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Bread
Aug 2, 2020 11:21:54 GMT -8
Post by Lamebeaver on Aug 2, 2020 11:21:54 GMT -8
Or, do like the explorers did: bring hardtack. Buck Tilton published this in Backpacker Magazine 20 years ago. I've made it several times. It's very durable and quite tasty. It does NOT have the same shelf life as the original, due to the milk, butter and whole wheat flour, but it freezes well, and will last several days when thawed.
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rebeccad
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Post by rebeccad on Aug 3, 2020 10:24:59 GMT -8
I have totally given up on bread for backpacking, except sometimes for the first day’s lunch (for that, I admit that a bagel with apple slices and cheddar cheese, maybe some summer sausage, is pretty heavenly). I do crackers quite a bit, though: Triscuits or wheat thins, or of a preference, some home-made varieties I’ve been making for years.,
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Deleted
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Post by Deleted on Aug 7, 2020 18:03:47 GMT -8
one of my favorites found in local grocery stores is Naan bread.
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Bread
Aug 20, 2020 21:46:21 GMT -8
Post by ecocentric on Aug 20, 2020 21:46:21 GMT -8
Nut bread and banana bread have helped to fuel a lot of my hikes. Beer pretzels are pretty good snacks, it doesn't matter if they are broken, the pieces are good to add to soups and stews. I forage for edible plants and mushrooms to supplement my provisions, so the salt and crumbs aren't wasted.
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Bread
Oct 3, 2020 9:40:31 GMT -8
via mobile
Post by bobcat on Oct 3, 2020 9:40:31 GMT -8
Logan bread might work for you. There are various recipes out there, but the trick is to get a dense loaf, then overcook it at low temperature to dry it and make it sturdier.
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digger
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Bread
Nov 20, 2020 14:36:10 GMT -8
Post by digger on Nov 20, 2020 14:36:10 GMT -8
I'm with the flat-bread crowd on this one. If you were very careful a sourdough might have enough texture to survive intact a few days. Making scratch biscuits is an intriguing thought. You'd have to tote your flour, lard and buttermilk and that would add a fair bit of weight...but I think it'd be worth it for fresh biscuits and coffee at camp.
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ErnieW
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Bread
Nov 20, 2020 16:17:43 GMT -8
Post by ErnieW on Nov 20, 2020 16:17:43 GMT -8
I used bake on the trail with an Outback oven. Mostly pizza (dough from mix) at night and banana bread in the morning. Again from just add water mix. It was really good but now easy and light tends to rule for me.
As for coffee there is a well developed thread on that here. I ended up switching to instant on the trail. Waka and Alpine Start are my current favs.
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