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Look at a solar oven, I've heard they bake bread very well and evenly!
You can also try and find wheat grinders on craigslist and hook them up to an exercise bicycle using pullys, this makes it light and fast work, plus a little exercise!
 

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The hand crank grain mills work very nicely. I bake my bread in my solar oven if I can catch a sunny day. The baking time is about 10 minutes longer. The only thing I don't like (not a huge problem) is that the solar oven is such a moist baking environment that the crust on the bread is not as crisp as bread baked in a convential oven.
 

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So... has anyone ever considered adding yeast to their BOB? Flat bread is still technically bread... but it's just not the same as a steaming loaf of fluffy bread. I had an old friend that used to keep a cup of sourdough yeast in her fridge. She would add it to a new batch of dough ingredients... let it rise (and apparently let the yeast spread) and then would pull off a small piece and stick in back in the fridge as a starter for the next batch. I curious if the fridge was necessary. Did it slow the yeast growth? Did the cold keep it alive? Would something similar work in a non-refrigerated environment?
 

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All good replies.....

It's been done for centuries.....
and even easier now...

The Pueblos used hornos
[Bee-hive shaped adobe ovens]
 

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The farm I live on can be 100% self sustainable, we have verything we need to make bread ourselves and we've done it before, but store bread is just eaier, we sell our grain now, but thats gonna change when/if SHTF. and that pan made bread actualy tasted pretty good! just put some strawberry jam on it and it's as good as any other bread :)
 

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Cast Iron wood stoves and ovens. They did it on this land before we can do it again
 

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You can grow your own yeast. I use raisins. Put them in a mason jar and fill half way with raisins, then fill just over half with bottled water. Once a day for 6 days open the jar and alow air to enter. Re-seal and then shake the jar. After six days, strain the water and mix with flour to a wet paste. Put the mix in a bowl and allow to rise. Use the mix as a base for you bread. And there you go.
 

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I know we will be eating a lot more corn bread around here. Made the right way with lard.
Grandma kept her sour dough starter going for many years. It can be done just takes more time and we should have a lot of that when the power goes off and we settle in.
Looking into one like this there are a few different brands
 
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