Monday, July 30, 2012

Homemade Gluten Free Cream Soup Mix and Gravy Mix Save Big Money!

Tomorrow Morning
I will be on our Fox 10 AZ Morning Show at 9:45 with my
 Top 5 Money Saving Recipes Every Cook Should Know! Today it seemed perfect to post this cost savings comparison on the gluten-free soup and gravy mixes!
I, for one, am totally excited!
One, because I'm going on Fox 10!
 Two...because this is such an enpowering thing!
You control the ingredients. You control the cost.
You are in charge! Waaawhooooo!!! Guess what else is cool? Guess? Okay. I'll tell you.
 My 4 new spice blends come out this week!
 Oh...and I'll be teaching a FREE class tomorrow night. I have to admit that after an early morning segment, I may be a little loopy for tomorrow night's class!
It will still be epic-cool-festive-fun.
You know you want to be there with your big smiles!

Now for the gluten-free cost comparison and mixes!

Cream Soup Mix Cost Comparison Gluten Free Cream Soup Mix $3.25 per mix.  Makes 1 1/2 cup soup.
4 Mixes= $12.97
Chef Tess Gluten Free Cream Soup Mix
ONE of my mixes is equal to 4 store-bought GF mixes
4 T Cornstarch 1.70$ lb ( 454 g@5g/T= 90T box/=23 mixes $1.70/22.5= .075 cents per mix
2/3 cup Non Fat Dry milk 13.68/64 oz=$ 0.21 per ounce. = 22 mixes a box.  2/3 c milk powder is 82 g. (2.89 oz)=.62 per mix
2T Dehydrated Minced Onion $5.45/8.25 oz= $0.66  33 mixes per jar. 2T is .25oz. .66/4= .17 per mix
2T Chicken Broth Base (no msg) $4.05/12 oz=$0.34 per oz. 24 mixes per jar.  2T=14g (.50 oz).16 per mix
---------------------------------------------------------------------Total:$ 1.03 per mix ( Save 11.94$)
  • Buy the ingredients to make 22 homemade mixes ( equal to 88 pre-made)  Cost: $24.88 
  • Buy Store mixes: $285.34 (Dude! Do we even need to talk about what I can do with that money?! What about your family?!)
Gluten-Free Gravy Cost Comparison

Wal-Mart Gluten Free Gravy Mix $2.20 per Mix (yield 2 cups gravy). All Natural.

Chef Tess Gluten Free for gravy mix (yield 2 cups gravy): 
2T cornstarch S1.70 lb (454g@5g per T=90T a box (45 mixes) =.04 per mix
1 1/2 tsp onion  (.085 per T)= .04 per mix
2 tsp broth base ( 2 tsp=10g) .05 per mix
-----------------------------------------------------------Total:  0.13 per mix (save $2.07 per mix)
  • Buy the ingredients to make 45 mixes (with onion and broth base left over): $5.85 for mixes ($11.20 for ingredients there will be a lot left over on bouillon and onion for about 60 more mixes).
  • Buy 45 store mixes: $99.00 ( I don't know about you, but that's enough money for at least a couple pairs of shoes for my kids or on the sale.)
To get the rest of the details
 on the soup and sauce mixes go here.
Some of my mixes are not gluten free but they will save money. In general I try to give the gluten-free alternatives. However, if you are gluten free, you might want to check out these posts on gluten-free baking, mix-making, and ingredients here on the blog:

  • gluten free (general cooking)
  • Gluten free baking 
  • Gluten Free Baking Class Notes and printable PDF 
  • gluten free baking mix
  • gluten free basics
  • Gluten free Bread (Epic whole grain real bread!)
  • gluten free cookies 
  • gluten free flour (whole grain!)  
  • gluten free pumpkin cookies ( Amazing!)

  • There you go! Make some Mixes. Save some money. Buy some new shoes  pay off the credit card. Grin. Grin. Xoxo!
    Always My Very Best,
    Your Friend Chef Tess

    I am no longer the corporate chef for Honeyville but we still love them dearly. My family is greatly blessed and relies heavily on the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!

    Sunday, July 29, 2012

    How Can I Become the Woman of Whom I Dream?

    Sunday is the day I share a little of my soul here in the Bread of Life Section. Enjoy.

    Have you ever read something that just sticks out in your mind as awesome truth? Well, I read something a few years back...2001 to be exact. It has been something that I've kept with me since I first heard it...and tried to live by it. It was originally spoken by a man I love and admire named Gordon B. Hinckley during a rough time in my life. 
    They were words that changed my heart and encouraged me to become a better woman than I was. There is something powerful about what you say to yourself when nobody is around. The words you speak out-loud to yourself will play out-loud in your life. Be very careful what you say.
    I think these words are worth having around. Here's the summary of what I try to say to myself every day, based on what he said. I've posted the printable Here

    How Can I Become the Woman of Whom I Dream?
    By Chef Stephanie Petersen
    Based on a talk by GORDON B. HINCKLEY
    I Say This Everyday Out Loud When You Look in the Mirror:

    For me... the sky is the limit.
    I am excellent in every way.
    I am first class.
    I respect myself.
    I do not feel sorry for myself.
    I do not dwell on unkind things others may say about me.
    I Polish and refine whatever talents the Lord has given me.

    I go forward in life with a twinkle in my eye and a smile on my face, and always with great and strong purpose in my heart. Always.

    I love life and look for its opportunities...I remember that I came to earth as a child of the divine Father, with something of divinity in my very makeup.

    The Lord did not send me here to fail. The Lord did not give me life to waste it. The Lord bestowed upon me the gift of mortality that I might gain experience—positive, wonderful, purposeful experience—that will lead to life eternal...
    There will be difficulties to overcome. But they will not last forever.
    He will not forsake me! Ever!

    I Always Look to the positive. Always.

    I Know that God is watching over me, that He hears my prayers and will answer them, that He loves me and will make that love manifest. I let the Holy Spirit guide me in all that I do as I look to become the kind of woman of whom I dream.

    I can do it. I am!
    I will have friends and loved ones to help. I lift others.
    I know that God will bless me as I pursue my course.
    With God by my side, I cannot fail.

    I've posted the printable Here . Xoxo. Speak out-loud. Live upward. 

    Always My Very Best,
    Your Friend Chef Tess

    Wednesday, July 25, 2012

    Waffly-Cool Breakfast Sandwiches

     Here's a quick fun idea! We've been making waffle breakfast sandwiches. I usually make them with my Homemade 9 grain all-purpose baking Mix. They're a quick way to have whole grain on hand. While the waffles are cooking, you scramble the eggs and make your sandwhich fillings. My personal favorite is a smear of pesto on the inside of the sandwich with some garlic cream cheese and fresh garden tomatoes. They're just cool. Yes you can make them with pancakes too...but it isn't as zany-cool to tell pancakes jokes.
    Yup. That's right. I haven't got a single pancake joke. They're all married.   Benjamin Franklin said it isn't polite to laugh at your own jokes. He obviously wasn't very funny.

    Whenever we eat these sandwhices we also say as many lame waffle puns as we can. You know the ones? They're almost as good as my pancake jokes.
    • These sandwiches are waffle.
    • There's a waffle lot of cheese on this.
    • What's so waffle about this pun?
    • Mom is waffly cute and totally out of dad's league. Wait. That  one was yesterday's post.
    •'re just using the word "waffle" instead of "awful"...You're a dork mom.
      All I know is that these are a fun way to add some jokin' to your morning...or dinner. We've been known to have them for dinner as well.
    Some personal favorites:
    There you go. Make some Waffly-Cool Breakfast sandwiches! What's your favorite breakfast sandwich?

    Always My Very Best,
    Your Friend Chef Tess

    Tuesday, July 24, 2012

    An Evil Think Tank (ETT) with the Professor... Fresh Raspberry-Chocolate Crumble Bars

    Last week I got to go see my family for my mother's birthday and family reunion. It was the first time we've all been together in 3 or 4 years and it was epic. Among the grand events of the weekend, I got to do an Evil Think Tank with my darling brother John the Professor. He got that name from being...a real professor. Plus he's a super-smartie-pants-sassy-dude and I don't know if he'll ever stop being an older brother who is great at teasing me. We've been friends for years though I have to admit that in my teen years he had to drive his snot-nosed little sister to school every day. I know for a fact that a lot of people thought I was his girlfriend...and not because he was kissin' on me (that would be gross). They thought I was his girlfriend because I was so freakishly adorable and certainly way out of his league. Geesh. Actually  Professor John is a genius.John has written two Books! Composite Materials: Fabrication Handbook #1 (Composite Garage Series) and Composite-Materials-Fabrication-Handbook- #2 If you're at all smartie-pants-design inclined you should visit  John's Amazing Blog.
    As of today, John is now the master-genius Evil Think Tank Guy. Yes. We're having matching T-shirts made. Be afraid when we walk down the street my darlings. It is a scary sight to behold.
    Hello. Yes we're cool.
    So Professor John had his little kiddos with him and his stunning way-out-of-his-league wife Queen Charlotte. She's seriously the most beautiful chick I know. So it comes as no surprise that their daughter  is just breathtaking. Here she is overlooking the gardens that my dad grew.
    Then she started skipping. Why don't I have daughters? Boys don't skip. They punch each other and talk about bodily functions. My niece skipped...and then sat down and asked my brother to sit cross legged like a princess.
     Sorry sista'. He's not going to ever sit cross legged and act like a princess. I tried for years to get him to sit like a princess and he would pass me on the street the very same way he is here...{ Yes, he's saying in his very boy-mind,"I can't see you girlie-girl-princess with your legs crossed."}.
    So all the girls sat down and crossed our legs like a group of princess chicks. It was cool. nephew was in on that action. I'm okay with that.
     Here lies the fundamental difference in a nut shell between boys and girls.

    Boy nephew (I call him "The Extra Miles" because he's just so busy!)

    Me: "Extra Miles...what are you doing?" 
    Extra Miles: "I'm covering a hole."
    Me: "Um...why?"
    Extra Miles: "Because that's what you do."

    After I stopped giggling to myself I realized that it was just the age old truth coming together.
    Truth: There is no reasoning with a boy. They have their own set of rules and logic. However, I decided that it wouldn't stop me from having some Evil time with my brother creating in the kitchen. Queen Charlotte picked up some beautiful fresh raspberries at the farmer's market while the Professor looked at cars. Further proof that girls are cooler than boys. ( Just kidding John...or am I? )

    After eating an inordinate number of fresh berries...we decided it was to our best interest to make some dessert. I will not mention any discussion that my boy-brother had about bodily functions and too many berries. I will mention that I punched him in the arm. I will also mention that he still thinks I'm freakishly adorable and totally out of his league.

    Chef Tess Fresh Raspberry Chocolate Crumble Bars
    2 cups pastry flour
    3 cups 6 grain rolled cereal or oatmeal
    1 cup brown sugar
    1 1/2 tsp baking powder
    1 tsp salt
    1/2 cup melted butter
    2 eggs
    2 tsp vanilla or rum extract (I opt for rum most comments
    1 cup fresh raspberries (or frozen)
    1/2 cup sugar
    2T cornstarch

    1 cup chocolate chips

    Directions: Combine the first 7 ingredients until crumbly and thick and press half of the mixture into the bottom of a 9 by 13 inch baking pan. In a small saucepan combine the berries, sugar and cornstarch. Stir and cook over medium heat until berries release juice and cook into a thick jam-like mixture. Remove from heat. Allow to cool 5 minutes. Spread raspberry mixture over the crumble mixture in the pan. Sprinkle chocolate chips in your mouth over the raspberry mixture and then top with remaining half of the crumble mixture. Look at the Professor...
     There are many different layers of good and evil at play in the world. We just happened to capture all of them in one dish.
     Bake at 350 degrees 30-35 minutes. Remove from oven. Eat immediately with ice cream. Show a little restraint and take a nice picture for your blog. Eat a bar and cry because my stinky-genius smarty-pants brother is still so cool and freakishly, unquestionably... out of my league.
    Our next exercise in pure evil was this double chocolate raspberry cobbler with fresh whip cream. Evil. Wrong...and total Perfection. I could share that recipe...but then I'd have to kill you and blame it on my brother.

    Instead I'm just going to confess some age old truths:
    • Boys will always be smarter and cuter when they bake with their snot-nosed little sister on any given day in July.

    • Girls will always be perfect and totally out of their brother's league...especially when they sit cross legged like a princess.

    •  Family will always be the most important thing in life.

    •  My mom has the best kids in the universe.

    Chocolate, like family, is forever.

    There ya go.

    Always My Very Best,
    Your Friend Chef Tess

    Monday, July 23, 2012

    My NEW Homemade Bread in a Jar! 52 Method 7 Day 9 Grain Bread Mix

    Today for Mix Monday and cooking with food storage I thought I'd share with you the newly perfected recipe I've developed for bread mix! I know...don't pass out. However, this is one that has been a long time coming and well...very convenient to have around! I really love being able to put 4 cups of this mix in a quart size mason jar and know that it is perfect for one gorgeous 10 inch loaf of bread, or a dozen homemade hamburger buns or hot dog buns. It's great for pizza, breadsticks, pretzels and anywhere I need dough!

     Chef Tess Original  9 Grain Bread Dough Mix
    Yield 20 cups mix (5 loaves of bread)
    1 c granulated honey or sugar
    1T Salt
    3 c  9 grain flour (fine milled 9 Grain Cereal)
    13 c  high gluten flour or Ultra Grain hard wheat flour*

    4 cups of mix in a quart size mason jar with an oxygen absorber is shelf-stable 3-5 years and will make 1 loaf of bread or a dozen rolls.

    * Ultra-grain hard wheat flour is fine milled hard white wheat flour. You can make mill your own if desired by milling whole white wheat on your finest mill setting.
    Baking Directions:
    To prepare one loaf, combine 4 cups mix with 1 tsp  instant yeast and 1 1/3 cup cool water*. Knead 3-5 minutes by hand. Mix according to directions. Put in an ungreased gallon size bowl and allow to raise (covered) 1 1/2-2 hours. hours. Form into a loaf and place in a greased 8 inch loaf pan. Allow to raise 1 hour or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake 350 degrees 20 minutes.

    OR...Chill dough in fridge in a  gallon size covered container until ready to use after your first knead. Up to 7 days.
    * 2 cups water if whole wheat flour is used.
    Overnight no knead bread: Combine 4 cups mix with ¼ tsp instant yeast and 1 1/3 cups cool water*. Mix well, about 3 minutes. Allow to raise 8-10 hours in a covered container. Form into a loaf and allow to raise 2 hours or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake 350 degrees 20 minutes. If this sounds like your cup of tea, you will love the 4 Ingredient No Knead Bread as well.
    *2 cups water if whole wheat flour is used.
    For 5 loaves: Combine full mix with 6 2/3 cup
    s cool water and 2T yeast. Knead 5-7 minutes. Form into a ball and put in a food-grade bucket in the fridge up to 7 days. Punch down dough daily. Use anywhere I call for 5 day bread dough throughout this blog.

    There you go. Make some great bread my darlings!

    Always My Very Best,
    Your Friend Chef Tess

    I am no longer the corporate chef for Honeyville but we still love them dearly. 

    Sunday, July 22, 2012

    Do Something Immortal Today!

    Sunday is the day I share a little of my soul. Enjoy.

    This is something that my friend Aimee Krey shared earlier this week. 

    What more can be said than that?

    What can we accomplish together?

    Friday, July 20, 2012

    Do You Know about Purslane Salad and the Omega's in your weeds?

    There has been a lot written lately on using Purslane As Food. This is what Purslane looks like my darlings. Have you been pulling it from your garden and throwing it away? Well...have you?
    The new trend it to actually plant Purslane for Omega 3′s in your garden! Who knew? Once a weed, now a healthy garden green. It is actually really unique in flavor and delightful!  When the owner of Harper's Nursury  (John Harper) here in Arizona asked me to share my fabulous  Purslane Recipe with his readers I was excited! Today we went on down and picked some purslane up from their nursury. Every time we are there at Harper's, my boys insist on feeding the dolphins goldfish in their pond. It is amazing how big those bad-boys are! The fish...not my kids.
     One of them actually comes out of the water and is almost on the land when one of us comes to the edge.
     While I was there I also noticed the 7 varieties of basil that they had! Wow!! In light of the fact that I'm teaching a herb and spice class tomorrow at Honeyville farms on the the medicinal and culinary uses of herbs and spices...this was just awesome to see!

    Look at this basil!

    Shall we make Thai food tonight?!
    I'll probably save it for the class tomorrow and be giving some of them away!
     Between the gorgous herbs at Harper's and the Love Grow's Farms organic veggies...we're good to go!
     Here is my Purslane Recipe

    Chef Tess’ Citrus-Mustard Grilled Zucchini Salad with Purslane and Tomatoes
     • 2 teaspoon finely grated fresh lemon zest
    • 1 tsp orange zest
    • ¼ c fresh lemon juice
    • 1 tablespoon finely chopped shallot
    • 1 tsp Dijon mustard
    • 1/2 teaspoon salt
    • 1/3 cup extra-virgin olive oil plus additional for brushing zucchini
    • 1/4 teaspoon black pepper
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 4 zucchini (1 3/4 to 2 lb total), halved lengthwise
    • 12 oz purslane, thick stems removed (4 cups)
    • 10 oz pear or cherry tomatoes, halved lengthwise

    Make dressing:
    Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
    Grill zucchini:
    Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
    Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

    There you go! Make some weed purslane salad! Isn't it cool to try new things?!

    Always My Very Best,
    Your Friend Chef Tess

    Wednesday, July 18, 2012

    Heather's Warm Chocolate Pudding Cake

     I've been missing my friend Heather. Do you have a friend like this? We used to see each other almost every day when I lived a few blocks from her house and now I'm across town and see her very rarely. It makes me sad. I miss her face. I'm not going to lie. I miss her chocolate cake. Okay. I miss both. Heather made the most delicious and moist warm chocolate pudding cake that really kicked some serious patootie. When it has a scoop of ice-cream on top it's like a tender pillow for soaking up the creamy cool dripping. It's the perfect dessert for summer .  It's also the best for taking to picnics and pot-lucks.  Heather got requests for it all time {usually from me at midnight}. I say that with some glorious love because y'all know how much I adore a good chocolate right? Mmm. Evil Heather. Thank you for being my sister-in-chocolate sin love .  It doesn't use eggs. It has just a few ingredients in the cake itself so it's easy to keep everything on-hand.  I'm not sure that's a good thing.  It's dangerous stuff. Highly addictive.  That being said, I'm sharing with you her original recipe. That is how much I love you. Try not to cry. It's emotional for me too.  Now it's like I live a few blocks away from your house and I can just stop in any time for some cake and a friendly chat over a plate of happiness. Right? With drizzling melty gooey ice cream on top. New secret-best-friends-hand-shake on it. Giggle. Smooches. Xoxo. {Yikes...that's a little too much love right?}

     At the end I'll share the gluten free sugar free version...yeah. I know Auntie Em just gasped. That's how much I love her too. Xoxo.

    Heather's Warm Chocolate Pudding Cake
    1 c. cake flour
    3/4 c sugar
    2 Tbsp unsweetened cocoa powder
    2 tsp baking powder
    1/4 tsp salt
    1/2 cup milk
    2 Tbsp cooking oil
    1 tsp vanilla
    1/2 c walnuts (optional)
    3/4 c packed brown sugar
    1/4 c unsweetened cocoa powder
    1/2 c boiling water
    Vanilla ice cream (optional)
     Get someone adorable to help mix. I found this little boy in my living room and he seemed to be very anxious to spend some time with me in the kitchen. Hello my darling boy. 
     1. Preheat oven to 350 degrees. Grease an 8X8X2 inc pan. In a bowl mix together the first 5 dry ingredients. Stir in the milk, oil and vanilla. 2. Pour batter into prepared pan.
      In a small bowl combine the 1/4 cocoa powder, brown sugar and boiling water. Slowly pour mixture over batter. This is the part that freaks me out every single time I make this pudding cake. You don't mix the cocoa mixture in with the cake. You pour it right into the pan and it sinks to the is wild. 
     3. Bake for 40 minutes. Transfer to a wire rack let cool. Serve warm. Spoon cake into bowl, spoon pudding over cake. If desired top with vanilla ice cream. Seriously...look at that pudding layer and tell me it isn't the most amazing thing ever!
     Yup. Gooey chocolate pudding should be at the bottom of every pan of chocolate cake. 

    Sugar Free End note. I double the cocoa. I also use natural sugar-free sweetener called erythritol in my baking instead so I don't pass out from all the sugar. You can use a 9 grain flour in place of the regular cake flour. I usually do that too. You can also just replace the flour and leavening with my 9 grain all purpose baking mix.

    Gluten Free End Note:  Use my Whole Grain Gluten Free Flour Blend in place of the flour and use the recipe for whole grain all purpose flour replacement that incluces the xanthan gum. For the printable version of my gluten-free flour blend recipe alone go: Here.

    I love Heather End Note: Go visit Heather's shop. She doesn't just bake. She's also very handy with yarn. Go figure.  She's amazing!! I don't have a baby but you can get them for babies who are on their way and who are just needing exta love from Heather. Seriously adorable. She does great aprons and crochets just about anything on her Etsy shop Brick Cabin Crafts.

    There you go. Make chocolate pudding cake. You'll be glad you did. 

    Always My Very Best,
    Your Friend Chef Tess

    Tuesday, July 10, 2012

    4 Ingredient No Knead Whole Wheat Bread Anyone Can Make and Everlasting Yeast Tutorial w/ printable!

    I have had a lot of requests to combine the recipe an tutorial for the no knead whole wheat bread and the everlasting yeast into one post. I'm happy to do it.  If you would like the printable tutorial, you can email directly . Or you can get the printable PDF by going  Here!

    By Chef Stephanie Petersen

          This is the method I use for never having to buy yeast again and basically perpetuating everlasting yeast. It is strengthened by the length of its existence and a remarkable skill to have for not only saving money but for any emergency situation or camping. The bread made with it is not a sour dough, but can be a sourdough if you let the yeast go too long between uses. I'm amazingly fond of this method for the fact that I'm a cheap-skate and I really don't like spending money on something that should be free. For thousands of years people made yeast-raised bread without commercial yeast. Somewhere along the way we've become totally dependent on the powdered active-dry and instant yeast in our bread making. This doesn't have to be the case. In fact, in my house it is usually the exception. The bread made with everlasting yeast has remarkable depth of flavor and beautiful results. I make bread often enough that I haven't had a problem with my lump of dough ever getting too sour or molding. It has been a dear friend for quite some time. I dare say...about 5 years.

    First, retain a small amount of dough from the next loaf of No Knead 4 Ingredient Overnight Wheat Bread (recipe here). I usually save about a half a cup of dough and keep it moist with 1/2 cup of cool water. Covered in a bucket 24 hours or less from the time I made my bread. It can be up to a week in the fridge, but in the summer here at room temperature I haven't gone longer than a day or two.

     Chef Tess’ No Knead 4 Ingredient Overnight Wheat Bread Anyone Can Make!
    4 cups hard wheat flour (mill your own or use Ultra Grain Flour) 500 g
    1 ½ tsp salt (6 g)
    1/4 tsp instant yeast (or 1/2 tsp active dry yeast) (1 g)
    2 cups water (under 110 degrees)

    Directions:  Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep covered 10-12 hours at room temperature until you're ready to bake bread. Once it has risen overnight you have two options. Form into bread (or rolls, cinnamon rolls, whatever) OR it can be kept in the fridge up to 7 days and warmed to room temperature to use for bread or pizza etc. It takes about 45 minutes to an hour to get it up to room temperature (70 degrees).

    Form into a loaf (see detailed tutorial here) and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased. Allow to rise in a warm room until doubled, about 2 hours. Bake at 375 degrees 35-40 minutes (meat thermometer will register 165 degrees or more). Enjoy!
    Yields:  1 loaf of Whole Wheat Bread, 11 slices. 154 cal each slice

    Everlasting Yeast Tutorial
    I'm going with the old-school method here and just showing you what I do. I'm not going to weight the dough. You're just going to have to trust me. This is your yeast-dough-ball. It's is what I got from my last loaf of bread and is basically now the yeast you will use forever. Make friends because this can be around for many years to come.
    Dissolve the yeast-dough ball in 3 1/2 cups of cool water in a food-grade gallon size bucket with a lid or you can also use a large plastic bowl. I don't use metal because if the dough does sour, I don't want to deal with a mess. It hasn't so far, but ya know...there's always a first time.
    Smoosh and swirl it around until it is a liquid mixture.
    To the bucket or bowl add 8 cups Hard White Wheat Bread Flour  and 2 tsp salt.
    Mix and combine the dough by hand about 2 minutes. You don't need to knead it. Just combine it.
    If it appears a little dry, add 1/4-1/2 cup more water.
    It should be moist enough to stick to your hands, but not moist enough to fall in pools of pathetic sadness on the bottom of your bucket. It will hold it's structure.
    Now that the dough is combined, cover it with a lid and let it sit at room temperature 12-14 hours. It can go up to 24 hours but not much longer. In cooler weather, it will take the full 24 hours to raise.
    This is what it will look like when you take off the cover.
    The dough will have some pretty nice gluten development.
    It should look almost stringy.
    Lightly flour your counter-top and transfer to dough to be made into 2 loaves of bread.

    Retain one small handful of dough.
    Add 1/2 cup of cool water to the handful of dough and put it back in your bucket. Cover. Use within 24 hours for more bread or put the lump and water in your fridge after 24 hours for up to 1 week. It will become sourdough after that time and will need to be discarded or it can be used for a sourdough bread starter in any of the many recipes I've done here on the blog for sourdough .
    With the dough you have on your counter, follow the directions of the Sandwich loaf molding tutorial, but allow the loaves to raise about 3 hours (it may take up to 4 hours the first few times you use the yeast), covered at room temperature. The longer and more often you use your everlasting yeast-dough-ball the stronger it will be and that time will shorten dramatically.

    Bake your bread in a hot oven or you can  use this: Baking Bread in a Solar Oven Tutorial. All I know is that the bread ends up being moist, delicious and well...amazing. You're going to love this method. It will save a lot of yeast money for other grain to feed your family. There you go. Make some everlasting yeast.

    ©2012 Chef Stephanie Petersen. All Rights Reserved. Copies permitted only with permission and only with author information included.