Baking Soda VS Baking Powder

                       The Difference Between Baking Soda And Baking Powder Every Baker Needs To Know.


You know this story well: you’re in the kitchen baking, and the recipe calls for some baking powder, so you reach into your pantry and grab some. Right before you go to pour it into the mixing bowl, you stop yourself and breathe a sigh of relief— you grabbed the baking soda by mistake, but caught yourself in time. Still, you wonder, “What really would have happened?”

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Bread in a Bag



  • 1 cup whole wheat flour
    3 tablespoons powdered milk
    3 tablespoons sugar
    1 teaspoon salt
    1 tablespoon rapid rise yeast
    3 tablespoons vegetable oil
    1 cup warm water (120 to 130 degrees F)
    Extra flour as needed for kneading
  • Mix together flour, whole wheat flour, yeast, sugar, salt and powdered milk in a one gallon resealable freezer bag. Remove air from the bag by squeezing the upper part of the bag. Bread-in-a-Bag-Step-3


Shake the bag and “knead” the bag with your fingers to mix the ingredients.
Add vegetable oil and warm water to the dry ingredients then reseal the bag.

Knead the bag with your fingers to mix the ingredients. The should be completely mixed and the dough should pull away from the bag. Remove the dough from the bag and knead it on a floured board until smooth. This should take about 5 minutes.

Put the dough back in the bag and let rest 10 minutes. Add the dough to a greased 8 x 4-inch loaf pan that’s been greased. You can also spray the loaf pan with nonstick cooking spray. Cover the pan with plastic wrap and let rise until doubledPreheat oven to 350 °F (177 °C). Put the loaf of bread in the oven and bake until golden. This should take about 30 minutes. Test the bread to see if it’s fully baked by inserting an instant read thermometer into the loaf bottom. The bread should read 200 °F (93 °C) when completely baked. Remove the baked bread from the loaf pan and let cool on a wire rack. You can also place the bread on a clean dish towel.

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Can we talk about Dehydrating?

Hi Everyone,

Can we talk about Dehydrating? For those that might not know what dehydrating is, let me explain. Dehydrating is the art of removing the moisture content out of food at a very low temperature. At least 95 percent or more is desired. Once the moisture has been removed the food item will be very small and firm.

Dehydrating is just one more layer to food storage and it has several advantages over freezing and pressure canning.

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4 Common Plants You Didn’t Know You Could Turn Into Flour


I never even given a thought to using plants, trees or their fruit for flour! This  article from Off The Grid News explains how. Has anyone made flours out of plants? If so please post in the comments and tell us all what you used and how it tasted please.

We’re accustomed to wheat as the gold standard for making flour. And while we often think of whole wheat flour as different than white bleached flour, the source for both is still wheat.

The challenge with producing your own flour is the amount of acreage needed to plant sufficient wheat, which is also a high-maintenance crop. Growing wheat may distract from more important work, but that doesn’t mean flour has to be off the menu.

In this article, we’re going to cover some common plants and trees that produce various types of seeds and roots that can be crushed into flour. We’ll include information on harvesting, processing, and also some basics about baking. The primary sources we’ll explore include grasses like rye grass, weeds like amaranth, nuts like acorns, and roots or tubers like cattails.

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Mosquitoes and Zika

With all the concerns over the Zika virus that is in the news lately it might be a good idea if we help ward off these little dangerous pest as much as possible. They seem to be everywhere this year and are certainly not in short supply. Below are a few plants that can be planted around your home to help repel the little buggers.

Repel Mosquitoes with These Plants

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