Home Forums Hunting & Shooting Hunter's Campfire Homemade Bread

YES... my wife loves me.



Bad news... the sourdough starter died last year from the Rona (or something)... so just plain homemade bread.

Oh well...

Nothing like good home baked bread. My sil has a starter she’s been growing for about twenty years.
It’s like a science project.

It's strictly a winter-time thing for us down here ... too hot to fire up the oven between now and September.

We used-to serve nothing but homemade bread at the family restaurant and bakery. People would come for miles because of the bread, rolls and cornbread.

My wife makes 2 loaves or a pan of buns about very week

Using the right flour and a bit of malt, you won't need 'starter'... Local stores have flour suitable for maybe coating chicken.....but NOT for bread. It takes high-protein stuff for a proper loaf.. (I found that out the hard way... )

I make 4-5 different loaves - from white, raisin, dark rye and cinnamon etc...

Grandpa used to say “these light bread folks is a ruining our women”

Thanks for the dark rye recipe and where to get good flour.

You know, if you were twerker or Jell0 or SAC or some other dumbass i wouldnt ask.

We make 2 loaves of sourdough a week. I make it in a coffee can. It's kicked by a starter that I fuel with Bob's organic rye flour. I make the bread with unbleached flourcand nobody can leave it alone.

My mother used to tell us about a Mormon family down the road when she was growing up. They had bus load of kids and 1 day a week was baking day. The mother had this idea that hot bread out of the oven was poisonous so they were never allowed to eat any until it was stone cold. The fact that all of her neighbors relished hot bread and survived it nicely never soaked in to her head. Oh well, her loss.

My mother was the same way. One day a week, every flat surface in the kitchen was covered with bread rising.Then you also had laundry day, ironing day and cleaning day.

I bake hot-dog and hamburger buns on the PelletSmoker during the summer at the lake. Works great and no, they don’t come out smoky.

In a galaxy long ago, hit the barn to milk at 4:30, Grandma had breakfast rolling by the time the milk cans were rolled to the driveway. Nobody needed to ring a bell, you could smell the sourdough biscuits when they came out of the oven, more like little loaves of bread but the taste and texture was wonderful. Jersey butter and bacon out of the smoke house, home made sausage and hen fruit fresh from the boxes.

I smell fresh baked bread and I see her standing at that old stove with her apron clutched around a hot pan of biscuits turning to bring them to the table.

I remembering being a little kid at church and hearing "man cannot live on bread alone" and thinking yea, I mean don't they give him some butter too?

We don't do it very often - mainly because I will eat the entire loaf in one sitting but I love fresh baked beer bread and occasionally I can get my wife to make me banana bread.

It doesn't have to be fancy - just fresh and hot.

Warm home made bread and home made Apple butter or jelly.
Lots of milk, it can get ugly.

LOVE fresh bread!!!!
....but we don't make it very often. My fat self doesn't need to eat THAT much bread and butter and I CAN NOT leave it alone! LOL!

Wife makes a set of cat head biscuits that would make my grandmother proud!
She also makes "challah". A traditional woven Jewish bread.
I make what's called "Milk Bread"
Doesn't work well as just bread, but toasted with an egg and cheese will warm the cockles of your heart on a cold morning!

THEN......there is "Annadamah" bread! THAT is some awesome stuff! Again, not something this old fart needs on a daily basis! 😖

For all you fresh flour freaks!!!

Any of you have a "grain mill"?
I do.
I buy cleaned, untreated "hard red winter" wheat seed and grind it.
IF I can get good clean wheat of the proper moisture content directly from the combine, I'll do that! 😉

1) freshly milled flour is more nutritious
2) wheat berries (grain) can be cheaper than flour
3) freshly milling your own flour often gives you more choice
A) different grains
B) different textures (coarse, medium, fine)
4) freshly milled flour brings better flavor
5) wheat berries (grain) has a longer shelf life than flour
6) you actually get the WHOLE grain of wheat

Other facts of note:

1) freshly ground flour is more absorbent than regular (store bought) flour
2) freshly ground flour ferments faster than regular flour
3) the "crumb" of freshly ground flour will be tighter
4) freshly ground flour is more inconsistent than regular flour
5) freshly ground flour takes up more volume (for the same weight) than regular flour
6) the temperature of fresh ground flour will be warmer

Just made some las' yessirday:

My house is .5 miles from one elevator, 3 from another and 75 yards from the field. Fresh is not haed to find here.

Thought this was going to be another corn fed gal thread .
Still some good looking eats , just different.🤪

On second look , if you’d flipped both round edges out , just saying