Added “BabyStep 7: Baking Ingredients” to Main Topics

We added a BabyStep! Check out the long-awaited Step 7: Baking Ingredients main topic page to learn about what items you need to store to actually USE your core food storage items. There is no point in having wheat without having sugar, oil, etc. to make it into bread.

  • Jodi

    EM, We might WANT to make cake out of our food storage! You never know what situation might arise in the future where that would be necessary 🙂 As to this post, we were just giving an example of some of the ingredients found in common bread recipes, but if you look at our actual Step 7 page you will see that we do include the other baking ingredients “necessary” for making bread.

  • Jodi

    EM, We might WANT to make cake out of our food storage! You never know what situation might arise in the future where that would be necessary 🙂 As to this post, we were just giving an example of some of the ingredients found in common bread recipes, but if you look at our actual Step 7 page you will see that we do include the other baking ingredients “necessary” for making bread.

  • EM

    Oil and sugar are not necessary to make bread. Yeast (or other leavening) and salt are.
    Sounds like you are making cake, not bread!

  • EM

    Oil and sugar are not necessary to make bread. Yeast (or other leavening) and salt are.
    Sounds like you are making cake, not bread!

  • jweiss08

    I see- there is a bread at a local sandwich store that only uses those ingredients also (they have them listed) and I could never figure out how it is still so good- so it’s in the process.

  • jweiss08

    I see- there is a bread at a local sandwich store that only uses those ingredients also (they have them listed) and I could never figure out how it is still so good- so it’s in the process.

  • Ana

    I have actually been using a bread recipe that uses only flour, yeast, salt and water. It is shockingly good. The key is a slow yeast development (sponge 2-8 hours, 2 dough rises, 1 loaf rise), good dough consistency and HOT initial baking temp – 500 degrees Fahrenheit!

  • Ana

    I have actually been using a bread recipe that uses only flour, yeast, salt and water. It is shockingly good. The key is a slow yeast development (sponge 2-8 hours, 2 dough rises, 1 loaf rise), good dough consistency and HOT initial baking temp – 500 degrees Fahrenheit!