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making bread
- Thread starter m
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You can use the fluff from a cattail and water to make dough, also dry accorns, pine nuts, and any other edible roots or nut etc may be ground into flour or flour additives. To make pemmican pound jerky or dryed meat or fish into a powder mix with rendered fish or animal fat, also you can add berries or nuts etc. To rendure the fat boil it and scoop off the fat from the top and all the junk sinks to the bottom. Good luck. Geoff.
For the cooks around, do not expect wilderness-type flours to behave anything like wheat flour when making bread. Wheat flour has gluten in it, and is what make the typical bread you see possible.
This doesn't mean that you can't make good tasting things out of wild 'flours'. Just don't add yeast and expect it to rise...
If you have some cat-tail pollen, or some other stuff, and want to make bread at home, make sure you make no more than 1/3 to 1/2 of the total volume of flour out of your substitute. Otherwise it won't rise right.
As for cooking in camp, I'd take a hot, clean rock, stick it in/near the fire (Careful with _in_ the fire, they can explode) till it heats up way too hot to touch. Then make your bread like tortillas, or a little soupier and do pancakes. These are hard to keep from sticking. This is also _very_ authentic, in odd and assorted forms. Flatbreads from all over the world are cooked in similar manners.
Stryver
This doesn't mean that you can't make good tasting things out of wild 'flours'. Just don't add yeast and expect it to rise...
If you have some cat-tail pollen, or some other stuff, and want to make bread at home, make sure you make no more than 1/3 to 1/2 of the total volume of flour out of your substitute. Otherwise it won't rise right.
As for cooking in camp, I'd take a hot, clean rock, stick it in/near the fire (Careful with _in_ the fire, they can explode) till it heats up way too hot to touch. Then make your bread like tortillas, or a little soupier and do pancakes. These are hard to keep from sticking. This is also _very_ authentic, in odd and assorted forms. Flatbreads from all over the world are cooked in similar manners.
Stryver