Would bread which has air dried to a dry and hard as stone mass still be edibale months later, as long as no insects/ mould takes hold of it?
Would slicing bread and letting it air dry on purpose as a cheap long term storage addition be usefull?
Thinking about doing it and storing those slices in big cotton bags suspended in my dry pantry.
Taste doesn't matter, at worst I could always strow it in a soup to rehydrate.
I guess: Poorgay Prepping General
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>OP discovers "Croutons"
Lel. What next, OP?
>guys, I put my petrified bread in soup!
>it's also good on salad
Shit Black, don't make me look stupid. I thought it would be better to ask before getting some brain worms. I also thought that baking them croutons style might make a difference (antibacterial, what do I know). I would also rather go for whole grain, which might make a difference due to rancid oils within those grains.
you are not supposed to use oil in hard tack
have a nice day israelite
>what is hardtack
congrats anon, you invented something people came up with 6000 years ago
Thanks, mama always said I'm a smart boy.
hard tack is unleavened, not the same
>Would slicing bread and letting it air dry on purpose as a cheap long term storage addition be usefull?
Long term i don't know but I try to never let bread go stale before cutting it in thin slices. There's also bread crumbs to make tomates à la provençale.
bread that's gone dry in open air is going to be rock hard and disgusting, and there's no guaruntee it will still be safe to eat, unless you keep it in a strictly atmosphere controlled dry room. the bread could go mouldy before it even has a chance to dry out if your house is too humid.
just make croutons. the texture is less hard, and more crispy/crunchy, they last for months in an airtight container and are still palatable
Yes, I know mould is bad, but it also only occurs in humid envoirements, which usually dont produce dry bread to begin with.
I have two half loaves of french bread sitting petrified in a drawer in the pantry, they just got stale really fast. it's been a week or two, no visible mold, is it safe to turn them into breadcrumbs?
Yes, you would be surprised at how many restaurants do this.
yes
Google how to make hardtack with just flour water and salt. Stored properly lasts for years.
yep hardtack is basically perfect survival food, mix with powdered milk in water or coffee, eating it completely dry will frick your teeth up. Since it is basically a bread rock.
It was traditionally used as an additive for soups.
>lasts for years
>worms
Yeah, how the frick do I prevent fricking worms, anon.
you don't. free protein. you vill eat ze bugs.
You literally can't. They are everywhere. Almost everything you eat has some sort of insect in it, even if it's just eggs. It's an arms race we've been playing for millennia.
It's best just to not think of it, very few bugs are poisonous and the ones that are advertise it. Your face is covered with mites constantly eating dead skin cells, they literally are only found on humans
Just put it into a plastic bag, no worms
holy hell you spergs
Air drying is not generally recommended for any food - if your goal is preservation, then air drying leaves it with too much moisture. It might seem dried out, but it'll still harbor bacteria, mold, etc. especially if you end up storing it inside a container. Even things that are typically "dried" like fish or sausages are either very heavily salted to draw out moisture, or they're smoked over long periods of time, essentially being cooked for weeks or months.
If you want to dry bread for prepping, you'll want to just bake it until it's super hard and dry. There's a couple different styles you can try, look into survival crackers, hardtack, tarhana dough, hard lefse, hell you can probably just take regular old bread and can it if you have the supplies to do so. Breadcrumbs may be easier, or croutons, noodles keep very well, of course you could also just keep the flour, sugar, salt, baking powder, etc. itself and make bread later on. If you're cheap prepping, I'd honestly just recommend going for rice unless bread is your favorite food - rice has more nutrition, is easier to store long term, and you can use it with much more versatility than a hard bread. You'll want dried beans as well, similar story, and salt with iodine in it - between those three things, you shouldn't have any nutrional deficiencies even if that's all you have to eat for a long time. Look into foraging to help with food costs, too, gardening if you can.
As for keeping bugs out of your food... that's a problem we've faced since the dawn of time. The only real solution is to keep your pantry clean and store as many items as possible in solid containers, like tupperware or mason jars. I've heard people say that spreading bay leaves around, sprinkling this or that spice like cinnamon or salt keeps them away, I don't know if any of those things really work. It also depends on where you live and where the food is being physically kept.
>Even things that are typically "dried" like fish or sausages are either very heavily salted to draw out moisture
What is beef jerky for 100?
salty as frick is what it is
Maybe stop buying shitty jerky. I make my own and besides a bit soy sauce and dry herbs there is no salt at all on it. If your meat it properly dried, there is no need to salt it. The lack of moisture does the trick. Salt in dried meat are mainly for taste (eg salami) not for preservation. Another example would be Serrano ham.
>Salt in dried meat are mainly for taste
so if yours has no salt in it...?
i feel like youre underplaying how effective salt is in drying meats to aid preservation
obviously its not an absolute necessity but it makes a big difference
Nah dude has figured out the real trick in preserving meat. Just don't use salt or sugar lol
Serrono ham is first covered in salt to dry it out, then washed off before they hang it for a year or whatever. You're giving me Chris McCandless vibes
Your jerky is bland and no one likes it. Stop giving it to people they're only being polite when they say it's good
The point isnt the taste, but the fact that salt is usefull but not essential to preservation when the subject is dry enought. Also:
>sharing 60€/kg beef with random people
lmao get real commie
What is the definition of "typically" for 600?