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This thread got me interested enough to make a batch myself also. Gotta agree with you on the strong molasses, mine was too strong for my liking. Will likely look for some "mild" flavored for the next batch.

Didn't quite care for the amount of raisins either. Will probably replace about half of those with some kind of nut next round...



JimF,

How much whey are you putting in yours? Might give that a whirl next time also.

I "get" the concept behind Logan Bread, so now I'm brainstorming all the possible nonperishable ingredients I could add or substitute. I haven't researched all the nutritional benefits of molasses, but am thinking that leaving it out altogether might be an option. Honey never spoils, so it's a keeper. I've got all winter to play with the recipe. I'll definitely work with smaller batches in the future!
222

222 I started my batch testing at quarter batches, I might calculate 1/8 batches in the future for testing.

Like ours so far with lots of nuts in it too. I like the blueberries, wife does not....

Jeff

That's not a bad idea Jeff. You could suffer through a bad 1/8th batch if things went wrong. Or maybe just start from scratch, find what works, then double,tripple or whatever it. I'm really starting to think that the Logan expedition had access to the University kitchen and used one of them monster mixers.

BTW, I'm develping a taste (of sorts) for molasses. I wonder if I could make "healthy" brownies? During my one summer in the Forest Circus I hiked hard enough to justify baking apple pies for breakfast. Pies covered the important food groups, or so I told myself. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> Ahh the memories........

have always liked molasses, including molasses cookies, but have a definite preference for non strong. Its not like honey where its all about the same...... Dad always talked about black strap molasses, it was good but this stuff the other day, the word strong was not incorrect.

I'll be testing ours for real come Tuesday in the high country.

Jeff

Anybody tried using casein protein powder in their Logan bread receipe? It should stick with you a little longer as it is slower digesting...

Based on preliminary snacking, the whole grain and steel cut oats are burning pretty slowly.

BTW, I've been researching Soy and am now nicely confused. I'm kinda thinking that I shouldn't be eating the stuff. Still not sure either way though.
222

A quick update. I'm finally starting to get used to the taste of these bars. It helps if the tastebuds know what to expect ahead of time. I had to train them, "no, not brownie-----logan bread."
222

That's a good one 222, and just about what I experienced with it. At first it was yuk then the next day while out hiking and tried it it was excellent. The rest is for hunting only now. Let's hope it tastes as good then.

Cheers, Gary.

My results from 11K feet in CO showed the logan to equal or better the clif bars.

Only issue was a batch made a few weeks early and stored in a ziploc had mold all over when we got to CO. I"ll be freezing them from now on till ready to leave.

I will also need to look into the protein powder-- I used some from my wifes recovery mix-- could be the same?

Jeff

I recently made a batch, and cut into decent sized pieces, then I shrink wrapped each individual one. If you are careful when you open the shrink wrap, you can reuse the shrink wrap a couple of times.

I am currently experimenting with the casein protein that I was talking about earlier. I am working with a recipe similar to what JimF discussed on the first page, except I am using whey and casein protein powders, and no soy.

My co-op has both whey and casein. I went with whey because I was familiar with it from weight lifting supplements. Can you give me the clif notes version of casein's properties? Also, am I right to be cautious of soy? Cliffies use soy, which now has me wondering.

Sorry to hear 'bout the mold Jeff. I'll dump mine in the deep freeze until I need them.

Whey and casein are both milk proteins, but casein is slower digesting. Both are used by bodybuilders, but casein is more expensive. But the way that I figure it, you can make a lot more logan bread for a set amount of money than you can buy clif bars, met-rx bars, or any of the others.

I don't use soy products for a couple of reasons. First and formost, I have asthma. A doctor suggested that I try and cut out any soy to see if that had any effect on my asthma. It seems to have worked, as my asthma is easier to control now(five years after being told that). Also, I have heard that soy milk either ups estrogen or destroys testosterone, but cannot remember which.

Glad to know about the casein. I'll try it instead of the whey next time.

I'd heard the same hormone warnings about soy, and didn't know if it applied to all forms of soy products or just the milk. I don't want to accidentally discover my sensitive side. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

Whey and casein are not quite both "milk proteins" whey contains casein (a protein) , and lactose (a milk sugar) and a few other trace nutrients. Casein is purified milk protein. Whey is a source of milk protein and quickly digestible energy, casein is a very good quality protein, and a relatively inefficient source of energy if that's what you want it for. Most people over consume protein, good complex carbohydrates and unsaturated fats are more of what a backpacker needs to maintain body energy.

Thanks for the explanation CB. I agree that overdoing protein is bad (even though I could eat steak three meals a day), but if you check out the build list for Logan Bread, it looks like a little extra protein would help ballance out the whole carb platoon.

Quick update and BTT. I'm STILL eating on the batch of bars that I made last month. A half or quarter batch would have been much better. Due to the slow consumption rate, I'm storing them in tupperware in the fridge, and I've found that they've "aged" a little and are now even better IMO. The moisture content has evened out, and the flavors have kinda blended or something. Anyway, I like them more now than last month. I'm also developing a stronger taste for them, which helps for sure.

JimF,

what're steel cut oats??? i don't think you're talking about quaker???

i ate a lot of logan growing up... we moved around some... i remember dog turds soaked in sorghum syrup and baked hard... <img src="/ubbthreads/images/graemlins/cool.gif" alt="" /> i remember it fondly after what must be 30 years or better..... i don't think ours had oats, or fruit in it.... i may make up a batch to torture my 10 yr old with.... john w

John,

I'm not Jim, but here's a short answer - They're cracked oats instead of cooked, rolled and dried oats (oatmeal). Steel Cut oats last longer in the belly.

Link from google (a quick, informative read on different types of oat cereals) - http://www.foodsubs.com/GrainOats.html





A picture from the same site

They are available in most grocery stores.