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When I was very small, Mama never used cake mixes. It was unheard of to find a recipe book that listed a box of cake mix as an ingredient. With just a few items from her kitchen cabinet, she could put together a cake that was light, moist, and crumbly. The layers would be separated by some muscadine jelly or blackberry jam (from the berries we gathered). On top would be a buttery vanilla icing with butter knife swirls.
She never referred to a recipe book. She told me that Home Economics was a course all of the girls took in high school to teach them the basics of nutrition and cooking. A standard cake recipe was one of the lessons and the recipe she had memorized.
Time marched on and soon Boxed Betty's ad campaign won us over. Mama added solidified vegetable oil and eggs to the mix. It didn't seem any quicker, but this was cooking at it's scientific best (we thought). Years later, when I asked her if she could recall the cake of my childhood, she had forgotten it. I WISHED I had written it down!
Well, someone DID write it down, and I've been able to find it in several places on the internet. Everything old is truly new again *smiles*
You may find you like it too, so I'll gladly share my version.
Preheat oven to 350 degrees F. Grease and flour pan(s). I like to use parchment paper as a liner, but it isn't required.
In a large bowl, cream oil and sugar. In a separate bowl, beat egg yolks and add to creamed sugar and oil. Mix well.
Use large metal strainer to sift baking powder and flour into the egg/sugar/oil mixture. Do this a little at the time, stirring after each addition. Alternate this with adding the mil,. Again, beat well after each addition. Add extract.
In separate bowl beat egg whites. When they form stiff peaks, fold gently into cake batter. Fill pan(s) or tins and bake as follows:
If using 3, 9-inch cake pans, (or 4 8-inch pans) bake in 350 degree oven for 25 minutes.
If using 13 x 9 x 2 inch pan, bake in 350 degree oven for 35 to 40 minutes.
If making cupcakes, bake at 350 degrees F for 15 to 20 minutes.
This can be served plain, with your favorite jam as a topping or with an icing of your choice.
Rebekah Anast brings her unique perspective to her newest book, The DaVinci Road. I half-expected to find tales of her jungle adventures, fun childhood, devotional gems, poetry or parenting tips. By the time I reluctantly turned the last page, I had not been disappointed. All of this and more are contained in The DaVinci Road.
The DaVinci Road expounds upon the learning method of observation to arrive at a conclusion. The author reflects upon her varied experiences and brings them into the classroom setting and beyond. Using DaVinci as her model, she encourages others to look and see the evidence for themselves. She urges all of us to continue to seek, to chase after the truth and to not grow complacent in that endeavor.
Her observations about life, children and academic instruction are sprinkled throughout along with some of her favorite recipes. She shares methods that have worked for her and others when dealing with a learning difficulty. The reader is left with a challenge to pursue the adventure that is this life with both eyes and ears wide open.
If you are interested in receiving a free ebook, here's the author and her husband with details on how this can be done.
NOTE: If you've got a computer and an Amazon account, you can use their Kindle application free. In other words you don't need a smartphone or some other personal electronic device (other than your computer) to read the book online. Here's the link for Kindle https://kindle.amazon.com/
Complex food preservation instructions can be overwhelming. That's why I think Self-reliance Recession-Proof Your Pantry is wonderful. At less than 140 pages, it is precise and concise without wasting lots of ink. Jackie Clay is a prolific writer with Backwoods Home Magazine. Jeffrey Yugo, Sylvia Gist and Linda Gabris join Jackie in offering their words of wisdom on this topic.
One of the things I like most about this reference tool is that you needn't be planning to build a bomb shelter to implement these methods. Use as much as you'd like to stretch your own food budget. Whether you are wanting to set aside some overflow from the garden or if you are looking for a way to cut grocery expenses, you can use these methods to create an economic cushion and stretch your hard-earned dollar.
Learn the mechanics of rotating your storage, what you need for successful storage, how to can and what to can. A section in the book is also devoted to drying, smoking and pickling your foods. You'll learn what tools you need and what methods work best for people that have plenty of experience.
Jackie Clay has weathered the seasons and dealt with the challenges that have arisen as she has worked to make her 120-acre homestead successful. I get tired just reading about all that she has done! I've never been tempted to encourage her to slow down . . . I'd likely have to climb a ladder to chase her down. It wouldn't surprise me if she handed me chores to do while we talked!
Our family subscribes to Backwoods Home Magazine, and we enjoy it very much. They leave room in their editorials for divergent opinions. Occasionally, I find myself on opposite sides of an issue. However, Backwoods Home consistently offers valuable information for anyone looking for ways to become more self-sufficient and avoid being at the mercy of fluctuating markets. Having a subscription is like purchasing a tuition to a varied seminar delivered right to your home. For our family, it's money well spent.
These pancakes are a filling and nutrient dense breakfast to feed your family when the pantry is looking a little bare. They are light, fluffy and delicious enough to be a special treat.
Wipe a cast iron pan with coconut oil and heat it to a medium high temperature on the stove top. (I keep a shallow saucer of coconut oil nearby and wipe the pan between batches of pancakes.) Meanwhile, blend 4 tablespoons of ground flax seed into 1 cup of filtered water. Let this sit and add the following to the soaked flour mixture:
3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/4 cup honey 1 tsp cinnamon 1 tablespoon vanilla
Mix this thoroughly and then add the flax seed and water, blending again. This batter may be very thick. Add more water if needed.
Check the heated pan. It is ready when a few sprinkles of water will dance on its surface.
Use an ice cream scoop to measure the batter onto the pan. When a bubble of air breaks the surface and remains open, flip the cake to cook on the reverse side. To keep the finished pancakes warm, they can be placed in a tortilla warmer or on a cookie sheet placed in an oven warmed to its lowest temperature.
Brown rice is a staple food which is rich in soluble fiber and can be combined with nutrient rich beans to create a complete protein. When money is tight and every calorie counts, knowing how to cook brown rice helps make sure you get enough nutrients to maintain your health.
Brown rice is less expensive when purchased in bulk. In addition to a lower price, you’ll also find that the overall quality of the rice is better. Bulk grains are often fresher. You will notice the difference in the intensity of the sweet smell when a large bag is opened. For storage, food grade buckets with tight lids are fine. My preference is to store it in a chest freezer. The cold keeps bugs away. A few bay leaves tossed into your grain bucket will help repel insects also.
For years, I had cooked brown rice using the absorption method. This involves placing rice into a pot of salted boiling water and cooking it for 45 to 50 minutes. Twice as much water as brown rice is used. This works well enough, but it is a bit of an art to get rice that isn’t too mushy because (as mentioned above) the moisture content of the grains can vary. Many people use rice cookers to automate this process, but the result is the same. Another drawback is that this process has the potential to create burnt rice if you lose track of the time or miscalculate the water to rice ratio.
Because it is a grain, I soak brown rice. This isn’t as important with rice as with other grains, but I like the texture that soaking produces. To soak brown rice, measure double the amount of water as grain into a stainless steel or glass container. Add a tablespoon of apple cider vinegar for every cup of grain you use. Let this sit overnight or 24 hours. In a pinch, this time can be reduced without hurting the final product.
Once I’m ready to cook the rice, I strain it using a large strainer set inside a larger bowl. I repeatedly rinse the grain until the water runs relatively clear. You may notice little flecks and bits floating to the surface. Throw those away. You may not want to examine them too closely.
Here is a demonstration on how to rinse rice. The cloudy water that you pour off of it can be used to water your plants. I would skip using the rice cooker!
Re-fill your pot with clean filtered water, using twice as much as the measurement of soaked rice. Season the water with sea salt and any other flavorings you prefer. I like to use chicken broth. Bring this to a rolling boil and then add the soaked rice to the pot, giving it a single stir. Boil this uncovered for about 20 minutes if the grains have been soaked, 30 minutes if they are dry. Remove the pot from the heat and strain the rice from the hot water. Let the rice drain for ten to fifteen seconds. Return the rice to your empty pot and cover with a tight-fitting lid. Let the rice sit, absorbing the water that remains on the grains for ten or 15 minutes.
Fluff with a fork and serve. The rice will be fully cooked without mushiness.
Disembodied meat grown from cells in a laboratory may sound like something out of a freakish science-fiction plot. It isn't fiction. This technology is real. Bioengineered meat could soon be found on a dinner plate near you.
Developmental biologist and tissue engineer, Dr. Vladimir Mironov had some difficulty finding financial backing for his research. Two US government agencies declined to fund his project. For a short time, NASA provided capital for the research. The money needed to continue the project was finally provided by a well known animal rights organization. This prompted estimates that laboratory cultured meat products might be available for public consumption as early as this fall.
The process harvests embryonic animal cells -- often from bird eggs -- which are then bathed in a growth serum made from bovine material. As the cells multiply and bind together, electric shocks are administered to stimulate the formation of muscle tissue. The resulting tissue is then ground and fortified with supplemental vitamins and nutrients. Depending upon consumer preference, the food could be designed with varying texture and taste. According to Dr. Mironov it is all perfectly safe for human consumption.
Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.
Recent events, however, may cause both projects to have an uncertain future. Dr. Mironov has been suspended from the Medical University of South Carolina and his laboratory closed pending an investigation of allegations of unacceptable behavior. This latest development could mean that estimates for fall release of test tube meat could be delayed.
Personal scandals and projected timetables aside, there are larger health issues to be considered. Logic dictates that food from animals made sick by their environment and contaminated food is a bad choice for human consumption. It is puzzling to see that investment dollars are being directed towards attempts to develop a substitute food rather than towards farmers who raise livestock in humane and healthy conditions.
The concept of cultured meat seems to promote the illusion that water, soil, food and air can all be contaminated without any real consequences. After all, meat is just something that can be grown in a laboratory, right? These technologies seem to diminish the importance of caring diligently for the natural resources we have by suggesting that we can easily create a man-made substitute. Plants and animals provide us with immediate feedback on whether they have good food, water and living conditions. A disembodied meat patty grown in a laboratory wouldn't be expected to do the same.
Still, assurances are offered that the consumption of artificial food artificially fortified with artificial and isolated nutrients is capable of producing healthy humans.
Efforts to pass legislation to label genetically modified produce have been thwarted. The argument made by opponents is that an apple is an apple, no matter its genetic makeup. With such a precedent as this in place regarding fruits and vegetables, one can only wonder how/whether/if the general public will be informed about what they are actually purchasing from their local butcher.
Few people remember the taste of REAL gingersnaps. If you’ve taken the time to read the label on a bag of gingersnaps, you’ll know that the genuine article just isn’t available in most stores. Not only that, but most recipes don’t even use fresh ginger root.
Now’s the time to fill the house with the smell of genuine homemade gingersnaps!
KAY’S GINGERSNAPS
NOTE: You will want to take the time to use fresh ginger root and coconut oil for this recipe. Coconut oil will give your cookies a snappy crunchiness that will make them quickly disappear. These can be frozen for serving later. . . . Otherwise you might find that they are gone before you get a chance to share them!
In a large bowl mix the following ingredients: • 4 cups finely ground whole wheat flour • 1 Tablespoon Arm & Hammer baking soda • 1 teaspoon finely ground sea salt • 2 cups sucanat • 6 Tablespoons (or as much as ½ cup) finely ground fresh organic ginger root • 2 teaspoons ground cinnamon • 1/2 teaspoon ground cloves • 1/2 teaspoon nutmeg • 4 large eggs
In a small pan gently melt (don’t heat or cook) 1 ½ cup coconut oil and ½ cup unsulfured blackstrap molasses. Add this to the ingredients in your bowl. Make sure the oil is not too hot or you will cook the eggs!
Mix until completely combined. Cover and place the bowl into the refrigerator overnight.
TO BAKE: Place your oven racks on the lower and middle level. Preheat the oven to 350°F Line 3 or 4 cookie sheets with parchment paper. You can use pizza pans.
Make balls out of the cookie dough that are the size of one level tablespoon. The dough is stiff, so you may need to measure the first one and use a sturdy spoon to dig out the rest in sizes that match the first. Roll the dough between your hands. Use coconut oil on your hands to help keep it from sticking badly, but expect to get some on your hands.
Roll the balls in more sucanat and place onto the cookie sheets.
Rub some coconut oil onto the flat bottom of a glass. Use this to mash the balls of cookie dough down flat. Reapply a bit of coconut oil to the glass after pressing each cookie. Space the cookies 1 ½ to 2 inches apart on the parchment paper.
When one pan is ready, place it onto the lowest shelf in your oven and set the timer for 7 minutes.
After 7 minutes, move the pan from the bottom shelf to the upper shelf and place another pan on the bottom.
Set the timer for another 7 minutes. When the timer goes off, remove the upper pan (the one that has been in the oven a total of 14 minutes) and set it aside to cool. Move the lower pan to the upper shelf and place the next pan of cookies on the lower shelf.
As each pan is removed from the oven, let it rest a minute and then move the cookies to a cooling rack. Let the pan cool, re-using the parchment paper for the next batch.
In this way, you’ll have 100 cookies cooling within an hour. Actually, the recipe makes a few more than 100 cookies, but by the time you finish taste testing, you SHOULD have 100.
HOMESTEADING FOR BEGINNERS is just the video for those who are considering the possibility of moving to the country. This video gives a delightful overview of life on a small family farm. Erin and Mark Harrison invite the viewer into their home to learn and laugh with them and their five children through the many adventures of homesteading.
You gain insight into all that it takes to get a REAL chicken dinner onto the table from the ground up – literally, from seed to supper. All of the scenes are filled with a beautiful rural setting and happy, healthy, helpful children keep popping up into almost every scene.
Learn how to make butter and cheese using kitchen tools you likely already have on hand. See how this family raises and harvests chickens and eggs. Get an introductory demonstration on wood splitting, building a simple chick pen, learn how to start seeds and tend a low-maintenance garden. Mama takes the time to show you how to freeze and can your produce and meat, gives you the recipes, and then shows you how to prepare the meal. Pamper your inner flower-child and learn how to make a wild-flower crown to adorn your head. If you watch carefully, you might spot Mike and Gabriel Pearl giving a knife-throwing demonstration.
The attentive viewer may even pick up some tips on how to incorporate child training and education throughout the busy day. Washing eggs becomes a math and chemistry lesson taught by a curly blond-headed little girl that needs a step-stool to reach her mama’s kitchen sink. It’s one of my favorite scenes in the film. A take-charge big brother is happy to demonstrate how to use scraps of wood to make signs for the garden. Listen carefully as Papa patiently explains how to milk a cow while little voices comment on the condition of the barn floor (you’ll have to rewind here as your laughter might drown him out).
Grandpa and Granny loved watching with us as little ones stole scene after scene. Grandpa said, “I can see now, if I wanted to homestead, I’d have to find some little helpers.”
HOMESTEADING FOR BEGINNERS should come with a warning label for parents that are used to children sitting peacefully in front of the television all day. After viewing this video, those children could be inspired to go enjoy the great outdoors more often. They might begin asking for some chickens or a cow of their own . . . possibly even some pigs to ride!
Lacto fermentation is a method of preserving foods that does not require hot processing. The food is preserved by lactic acid which inhibits the growth of bad bacteria.
In general, you will want to have enough salt suspended in a liquid to keep mold from forming while the lactobacillus (the organisms that produce lactic acid) take hold and begin to multiply. This salt and liquid mixture is called your brine. Lacto-fermentation enhances the digestibility of the food so that your body can better assimilate nutrients. As with other cultured foods, consuming foods preserved in this manner will help replenish the digestive tract with beneficial enzymes that help aid digestion and fight harmful bacteria.
The seasonings within the jar can be adjusted to suit the individual’s taste and used for many other types of fresh produce. Feel free to experiment with green beans, carrots, corn, beets and other vegetables. I prefer to use pint jars so I don’t have an opened jar sitting for a long time in my refrigerator until it is used up. If I need more, I just open another jar.
Ahead of time: Boil your jars, rings and lids in water for 3 minutes. Sometimes, I just bring the water and jars to a simmer, turn off the heat, and cover the pot with a lid while I work on other projects. When you are ready to begin, remove the jars from the water and dry thoroughly.
To make about 5 pints: Dissolve 3 tbsp sea salt in 2 quarts of warmed, distilled water. You can heat the water on the stove, but you don’t want it too hot. Make sure it has cooled to at least 100°F before you use it so that the lactobacillus in your whey is not killed.
When the water and salt mixture is cooled, place the following in your sterilized jars:
3 to 4 Tbsp of the distilled water & sea salt brine
Use a chop stick or the handle of a wooden spoon to stir and mix the seasonings. Wash and dry enough cucumbers to fill the jars (3 to 5 or so) and slice them ¼ inch thick. Pack jars tightly, stopping 1 inch below the rim of the jar. I just stop at the point the threads begin on the neck of the jar.
Add enough distilled water/salt brine to cover the cucumbers. This should leave at least ¾ of an inch between the brine and the inside of the lid. The cucumbers shouldn’t float if they are tightly packed. Cover the jar securely with the lid and rings. Shake the jar to mix the seasonings into the brine. Sometimes, the jar’s contents may shift and rise above the water level. Repack and add more brine if needed.
Loosen the ring only slightly – just enough to let any gas escape, but not enough to let air inside. Let the jars sit for 3-4 days at room temperature. Transfer to cool storage. If the taste is not as strong as you’d prefer, you may leave them at room temperature for a little longer. The fermentation process produces its own vinegar taste that is pleasant without being overly harsh.
Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).
Whey is a valuable addition to any diet. It can be an added ingredient to enhance many sauces, foods and beverages. It is also a key ingredient in lacto-fermented foods.
A quick internet search will reveal that many people cover their jars with cloth or a coffee filter when making whey. I don’t. The reason I don’t do this is because I am not trying to capture bacteria from the environment. Raw milk comes perfectly packaged with the right blend of digestive enzymes and bacteria needed to cause separation to occur. You needn’t expose it to the elements for this to happen. As a matter of fact, if you left raw milk in your refrigerator long enough, separation into curds and whey would eventually occur within the sealed container at cooler temperatures. Leaving it on your countertop simply places the milk at temperatures where this happens sooner.
To make whey, pour raw milk into a clean glass quart jar. Cover the jar with a plastic lid (or coffee filter, or clean cotton cloth) and allow it to sit undisturbed for 2-3 days until separation occurs. You will know the milk has separated when you see white solids floating in a yellowish clear liquid. The liquid is whey. The white solid is cream cheese – also known as curds.
Line a strainer with an unbleached coffee filter or clean cotton cloth (such as a freshly laundered t-shirt). Pour the liquid and solids into the strainer, catching the liquid in a glass bowl. When the dripping stops, transfer the whey into a lidded jar labeled with the date. The whey will keep in your refrigerator for about 6 months.
The cream cheese can be seasoned to suit your taste and used in your favorite recipes.
If you have yogurt, the yellow or clear liquid that floats to the top is whey. You can pour this off and use it in food preservation.
If you are like most people who live with modern conveniences, you may never have considered learning how to start a fire. There are lots of articles written on the methods and tools that can be used to start a fire, but it is also important to know some reasons WHY you would want to take the time to learn this skill. It really is more than just a trick to show off to your buddies. Knowing how to start a fire can help you in several ways.
There is the psychological advantage to being able to start your own fire. The principal reason for that would be that this is a learned skill that few people in technologically advanced cultures possess. Plus others in your group will quickly realize that you are a valuable member to keep around – especially as night falls and you provide the single source of light.
Fire will help you avoid hypothermia by regulating your body temperature. Many will object that this isn't as important in warmer climates and seasons. Certainly that is a valid objection. However you will need to consider that fire can dry any wet clothing, which can contribute to a drop in core body temperature. Additionally night can bring cooler weather, even in warm regions. Cooler temperatures coupled with sweat-soaked clothing can bring on hypothermia, even in the summer season.
Smoke from a fire can be used for personal hygiene. This is valuable when water may be scarce, or if you are trying to avoid hypothermia by staying dry. Standing in the smoke of a fire can help neutralize body odor and rid the skin of harmful microbes. Additionally, smoke from a fire helps repel biting insects!
The smoke from a fire can be used as a signaling device, whether to make contact with others at a distance or to signal for rescue. Distant neighbors can know all is well when they see the smoke from your cook fire at the beginning of the day.
Of course, for cooking and disinfecting water, fire quickly establishes its value.
Naturally the time to learn this skill is BEFORE you find yourself without other means of needed heat. Even with matches or a lighter, experience is required to skillfully and efficiently start a fire. Not only that, it’s actually hard work! So, before you NEED it, NOW is the time to learn how to start a fire.
If you are looking for a way to incorporate dandelion into your regular meals, a good rule of thumb is to simply substitute it for spinach in a favorite dish. If you find that dandelion leaves are bitter when harvested, remember to harvest young leaves for optimum taste. Additionally, the older leaves lend themselves more to stews and finished cooked dishes rather than teas or salads. Here’s one of my favorite dishes.
CREAMED DANDELION CHICKEN Serves 4 or 5
Heat 2 cups of homemade chicken stock in a large pan
Add cut chicken pieces, ½ cup finely chopped onion, ½ cup finely chopped celery, 2 cloves minced garlic, salt & pepper to taste. Cover and bring to a simmer for 30 minutes.
In another pan, heat and make a paste of 3 tbsp olive oil with 3 tbsp flour. While stirring, add a dash of nutmeg, ½ cup cream and ½ cup chicken stock. Stir until combined.
Add 3 or 4 cups chopped young dandelion leaves. Stir until leaves are coated, wilted and contents of pan are heated through.
Pour over chicken still simmering in the first pan & stir. Cover and continue simmering for 30 more minutes and/or until chicken is done (a thermometer inserted into the meat will read 180 degrees Fahrenheit and juices will run clear when chicken is pierced).
Each time I make a loaf of Sourdough bread, I am reminded that our daily bread comes about as a result of processes God set into motion at creation. I recall the poor widow that fed the prophet Elijah during a time of drought (I Kings 17). From her dwindling supply, she had to contribute enough water and ground wheat to feed her starter and keep it viable even though she and her son were facing great lack. She must have understood the importance of reserving enough to invest in an increase. I can only imagine how her bread must have tasted.
ABOUT THIS RECIPE: What follows is a recipe that uses traditional ingredients and methods. This recipe will yield 3 small loaves or 2 large loaves. If you are still learning to bake bread and maintain a sourdough starter, I recommend that you use half of this recipe and practice by making a single loaf each day until you have achieved the results you desire. A healthy sourdough starter is sufficient to raise your bread. You will notice that the rising times are different than what is found in recipes using commercial yeast.
You will need: • 2 cups kefir • 2 cups starter • ¼ cup Extra Virgin Olive Oil • ¼ cup Honey • 2 ½ tsp sea salt • 6 cups whole wheat flour
Place the first 5 ingredients into a large glass, plastic or wooden bowl and mix well. Add the flour 1 cup at a time, blending completely between each addition. Use a plastic dough scraper to scrape bits of flour off of the side of the container and incorporate into the dough.
Once mixed, let the dough rest for 5 minutes or so. This is especially important with fresh ground flour as it takes longer to absorb the liquids. Fresh ground flour can utilize more liquid than retailed flour. Giving it time to rest allows the liquid to be incorporated into the dough. This dough can be a bit damp and may require more flour if you aren’t grinding your own wheat berries.
Knead the dough for 10 to 15 minutes on a cutting board, pulling the dough and then folding it over with your hands to develop the gluten. When the dough is well-developed, it should be light and not heavy or hard. Once kneaded, place the dough back into the plastic bowl and cover tightly with a lid. Allow to sit overnight (8 to 10 hours). In the morning, punch down the dough and lift it out of the bowl, scraping any bits off of the side with your dough scraper. Lightly knead the dough and cut into 3 equal portions.
Lightly oil your loaf pans with olive oil.
To shape my dough into loaves, I flatten the dough into a rectangular shape and roll it along the longest side (like a jelly roll). With the seam side down, curl the ends under. Place this into your oiled bread pan and brush the top with olive oil. I make 3 small loaves with this recipe.
Put the pans into a covered, draft-free space for 4 to 6 hours. I use my oven (not turned on!). Try to position your pans so that they do not crowd each other. When you bake your loaves, you’ll want the heated air to be able to circulate fully around each pan. When the dough has risen an inch or so over the top of your pan, simply turn on your oven to 350 degrees and bake for 50 minutes or until golden brown. When the bread sounds hollow as you thump the bottom of the pan (wear oven mitts!) it is done. If your bread does not bake in this amount of time, do not increase the temperature; just allow it to bake a little longer. Increasing the temperature could cause the outside of the loaf to finish baking before the inside of the loaf has had enough time to finish cooking.
NOTE ABOUT KNEADING: Use a work surface that is even with the level of your hip joints. This level will be more comfortable when kneading bread. If your bowl or cutting board tends to slide, place a damp dish towel between it and the table or countertop for traction. If your dough is difficult to work and requires a lot of muscle, you’ve added too much flour and need to increase the liquid content. When developed, your dough should be light and not readily stick to the surface of your cutting board.
A WORD ABOUT GLUTEN DEVELOPMENT: With your hands, it is nearly impossible to overwork the dough. If you use a machine, too much kneading will stretch the gluten too far and cause it to break. Gluten in the flour is like bubble gum. If it is not kneaded (chewed) enough, there will not be enough stretch to it to hold the structure as the yeast activity expands the dough. If it is overworked, the gluten will become fragile and break as the bread rises. Either of these extremes could leave you with crumbly bread that will not hold its shape when sliced.
FOR MORE INFORMATION If you are new to sourdough bread making, you may be interested in reading more about the process here: SOURDOUGH BREADMAKING GUIDELINES
Place 6 tablespoons of ground, whole grain flour into a wide-mouthed glass container and mix this well with 4 tablespoons of water. Filtered water is recommended as chlorinated water from the tap will be harmful to the bacteria you are trying to culture. Stir this to make sure the water and flour are well-incorporated, scraping any residue down off of the sides of the container. Secure a cover on the jar loosely. This will keep out unwanted pests and protect the new starter from drying. A loosely fitting lid also allows gases (which result as the cultures multiply) to escape without breaking your container.
GIVE IT A GROWING START Allow your new starter to sit for 12 hours and check it to see whether there are any bubbles by looking at the side of the glass. If you don’t see any bubbles, stir the starter vigorously and re-cover it loosely. Check it again in 12 hours. The presence of bubbles will tell you that there are enough organisms growing to thrive in your starter. Feeding the starter before you see bubbles could dilute the strength of your starter by separating the organisms that need each other to thrive. This happens more commonly in cooler climates
If you still aren’t seeing bubbles after two days, discard the starter and begin again with bottled spring water and a different brand of whole wheat flour.
FEEDING AND MAINTENANCE When your starter begins to make bubbles, it will be ready for regular feedings. A feeding consists of 6 tablespoons of flour and 4 tablespoons of water. Feedings should take place every 12 hours. I feed mine each morning and evening. The starter should double itself a few hours after being fed. Place a rubber band around your glass jar to mark the level of your starter. This way, you can see how much it rises and how long it takes the starter to double. The rising time of your starter is a good indicator of how much time you will need to allow your dough to rise.
A well-fed, healthy starter will have a stable colony of microbes that will produce enough carbon dioxide to cause your dough to rise nicely. Just as you would with a garden, the key to having a healthy Sourdough starter is to give it a good environment in which to grow. In the absence of proper food, yeast and the lactobacilli will die, leaving your starter to be taken over by bad bacteria that thrive on decay. This is something that definitely WON’T enhance your bread!
When the quantity of your starter reaches 2 cups, discard half of it at each feeding. This provides the starter enough room to continue growing and keeps it from becoming too large to manage. If you wish to bake a large batch of bread at one time, you can continue feeding the starter without discarding any until you have the necessary amount. Just be sure to stir the starter vigorously at each feeding. This shuffles the microbes and allows them to access more food. They don’t have the ability to migrate to better food sources on their own.
Your new starter will be ready to make bread when it accomplishes two things. The starter should be at least 4 days old as this is the length of time required to produce an established colony of microbes. Your culture should produce bubbles and double in bulk between feedings.
If you find that your starter is not doing well, you can add a couple of tablespoons of Kefir to the mixture as a booster shot. The day before I bake a loaf of bread, I feed my starter three times: morning, noon and evening.
TIPS If your glass container becomes coated, your starter can be poured into another clean jar. I place the food mixture in a clean measuring glass and stir vigorously. Then I add the contents of my starter jar to the food, blending the entire contents well. I clean and dry the (now empty) starter container, return the newly fed starter to the jar and replace the lid loosely.
If you find that you wish to take a break from baking or will be out of town, feed your starter and place it into the refrigerator. When you wish to use it again, remove your starter and feed it. Once you see bubbles, feed it 3 times in one day. After this, it should be ready to use again.
SUBSTITUTING SOURDOUGH IN A RECIPE The rising times for a recipe made with sourdough will be different than with commercial yeast. Remember to watch how your starter rises to determine the amount of time your converted recipe will require.
A cup of healthy Sourdough starter should equal one package (2 ¼ tsp) of yeast in its ability to rise. To convert a recipe, reduce the amount of liquid by ½ cup and reduce the flour by ¾ cup for each package of yeast you replace with a cup of sourdough starter. You may have to adjust the amount of water and flour to get the proper consistency to your dough.
Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.
The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.
The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.
Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.
Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.
Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.
Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.
Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.
Dr. Mark Vinick explains how microwaves cook violently, changing and damaging foods and the nutrients they provide.
By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.
Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.
It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.
Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.
Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.
ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl. In the clip below, Leslie asks, "Where’s your microwave?" Alice: "I don't have a microwave." Leslie: "How do you live without a microwave?!" Alice: "I don’t know how you'd consider to live WITH one."
Aspartame is a chemical food additive that has been deemed safe for human consumption by the FDA. However, Aspartame presents many difficulties when ingested.
When stored for a long time, Aspartame breaks down into the chemical Diketopiperazine. This chemical can also occur after Aspartame is eaten. In both animals and humans, Diketopiperazine has been shown to cause cancer, especially in the form of brain tumors.
Once ingested, Aspartame breaks down into three primary components.
PHENYLALANINE It is difficult for the human body to metabolize and get rid of Phenylalanine. At high levels, it builds up in the brain and can cause neurological problems such as schizophrenia, depression, and seizures.
ASPARTIC ACID Nearly half of Aspartame is Aspartic Acid. Aspartate is another name for Aspartic Acid. High levels of Aspartic Acid in the brain can over-stimulate cells and cause them to die. Over time, this can damage neurons and lead to Parkinson’s, memory loss and many other neurological conditions.
METHANOL Methanol in Nature Methanol exists in nature in fruit. However the methanol in fruit is bound to pectin. The human body lacks the enzyme to split methanol off from pectin, so this is passed through the body without doing any damage (when consumed as naturally occurring in fruit).
Methanol As a Component of Aspartame In Aspartame, 10 percent of the substance is unbound Methanol. Unbound Methanol is a poison. The human body’s attempt to deal with unbound Methanol produces results in formaldehyde. Formaldehyde is a cumulative toxin that is stored in the human body indefinitely.
Another way that Methanol is released is by storage in conditions warmer than 86 oF. This can also occur when cooking with aspartame. Some speculate that Desert Storm Syndrome’s symptoms can be attributed to formaldehyde poisoning that resulted from heavy consumption of methanol in aspartame sweetened drinks stored in hot conditions. Some of the symptoms of methanol poisoning include depression of the central nervous system, blindness, dizziness, headache, nausea, confusion, loss of coordination, and in very large doses, unconsciousness and death.
For a more extensive list of possible side effects of Aspartame consumption, type ‘aspartame side effects’ into your internet search engine.
WHAT SHOULD I DO? * Remove all sugar-free products with Aspartame from your diet. * Use natural sweeteners like honey (in moderation) and stevia leaf. * Keep a record of health changes. Don’t ignore symptoms. * Detoxify. * Exercise to help move toxins out of your system. * Restore depleted nutrients by consuming nutrient dense foods. * Get uninterrupted rest in a DARK room. * Drink plenty of the purest water you can get.
This article is for information purposes only and should not be taken as medical advice. It is the responsibility of the reader to carefully consider all options and weigh the risks of decisions that could affect health.
Parents want to protect their children when surprising circumstances arise. Being prepared helps whether the electricity is out or you’ve been stranded unexpectedly.
PREPARED, NOT PANICKED The temptation to panic is dangerous when in an emergency (reference: RULE OF 3'S TO SURVIVE). Young ones will mirror your feelings. Your efforts to be prepared will give you the confidence you need to reassure your children.
RELEVANCE OF ROUTINE Look for creative ways to implement a daily routine for the sake of your children. This is comforting and offers a sense of stability from the parent to the child.
PASTIMES Amusements help pass the time when you are unable to travel. It is unlikely that you will have access to a source of power to operate electronic games. Craft supplies are wonderful to have on hand; this includes play dough, scissors, paper, tape, markers, glue and other assorted items. Take the time to introduce your children to board games, dolls, toy cars, blocks, puzzles and reading in order that they will be welcomed ‘old friends’ should they need entertainment. It is also wise to keep educational materials stocked (items such as work books, flash cards, pencils, reference books, etc.) in the event you find organized schooling is no longer an option.
HEALTHY ON PURPOSE While access to remedies and treatments are available, utilize them to maintain your dental and overall health. It is far better to meet unexpected events with well-maintained health rather than ailments worsened by neglect. Stock any medicines required by your family members. Get into the habit of observing the sleeping, eating and toilet patterns of your family members so that you will detect illness early and be able to deal with it proactively. Train yourself to be observant of the impact circumstances are having on your loved ones. Otherwise, it will be easy to remain focused on your own challenges to the exclusion of others.
AVOID FAKE FOODS The foods you consume today will affect your health tomorrow. Without proper training children could refuse to consume proper amounts of nutritious foods. Taste buds can be trained to appreciate a variety of tastes and textures available in real foods, but this can be difficult if the pallet has been compromised with processed foods and sugars. Take time to introduce new foods gradually in the diet. Learn about nutrition and basic food preparation -- and teach your children about these things also.
INFANTS & BABIES A baby doesn’t require lots of gadgets for proper care. Just as yesterday’s mothers didn’t require music players, pacifiers, disposable diapers, bouncy seats, carriers, cribs and other accoutrements for infant care, neither are they necessities today. Babies need to be kept fed, clean, dry and warm.
Nursing an infant is a skill that can be learned. Breastfeeding is worth the time investment as it is beneficial to both mother and infant. This can help insure that the smallest family member has a ready supply of nourishment. For bottle-fed babies, you will need to keep formula in stock.
Infants require protection from extremes of cold and heat as their bodies aren’t yet able to regulate temperature. Babies need to be shielded from the summer sun. Umbrellas are useful for this application. Layering clothing in the winter will help protect little ones from the cold. Zippered fleece sleepers can be placed over long thermal underwear for nighttime warmth. Two or three persons sharing a single bed helps to retain warmth during the night. Wool socks, hats and zippered fleece jackets can keep babies warm during the day.
SANITATION During cold temperatures or when water is scarce, there is no need to expect that baths will be a daily occurrence. Select the warmest area you can find and show children how to quickly wash their face, hands, genitals and feet each day. Become diligent about washing hands before meal preparation and before eating. This becomes even more important when conditions are primitive. Take the time to teach older children about latrine construction, placement and proper disposal of waste.
USEFUL ABILITIES Learning life skills gives children more confidence in uncertain circumstances. Teaching your children how to shop, stock a pantry, pitch a tent, build a camp fire, sew, repair small engines, perform CPR, first aid, garden and swim is an investment. Understanding what to do during a fire drill, how to fend off an attack and having practiced other scenarios are real confidence builders. Prepared children aren’t as likely to fall apart emotionally.
When preparedness is made part of your daily living, your children will be better equipped to deal with emergencies. Rather than be fearful, your young ones will understand what is necessary to manage a crisis. Strengthen your family today with these measures.
When I was very small, Mama never used cake mixes. It was unheard of to find a recipe book that listed a box of cake mix as an ingredient. With just a few items from her kitchen cabinet, she could put together a cake that was light, moist, and crumbly. The layers would be separated by some muscadine jelly or blackberry jam (from the berries we gathered). On top would be a buttery vanilla icing with butter knife swirls.
Time marched on and soon Boxed Betty's ad campaign won us over. Mama added solidified vegetable oil and eggs to the mix. It didn't seem any quicker, but this was cooking at it's scientific best (we thought). Years later, when I asked her if she could recall the cake of my childhood, she had forgotten it. I WISHED I had written it down!
Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.
HOMESTEADING FOR BEGINNERS
