The Anti-Shopping List: Bread

One day I looked at the blue lined scrap paper on the refrigerator and realized that I could not afford anything on the list. 'Well, that's scary,' I thought. The first item on the list was Bread. It was time to get creative.

Bread is essentially just flour, water and leaven. When you think there is no food in the house, you can probably still make bread. If you plan ahead, buy flour in bulk, you can eat almost for free.

Commercial Yeast

Bread is easy to make with commercial yeast. Just dissolve about a teaspoon of the yeast in a couple cups of warm water, add a little salt, then mix and knead in three or four cups of flour until you've got a manageable consistency. There are a million different ways to make bread this way, and it's fun to experiment with different proportions of flour to water, different kneading times, etc. Try adding a little melted butter or oil to the water, an egg or two, maybe some rolled oats or cinnamon and raisins. There are plenty of recipes online, such as those listed in the Resources section to the right of this article.

Generally, you should let the dough rise undisturbed for at least an hour or until it has doubled in size. Some people like to knead it again for a second rising, but I am usually too impatient. I planned that day to just throw the ingredients together, let it rise the minimum amount of time, then shape and bake in a hot oven for 40 minutes or so. But... I didn't have any commercial yeast.

Sourdough

My stomach was growling when I realized I would have to make sourdough. This is a heavy, hearty and nutritious bread, but quite labor-intensive at first. Without a starter it could take up to a week to attract the natural yeasts to my dough. I would mix a couple cups of water with a couple cups of flour, cover with cheesecloth secured with a rubber band or a cloth with a plate on top (to discourage insects but allow yeasts in), and visit it everyday to stir and add a little more water and flour. A starter needs to be nurtured and protected. When the yeasts come it will become bubbly then subside.

I love the smell of sourdough in my kitchen. And once you have a starter it will last forever; just always leave at least a cup of starter behind and add more flour and water. But thank goodness I didn't have to start from scratch: My mother had given me some starter from her trip to Alaska. As I put the dough together I thought about the adventurous frontiersmen who might have shared this same starter before me.

Other Leavens

If you're the kind of person who would more likely have beer in your house than cheesecloth, you might try to make a bread from some warm half-finished bottles of brew. I find this works better with a little baking powder and brown sugar. Sugars speed the process of fermentation; they can lead to lighter bread if added to a dough but can turn into alcohol if added to a starter. Baking powder and baking soda are great in emergencies, but they are not as healthy as natural yeasts. If I use these agents to leaven my bread, I might add other yeasty ingredients like yogurt or ground unwashed organic grapes.

If nothing is available but flour and water it is also possible to make unleavened bread or pasta.

Flour

I now realize how important it is to have flour on hand. This doesn't mean the over-priced stale wheat from the grocery store; a natural foods store or co-op might be better. Once you start looking for flours, you find there is quite a variety. Try wheat, rice, buckwheat, oat, chickpea, potato, etc. Rye is best for sourdough.

If no flour is readily available, you can make your own by grinding roasted acorns and wild grains.

No matter how bad the economy becomes, you can survive! Being open to the abundance of nature and finding pure, reliable sources for our nourishment are the best ways to dispel economic anxiety.