Staying Warm Without Heat

How do you stay warm in wintry weather without a working furnace or fire?  Many events, unforeseen or as part of your daily life, may put you into situations of extreme cold in which you risk life-threatening hypothermia and/or frostbite if your aren't prepared.  Over the years, I've tried wool, down, fleece, and synthetic materials as I've gone on winter Klondikes with the Boy Scouts, or skiing & other winter activities with my family.  I've slept in tents and snow caves and camp trailers.  In most circumstances, those winter nights were miserable tests of endurance.  My wife & I zip our down sleeping bags together and have been much more comfortable.  However, recently we've discovered the benefits of foam clothing & sleeping bags.

Everyone should know by now that in wet winter weather, Cotton Kills!  It may be great and breathable in warm weather, but cotton sweatshirts and socks are your worst enemies in winter, especially as they get wet, even from just your own perspiration.  Many people find wool uncomfortable, although newer merino wool blends are as comfortable as cotton.  It even retains some insulation capacity if it gets wet.  Down is the ultimate in warmth, but is totally useless when wet.  New synthetic down or water-repellent down are great improvements and still very lightweight, but also very costly.  Regardless of the material, eventually it will absorb moisture and lose the ability to insulate you from the cold.  After 3-4 days, or even a full week, most of these need aired out so they can dry.

Foam, on the other hand has so many benefits.  For one, it can take the cold day after day for indefinite use.  You can jump into a frozen lake, squeeze out the water, go to bed under a tarp and not only stay warm, but wake up drier than when you went to bed.  Every year, groups of people spend an entire week on top of the mountain pass above Logan, Utah, in blizzard-like conditions, without any tents or campfires in clothing they made themselves from polyurethane foam.  They all remark how amazingly comfortable foam clothing & sleeping bags will keep them.

Jim Philips is the pioneer in developing this simple technology and has a lot of great resources on his website www.safeharboralliance.com.  He offers classes on how to make your own clothes and even offers ready-made clothing sets.  He explains that in an emergency, you can find foam in a lot of places that can be stuffed inside your clothes or wrapped around you and may just save your life if stranded away from home or are suddenly without working heaters at home.  Your carpeting has an underlayment of 1/2" foam.  Your car seats have thick foam as well.  If your alternative is to cut up your carpeting or car seat which will need replaced later versus freezing to death, from which you cannot recover, what will you do?  If you have time to plan ahead and secure a full set of foam clothing and sleeping bags before an emergency arrives, how much peace of mind will that provide you and your family?

Local entrepreneur, John Arbon, has taken these concepts even further with high-quality clothing under the brand Fortress Clothing, and four-season sleeping bag systems called Pakanuni.  Be aware that there is a waiting list for his sleeping bags.  You can find the clothing sets at some emergency preparedness conventions and online.  You can have these custom made or download patterns and just buy your foam and material from John (much cheaper than you'll find it anywhere else).  You can email him through his website, or contact me for his phone number.

Read the links below and watch the videos that demonstrate how foam out-performs even the most advanced winter sports gear on the market.

http://www.safeharboralliance.com/palstrade/

http://www.fortressclothing.com/

https://pakanuni.com/

Historical Evidence of God Gathering Out the Righteous

All throughout the history of the scriptures, the Lord has always gathered his people out to safety. This is a common pattern used from the beginning of the earth. Let’s review some of these events. Here is a list of at least 49 times that the righteous have to leave.

1. Brother of Jared

2. Lehi

3. Mulek

4. Saints in Europe coming to Utah. Many ancestors answered the call of Joseph Smith to immigrate to America and join with the saints in Utah. Left their homelands and relatives.

5. Alma fleeing wicked King Noah

6. Alma's fleeing from Lamanite bondage. Mosiah 24

7. Puritans and Pilgrims

8. Children of Israel fleeing Egypt

9. Enoch. Moses 7:27

10. Mary and Joseph to Egypt

11. Saints fleeing from Jerusalem and Titus in 70 A.D.

12. Limhi's people fleeing Mosiah 22:6-1 People of Limhi deliver themselves from bondage by departing into the wilderness with tents, flocks, families. They couldn't do it by the sword--were out-numbered. Went out the back pass. Mosiah 22:2

13. Nephi fleeing from Laman and Lemuel

14. Ammon and his Anti-Nephi-Lehi's fleeing the Lamanites Alma 27

15. Mosiah flees Omni 1:12

16. Joseph of Aramanthea in Jewish legend driven from Jerusalem in a boat with Mary, Martha, Lazarus, Mary Magdalene and others. (Fascinating Story)

17. The ten tribes fleeing from bondage to the north.

18. Abraham from Ur of the Chaldees. Hebrew 11:8

19. Another Jewish legend of Jeremiah fleeing to Egypt and then to England and Ireland before the destruction of Jerusalem.

20. Lot from Sodom and Gommorah.

21. The Nephites flee from their homes and gather together to fight the Lamanites and Gadiantons, pooling all their supplies for 7 years.

22. Alma and Amulek flee Ammoniah. Alma 15:16

23. Zoramites cast out and flee to Jershon. Alma 35

24. The people of Ammon vacate Jerson so the Nephites can battle the Lamanites there. Alma 35:13

25. Ishmael and his family join Lehi in fleeing Jerusalem. 1 Nephi

26. Noah flees the world on an ark.

27. Jacob flees to Egypt to get food.

28. The saints flee Kirtland to go to Missouri

29. Then they flee Missouri to go to Nauvoo

30. Then they flee Nauvoo to Salt Lake

31. Adam and Eve have to leave the Garden of Eden to start a new life. The pattern was set when Adam and Eve were sent out of the garden of Eden and into the wilderness, a journey that must have been quite an education in the school of hard knocks.

32. Hyrum Smith received a revelation saying his life was in danger and to move his family from Palmyra to Colesville, N.Y. He packed that night and left the next morning. "Life of Joseph Smith by His Mother"

33. Father Smith's life was in jeapordy. He was warned to flee but didn't leave soon enough and was thrown into prison where he spent a month. After his release he immediately moved his family to Waterloo, NY and most of the Smith family would never see Palmyra again. "Life of Joseph Smith by his Mother"

34. Joseph and Emma flee Palmyra with the gold plates to live in Harmony, PA.

35. Joseph flees from Harmony to Colesville or Fayette?

36. No sooner had the early saints settled themselves with good herds and good homes in Salt Lake City, UT than they were called to leave it all and settle St. George, Arizona and other places in between. One group of great grandparents were called to St. George to settle there and then again were called to colonize Arizona making 3 callouts.

37. The saints fleeing U.S. marshalls into Mexico to save their families.

38. Moroni flees the rest of his life from the Lamanites.

39. Zoramites find out which people believe Alma's and Amulek's words and cast them out of the land. They go to Jerson. Alma 35:6-9. Verse 14 "Those who repented were driven out of the land."

40. Peter, James, and John, "And straight way they forsook their nets and followed him." Mark 1:16-18

41. Jesus fleeing Nazareth when they tried to kill him, never to return to his home town.

42. Omar is warned to flee because Akish and his secret band are going to kill him so Akish can marry Jared's daughter and give Jared the kingdom. Ether 9:3

43. The people in the city Moroni fled to the city Nephihah. Alma 51:24

44. Jacob fled when Simeon his son killed those who had abducted his daughter Dinah.

45. Enos, the son of Seth, the son of Adam, fled with "the residue of the people of God" and "came out from the land, which was called Shulon, and dwelt in a land of promise..." Moses 6:17

46. 2000 strippling preschoolers left the Order of Nehor and Amulon to be taught by their mothers following the missionary Ammon.

47. The saints at Haun's Mill were told to leave by Joseph Smith.

48. And the prophet did send out a letter to the nations calling for the Jews to return to Jerusalem. If they had listened they would have been spared the holocaust.

49. The saints fled from Johnston's Army back in Brigham Young's day.

Examples such as these show a pattern in the scriptures: God leads his people to places of safety to avoid destruction when it becomes necessary to do so. We also read in the scriptures that there are many other such accounts of which we are not aware:

For behold, the Lord God has led away from time to time from the house of Israel, according to his will and pleasure. And now behold, the Lord remembereth all them who have been broken off, wherefore he remembereth us also. (2 Nephi 10:22)

I would challenge you, as you read the scriptures especially the Bible and Book of Mormon to pay attention every time someone is leaving and going to the wilderness or somewhere else to live. Make a note as to who is leaving, it is usually the righteous party who is leaving.

Won't the Church Take Care of Us?

Some believe falsely that when things get bad...the Church has stored enough for all of the members. The Church leadership has been very clear on this issue:

“Our bishop’s storehouses are not intended to stock enough commodities to care for all the members of the Church. Storehouses are only established to care for the poor and the needy. For this reason, members of the Church have been instructed to personally store a year’s supply of food, clothing, and, where possible, fuel. By following this counsel, most members will be prepared and able to care for themselves and their family members, and be able to share with others as may be needed.”

BOOK OF GOMER PARABLE

It was not raining when Noah built the Ark!

These are the generations of Gomer, son of Homer, son of Omer.  And in the days of Gomer, Noah, the Prophet, went unto the people saying, “Prepare ye for the flood which is to come, yea, build yourselves a boat, that ye may not perish.”

Now, Gomer was a member of the Church, and taught Sunday School and played, yea, even on the ward softball team. And Gomer’s wife said unto him, “Come, let us build unto ourselves a boat as the Prophet commandeth, that we may not perish in the flood.” But behold, Gomer saith unto his wife, “Worry not, dear wife, for if the flood comes the government will provide boats for us.”  And Gomer did not build a boat.

And Gomer’s wife went unto Noah and she returned saying, “Behold, Honey, the Prophet saith unto us, “Build a boat, that we may preserve ourselves, for the government pays men not to grow trees, wherefore the government hath not the lumber to build for you a boat.” And Gomer answered saying, “Fear not, oh wife, for am I not the star pitcher on the ward softball team? Wherefore, the Church will provide for us a boat that we will perish not.”

And Gomer’s wife went again unto Noah, and she returned unto Gomer, saying, “Behold mine husband, the Prophet saith that the Church hath not enough lumber to build a boat for everyone, wherefore, mine husband, build for us a boat that we might not perish in the flood.” And Gomer answered her saying, “Behold, if we build a boat, when the flood cometh, will not our neighbors overpower us and take from us our boat; wherefore, what doth it profit a man to build a boat?”

And Gomer’s wife went again unto Noah and she returned, saying, “Behold, the Prophet saith, build unto yourselves a boat, and have faith, for if ye do the Lord’s bidding, He will preserve your boat for you.” But Gomer answered his wife, saying, “Behold, with this inflation, the price of wood has gone sky high, and if we wait awhile, perhaps the price will go down again. And then I will build for us a boat.”

And Gomer’s wife went again unto Noah, and she returned saying, “Thus saith the Prophet, build for yourselves a boat RIGHT NOW, for the price of wood will not go down, but will continue to go up. Wherefore, oh husband, build for ourselves a boat that we may perish not.” But Gomer answered his wife, saying, “Behold, for 120 years Noah hath told us to build a boat, to preserve us from the flood, but hath the flood come? Yea, I say, nay. Wherefore, perhaps the flood will not come for another hundred and twenty years.

And Gomer’s wife went again unto Noah and returned saying, “The Prophet saith, he knows it has been 120 years, but nevertheless, the flood will come, wherefore, build unto yourselves a boat.” And Gomer answered her saying, “Wherewith shall we get the money to build ourselves a boat, for are we not now making monthly payments on our snazzy new four horsepower chariot? Wherefore, when our payments end, perhaps we shall build ourselves a boat.”

And Gomer’s wife went again unto Noah and returned saying, “Behold, the Prophet saith that we should cut down on our recreation, and our vacations, and even give each other lumber for Christmas, that we might thereby get enough lumber to build a boat.” But Gomer saith unto her, “What a drag!  Are we to cease enjoying life, just because we must build a boat?”

Wherefore, Gomer built not a boat. But behold, one afternoon Gomer heard thunder in the sky, and he feared exceedingly and he ran, yea, even to the lumber yard to buy lumber. But behold, the lumber store was crowded with great multitudes, all seeking to buy lumber, and there was not enough lumber to be found for the multitudes.

And on the same day were all the fountains of the deep opened, and the windows of heaven were broken up, and the floods came -- and behold, Gomer had no boat. And as the water rose above Gomer’s waist, his wife saith unto him, “Behold, Honey, I told thee so!”

--- Author Unknown

5 Scriptures That Will Help You Get Through Almost Anything

1 Nephi 11:17……....God Loves His Children

Moses 7:26-33…....God Allows Evil to Exist in the World

Alma 14:13………....Our Work is Not Yet Finished

Alma 7:11-12……....Christ’s Atonement is Not Just For Sinners

D&C 101:32-36…...Christ Will Reveal All Things

Alternative Cooking

• Dutch Oven / Volcano: stewing, grilling, baking, broiling. Can cook virtually anything.  Outdoor use only.  Charcoal storage issues.
• Backpacking stoves: portable, lightweight, great for 2-4 people, limited to boiling / frying.  Fuel storage issues.  Carbon monoxide. White gas vs. butane vs. propane vs. multi-fuel (white gas, gasoline, aircraft fuel, kerosene, cooking oils)
• Butane camp stoves: 2 cases of fuel sufficient for family of 4 for 1 year. fuel storage issues.  Indoor use.
• Open camp fire: fuel storage, least efficient, fire hazard
• BBQ gas grill, Camp Chef burner: fuel storage.  Outdoor only.
• Fuel cubes.  Outdoor only.
• Rocket Stove.  Outdoor only.
• Sterno.  Outdoor only.
• Stove-in-a-Can.  Outdoor only.
• Buddy Burner.  Outdoor only.
• Alcohol Stove: denatured alcohol, isopropyl alcohol, HEET fuel line antifreeze.  Needs ventilation.
• Solar Oven / Cooker: DYI or commercial.  If you can see your shadow, you can cook.  Subject to weather and time of day.
• Parabolic Stove / Cooker: Sol Source.  Intense heat, free energy.  Subject to weather and time of day.
• Wood Gas.  Outdoor only.
• Biolite Stove: charge your cell phone while cooking food.  Outdoor only.
• Kelly Kettle. Outdoor only.

Considerations:

• How much fuel can you legally and safely store?  Check local regulations and homeowner insurance policy.
• Will starving roaming marauders or hungry neighbors be attracted by the aroma / open flame?
• Do you have alternative options in case one method fails?
• Is it portable?
• Is your energy source renewable / replenishable?
• What is your cost of investment? …of operation?
• Does everyone in your family know how to (safely) operate it?
• Can it be dual purpose?
• Can you use it indoors?

Alternative Heating

Choose your favorite flavor of disaster. Earthquake, EMP, blizzard, prolonged unemployment, tornado, grid-down, TEOTWAWKI. Power is down. Furnace won't work. Now imagine that it's the coldest winter in 20 yrs. What are you going to do to keep you and your family warm? Do you want to burn every stick of furniture that you've invested in over the years? Are there even enough trees in Utah to supply everyone's home that is now in the same deep freeze as you? Here are a few ideas that can provide some warmth aside from snuggling the whole family together in one bed.

• Mr. Heater, Big Buddy, Little Buddy: safe for indoor use. Fuel storage issues
• Coleman tent heater: carbon monoxide? Fuel storage issues
• Propane / Kerosene space heaters: carbon monoxide? Fuel storage issues
• Foam clothing: the shelter & bedding that you wear. DIY or purchase.
• Heat only limited living spaces. Close off unnecessary areas. Layer clothing.
• Wood stove / fireplace: it literally takes a woodpile the size of your house (or living space) to heat for one year.
• Pellet stove: fuel pellet storage. Will it run in a power outage?
• Wood Gas / Rocket Stove: requires proper venting
• GeoThermal
• Solar Water Heater: a warm shower or wash water is wonderful.

Considerations:

• Before you go wild, keep in mind that it is easier to hide the fact that you still have food than it is to hide the fact that your have a way to keep your house warm.
• How much fuel can you safely and legally store?  Check local regulations and homeowner insurance policy.
• Can you use it indoors without risk of carbon monoxide poisoning?
• Is it portable in case of evacuation?
• How cold is the worst-case scenario?  How long might the worst-case scenario last?
• How large an area do you really need to heat and for how much of the day?
• What type of shelter are you heating: home, a room, a small space, tent, tarp, trailer, cave?
• Does everyone in your family know how to (safely) operate it?

Alternate Lighting

What do you do during a power outage?  My kids see it as an adventure and a chance to light some candles.  Now, what do you do if that lasts for several days?  What if it could last for weeks, or even indefinitely.  A little light on a dark night can bring peace to frightened children.  It can provide a safer pathway to the bathroom or garage in the middle of the night.  It can provide security (or perhaps increase your risks) by illuminating your surroundings.

Here are a few lighting options to consider.

• Candles, Oil Lamps, Kerosene Lamps: can you operate them safely? Fuel storage?
•  Flashlights: storing / recharging batteries, solar, LED?
•  Propane / butane / Coleman Lanterns: Fuel storage, extra mantels, carbon monoxide concerns
•  Solar lights: low energy use, costly investment but indefinitely (?) reuseable, not EMP proof.  Roof top vs. portable.
•  Glow sticks, phosphorescent paint: limited uses
•  Gas / Diesel / Propane Generator: don’t expect to run your entire house.  Select limited circuits & appliances.
• Solar LED bulbs in your home fixtures.
• Thermocouple generator
• Wind or Water Generator

Considerations

• How much fuel can you legally and safely store?  Check local regulations and homeowner’s insurance policy.
• Will the sound or light emission attract undesired attention from neighbors or roaming marauders?
• Do you have more than one option as back-up?
• Portability.
• Is there a fire or carbon monoxide hazard in using it?
• Start-up investment vs. cost of operation?
• Legal issues: reverse power surge into local utility lines, HOA rules?
• Does everyone in your family know how to (safely) operate it?

Homemade Dough Enhancer

Dough enhancer is just what you need to make whole grain homemade bread light and wonderful, just like white bread, only better. You can buy dough enhancer, but it’s more frugal–and fun–to mix it yourself!

What goes into a dough enhancer? I use a combination of wheat gluten, lecithin, ascorbic acid crystals, pectin, gelatin, nonfat dry milk, and ginger. Wheat gluten improves the texture and rise of bread. Lecithin teams up with the gluten to make bread lighter. Ascorbic acid (Vitamin C) helps the yeast work better. Pectin adds moisture, as does the gelatin. The dry milk helps the dough relax (man, who needs uptight dough?), and the ginger is another yeast booster (you won’t taste it in the finished product). Most of these are also preservatives, so they help keep your bread fresh longer, and they are all natural.

How to make Homemade Dough Enhancer:

1 cup vital wheat gluten

2 tablespoons lecithin granules – can substitute an egg

1 teaspoon ascorbic acid crystals – can substitute apple cider vinegar (acetic acid)

2 tablespoons powdered pectin – can substitute apple pectin

2 tablespoons unflavored gelatin – can substitute Bernard Jensen’s gelatin

1/2 cup nonfat dry milk

1 teaspoon powdered ginger

(Double or triple if you want to store up more at one time.)



  

Mix together and store in an airtight container in the refrigerator. I used an old jelly jar. For 100% whole grain breads, use 3 tablespoons per loaf. You can even add a tablespoon per loaf in white bread recipes. Add to your recipe along with the flour.

Edited to add: I love dough enhancer so much I make it in triple batches and keep it in a quart-size jar now.

Happy whole grain bread baking!  --Thanks to Dr. Kyle Christensen

Pumpernickle Sourdough Bread Recipe

This is so delicious.  Great for grilled cheese and Reuben Sandwiches.  Who would know that chocolate or Cacao (pronounced Ka-kow) is what makes this delicious bread so dark. This recipe will make 4 regular sized loaves or you can be fancy and make different sizes or shapes.  We like using cast iron pots or frying pans to give variety to the size and shapes.  Make enough to share.

1 cup Sourdough Start (Natural Yeast) – fed several hours before and doubled in size

4 cups Lukewarm filtered (chlorine-free) water

4 tsp. Sea Salt

¼ cup honey (raw is best)

¼ cup molasses (we like Grandma’s brand)

½ cup cacao powder (you can use cocoa is you haven’t discovered Cacao yet)

2 cup rye flour

 ¼ cup whole caraway seeds

6 to 8 cups whole wheat flour – we like white hard wheat or spelt) – you can also use some white flour if you choose.

Dough: Mix sourdough start with water.  Add the honey and molasses.  Stir. Add cacao, rye flour, half of the wheat flour, caraway seeds and salt, and mix. Continue to add flour until the dough is the proper bread consistency (firm but a little bit tacky) If dough is too dry, you can add another tablespoon or two of water. Knead by hand or in a mixer using the dough hook. Knead or mix the dough on for 10 to 15 minutes, until a windowpane develops. (if you don’t know about “window panes” and bread look it up or ask someone in the know. You should have a nice, smooth dough.

Cover and let dough ferment, rise and do it’s sourdough magic for 8 to 12 hours.  It should easily double in size.

Cut the dough into 3 or 4 equal pieces. Place shaped dough into greased pans. Cut a slit or two into the dough with a serrated blade or razor. Cover with a slightly damp towel and set it aside for it’s final rise. Let proof about 60 to 90 minutes to double in size. Preheat oven to 375°F while bread is rising.

Bake loaves in preheated oven for 40 to 55 minutes, or until cooking thermometer probe reads 196°F.

Remove from oven and from pans and brush with butter, olive oil or coconut oil.  I also oil my cast iron pans at this time. Let cool.

Enjoy. Bon Appetite!  --Thanks to Dr. Kyle Christensen

No Knead Artisan Sourdough Bread Recipe

Suggested  variations : adding fresh rosemary, asiago cheese, chopped Kalamata olives, garlic or walnuts. This recipe makes one loaf.

15 ounces of flour (3 cups) – Use freshly ground whole wheat (you may mix in some Rye or white flour if you like).  For beginners you may want to try 50/50 whole wheat and white

 ¼  cup sourdough starter – fresh, bubbly and lively

1 ½ tsp sea salt – or other type of salt

1 ½  cups of warm water.

·         Whisk flour and salt mixing thoroughly.

·         Add sourdough starter to warm water

·         Fold liquid mix to dry mix to form a shaggy ball.

·         Cover bowl with plastic wrap and let sit at room temperature for 12 to 18 hours.

·         Lay a sheet of parchment paper inside a skillet.

·         Turn out on to a well-floured surface and fold over twice. Remember this is NO KNEAD bread.

·         Form into a ball and place on parchment in skillet seam side down.

·         Lightly flour the top of the dough.

·         Make a couple of slices into the dough with a serrated knife (optional).

·         Cover loosely with plastic wrap.

·         Let rise at room temperature until loaf doubles in size (1 to 2 hours)

·         Preheat oven to 475 F with a cast iron Dutch oven pot (without legs) with lid.

·         Remove Dutch oven and lid from oven.

·         Pick up the dough by lifting the parchment and lower into the pot.  Let excess parchment hang over the pot.

·         Cover the Dutch oven and return to oven for 30 minutes.

·         For a deeper brown loaf, the lid of the Dutch oven may be removed and bread can be baked for an additional 15 to 30 minutes or until the center of the bread registers 200 degrees using a probe thermometer.

·         Cool on a wire rack.

The dough can be refrigerated for up to 2 weeks or until you are ready to bake.  Refrigerating will further develop the flavors.

Once you have the basic loaf mastered, begin experimenting with different varieties. 

100% Whole Wheat Sourdough Bread Recipe

This is an awesome loaf of bread! If you’re looking for a seedy whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!  And it is sourdough to boot.  It doesn’t get much better!

Note: This recipe is most easily made with a heavy-duty stand mixer.

Sponge

3 1/2 cups Whole Wheat Flour (403 grams)

1/2 cup organic raw Honey

1 cup Sourdough Starter – freshly raised to double its size – fed 6 to 10 hours earlier

3 cups Warm Water

2 TBS Molasses

2 TBS Coconut oil

1-2 Eggs

Optional: 1 cup of Seed mix (sesame – black, white, brown, flax, sunflower, poppy – equal parts)

Optional: 1/2 tsp Cinnamon powder

Dough

3 1/2 to 4 cups Whole Wheat Flour (403 grams) or more as needed for a slightly sticky dough

1/4 cup Vital Wheat Gluten (30 grams)

2 TBS Dough Enhancer

1 TBS Sea Salt

1/4 cup Seed mix to Roll loaves in before final rise and baking (optional)

1. Sponge: In bowl of stand mixer fitted with the paddle attachment, combine 3 1/2 cups whole wheat flour, honey and sourdough starter, mixing until combined. Add the water, molasses, seeds and oil to the flour, mixing until incorporated. Mix by hand or beat dough for 3-5 minutes on low. Cover bowl and set aside for one hour.

2. Dough: Add the remaining flour, gluten, dough enhancer and salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on for 10 to 15 minutes, until a windowpane develops. You should have a nice, smooth dough.

3. Cover and let dough ferment, rise and do it’s sourdough magic for 8 to 12 hours.  It should easily have doubled in size.

4. Cut the dough into two equal pieces, roll in seed mix to cover the entire loaf. Place shaped dough into greased pans. Cut a slit or two into the dough with a serrated blade or razor. Cover with a slightly damp towel and set it aside for it’s final rise. Let proof about 60 to 90 minutes to double in size. Preheat oven to 375°F while bread is rising.  Lately we've found that 325°F is working better for us, slower & longer.

5. Bake loaves in preheated oven for 40 to 55 minutes, or until cooking thermometer probe reads 196°F.

Sourdough Pancakes

The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1 1/2 cups of flour (or 3 cups)(all-purpose flour or whole wheat – whatever you like) and 1 cup of warm water (85°-90°) (or 2 cups). Leave at warm room temperature overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to you crock/jar and put in the fridge for next time. Often if my starter has not been used for a while, I will empty the crock and begin the pancake batter as described above.  Then add flour and water mixing it into the crock (with the residue of starter left in the jar) to replenish the starter for my next batch of bread. I typically will leave out the replenished starter overnight to start my bread the next day. That way I have fresh lively, bubbly starter to begin with for my bread.

Then mix the remaining 1 1/2 cups of starter with

1 egg, slightly beaten

1 Tablespoon of sugar, honey, any sweetener (or more if you like)

1 Tablespoon of melted butter, coconut oil or cooking oil.

3/4 teaspoon of salt

1/2 teaspoon (generous) of baking soda (the baking soda neutralizes the acidity of the sourdough and will cause the batter to be frothy allowing the pancakes to rise).  The more baking soda added the less sourdough flavor will carry through.

2 –4 Tablespoons of milk or water (the amount of liquid will determine the thickness of your pancakes). 

For thicker pancakes I omit the milk/water.

Try to have your ingredients at room temperature. This will help to make more tender pancakes.  Bake on a 400° griddle. Enjoy!

For 3 cups of Pancake batter

Then mix the remaining 3 cups of starter with

2 egg, slightly beaten

2 Tablespoon of sugar, honey, any sweetener (or more if you like)

2 Tablespoon of melted butter, coconut oil or cooking oil.

1 1/2 teaspoon of salt

1 teaspoon (generous) of baking soda (the baking soda neutralizes the acidity of the sourdough and will cause the batter to be frothy allowing the pancakes to rise).  The more baking soda added the less sourdough flavor will carry through.

4 Tablespoons of milk or water (the amount of liquid will determine the thickness of your pancakes).  For thicker pancakes omit the milk/water.

Kyle Christensen January 2012

Why Sourdough Bread?

Why?  With the invention of quick and instant yeasts, our society has unknowingly taken on new health complications.  The quick and instant yeasts used in all commercial breads and in most homemade breads does not allow enough time for the release of most of the beneficial nutrients in the grains that make up our bread.  And, in actuality many people are experiencing serious health problems by eating these bread products being produced without the breakdown of these proteins and acids. 

10 reasons for sourdough bread:

1. Sourdough often has a lower glycemic index than that of other breads–meaning, it doesn’t spike blood sugar as dramatically. This is because it depletes damaged starches within it, simply by its fermentative nature.

2. Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

3. Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

4. Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

5. Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.

6. The fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria = happy body.

7. Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

8. The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

9. Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature. It’s only natural that we eat it as opposed to other breads.

10. Knowing how to make your own sourdough starter means you don’t have to worry about storing enough yeast.

11. Another good reason is the FLAVOR. Tangy and distinctive, it will undoubtedly leave you wanting another bite.

Difficulties with making/eating sourdough bread:

·         Learning curve to make

·         Time requirements to make

·         Adjustment for family getting used to taste, texture, GI change.

·         Does your family like homemade bread?  Sprouts? Preferences for store bread for sandwiches, French Toast.

·         It is important to make it part of your way of life now, so it is not a sudden change.  Make it part of your regular diet and grocery items and food storage. 

If you are new to sourdough – Please start with Pancakes.

Wheat For Man

(Doc&Cov 89:16-21)

What do you think the prophets mean when they say a one year’s supply of food?  What would need to happen for you to need to use it?  How long will a year’s supply really last?  if you are sharing?  Will society still be fully functioning?  Will only a few people be affected?

How much wheat should I have?:  It is recommended that for a year’s supply you should have at a minimum 400 lbs per person of grains that store well.  Wheat is one of the best grains to store, but white rice also stores well. There is a lot of online information about grains and food storage in general!

How to use wheat:

Ground into flour (*Grinder and **grinder screen):

·         Bread

·         Pancakes, muffins, etc.

·         Tortillas or other flat breads

·         Cakes and cookies

·         Pasta

Sprouts

·         Bread (grinder not needed)

·         Greens

·         Drinks (Wheatgrass)

Cooked Grain:

·         Cereal from whole or cracked

·         Can be sent through a meat grinder and the mash used for various recipes including a wheat sausage.

How will you grind your wheat?  Have you tried it yet?  Do you know how long it takes to grind enough wheat to make bread?  What if you needed to make bread every day?

*Grinder:

                Most of us are familiar and may have an electric grinder that does a great job at grinding the wheat into a fine flour.  Without electricity, however grinding the wheat in your food storage becomes a bigger challenge that should not be ignored.  It is recommended that you consider purchasing a high quality hand grinder ($350+) and become familiar with it.  There are less expensive (~$50) hand grinders available in most of the emergency preparedness stores but you need to be aware that these grinders produce coarse flour so you may want to grind the flour multiple times.  A grinder screen is helpful in separating the finer flour from the coarser ground product to lessen the effort this takes.

**Grinder Screen:

                This is basically a screen or sifter that you can send your flour through to sort out the finer flour from the coarser product.  You could easily make one of these yourself with a fine window screen mounted to a frame.  This allows you to separate the fine flour and send the coarser flour through the grinder again.

How To Make Your Own Sourdough Starter

You don't need to obtain a sourdough starter from someone else to make great sourdough bread.  There are many types and flavors of sourdough, the most famous of which is San Francisco style sourdough.  However, in reality, after a few weeks of making and feeding your sourdough sponge, it becomes "local" sourdough
Ingredients (Makes 4 cups)

All-purpose flour (or a mix of all-purpose and whole grain flour)
Water, preferably filtered or set out overnight for chlorine to dissipate.

Equipment
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or container lid

Instructions

Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Day 1: Make the Initial Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar).

Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter: 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour, 4 ounces (1/2 cup) water

If you see a few small bubbles here and there this is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.

If you don't see any bubbles yet, don't panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 3: Feed the Starter: 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour, 4 ounces (1/2 cup) water

By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you'll hear bubbles popping. It should also start smelling a little sour and musty.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 4: Feed the Starter:4 ounces (3/4 cup + 2 tablespoons) all-purpose flour , 4 ounces (1/2 cup) water

By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.

When I made my starter here, I didn't notice much visual change from Day 3 to Day 4, but could tell things had progressed by the looseness of the starter and the sourness of the aroma.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with theDay 5 and Beyond instructions.

Day 5 and Beyond: Maintaining Your Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Once your starter is ripe (or even if it's not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then "feed" it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.

If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.

How to Reduce the Amount of Starter:

Maybe you don't need all the starter we've made here on an ongoing basis. That's fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

How to Take a Long Break from Your Starter:

If you're taking a break from baking, but want to keep your starter, you can do two things:

Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.

Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.