Preparedness E-Mail Class #8
Leavening Agents
> Leavening agents are part of priority B in your home storage program. If you have wheat and other grains in your storage, unless you plan to have unleavened bread you will need leaven. A years’ supply of yeast, baking powder and soda are essential in preparing baked foods.
>
> Look at your recipes and see what they generally call for. Usually you need yeast, sourdough, baking powder or baking soda and sometimes eggs for leaven.
>
> A little about each
>
> Yeast
>
> Yeast is a very small plant in the fungus family. Like other fungi yeast needs moisture and sugar to grow. (Yum makes you want to eat more huh!) For food preparation bakers and brewers yeasts are the yeasts uses. In baking you use Bakers yeast.
>
> Powdered yeast (sealed) will keep up to 3 years in a cool storage area. Most dates stamped on the packages will be less than this. In a freezer that time is extended to 5-7 years, if kept sealed.
>
> Yeast comes in cakes and powder and is a matter of personal preference.
>
> To activate yeast in various recipes, follow recipes instructions. Warmth is very important for optimum yeast growth.
>
> 2 oz of compressed yeast equals 3 packages of dry yeast. (Most packages of yeast have 1 tablespoon.) You can also buy yeast on 1 or 2 pound packages which is the most inexpensive way.
>
> How much yeast do you need?
>
> I know this probably seems monotonous to figure all this out. Several years ago I wondered why the suggested amounts were called for. So I made up a months worth of menus and multiplied it all out. Sure enough the suggested amounts were right on. I am going through this so you understand that the amounts called for, you truly would use.
>
> How much bread do you use in a week? If you didn't have a lot of meat, would you eat more bread? Each loaf of bread takes about 1/2 tablespoon of yeast. Say each person used 2 loaves a week. (Remember most homemade bread loaves are smaller than store bought bread loaves). That is a tablespoon per person per week, times 52 weeks in a year equals 52 tablespoons per person. . It takes 3 tablespoons to make 1/4 cup, or 12 tablespoons to make a cup. That is 4 1/3 cups per person needed of yeast.
>
> Baking soda
>
> Baking soda, a naturally occurring chemical formally known as sodium bicarbonate or soda ash, can do much more than raise bread. Enterprising homemakers have long relied on the versatile white powder for everything from cleaning and deodorizing to soothing minor aches and pains
>
> Baking Powder
>
> Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder is double-acting which means it reacts to liquid and heat in two stages. The first takes place when you add the baking powder to the batter and it is moistened. The second reaction takes place when the batter is placed in the oven. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power. You can substitute baking powder in place of baking soda but you will need more baking powder and it may affect the taste, You can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cre am of tartar with one part baking soda
>
> How much baking soda and baking powder do you use?
>
> If you make treats once a week using one of these items, the average recipe uses 1 tsp of baking powder or ½ tsp baking soda. 1 tsp times 52 weeks equals 52 teaspoons or a cup and a half of baking powder for one treat a week. Adjust this for how many treats you make per week. (Baking soda would be half this amount). Most pancake/waffle recipes call for 2 to 3 teaspoons of these items, so you would need to add another 2 to 3 ½ cups of baking soda, powder.)
>
> Eggs
>
> How many eggs do you use in baking?
>
> Eggs are also the leaven in some recipes. We will discuss eggs more at a later time.
>
> Egg Substitute in Baking
>
> 1 tsp unflavored gelatin, 3 tbls cold water, plus 1 tsp boiling water---equals one egg in recipes.
>
> Sourdough
>
> Sourdough bread is bread made without added yeast. By making a "starter" in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market. Not all sourdough is sour-tasting; Amish Friendship Bread and other types of live-yeast breads are also sourdough.
>
> Creating Your Starter
>
> Select a container for your starter. A wide-mouthed glass jar is best. You can also use a Rubbermaid or Tupperware container. Metallic containers can ruin your starter (avoid using metal utensils to stir your starter).
>
> Blend a cup of warm water and a cup of flour, and pour it into the jar. That's the whole recipe! Use whole wheat flour or unbleached bread. You can add a little commercial yeast to a starter to "boost" it. A boost is usually not necessary, and you can make "real" sourdough with no trouble. But if you are having trouble, go ahead and use some.
>
> Every 24 Hours, Feed the Starter. You should keep the starter in a warm place; 70-80 degrees Fahrenheit is perfect. This allows the yeast already present in the flour (and in the air) to grow rapidly. Temperatures hotter than 100 degrees or so will kill it. The way you feed the starter is to (A) throw away half of it and then (B) add a half-cup of flour and a half-cup of water. Do this every 24 hours. Within three or four days (it can take longer, a week or more, and it can happen more quickly) you should start getting lots of bubbles throughout, and a pleasant sour or beery smell. The starter may start to puff up, too. This is good. Here's the gist: When your starter develops a bubbly froth, it is done. You have succeeded
>
> Refrigerate the Starter. Keep the starter in your fridge, with a lid on it. Allow a little breathing space in the lid. If you're using a mayo or pickle jar, punch a hole in the lit with a nail. Once the starter is chilled, it needs to be fed only once a week
>
> Care and Feeding; Hooch Aside from weekly feeding, the only other thing you need to worry about is hooch. Hooch is a layer of watery liquid (often dark). Hooch builds up in your starter, especially in the fridge. Just pour it off or stir it back in. It doesn't hurt anything. If your starter is looking dry, stir it back in. If your starter is plenty wet, pour it off.
>
> Sourdough Baking Step One: Proofing the Sponge several hours before you plan to make your dough (recipe below), you need to make a sponge. A "sponge" is just another word for a bowl of warm, fermented batter. This is how you make your sponge.
>
> Take your starter out of the fridge. Pour it into a large glass or plastic bowl. Meanwhile, wash the jar & dry it.
>
> Add a cup of warm water and a cup of flour to the bowl. Stir well, and set it in a warm place for several hours. This is called "proofing," another word for fermenting.
>
> Watch for Froth and Sniff. When your sponge is bubbly and has a white froth, and it smells a little sour, it is ready. The longer you let the sponge sit, the sourer flavor you will get. The proofing-time varies. Some starters can proof up to frothiness in an hour or two. Some take 6-8 hours, or even longer.
>
> Sourdough Baking Step Two: The Actual Recipe
>
> There are lots of recipes for sourdough breads and rolls, sourdough pancakes, sourdough pretzels, sourdough bagels, and more
>
> This is the basic recipe and makes fine bread. You'll need the following:
>
> 2 Cups of sponge (proofed starter)
>
> 3 Cups of unbleached flour
>
> 2 tablespoons of olive oil or softened margarine
>
> 4 teaspoons of sugar
>
> 2 teaspoons of salt
>
> The leftover sponge is your starter for next time: Put it into the jar, and give it a fresh feed of a half-cup each of flour and warm water. Keep it in the fridge as above; you'll have starter again next time.
>
> To the sponge, add the sugar, salt, and oil. Mix well, and then knead in flour a half-cup at a time. Knead in enough flour to make good, flexible bread dough. You can do this with an electric mixer, a bread machine, or a food processor. You can also do it with a big bowl and your bare hands. Keep in mind that flour amounts are approximate; flour varies in absorbency, and your sponge can vary in wetness. Treat it like ordinary white or French bread dough.
>
> Let the dough rise in a warm place, in a bowl covered loosely with a towel. Note that sourdough rises more slowly than yeast bread. Let the dough double in bulk, just like yeast-bread dough. Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal). Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
>
> Place the pan with the loaf in your oven, and then turn your oven to 350o Fahrenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.
>
> Sourdough Starter with Yeast
>
> 1-1/2 cups lukewarm milk
>
> 1/4 teaspoon active dry yeast
>
> 1 teaspoon honey
>
> 2 cups unbleached white flour
>
> 1/4 cup spring water
>
> 1. To prepare the starter, place the milk in a mixing bowl.
>
> 2. Sprinkle the yeast over the milk.
>
> 3. Whisk in the honey and 1-1/2 cups of the flour.
>
> 4. Cover with plastic wrap and let sit at room temperature (72 to 76 degrees F.) for 72 hours (3 days).
>
> 5. After 72 hours, stir in the 1/4 cup water and whisk in the remaining 1/2 cup flour.
>
> 6. Cover again with plastic wrap and let sit at room temperature for 2 hours; the mixture should be bubbly and have a sour, tangy aroma and taste.
>
> 7. Remove the amount of starter the recipe calls for and set aside.
>
> 8. Transfer the remaining starter to a sterile' glass jar and replenish it by mixing in 1/2 cup water and 1/2 cup flour. Cover tightly and store in the refrigerator for up to 1 month.
>
> ******
>
> Old Pioneer Recipes to make your own Yeast
>
> Everlasting Yeast
>
> 1 quart warm potato water
>
> 1/2 yeast cake or 1/2 tbls. dry yeast
>
> 1 tsp salt
>
> 2 tablespoons sugar
>
> 2 cups flour
>
> Stir ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses keep yeast in a cool place.
>
> Add same ingredients, except yeast to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinably.
>
> Peach-Leaf Yeast Starter
>
> "Steep 1 quart of fresh, well-washed peach leaves in 3 cups of boiling water for fifteen minutes. Drain, adding enough water, if necessary, to make 3 cups. The water will have a greenish hue, but this will disappear during fermentation. Bake three medium-sized potatoes. Peel them, and put them through a sieve or food mill. Scald 1/2 cup of cornmeal in 1 cup of water until it boils and thickens. Stir to prevent lumps from forming.
>
> Put all these ingredients in a bowl with 2 teaspoons of salt and 3 tablespoons of sugar. Cover and allow to ferment in a warm place for 24 hours, stirring well every two or three hours.
>
> Pour it into a glass jar, and keep it in the refrigerator. Stir it down several times until foaming ceases. When approximately 1/2 inch of clear liquid rises to the surface, it will be ready for use. Stir thoroughly each time you use it.
>
> When the starter is reduced to 1 cup, add 3 cups of water, three baked potatoes, the scalded cornmeal, salt, and sugar as you did the first time. Leave it in a warm spot. In about seven hours it should become active.
>
> Peach-leaf starter improves with age. It is advisable to use it about twice each week. If not, stir it every couple of days, adding 1 teaspoon of sugar.
>
> You can make this starter into dry yeast. Begin by sterilizing 2 quarts of cornmeal for one hour in a low oven. Mix it into the starter. Spread it in flat pans to a thickness of 1/2 inch. When it is set, cut it into 1 1/2 inch squares. Move them apart to dry and harden. Wrap the cakes. Store them in the refrigerator; they will keep a year or more.
>
> A starter can be made from the dry yeast in this way. In a bowl, mix 1 cake of yeast, 1/2 cup of warm water, 1/2 teaspoon of ginger, and 1 teaspoon of sugar. Keep it covered until you see white foam on top. Then stir in 1/2 cup of water, 1/2 cup of flour, and 1 teaspoon of sugar. After it foams again, add 1 cup of water, 1 cup of flour, and 1 teaspoon of sugar. Allow to foam, stirring often. Pour it into a jar and refrigerate. Put the lid on loosely until the foaming stops. When 1/2 inch of clear liquid has risen to the surface, the starter is ready to use."
>
> Homemade Yeast (Old Recipe)
>
> Liquid yeast: Early in the day, boil one ounce of best hops in two quarts of water for thirty minutes; strain and let the liquid cool to warmth of new milk; put it in an earthen crock, or bowl.
>
> Add 4 tsp. each of salt and brown sugar; now beat up 2 C. of flour with part of liquid and add to remainder, mixing well together and set aside in warm place
>
> for three days, then add 1 e. smooth, mashed boiled potatoes. Keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized, wide mouth jug or a glass fruit jar.
>
> Seal tightly and keep in a cool place for use. It should thus keep well for two months and be improved with age. Use same quantity as other yeast, but always shake the jug well before pouring out.
>
> Dry yeast cakes:
>
> To a quantity of liquid yeast add enough sifted flour to make a thick batter; stir in 1 tsp. salt and set to rise. When risen, stir in sifted and dried cornmeal, enough to form a thick mush; set in warm place and let rise again; knead well and roll out on a board to about one-half inch thickness and cut into cakes one and one-half inches square or with a two-inch round cutter; dry slowly and thoroughly in warm oven; keep in cool, dry place for use. Will keep fresh for six months. To use, dissolve one cake in 1 C. of lukewarm water.
>
> *******
>
> As we finish this session, please take a moment in prayer to conclude our class. I am so grateful for the tender mercy of our Father in Heaven whom has allowed us to meet together in this forum. Please ask for His spirit to be with you, to continue to help you know what you need to do for your family. You have been obedient and have followed the words of our prophets to be prepared.
>
> *******
>
> Extra Information on Baking Soda
>
> Uses for Baking Soda
>
> Information from the Arm and Hammer Company for the many uses of Baking soda. It is a very useful and inexpensive storage item. (Use in crisis situations to take the place of many other cleaners)
>
> Solution - mix 4 tablespoons of baking soda to one quart of warm water
>
> Paste - mix equal parts of baking soda and warm water
>
> Sprinkling/Sponging - apply lightly onto damp sponge. Wipe. Dry/buff with clean, dry cloth.
>
> THE FRONT STEPS
>
> Use as traction on the front steps and porch to prevent people from slipping. It won't damage the floor if it is tracked inside. It also does not harm the outside concrete, brick or wood surfaces like salt can.
>
> THE ENTRANCE HALL
>
> Use as carpet deodorizer. Sprinkle on carpet and let stand for 15 minutes before vacuuming it up.
>
> Sponge outside and inside doors, welcome mats and laminated tabletops to remove those tell-tale fingerprints, dirt, grime and scuffmarks.
>
> KITCHEN
>
> Sponge and rinse the following: microwave oven, refrigerator, laminated counter tops, range hood and fan, splash panel behind stove.
>
> Remove coffee/tea stains from your favorite cups and mugs.
>
> Burnt-on foods - dampen area, sprinkle with soda and soak overnight.
>
> Stainless steel sinks.
>
> Tile floors. Also removes the scuff marks on linoleum floors.
>
> Keep silverware shining - make a paste and apply with a sponge. Rub. Rinse, Buff dry.
>
> Swish in plastic food contains to clean with a soda solution. Rinse. Soak overnight to remove odors.
>
> Pour 2 tablespoons down disposal weekly.
>
> Sprinkle in dishwasher when it starts smelling.
>
> Place a box next to ice cubes and ice cream so they don’t absorb other food odors.
>
> Put a box in refrigerator to control odors. Change every 3 months. Don't throw away the box. Pour it down the drain or garbage disposal to keep it odor-free and clear of grime build-up.
>
> FAMILY ROOM
>
> Clean and deodorize the toy box with a soda solution.
>
> Sprinkle in ashtrays to help snuff out cigarettes and reduce stale smoke odor.
>
> Clean scuff marks on painted surfaces with a solution of baking soda. Wipe off with clean, dry cloth.
>
> Upholstery - Pet/children spills accidents. Clean affected area with club soda. Allow area to dry well. Sprinkle on baking soda and allow to sit for 15 minutes before vacuuming.
>
> Carpet deodorizer - sprinkle on carpet, let stand 15 minutes, vacuum.
>
> BEDROOM
>
> Sprinkle in dirty clothes hampers
>
> Place open box on a shelf to aid in deodorizing closets.
>
> Sprinkle in sneakers to deodorize and keep odors from spreading to the rest of the closet/room.
>
> Sprinkle in the bottom of garment storage bags.
>
> Carpets.
>
> Remove crayon marks by sprinkling on damp sponge and scrubbing gently.
>
> BATHROOM
>
> Sponge fiberglass tubs and tile, floors and walls.
>
> Deodorize wastebaskets, hampers, down sink and bathtub drain, down toilet (also helps septic tank).
>
> Bath additive - 1/2 cup to bathtub full of water. Ease on in and relax.
>
> Dentifrice - dip damp toothbrush in soda sprinkled in hand and brush as usual. Rinse.
>
> Mouthwash - 1 teaspoon in 1/2 glass water. Swish through teeth and rinse.
>
> Soothe aching feet. Immerse in a solution of 3 tablespoons baking soda in basin of warm water.
>
> Hand cleaner. Sprinkle on hands and rub. Rinse and dry.
>
> Effective for removed conditioner build-up from hair. Rub in and rinse thoroughly. Shampoo and apply your favorite conditioner.
>
> Body deodorant - dust underarms as needed to feel fresh all day.
>
> Mix a cup of baking soda and 2 T. of cornstarch and put it in a plastic container with a short-handled blush brush. Then after your shower you just brush on your deodorant. Since you're still a little moist, it doesn't have a problem sticking.
> (The reader says, 'My husband says he got better results out of that than the natural herbal deodorants we use now.')
> Another reader says: I recently discovered using baking soda as a deodorant works better than anything ever has. I just sprinkle a little bit on. I don't mix anything.
> And then another reader wrote with this recipe:
>
> 1/4 cup baking soda (for odor)
>
> 1/4 cup baby powder (for pleasant scent)
>
> 1/16 cup corn starch (for dryness) Mix and put in old baby powder container to just sprinkle on (can pop the top of the container off and on easily)
>
> NURSERY
>
> Cloth Diapers - soak diapers in solution of 2 quarts of water and 1/2 cup baking soda.
>
> Sprinkle liberally in disposable diaper pails.
>
> Spills or accidents on carpet.
>
> Give stuffed animals a dry shower by sprinkling soda on and let sit for 15 minutes before brushing off.
>
> Clean bassinet/changing table with solution.
>
> Clean bassinettes, high chair, car seat, and stroller. Sprinkle on damp sponge and rub. Wipe with damp, clean sponge. Dry.
>
> Use solution to clean crib, bumpers, and plastic mattress protectors.
>
> Baby bottles, nipples, bottle brushes. Soak in solution of warm water and soda. Sterilize before use.
>
> Add 1/2 cup to baby's laundry for fresher smelling clothes.
>
> LAUNDRY ROOM
>
> Whitens socks and dirty clothes. Add 1/2 cup to regular liquid laundry detergent.
>
> Freshen undergarments and sportswear by adding 1/2 cup to regular liquid detergent.
>
> Towels and sheets clothesline fresh - 1/2 cup to regular liquid detergent.
>
> Deodorize work clothes - sprinkle liberally on pile of clothes. Load into washing machine when ready to wash.
>
> Add to bleach and less will equal more. Instead of a full cup of bleach, use 1/2 cup bleach and 1/2 cup soda to boost the bleaching action and freshen wash.
>
> PETS
>
> Sprinkle in bedding and let sit 15 minutes before vacuuming.
>
> Dog breath - brush dogs teeth with it.
>
> Clean pet toys. Use solution for plastic toys. Dry wash stuffed toys.
>
> Clean up pet accidents by cleaning with club soda. Thoroughly dry and sprinkle on baking soda and let sit 15 minutes before vacuuming.
>
> Sprinkle under cat litter to keep litter smelling fresh.
>
> GARAGE
>
> Clean chrome bumpers, trim, hubcaps.
>
> Take tar off rocker panels or around wheel areas with solution.
>
> Remove tree sap. Sprinkle on damp sponge and rinse.
>
> Remove bugs from car windshield.
>
> Refresh floor mats.
>
> Deodorize ashtrays. Sprinkle and leave to help extinguish and deodorize.
>
> Deodorize carpets and trunk.
>
> Keep spare box in car for spills and other messes.
>
> Clean dirty hands by wetting and sprinkling on baking soda. Rub vigorously and rinse.
>
> PATIO
>
> Keep furniture fresh in the off season by sprinkling into the plastic bag where lawn furniture is stored.
>
> Clean webbing of lawn furniture with solution.
>
> Degrease and clean BBQ grill by making paste and applying with wire brush. Wipe clean and dry. For grills with tough, burnt-on foods, soak overnight.
>
> Clean and deodorize fishing and camping equip, golf clubs and bags and bicycles. Mix solution and apply with wet sponge (or brush in cases such as golf irons).
