Dear Mr. Rawles,
Another advantage of sourdough bread is that it is lower on the glycemic index than most other breads and is better for diabetics and people with blood sugar problems. As a diabetic myself, it’s about the only kind of bread I eat and would be very useful in a survival situation in which I would be forced to to regulate my sugar levels with diet.
– Burke in Ormond Beach, Florida
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Economics and Investing:
Reader G.B. from Texas sent: Congress looks at doing away with the $1 bill [and new coin compositions]. Meanwhile, we read about more congressional action. New coin compositions are coming soon! The window of opportunity to stock up on real nickels will soon close. If you haven’t yet stocked up, then do so NOW!
Grain prices to surge in early 2013, then retreat
Items from The Economatrix:
Jim Willie: Immutable Golden Laws, Central Bank Extremes, Gold Standard Recall
Consumer spending In US Grows Less Than Forecast
Sandy Slows Retail Spending, Factory Output, And Home Sales In Late October And Early November
Extending Long-Term Unemployment Benefits Would Create 300,000 Jobs
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Odds ‘n Sods:
Reader Bill W. pointed me to some surprising poll numbers, over at Zero Hedge: Ready For The Apocalypse? I amazed to read that 8% of respondents said that that they’ve built a fallout shelter of safe room. (Perhaps some of that was just “I have a basement, so that counts”- wishful thinking
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Dave Canterbury shows how to make your Wrist Rocket shoot arrows. (Thanks to Curtis R. for the link.)
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B.B. sent us word of some hard times down in San Berdoo: City Attorney Tells San Bernardino Residents To ‘Lock Their Doors,’ ‘Load Their Guns’ Because Of Police Downsizing
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James K. sent a link to yet another Instructables piece: Homemade smoke flares.
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Inmate Freed At 11AM Due To Budget Cuts Arrested For Bank Robbery – And Back In Jail In Time For Lunch. (Thanks to B.B. for the link.)
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Jim’s Quote of the Day:
“We then, [as] workers together [with him], beseech [you] also that ye receive not the grace of God in vain.(For he saith, I have heard thee in a time accepted, and in the day of salvation have I succoured thee: behold, now [is] the accepted time; behold, now [is] the day of salvation.)
Giving no offence in any thing, that the ministry be not blamed:
But in all [things] approving ourselves as the ministers of God, in much patience, in afflictions, in necessities, in distresses,
In stripes, in imprisonments, in tumults, in labours, in watchings, in fastings;
By pureness, by knowledge, by longsuffering, by kindness, by the Holy Ghost, by love unfeigned,
By the word of truth, by the power of God, by the armour of righteousness on the right hand and on the left,
By honour and dishonour, by evil report and good report: as deceivers, and [yet] true;
As unknown, and [yet] well known; as dying, and, behold, we live; as chastened, and not killed;
As sorrowful, yet alway rejoicing; as poor, yet making many rich; as having nothing, and [yet] possessing all things.” – 2 Corinthians 6:1-10 (KJV)
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Writing Contest Prize Winners for Round 43
We’ve completed the judging for Round 43 of the SurvivalBlog non-fiction writing contest!
First Prize goes to D.A., DVM for: A Veterinarian’s Perspective on Prepper Medicine, which was posted on November 6, 2012.
He will receive: A.) A gift certificate worth $1,000, courtesy of Spec Ops Brand, B.) A course certificate from onPoint Tactical. This certificate will be for the prize winner’s choice of three-day civilian courses. (Excluding those restricted for military or government teams.) Three day onPoint courses normally cost $795, and C.) Two cases of Mountain House freeze dried assorted entrees in #10 cans, courtesy of Ready Made Resources. (A $350 value.) D.) a $300 gift certificate from CJL Enterprize, for any of their military surplus gear, E.) A 9-Tray Excalibur Food Dehydrator from Safecastle.com (a $300 value), and F.) A $250 gift certificate from Sunflower Ammo. and G.) A $200 gift certificate, donated by Shelf Reliance.
Second Prize goes to Eli in The Southwest for: Constructing and Finding Hiding Places, which was posted on November 29, 2012
He will receive: A.) A Glock form factor SIRT laser training pistol and a SIRT AR-15/M4 Laser Training Bolt, courtesy of Next Level Training. Together, these have a retail value of $589. B.) A FloJak FP-50 stainless steel hand well pump (a $600 value), courtesy of FloJak.com. C.) A “grab bag” of preparedness gear and books from Jim’s Amazing Secret Bunker of Redundant Redundancy (JASBORR) with a retail value of at least $300, D.) A $250 gift card from Emergency Essentials, E.) Two cases of Meals, Ready to Eat (MREs), courtesy of CampingSurvival.com (a $180 value) and F.) A Tactical Trauma Bag #3 from JRH Enterprises (a $200 value).
Third Prize goes to Sarah in California for: Sourdough Bread Baking, which was posted on November 30, 2012.
She will receive: A.) A Royal Berkey water filter, courtesy of Directive 21. (This filter system is a $275 value.), B.) A large handmade clothes drying rack, a washboard and a Homesteading for Beginners DVD, all courtesy of The Homestead Store, with a combined value of $206, C.) Expanded sets of both washable feminine pads and liners, donated by Naturally Cozy. This is a $185 retail value, D.) A Commence Fire! emergency stove with three tinder refill kits. (A $160 value.), and E.) Two Super Survival Pack seed collections, a $150 value, courtesy of Seed for Security.
Another 11 writers will each receive a $30 Amazon.com gift certificate (via e-mail), for these fine Honorable Mention articles:
Building a Super Sawyer Squeeze Water Filter System, by Pretty in a Blue State
Family Continuity Planning, by John from Virginia
The Core Kit: First Aid and Beyond, by Jason J.
Quiet Rimfire Shooting Without a Suppressor, by M.B.
The Aesthetic Pantry: Trading Ornamentals for Edibles, by Matthew C.
Wilderness Survival in a Northern Climate, by F.D.
Starting From Nothing: Preparing Quickly, Efficiently and Cost-Consciously, by C.M.F.
From the Kitchen to the Garden, by G.T.
Dutch Oven Cooking, by Louie in Ohio
RVs and Camping Trailers Provide Multiple Backups on a Budget, by Judy C.
Note to Top Three prize winners: Please e-mail us your UPS and US Mail address as well as your current e-mail address.
Note to Honorable Mention prize winners: Please e-mail us your current e-mail address.
Round 44 starts today and ends on January 31st, 2013, so get busy writing and e-mail us your entry. There are more than $5,600 in prizes. Remember that there is a 1,500-word minimum, and that articles on practical “how to” skills for survival have an advantage in the judging. The first few entries posted in Round 44 will be the overflow from Round 43. (We were deluged with entries in the last 10 days!)
Here is the first entry for Round 44:
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Welding, Post-TEOTWAWKI, by G.M.
I am a retired journeyman pipefitter who is a Certified Welding Inspector. I teach at a nearby community college two days a week. Welding encompasses such a large body of knowledge that no one person can know all there is to know and certainly cannot condense everything into a short article, but let me start with some basics.
First of all, if you can’t tell the difference between steel, stainless steel, aluminum or cast iron you shouldn’t be welding. You have to know what process to use and which filler metal to use. Some things will hurt you or kill you if you try to weld on them. Never, under any circumstances, weld on a gas tank, or any container that you don’t know what was in it. Welding is “hot work” so you need to know if there is anything around that can catch on fire. Remove all flammables or cover them so they don’t cause a problem. Be sure what you’re welding on is adequately restrained or supported so as not to injure you or someone else.
The selection of the right filler metal is very important. If the wrong filler metal is selected the weld can have major defects and not be fit for service. Shielding gas selection is also very important. Preheat and postheat is important on cast iron or high strength alloy steel. Preheating is required whenever the metal to be welded is below 70 degrees F because the cold metal quenches the weld. When large welds are needed, it is better to make more small welds than a few large ones. Low carbon steel also called mild steel is easily welded by all common welding processes. However, long-arcing of the weld will allow air to enter the shielding envelope, so proper welding technique is needed not to induce air which will cause porosity and other bad effects.
If you still have access to electric power, then wire or stick welding would be the preferred method of welding. This also holds true if you have a generator available. If not, then one is left with oxy-fuel welding. Wire welding is the preferred method of welding for any novice. It is much more intuitive for a novice to get the feel of it, but setting the machine can be intimidating. Let’s start with the machine. If you are going to invest in any machine, consider one of the new smaller more portable inverter welding machines that can do four major welding processes i.e.: wire with cover gas, flux cored gasless wire, stick and TIG. Older machines that are strictly constant current or constant voltage are larger, heavier and can basically only do one dedicated type of process with the exception of TIG. If you are going to spend your money on a new welding machine, why not buy the most versatile machine? I own a THERMAL ARC FABRICATOR 211i but others are available. The new machines can operate on either 110 or 220 volt with reduced capacity on 110. The difference would be the necessity of 3000 watts of power for 110 volt operations or 6000 watts for 220 volt operations. The new machines have very clear manuals and charts for welding operations.
But let’s say you have or have the opportunity to buy a used wire welder. You’ll want a wire welder that is rated at a minimum of 130 to 140 amps of power. Why, because it takes one amp of power to weld each 1/1000 of an inch of metal thickness and I wouldn’t recommend a machine that wasn’t capable of welding at least a 1/8 inch of metal thickness.
So now you have a wire welder, how do you go about setting it to weld? With a wire welder your heat is controlled by the wire speed, there is no setting for amperage. The rule of thumb is this: 100 inches per minute (IPM) of wire speed for each 1/16 of an inch in metal thickness plus add another 50 IPM at the end of each calculation, thus, 150 IPM for 1/16” metal thickness, 250 IPM for 1/8”, 350 IPM for 3/16” and 450 IPM for ¼” in metal thickness. It is not recommended to weld over ¼” metal with a wire welder, unless you do multiple pass welds.
Next, you set the voltage. If you are welding 1/8” metal, set your wire speed to approximately 250 IPM and start with your voltage to 17 or 18 volts. Turn your voltage up or down as you practice on a test piece to get the machine “dialed” in. You’ll have to practice setting the machine to get the desired result.
Wire welding can be done with either a push or a pull technique. Pushing the weld from right to left is easier for many right handed people. This method does not penetrate into the parent metal as deep as dragging or pulling the gun from left to right. Be sure you are holding the gun with the tip at a 45 degree angle to the surface that you are trying to weld. Electrode extension is very important. You shouldn’t be more than ½” away from the metal, where the wire comes out of the contact tube. You lose heat or amperage with a long arc.
Flux cored wire welding is cheaper than normal wire welding, though not as good. The normal gas for wire welding is 75% argon 25% CO2 but straight CO2 can be used, although it causes more splatter. We won’t go into inductance in this short article. Wire welding is not tolerant of contamination nor is it recommended to use outdoors. Any rust, grease, oil dust, paint or contamination of any kind will cause porosity. If you are going to wire weld, you have to start out with the metal clean at least an inch on each side of the weld. There is more expense in setting up a wire welder as compared to a stick welder but less practice is required to make an acceptable weld.
Stick welding is more portable than wire welding and more versatile. Stick welding is a very versatile process, because the same SMAW (Shielded Metal Arc Welding) machine can be used to make a wide variety of welds in different weld joint designs, metal types, metal thickness, and in all positions. Stick welding is more portable in that it requires less equipment and is easier to move, especially an engine driven generator-welder. Stick welding can be performed outside. Most major construction of new buildings, plants and piping is done outside with either stick or TIG welding. Wire welding and stick welding are negative ground positive electrode processes and TIG welding, flux cored wire welding being positive ground, negative electrode process.
Stick welding is harder to learn than wire welding and takes much more practice. If possible, take a course at your local college or high school. The difficulty comes in maintaining a constant length arc off of the parent metal, electrode angle, speed of welding progression, and manually weaving the electrode, in some cases, to make the bead profile. Low hydrogen (E7018) electrodes are the best for welding mild steel, but require a pretty steady hand to weld good beads. E6011 is the best electrode for a novice to learn with but requires more electrode manipulation to achieve a good bead i.e.: small circles, a C shaped or other pattern as recommended in any good text on welding. E6011 welds will be less ductile in service than E7018, the welds will break in time with hard usage, thus the bad name for “farm rods”. If you are using and old AC only farm welder, try to buy the newer AC-E7018 electrodes. There is no substitute for practice when it comes to stick welding, only with practice will you be able to lay down good serviceable weld beads that will hold your project together.
Now for oxy-fuel welding. During its prime, plates up to 1” thick were wire gas welded to produce ocean-going ships, to large industrial machinery. Today, due to improvements in other processes, gas or oxy-fuel welding is seldom used on metal thicker than 1/16 of an inch. Newer processes are faster, cleaner and cause less distortion from heat than oxy-fuel welding. However, when nothing else is available, welds can be made using this process. All that is required is a compressed gas bottle of oxygen and a cylinder of fuel, usually acetylene, the appropriate torch set, which will have regulators, a Siamese hose and a combination torch, for both welding and cutting. I will discuss important safety factors in both cutting and general welding at the end. Needless to say, once you have your “rig” properly set up (refer to your manual), turn on the gas just enough to let some gas escape, light the gas with a spark lighter near the end. With the torch lit, increase the flow of acetylene until the flame stops smoking. Slowly turn on the oxygen and adjust the torch to a neutral flame. Too much fuel and you won’t get a decent inner cone of flame, too much oxygen and the inner flame turns whitish blue. In either case, too much of one or the other increases the size of the flame. The neutral flame will produce the most concentrated heat at the end of the inner cone of flame. The maximum gas flow rate for the size of tip will give the flame enough flow so that when adjusted to the neutral setting it does not settle back on the tip. This will keep the tip cooler so that it does not backfire.
Factors affecting torch welding: torch tip size, torch angle, welding rod size and torch manipulation.
- Torch tip size is used to control the weld bead width, depth of penetration into the parent metal, and speed. Tip sizes should be changed to suit the thickness and overall size of the metal being welded. Lowering the gas flow rate on a larger tip to weld thinner metal will just make it overheat and backfire. You should have a tip size chart with your torch outfit and each manufacturer has a different size which is proprietary to that manufacturer. Consult your chart and pick the tip needed to cut or weld that thickness of metal.
- Torch angle – the ideal angle for torch welding is at 45 degrees to the metal. At the end of the welding tip it curves downward, if this end of the torch is pointed straight down into the parent metal this is 90 degrees, a compromise angle of half way between this and parallel with the surface of the metal is best. Hold the inner cone between 1/8” and ¼” off the surface of the parent metal.
- Welding rod size and torch manipulation can be used to control the weld bead characteristics. A larger filler rod can be used to cool the molten weld pool, increase weld buildup above the parent metal and reduce penetration. The torch can be manipulated so the direct heat from the inner flame is flashes off the molten weld pool for just a moment to let it cool, keeping the secondary flame over the pool.
The weld pool must be protected by the secondary flame (the larger outer flame) to prevent the air from contaminating the weld pool. If this flame is suddenly moved away the pool will throw off a large number of sparks. This is a real problem when the weld is stopped. The torch should be raised or tilted at the end, keeping the outer flame over the molten weld pool until it solidifies. Often the number of sparks increases just before a burn through when the molten metal drops through the backside of the plate.
Novices should practice pushing a molten pool on a clean piece of plate before attempting to add filler metal. Start at one end, hold the torch tip at a 45 degree angle in the direction you intend to weld. Establish a molten weld pool at the end of the inner cone of the torch. When the metal starts to melt, move the torch in a circular pattern down the sheet toward the other end. Try to get a uniform bead all the way along the weld. You may have to speed up or slow down to keep an even bead. Practice this until you can keep the width of the molten weld pool uniform and the direction of travel in a straight line. You should try this process next adding filler rod. Always bend one end of your filler rod, usually in a U-shape to know which end is hot. The straight end is dipped in the molten weld pool, as filler rod, is added to the weld pool, the flame can be moved back so as not to melt and drip the rod into the pool. The rod should be melted by the leading edge of the pool only. Once you can make good welds in the flat position then it is time to try other positions and other styles of joints. Try butt joint, T joints, lap joints in the flat position. Try welding these joints vertical up or overhead. Get a good book on welding and see what you can do.
Now, for the most important part of welding: SAFETY. All welding involves heat and the possibility of burns can never be over emphasized. Your safety is your own personal responsibility and you must address it yourself. Many burns are caused by contact with hot metal or slag. I have seen students try to reach out and grab something they just welded and you can get burned even though you are wearing welding gloves. Be careful of hot weldments and sparks and splatter from your own welds and others. Ultraviolet light from welding will cause flash burn to the eyes. Wear shade 5 lenses for cutting and oxy-fuel welding. Wear shade 10 or greater in your welding hood for stick welding. Always wear safety glasses when doing any work and ear protection when necessary. Actual welding should be well ventilated. Fume sources that are bad for your health include: paint, oil, grease, coatings on metals such a zinc and cadmium. Older machinery and farm equipment may still have lead based paint. No welding or cutting on refrigeration or air conditioner piping. Wear the appropriate welder clothing: long sleeve shirts, long pants, leather shoes, a welders cap or beanie to protect your head. Special welding jackets of leather or flame proof canvas and leather welding gloves should be worn. Oxygen and acetylene cylinders should be chained securely in separate areas at least 20 ft. apart unless they are in a bottle cart and chained to it. Never lift a bottle by the cap or safety valve. When in use, oxygen bottles and cover gas bottles should be opened all the way to the back seat position after the regulators are properly screwed on. Open the valve on a full cylinder just briefly to blow out any dust, then attach the regulator. Acetylene bottles that have been laid on their side should be stored upright for at least 4 hours before being used. After attaching the regulator open the acetylene bottle enough just to get full pressure on the gauges.
Again, welding is considered to be “hot work” so you are responsible for fires. Keep a fire extinguisher handy. A 5 gallon bucket of water wouldn’t hurt either. Welding can cause electrical shock, so keep your leads and other equipment in good shape. Use the right type of regulator for the process you are setting up. Acetylene and fuel gases use left hand connections with a notched nut. Back off the adjusting screw of all regulators after use so as not to distort the diaphragm.
I’m sure I haven’t covered everything and maybe forgotten a few things that should have been included, but if at all possible, take a welding course. You’ll have a skill that will stand you in good stead and be very valuable, especially in a TEOTWAWKI situation.
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Letter Re: Not All Kerosene Lamps Are Created Equal
Mr. Rawles;
As a young researcher in the field of indoor and household air pollution, I felt compelled to respond briefly to the commentary on kerosene lamps in today’s “Odds ‘n Sods”. Additionally, having met two and worked with one of the authors of this paper, I feel that I may have a perspective on the article that is unique among your readers.
While it may be true that a natural disaster contributes more to atmospheric carbon levels than emissions from kerosene lamps in the United States, it may not be true when considering kerosene lamps in other countries — which I believe was the focus of the article.
Kerosene lamps and lanterns in developed countries are much more highly engineered than in third-world areas. I have personally worked with and tested Ugandan kerosene lamps, which are nothing like the hurricane-style lanterns here in the US. The Ugandan lamps, known as “tadoobas”, are non-systematically constructed of old aerosol cans and thick round wicks with no wick control. These things smoke like crazy. In my experimentation, I found that adding a flat wick with wick control (much like US kerosene lamps have) and adding a simple reflector decreased smoke emissions while maintaining light levels. The point, though, is that basic lamps available to third-world customers are smoky, poorly made, and dangerous.
I’ve also found in my research that it’s not what you burn, it’s how you burn it. Any fuel can be made to burn cleanly under the right conditions. It would be throwing out the baby with the bathwater to immediately condemn all kerosene fuel use.
I sincerely hope that this article is not used to demonize kerosene lamps stateside, as I do not believe those to be the source of the problem identified by the researchers. Anyone citing this article to crack down on kerosene use here in the US would indeed be misusing science. As a warning against using shoddy, poorly engineered, or inefficient kerosene lighting devices, however, I believe the article to be well within its bounds.
I hope that my perspective adds clarity to the article, and I would be happy to continue to dialogue with any readers who have further questions. Thank you very much. Sincerely, – K.G.
Letter Re: SurvivalBlog and Building a Preparedness Mindset
Mr. Rawles,
I’ve been reading your blog for a couple of years now and I really wanted to tell you how informative and practical I found the article written by Eli in the Southwest about hiding and finding things. Sometimes living in a bigger city can feel so overwhelming, especially when all you want to do is get out! His article made me feel like there was something I could do in my house today that would improve the security of my preps. It’s not our forever home but it’s where we have to be for now and reading that article made me feel just a smidge better about protecting my assests.
Thanks for all you do. The impact you and your blog have on lives cannot be overstated. My husband has been interested in wilderness and emergency medicine (but not in prepping) so I will always point him to SurvivalBlog when the post is concerning those topics. Yesterday he said to me, “We need to look at getting you another pistol because two is one and one is none.” I wanted to cry… I can see that he’s finally hearing the truth about the future and I feel that it’s because you are wise enough to post the most relevant items about so many subjects. He read the ones he was interested and kept on reading. So again, thanks. Sincerely, – Careylynn
Economics and Investing:
Curtis R. sent this: Why $16 Trillion Only Hints at the True U.S. Debt
Fiscal Cliff: Why The Government Is Gambling With Our Economy
Reader B. B. sent this: Those Fleeing Obama’s America: Prepare to be taxed
Also from B.B.: When Work Is Punished: The Tragedy Of America’s Welfare State (Don’t miss reading the comments, but be forewarned that there is some foul language.)
Items from The Economatrix:
Sales of US New Homes Fell 0.3% in October
Odds ‘n Sods:
Freeze Dry Guy just started a two-week 25% off sale of Mountain House freeze dried foods in #10 cans. This sale offer includes free shipping to CONUS!
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J.B.G. sent this headline from England: ‘Which genius charged this man?’ Judge questions case against besieged homeowner who took a knife to protect himself from yobs
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Tom U. found us this video: Drill Your Own Water Well, Part 1
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Emergency Management.com recently posted an editorial entitled Doomsday Preppers are Socially Selfish. In response, David Nash of Shepherd School wrote a laudable rebuttal. If nothing else, every family that prepares is one less family that is a drain on emergency services and one less family that is emptying the store shelves at the 11th hour. And of course most of us are charitable, so we will be part of the solution rather than part of the problem, when disaster strikes.
Jim’s Quote of the Day:
“Divers[e] weights, [and] divers[e] measures, both of them [are] alike abomination to the LORD.” – Proverbs 20:10 (KJV)
Notes from JWR:
Today we present the final entry for Round 43 of the SurvivalBlog non-fiction writing contest. Any entries received henceforth will be posted in Round 44. The prizes for this round include:
First Prize: A.) A gift certificate worth $1,000, courtesy of Spec Ops Brand, B.) A course certificate from onPoint Tactical. This certificate will be for the prize winner’s choice of three-day civilian courses. (Excluding those restricted for military or government teams.) Three day onPoint courses normally cost $795, and C.) Two cases of Mountain House freeze dried assorted entrees in #10 cans, courtesy of Ready Made Resources. (A $350 value.) D.) a $300 gift certificate from CJL Enterprize, for any of their military surplus gear, E.) A 9-Tray Excalibur Food Dehydrator from Safecastle.com (a $300 value), and F.) A $250 gift certificate from Sunflower Ammo. and G.) A $200 gift certificate, donated by Shelf Reliance.
Second Prize: A.) A Glock form factor SIRT laser training pistol and a SIRT AR-15/M4 Laser Training Bolt, courtesy of Next Level Training. Together, these have a retail value of $589. B.) A FloJak FP-50 stainless steel hand well pump (a $600 value), courtesy of FloJak.com. C.) A “grab bag” of preparedness gear and books from Jim’s Amazing Secret Bunker of Redundant Redundancy (JASBORR) with a retail value of at least $300, D.) A $250 gift card from Emergency Essentials, E.) Two cases of Meals, Ready to Eat (MREs), courtesy of CampingSurvival.com (a $180 value) and F.) A Tactical Trauma Bag #3 from JRH Enterprises (a $200 value).
Third Prize: A.) A Royal Berkey water filter, courtesy of Directive 21. (This filter system is a $275 value.), B.) A large handmade clothes drying rack, a washboard and a Homesteading for Beginners DVD, all courtesy of The Homestead Store, with a combined value of $206, C.) Expanded sets of both washable feminine pads and liners, donated by Naturally Cozy. This is a $185 retail value, D.) A Commence Fire! emergency stove with three tinder refill kits. (A $160 value.), and E.) Two Super Survival Pack seed collections, a $150 value, courtesy of Seed for Security.
Round 43 ends on November 30th, so get busy writing and e-mail us your entry. Remember that there is a 1,500-word minimum, and that articles on practical “how to” skills for survival have an advantage in the judging.
Sourdough Bread Baking, by Sarah in California
You may have a years worth of wheat (or more) stored, but will you be able to make it into bread and other baked goods after TEOTWAWKI? Sourdough is the solution for preppers. No need to worry about expiration dates on your commercial yeast packets, a properly cared for sourdough starter can last indefinitely, providing an unlimited source of yeast. There are several known sourdough starters in the United States that are over 100 years old.
Sourdough is a method of bread preparation that has been used for thousands of years. It probably originated in Egypt around 1500 BC and was widely used until the Middle Ages. Today, true sourdough is rare (store-bought “sourdough” bread is usually artificially flavored [with vinegar to make faux sourdough]) but making a comeback among artisan bread bakers. With modern conveniences of dry yeast and cheap store-bought bread, homemade sourdough bread has fallen out of favor with the general public, but mastering the sourdough technique is helpful for anyone choosing to decrease their dependence on commercial goods.
What is sourdough?
Sourdough bread products utilize wild yeasts and friendly bacteria to leaven the bread (i.e. cause it to rise). A small amount of sourdough starter is added to a larger amount of flour and the dough is allowed to ferment for a time. During the fermentation the dough is pre-digested, making it more palatable and nutritious, and the chemical process releases gases, causing the dough to rise.
Sourdough gets its name from its slightly tangy flavor caused by the production of lactic acid by the lactobacilli during fermentation. Though it is usually associated with bread, it can be used to make many different kinds of yeasted (for example, pizza dough) and unyeasted (for example, muffins) flour-based baked goods.
Why sourdough?
Modern bread recipes require a continual dependence on dry yeast manufacturers. On the other hand, sourdough is a self-generating, never ending supply of yeast. Sourdough has many further benefits and advantages for the prepper as it is simple, versatile, and nutritious.
Sourdough may seem intimidating for a beginner, but the technique can be quickly mastered. Cultured yeast requires a specific temperature in order to activate and rise. Sourdough is more forgiving, especially for flat breads. Many recipes call for just four ingredients (flour, water, salt and oil) in varying proportions. For example pizza dough, crackers, bread, biscuits, tortillas, pita and rolls can all be made with just these four ingredients.
Sourdough is also versatile. With just a few more ingredients on hand, a myriad of other baked goods can be made including muffins, cinnamon rolls, noodles, cookies, english muffins, crepes, cake, pot pies, pocket pizza, pancakes and waffles. An additional benefit of sourdough is that it pre-digests the flour in a way that gives the dough a lighter flavor and texture, making whole grain versions of baked goods like cinnamon rolls more appealing than their non-soured, whole grain counterparts.
Furthermore, utilizing the sourdough method increases the nutritional benefits of baked goods. As previously mentioned, the souring process gives baked goods a lighter flavor and texture, making whole grain goods more palatable to picky eaters. Whole grains are higher in B vitamins, fiber and minerals than refined grains. Furthermore, souring breaks down phytates which are present in whole-wheat flour, anti-nutrients which inhibit the body’s absorption of minerals. The souring process also makes whole grains easier to digest and breaks down some of the gluten. In recent years, many people have developed sensitivities to gluten (possibly because of our modern bread-baking techniques) but many of these people can tolerate baked goods that have a long souring time, because the gluten is pre-digested for them.
How to make and care for a sourdough starter.
As previously mentioned, sourdough involves using a little sourdough starter mixed into a larger amount of flour. Therefore, the first step to making sourdough baked goods is to make (or obtain) a sourdough starter. If you plan to make sourdough goods on a regular basis, you will want to have a sourdough starter on hand at all times. That means once you make or obtain a starter, you will want to continuously feed and maintain it, although you can take breaks by putting it in the refrigerator for up to a couple weeks.
Sourdough starters can be purchased from various internet sites. They come dehydrated, and you just add water to reactivate them. If you know someone who makes sourdough goods, you can get some of their starter (I have given starter to at least four of my friends since beginning my sourdough journey a year and a half ago.)
Another option (which is also a great skill to learn for future use) is to make a homemade starter. There are as many opinions on how to make a starter as their are recipes for using your starter. I will give you the method that I used, but feel free to research others. Most people say that it is easier to start a sourdough starter when it is warm outside, but I was able to begin my starter pretty easily on the first try in the middle of a December. (Granted, I do live in a coastal area where winters aren’t too cold.) Regardless, it is helpful to keep your starter in a warm area of the kitchen (such as next to the stove, crockpot or in the oven with the light on).
To make a starter from scratch, take a cup of water and a cup of flour, and mix together in a glass bowl, large mason jar or ceramic crock. It is important to use non-chlorinated water, as the chorine can inhibit the growth of the helpful lactobacilli in your starter. If you use unfiltered tap water, leave it on the counter for 24 hours before using it to allow the chlorine to evaporate. Make sure to only use wooden or glass utensils to stir, as metal can react with the starter. After stirring, scrape down the sides of the bowl or jar. Cover with a cloth to keep out dust.
Let this mixture sit in a warm area of your kitchen for 12 hours. Then remove half of your water/flour mixture, and add another half cup of flour and half cup of water. Continue removing half of the mixture and adding more flour and water every 12 hours. (I aim to do it while making breakfast and after making dinner, which is about 12 hours and coincides with my time in the kitchen.) After about 3-5 days you should start to see some bubbles forming around the side of the glass and/or on the surface of the starter. This shows that wild yeasts and bacteria are starting to colonize the culture. You will want to wait until your starter is very active before attempting to bake with it. Bread shouldn’t be attempted until the starter is well established, as it requires the most yeast activity to turn out well. Once your starter is established, you don’t need to throw out half of it every time you feed it, but plan to use it regularly so that your don’t have too much starter building up (you can use up extra starter by making pancakes, I share a recipe for that below).
Caring for your sourdough starter is simple, but it must be faithful. Keep in mind that your starter is full of living, active bacteria and yeasts. It must be tended to and fed like any member of your family. Keep your starter in the warmest part of your kitchen except for in the hottest parts of the summer, when you may want to keep it in a cool part of the kitchen (such as on a low shelf of a cabinet… but don’t forget about it!). Your starter needs to be fed at least twice a day. (I shoot for first thing in the morning and then after dinner at night) with equal parts of water and flour. You can rest your starter in the refrigerator, during which time it only needs to be fed once a week, but don’t let it go for more than a few weeks in the fridge without pulling it out and using it. Store your starter in a glass bowl or mason jar, and stir it with a wooden spoon or other non-reactive utensil. Your sourdough starter should never come in contact with metal (though I sometimes use a stainless steel spoon for a quick stir after feeding it, as stainless steel has low reactivity,) After feeding your starter and stirring, make sure to scrape down the sides to discourage the growth of mold. Always cover your starter when not in use to keep out bugs and dust. Fruit flies are especially attracted to the scent of sourdough starter.
Depending on your rhythm of life and frequency of baking, you may choose to keep your sourdough starter on the counter continuously (during which times it needs to be fed at least twice per day), or you may choose to let it lay dormant in the refrigerator for periods of time (during which times you only need to feed it once a week.) I have used both methods in my year and a half of doing sourdough, because of varying life circumstances. To give you an idea, I will provide some examples from my experiences with sourdough.
For my first six months of doing sourdough, I was feeding seven people three meals per day (my husband and I had four foster children plus my mother living with us) and my starter rarely went in the fridge. I was making sourdough baked goods on a daily basis, sometimes multiple times per day. I was continually taking from my starter and continually feeding it. I rarely had too much starter and often faced the problem of not having enough due to poor planning or forgetfulness.
Then the four children went back to living with their birth mother, and my mother moved out, and I was down to cooking for two. I was pregnant and trying to up my protein intake, and I decreased the amount of grains that I was preparing. During this time, I kept the starter in the refrigerator and sometimes went for 2-3 weeks between uses (without feeding it for the whole time and it survived. Sourdough can be very forgiving!)
Currently, we have a college student living with us, two babies and frequent guests over for meals. I keep my starter out about half of the time, and in the refrigerator the other half of the time. I usually lay out a meal plan at the beginning of each week, which helps me to know when I need to keep it out and build up the starter, and when I can leave it to rest in the refrigerator for a few days. All this is to say that you can make sourdough fit with your lifestyle, and it will bring great benefit if you do.
Sourdough Recipe Tips
Few modern cookbooks include sourdough recipes, but there are an increasing number of recipes to be found on the internet. It can be intimidating to know where to start for someone new to sourdough. I have found the most reliable recipes come from sites that emphasize traditional foods and preparation methods. Here are some terms and other things to be aware of when choosing recipes to try.
Souring time. The longer the souring time (also called rising time), the more nutritious the end product will be. Look for recipes that call for 8-12 hours of fermentation, which is enough time to break down most of the phytic acid. If a recipe calls for a shorter time than this, it often requires supplemental commercial yeast.
Percentage of hydration. In some recipes you will see terminology about the percentage of hydration. This has to do with the flour/water ratio of your starter. For example, 100% hydration means that a starter is fed equal parts of water and flour. I find that a starter fed equal parts water and flour works for most recipes, but to be safe, you can stick with recipes that call for 100% hydration until you are more familiar with sourdough baking. If a recipe does not specify the percentage of hydration, it is usually safe to assume they are calling for a starter fed equal parts of flour and water.
Your flour. Store bought flour is more compacted than freshly ground flour. So, depending on the type of flour you use, you might need slightly more or slightly less than a recipe calls for. I have found that the more times that I make a recipe, the better the idea I get for how the dough should look and feel, and I can adjust accordingly. If possible, use freshly ground flour. Not only do whole wheat berries store longer than flour, but freshly ground is the most nutritious form of flour. By some estimates, flour loses 90% of its vitamins within three days of being ground. (Although refrigerating or freezing freshly ground flour will slow down this micronutrient loss.)
Sourdough bread requires more skill and patience than other sourdough products. Approach bread baking as a learning experience, and expect to make a brick from time to time, especially at the beginning. Instead of throwing out a dense loaf, grind it up into bread crumbs, store it in the freezer to use when you need bread crumbs for a recipe, or feed it to your chickens, ducks or pigs. To ensure success with bread baking, make sure your starter is very active and that you allow the bread to rise in a warm place (I like to put it in my oven with the oven light turned on.)
I will leave you with a recipe for sourdough pancakes, which is probably the sourdough recipe that I use the most. It is easy and forgiving, and a great recipe to start with as you learn sourdough. Even a weak starter that is just a few days old can be used for this recipe. When you have an excess of starter, this is a good way to use the extra up quickly. It is also a quick and easy breakfast for when I fail to plan ahead, as it only calls for starter and requires no souring time.
2 cups sourdough starter
2 tablespoons sweetener (honey, brown sugar, etc)
4 tablespoons of butter or coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 egg
1 teaspoon baking soda
Heat your seasoned griddle to a medium-high heat. Mix together all ingredients except the baking soda. Add the baking soda right before you are ready to pour the batter. Cook the pancakes on the griddle until they are golden brown on both sides. 1/3 cup of batter per pancake makes about nine medium sized pancakes. Enjoy!
Letter Re: Bloomberg’s Gun-Grabbing Mayors–Not in The American Redoubt
James:
You linked to an article on Thursday about Bloomberg’s gun grabbing mayors: the Mayors Against Illegal Guns. I noticed on their list of member mayors that a few states were without any mayoral representation (A badge of honor!)
Missing from the list are:
• Alaska
• Idaho
• Montana
• Oklahoma
• Wyoming
Three of these are American Redoubt states. This is yet another reason to move to the Redoubt. Regards, – Adam G.
JWR Replies: It is also noteworthy that many of the “former” members on the roster (shown in bold in this 2008 list) are now serving felony prison sentences. Kwame Kilpatrick, for example, already a convicted felon, is presently standing trial under a new 38-charge felony indictment for additional corruption charges. The testimony thusfar does not bode well for him.
Economics and Investing:
Spain Now Faces a Systemic, Societal, and Sovereign Collapse
Warren Buffet: Fed has no more bullets left to stimulate US economy
Senator Blasts ‘Secret’ Fiscal Cliff Negotiations
Items from The Economatrix:
We Are About to Crush 15 Years of Resistance in Gold & Silver
The Giant Currency Superstorm that is Coming to the Shores of America
Feud At The Fed: “Horrific Consequences” For Unlimited Easing