirred it several minutes to get the batter creamy. It turned out to be a fine flavor and while I was eating it (hand held) I started thinking about what a comfort and treat this would make for kids during an Event that was disrupting their lives with confusion, insecurity, maybe even fear.