100% food storage - last grocery trip was November 2023, today is February 22, 2024
We've had the chili and sloppy Joes (I posted about previously) for the last 2 days for dinner. I also threw together a side dish pasta one night - tortellini, pesto and black olives. We had the rest of that yesterday with lunch. That brings us to today - which we still have chili (it was a really big pot full) so I'll vacuum seal it and put that in the freezer for some time next week again.
Today a quick post about our 'daily bread' I mention a lot. The mixture is 3 cups flour (whatever you have on hand), about 1/2 - 1 t dry yeast, 1-2 t sugar, 1 t salt and about 1 1/2 cups of hot water. All amounts are a quick 'throw in' to a food safe bucket and quickly stirred until there is no dry flour and it's all mixed in. Put a lid on it, and pop it into the refrigerator. This can be made into any bread/bun/pizza/rolls/foccaccia, etc. as needed - either the next day or let it hang out in the fridge for up to a week. It gets more like a sour dough the longer it sets (days 4+).
You don't have to knead it, as it forms it's own gluten by the length of time it hangs out. Just take it out and make it into whatever you need that day. I usually do bread, as I make sure we always have fresh bread on hand for sandwiches and toast. When I use the dough, I immediately throw in some fresh flour, water, salt, sugar and yeast and pop it into the fridge again.
We always have a loaf on the counter and a bucket of new 'daily bread' in the refrigerator.
I primarily use my pullman loaf pan and when I take the time to let the dough warm and raise, I get a nice, full, squared off loaf. Honestly, I rarely take the time (or HAVE the time) to let it raise. I do a 'no work' daily bread. I take it out of the fridge, pop it into the loaf pan and generally only let it set long enough to pre-heat the oven to 375. It raises to a daily loaf with a rounded, regular top. When I have the time to let it sit long enough to raise higher, it will fill the pan like this.....
Today a quick post about our 'daily bread' I mention a lot. The mixture is 3 cups flour (whatever you have on hand), about 1/2 - 1 t dry yeast, 1-2 t sugar, 1 t salt and about 1 1/2 cups of hot water. All amounts are a quick 'throw in' to a food safe bucket and quickly stirred until there is no dry flour and it's all mixed in. Put a lid on it, and pop it into the refrigerator. This can be made into any bread/bun/pizza/rolls/foccaccia, etc. as needed - either the next day or let it hang out in the fridge for up to a week. It gets more like a sour dough the longer it sets (days 4+).
You don't have to knead it, as it forms it's own gluten by the length of time it hangs out. Just take it out and make it into whatever you need that day. I usually do bread, as I make sure we always have fresh bread on hand for sandwiches and toast. When I use the dough, I immediately throw in some fresh flour, water, salt, sugar and yeast and pop it into the fridge again.
We always have a loaf on the counter and a bucket of new 'daily bread' in the refrigerator.
I primarily use my pullman loaf pan and when I take the time to let the dough warm and raise, I get a nice, full, squared off loaf. Honestly, I rarely take the time (or HAVE the time) to let it raise. I do a 'no work' daily bread. I take it out of the fridge, pop it into the loaf pan and generally only let it set long enough to pre-heat the oven to 375. It raises to a daily loaf with a rounded, regular top. When I have the time to let it sit long enough to raise higher, it will fill the pan like this.....
