HILLBILLY SURVIVAL RECIPES iplantosurvive.info（乡下人生存食谱iplantosurvive.info）.pdfVIP

HILLBILLY SURVIVAL RECIPES By Tony Lamb DINNER TIME, COME AND GET IT How to make bread, bean burgers, rolls, biscuits etc. from items on hand in a survival situation SOURDOUGH STARTER RECIPE 2 Cups all-purpose Flour 2 Teaspoons Granulated Sugar I Packet (2 1/4 teaspoons) Active Dry Yeast 2 Cups Warm Water Instructions Mix flour, sugar and yeast together with a wooden spoon (never use metal) in a glass, glazed ceramic, or crockery pot with a 2-quart capacity. Gradually stir in the warm water until the mixture becomes a thick paste. Cover the container with a dishcloth and allow to sit in a 70 to 80 degree room without drafts. Stir once a day for 2 to 5 days until it gives off a pleasant sour smell and is bubbly. * Important Notes: *If you use whole wheat, rather than all-purpose flour, the sourdough starter recipe will require a longer rising time. *Adding the sugar kick-starts your sourdough starter because yeast feeds on sugar. If a dietary restriction disallows sugar, the recipe can be made without it. * Use distilled or bottled water (if your water contains chlorine, it can stop the action of yeast. * Temperatures of more than 100 degrees will kill yeast. * Covering sourdough starter with a dish towel allows wild yeast to pass into the sourdough starter—and plastic wrap is not recommended. * Form into loafs and place in bread pans, bake at 350 degrees until light golden brown. Sourdough Biscuits Sourdough biscuits were a delicacy whether on the trail or at the ranch. Once a cook got a good sourdough starter he cherished it like a baby. On the trail he would store it in a dark, cool place in his chuck wagon. Here is one cooks recipe for a sourdough starter. 2 cups of lukewarm potato water 2 cups flour 1 tablespoon sugar Make potato water by cutting up 2 medium-sized potatoes into cubes, and boil in cups of water until