Baking yeast

[Gracie]

Please, where do you all purchase your bulk baking yeast from, do you have a preference of brands but also considering the cost. I need to start seriously thinking about baking bread again. Also, is there a way of prolonging the life of yeast. And if things get to the point there is no yeast available, can it be homemade? Any suggestions would certainly be appreciated. :)

Gracie

[TEX]

I get mine at Sam's club. Last I bought was in a 2 pack. The unopened one is in the refrigerator and the balance of the one that is open is in a canning jar, closed tight, also in the refrigerator.

You can make a sourdough without yeat - there are lots of recipies out there.

You can also save a portion of your last batch of bread dough in the refrigerator and use it as your starter. Disolve the bread dough in warm water with a pinch of sugar and let it sit till it's all bubbly - then proceed with your bread.

http://www.backwoodshome.com/forum/vb/showthread.php?t=19994

look at this thread and I think you can get a free start of sour dough starter by following the link there.

[Anon001]

Personally, I think sourdough is the best alternative for yeast. That is the only kind of bread I've made or eaten in many years.

I used to buy bulk yeast at an Amish grocer near Jamesport, MO. It was cheap compared to the regular store bought packets. It seemed like the yeast came in a 4 lb bag, but I can't remember for sure.

Paul

[NCLee]

Gracie, I also buy bulk yeast at Sam's Club. Much less expensive than what's in the grocery stores. Also keep mine in the refrigerator.

Making sourdough from scratch is one alternative, if commercial yeast isn't available.

Another option is to make quick breads using baking soda and baking powder. And, if you store cream of tartar and cornstarch, you can also make your own baking powder.

Yet, one more is to make some types of flat bread, if yeast, sourdough, and baking powder aren't available. That can be "boosted" with baking soda and vinegar, and even carbonated beverages, if available. Homemade root beer is an example of a homemade carbonated beverage.

Hope this helps.
Lee

[Gracie]

Folks, thank you for your responses, we've all but decided on which manual grain mill would work best for us, so need to go from there. :)

Tex ~ I'v heard of sour dough and appreciate the thread, and furthur threads on that thread, they were chalked full of good info. and the mother-dough video was an eye-opener, the way the lady deftly worked with the dough and talked @ the same time, should only wish to get that good.

Paul ~ Sour dough bread is good advice to try early on, what with the learning curve, would rather make the possible 'flubs' in the beginning, not when when things might be too tight for mistakes.

Lee ~ Sam's then, is where we need to get to. Have made apple, pumpkin and such breads, is that what you mean by quick breads....didn't know you could make your own baking pwd., boost sourdough, or using carbonated drinks to help with the dough rise. Lee, you've done some serious research, now time to do some of the same, myself. Thank God for you folks and access to computers.

For too long have been complacent about stocking up, preparing as best as could for if TSHTF, the passing of the HC bill has given me a whole different perspective. I am thankful for all your suggestions.

Gracie

[sissy]

Gracie, I get mine at Sam's also, I keep a small jar in fridge the rest I keep in the freezer. Ether unopened or in air tight jar till needed to fill jar in fridge. I too need to start learning with the sourdough.
Lee,didn't know you could make your own baking pwd., boost sourdough, or using carbonated drinks to help with the dough rise
Thanks, I had not heard any of this ether. Nice info.

[NCLee]

Gracie and Sissy,

Yes, pumpkin bread is a quick bread, as it doesn't use yeast. While I don't think they're considered a quick bread (loaf) biscuits are another "quick" bread to me.

Baking Powder - What is it?
http://en.wikipedia.org/wiki/Baking_powder

Baking Powder Substitute (Homemade baking powder)
http://www.ehow.com/how_5846741_make-baking-powder-substitute-recipe.html

Substituting baking soda and vinegar
http://www.ehow.com/how_5023607_substitute-baking-powder-recipes.html

Another Baking Powder Substitute
http://www.cooks.com/rec/view/0,1630,148185-255196,00.html

And, another that uses buttermilk, yogurt, or sour cream + baking soda
http://www.cdkitchen.com/features/tip/253/Baking-powder-substitute

Testing Baking Soda
http://www.ochef.com/1016.htm

Above is from one of the topics in my DIY Cookbook.

Beverage Bread
3 cups self rising flour
12 oz carbonated beverage

Combine, mix well, pour into a greased cooking container. Bake at 350 until done.

If using beer, optional to add 1 tbsp sugar to the flour, stir well, before adding beer.

I make "Beverage Bread" often. Beer works well with hearty, savory, meals. Beef stew or dried bean dishes. Lemon-lime soda works well with mild flavored meals, such as chicken stew.

Cooking time is based, in part, on how it's baked. A traditional loaf pan takes longer. I usually do mine in a cast iron skillet. Size of the skillet depends on how thick I want the wedges of the bread. 8" skillet vs 10" one. The thinner the bread the most crust in proportion to the softer interior.

If you don't have self-rising flour, you can make your own by adding, baking powder, and salt. http://www.cdkitchen.com/features/tip/528/Self-Rising-Flour-Substitute

Please do take the time to actually do things like making beverage bread, sourdough bread, baking bannock bread, hardtack. and more... It takes time and practice to get it right. I've messed up more times than I can count, when trying to teach myself a new technique/method. When supplies are limited isn't the time to burn the biscuits.

Some more links and info that may be of interest.
http://www.survivaltopics.com/survival/how-to-make-bannock/ http://www.survivaltopics.com/survival/bannock/
http://www.survivaltopics.com/survival/how-to-make-hardtack/

A Collection of Bread and Biscuit Recipes (No Yeast or Eggs Required)
http://www.grandpappy.info/rbiscuit.htm

Flatbread or Indian Fry bread or Terrific Tortillas:
2 c whole wheat flour
1 tsp salt
2 tbsp oil
3 tsp baking powder
1 cup water
Mix and knead with enough flour added until it doesn't stick to your hands. Let sit for 20 minutes. Break off a golf ball sized piece, roll out like a tortilla and fry with a small amount of oil in the iron skillet. If your skillet is well-oiled, you may only need to spray with a little Pam. http://homesteadingtoday.com/archive/index.php/t-118453.html

Hope this helps.
Lee

Edit: I bought a 6 lb bag of baking soda the last time I was at Sam's Club. It lasts a LONG time. I have a box in the pantry with an expiration date in 1999. Tested it the other day and it's still fine. Need to bump up my supply of cream of tartar.

[AlchemyAcres]

Salt-Rising is another alternative to commercial yeast........
I wouldn't call it an 'easy' bread, but with special attention to temperature and other details, it's worth the effort. :)

Salt-Rising Bread Project.....

http://home.comcast.net/~petsonk/


~Martin

[sissy]

Thank you all for all the great info. I need to find some time to get it all into my DIY cook book. And try making some different ones.
sissy

[Gracie]

Thank you all for this wealth of information, I am humbled by your responses. You all are the very best.

Sissy ~ You're the 3rd person to suggest Sam's so that is where we will go, Good to know to deep the yeast in a tightly sealed jar in fridge or freezer.:) I wondered, if it didn't need to be sealed tightly; as remember when our son was a toddler with a sinus infection, the refrigerated liquid antibiotic we gave him, the bottle had to be kept in a zip-lock bag, because the self defrosting fridges, would cause the sterile water (used to dilute the antibiotic) to evaporate (the bottle cap didn't seal tightly on the child-proof bottles), preventing correct dosages, for the time frame it was prescribed for.

Lee ~ Mercy me, in your first post, thought WOW, didn't know there were so many options to making bread, but do know we're all probably going to be baking breads according to what is available. Now you send all the particulars to do these many things...the printer here is going to be humming, and printing pages like crazy as soon as DH hooks it up. Will also be giving my sister copies, plus copies of other good information have gleaned from you good folks posts here on the Forum, in a few weeks. :)

Martin ~ Salt risen bread, was my Father's all-time favorite. God Bless my Mother, she could not bake bread, that wouldn't have killed our dog, had she hit him with it (her saying!). I will try to make it, thanks for the head-up on being careful on the "temp. and details". However it turns out will eat it's first slice, for my Dad. :)

God Bless All of You and Yours,

Gracie

[NCLee]

Gracie, the yeast from Sam's club comes in a 2-pak package. I put in separate ziplock bags in the refrigerator. When I open a pack, I carefully open it so that I can fold down the top of the bag. That's secured with two heavy duty (produce type) rubber bands. Then, it goes back into the ziplock.

If you transfer your yeast to a jar, make sure it's a dark brown jar. (Like the small ones sold in the stores for bread machines.) Or wrap the jar tightly in aluminum foil to block the light. You can also spray paint a jar with black paint that's made for glass. Let it cure before you use it. Screw on an old mayo jar lid or something similar so you keep the paint off the threads of the jar and the paint out of the jar, if you decide to use paint.

Salt rising bread is on my to-do list. I haven't tried that one yet. Only recently heard about it. Evidently it's regional. And, FWIW, I enjoy learning about how other folks do things.

One other thing relating to making bread. Learn the different ways to bake bread when you can't use the stove in the kitchen for some reason. Don't forget that if you have a gas grill, you have an oven.

A reflector oven can be made from two disposable baking tins and a few other odds and ends. And/or you can use a campstyle dutch oven beside a campfire. Bread can be baked in solar ovens. The folding oven that goes on a Coleman camp stove can turn out biscuits, too.

In closing, don't forget cornbread if you're researching bread alternatives in a SHTF situation. And, here's another one for your DIY Cookbook. Bean flour made from the dried beans you have in your pantry. Google: "Bean Flour Bread" for lots of info. Here's one link to get you started. http://healthycooking.suite101.com/article.cfm/how_to_use_bean_flour_in_cooking

Lee

[neparose]

I cannot vouch for this recipe as I have never tried it. It's from out of my "Cooking with Home Storage" cookbook by Peggy Layton.

Liquid yeast:Early in the day, boil one ounce of best hops in 2 quarts of water for 30 min.;strain and let the liquid cool to the warmth of new milk [I'm guessing that means body temp.];put it in an earthen crock or bowl;add 4 tsp of both salt and brown sugar; now beat up 2 cups of flour with part of the liquid and add to remainder;mixing well together and set aside in a warm place for 3 days, then add 1 cup of smooth mashed boiled potatoes. Keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized wide mouth jar. Seal tightly and keep in a cool place for use. It should thus keep well for 2 months and be improved with age. Use same quantity as with other yeast but shake jar well before pouring out.

Dried yeast cakes:To a quantity of liquid yeast, add enough sifted flour to make a thick batter; stir in 1 tsp salt and set aside to rise. When risen, stir in sifted and dried cornmeal, enough to make a thick mush; set in a warm place and let rise again; knead well and roll out on to a board to about one half inch thickness and cut into cakes one and one half inch square or with a 2 inch round cutter; dry slowly and evenly in warm oven; keep in cool dry place for use; Will keep fresh for 6 months. To use, disolve 1 cake in 1 cup of luke warm water.

Kinda sounds like a dried sour dough starter...?

[Gracie]

Lee ~ Alright, in the past when baked bread recipe called for a whole packet of yeast, so there was no need to seal it up, but will do as you suggest. Am looking forward to making Martin's SR bread, and also like to try things others do, it's nice to make what someone you know of, their recipe, that they've kindly shared. Baking the bread in/on/by alternative ways is exactly what I needed TY. Wish we had one of the old wood burning kitchen stoves, but we don't so might definitely need to improvise. The bean flour site is also good to know, added protein and nutrients and it boosts the flavor of what it's added to, you just can't beat that.

Rose ~ That's really neat, and also a good option, for should TSHTF and to save monies, too.

Lee and Rose, You have, along with others here in the Forum, shared the exact info. I need to make the bread for our table.

My DH and I thank you,

Gracie

[sissy]

Thanks Lee,
If you transfer your yeast to a jar, make sure it's a dark brown jar. I did not know this. The one in the frige is the little brown one, the one in freezer needs to be changed. Thanks for the oven & other bread ideas.
Neparose,
thanks, another good one for the diy cookbook
sissy

[Gracie]

Good (soon to be) afternoon, Y'all,

What I needed to ask, but didn't think of, when you make multiple loaves of bread, what do you store them in to keep them fresh. When I baked bread, I used seran-like wrap: is there a better, less wasteful way. I've been saving bread sacks for a while now, but know they won't last forever.

Was just reading on folks choices of gas or electric for cook stoves, and looks like the gas wins hands down. Our old place is all electric, when our home was renovated in the 70's it was converted to electric as was the least expensive @ the time. I'm not trying to be a black crepe paper hanger, but please, what are your thoughts on how we could cook, should there be no gas or electric. I wonder if others have not thought the same, or similar. If there is a will there is a way, so am open to any and all suggestions.

Thank You,

Gracie

[NCLee]

Good Afternoon Gracie.

Re: Keeping bread fresh. First, as you probably already know, homemade just won't keep as fresh as that store bought stuff. It isn't chuck full of all those preservatives and such. But it tastes a heck of a lot better!!! :)

One thing you may want to try, (will depend on your recipe) is to refrigerate part of your dough and bake 1 loaf at a time. Some can be frozen.

Saving bread bags, is a good idea. You may be surprised at how long they'll last, if handled carefully. Just turn inside out and wash to keep them from building up the potential for mold, over time. Saving other food safe plastic bags can extend your supply, if you don't have many store bought ones.

If your budget permits, pickup one or 2 (or more) of the foodservice boxes of plastic wrap from Sam's Club. A box contains 3,000 feet 12" wide. Can't remember what I paid for it, as it's been a while. If memory serves it was far less than any of the plastic wraps from the grocery store. And, 3,000 feet will last a LONG time. Just think with 2 boxes, you have over a mile of plastic wrap. :wink:

Next, check the food storage containers at places like WalMart. They have plastic boxes made for storing a loaf of bread. Just make sure your bread will fit into it without squashing before you buy one. I have one in the camper, just to keep the bread from accidenly getting squashed.

If you want to get away from plastic, a metal container will keep bread fresh, longer. I keep biscuits in a 1970's yellow bun warmer. I don't use it for warming as I don't have the instructions. (A flea market find). But, by putting cool biscuits in it, they do stay fresh tasting and don't dry out.

I have my Mom's Hoosier style kitchen cabinet. It has a metal bread drawer. That's made for storing loaves of bread. When you pull out the drawer, it has a lid that's pushed back into the cabinet space. Any suitable metal container should work the same way. Although I haven't done it, you can try using your covered roasting pan for the same purpose. As long as the lid fits fairly tight, it should work.

If you bake breads with a heavy crust that you like, you may want to consider using a wooden bread box. While the bread can dry out more quickly in those, it will keep the crust texture from going soft.

Try some experiments with your bread now, to see which methods work best for you and the type bread(s) that you make. Better to know now, than later if things go to heck in a handbasket for some reason.

I'll reply in another post about your second question, as this one is getting too long. Hope it helps.

And, I'm looking forward to hearing how others approach this, too.

Lee

[NCLee]

I'm not trying to be a black crepe paper hanger, but please, what are your thoughts on how we could cook, should there be no gas or electric.
Gracie

Gracie, I made it my goal to learn every way that I can to cook, if I can't use my kitchen stove, regardless of the energy source. Made that decision a few years ago, when an ice storm took out the power and I couldn't make a cup of coffee.

For whatever it worth, these are some of the things I've done. I know most folks won't go to this extreme, :) but I hope it gives some ideas that you can use.

Over the years I've collected 3 Coleman campstoves that use liquid fuel and 1 that runs on propane. For the liquid stoves have 2 adapters to switch them over to propane. And have the adapter to switch from the 1 lb bottles to 20 lb or 100 lb cylinders. Additionally, periodically I add another gallon of camp fuel to my stash.

Have a travel trailer that we don't use for camping anymore. However, it's a part of our backyard campsite. It has a 4 burner propane stove with oven. Also in the camper there's a folding stove that uses canned heat (steno). Periodically I add a little more steno fuel.

Found a $5 Sunbeam table top grill at a flea market that runs off propane. If propane is no longer available, I'll switch it to charcoal, until the bottom burns out.

Year before last we put a regular gas grill on the backporch. I've been learning how to bake in it. Turns out some pretty good cornbread and biscuits. The side burner will cook up a pot of beans to go with the cornbread.

But, I didn't retire my 30 year old Sunbeam 2 burner gas grill. Periodically it needs a replacement burner, but that's OK. It still works fine for seasoning cast iron cookware. And, it comes in handy when we have a big family get-together at our place. It's actually better for baking bread than the larger one on the backporch.

Moving on, out in the shop, I have a wood stove. It's a simple box stove, not my heart's desire of an old fashioned kitchen wood range, but I can cook on it. Good way to simmer a pot of beans, when I'm working in the shop in the winter time and have a fire going anyway.

Also, out in the shop, is where you'll find my old gas kitchen stove. It's hooked to a 100 lb cylinder. I use it for seasoning CI cookware when it's too disagreeable to do that outside. Probably could have sold it for about $100, when we put my pride and joy in the kitchen. But, I wanted to keep it, both as a backup and for the CI. And, there are other uses in the shop, when it's too hot to build a fire in the wood stove. Heating water. Heating sand for shading scroll saw projects. I also plan to make lye soap out there, soon.

I put a 2 burner propane camper stove in my 2nd shop. That's hooked up to another 100 lb cylinder. Mainly use that one for heating water and melting wax for candle projects. But, it's there if I need it for whatever happens.

"Melting wax" reminds me, I have 3 homemade buddy burners in storage. Easy to make with a tuna can, cardboard, and some melted wax. Google "buddy burner" for more info.

There's 3 turkey fryers in the collection. One was made using a waterbath canner and a tobacco barn gas burner. Neighbor made it and gave it to me a few years ago. I like to use the turkey fryers when we have a fish fry. Put my Dad's 20" castiron skillet on one to fry fish. Cornbread or hushpuppies are cooked on another one.

Lets see... Oh, the campsite.... I have a CharGriller Smoker Pro out there. Can be used either as a charcoal grill for fast cooking, or with the side fire box, do low and slow cooking for BBQ. I added a propane gas side burner to the other side. With the side burner, it's easy to light the charcoal needed for the grill or fire box.

Made a fire pit that's set up for cowboy style cooking. It has a rod for hanging pots on chains, or I can hang an expanded metal grate that's large enough to cook a small pig or a bunch of spatchcocked chickens. Also have a tripod that can be used with it.

Another neighbor gave me an old gas grill a few months ago. That's destined to become a solar cooker. Remove the lid, remove the burner. Line with foil and top with glass.

Have a collection of information on making beer can stoves, paint can stoves, rocket stoves, Dakota stoves, hobo stoves, and more. Plus, I'd like to setup a campsite a little further from the house, where I can use it, as if modern conveniences aren't available. Roasting in clay is an example.

I'm probably out of space with this post, so I'd better close. Feel free to ask any questions you like about this stuff. I'll be glad to help, if I can. And, I'm also looking forward to other folks plan "B" and "C", if they can't cook in their kitchen either.

Lee

Forgot to add the 2 habachi and the dutch ovens that's in the mix.

[NCLee]

adding one more note....

One more thing..... Get yourself a copy of Dian Thomas Roughing It Easy cookbook. I have the original vol1 and vol 2 and this edition. Did you know you can cook in a wheel barrow? Read the reviews to get an idea of how this can be helpful if you can't cook in the kitchen. http://www.amazon.com/Roughing-Easy-Ideabook-Camping-Cooking/dp/0962125733

Lee

[Mom5farmboys]

Good (soon to be) afternoon, Y'all,

What I needed to ask, but didn't think of, when you make multiple loaves of bread, what do you store them in to keep them fresh. When I baked bread, I used seran-like wrap: is there a better, less wasteful way. I've been saving bread sacks for a while now, but know they won't last forever.

Thank You,

Gracie


Gracie,

I keep my baked goods in glass covered casserole dishes. I especially like the Pyrex ones from the 60's and 70's that have a flat lid. That way I can stack a couple of them on top of each other if I need to. I keep bread (even sliced bread if the dish is small enough), cookies, leftover cake, sliced quick breads, pie, or cinnamon rolls. I've been doing it this way for years. I still use plastic wrap, bread bags, and tin foil too, but I hate to use them if theres a better way. :)

[Anon001]

When I bake bread, I bake two loaves. Since I've always had bread with all my meals, two loaves don't last long enough to dry out. However, I use bread bags. Just think of this.... almost everyone you know buys bread. Have a couple friends save their bread bags for you. You'd be surprised at how many you can stash. lol

Also, cooking with wood or solar ovens would be the only ways to cook without gas or electric. Even your little coleman type bottles will be extinct if there's no gas or propane.

People used to all know how to cook with fire whether it was with a wood stove or an open fire.

Paul

[Gracie]

Lee, thanks for all the options and suggestions. You've really done your homework and more...Have to say am :D with envy...you've got a hoosiers cupboard! Have admired them for a long time, one wouldn't fit our small kitchen, but think they're swell. Am making copies of your reply on keeping bread fresh, and also on cooking when no gas or electric. TY a million, now need to talk these options over with DH, to see what is doable for us. I put Dian Thomas' books on the wish list, so need to get ithem ordered. Lee you are a Godsend.

Gracie

[Gracie]

Momof5boys ~ that too is a good idea, glad you mentioned it, I'd all but forgotten have several of those in the kitchen cabinets (that I can't reach, without a footstool!). I'll have to get them down, and put them to use. TY

Paul ~ Yes, will ask neighbors to save their bags, and bags can be used for storage of other foods as well, good one. TY Do you bake your bread in a wood burning stove/oven or solar oven...?

Gracie

[Anon001]

Paul ~ Yes, will ask neighbors to save their bags, and bags can be used for storage of other foods as well, good one. TY Do you bake your bread in a wood burning stove/oven or solar oven...?

No, I don't. But I have... On occasion, I will cook meals outside through the summer, just for the taste and fun of it.

Paul

[NCLee]

Am making copies of your reply on keeping bread fresh, and also on cooking when no gas or electric. TY a million, now need to talk these options over with DH, to see what is doable for us. I put Dian Thomas' books on the wish list, so need to get ithem ordered. Lee you are a Godsend.Gracie

Gracie, the Roughing It Easy in the link is a re-issue of the earlier volumes. Just ordering that will get you started. Later, if you like, try to locate the original versions. And, check out some of the other ones in the series. I haven't ordered those, but they sure do look interesting. :)

Forgot to add another way to cook when you can't use the kitchen.

You can cook over a charcoal chimney fire starter. Just fill it, as if you were getting ready to fire up a charcoal grill. Then, when the charcoal is ready, instead of dumping it in the grill, put a grate or cooling rack on top. Now you've got a stove! Depends on how much charcoal you put in it as to how hot you have your fire.

If you have a suitable wok, it's great for stir-frying. It's actually better, IMHO, than doing it in the kitchen. You can get the heat output much higher than what you can get from most homeowner type kitchen stoves.

While I didn't put a lot of emphasis on charcoal in my previous post, I should have done so. For several reasons. (1) If kept dry it stores forever. (2) If TSHTF, lump charcoal is a DIY if you have the appropriate wood available. Thus, my charcoal grill/smoker doesn't have to sit idle, as the propane one will, if propane is no longer available.

For the last few years, Home Depot has had a good sale on Kingsford charcoal just ahead of Memorial Day. Hope they do it again this year. Every year I try to pick up a few more bags to go in the stash.

If you have a problem with storage space, large trash cans with tight fitting lids can cut down on the amount of space needed. In fact I put a bag at a time in a small metal trashcan to keep beside the grill. Then, use a scoop to fill the chimmey starter. Don't line the can with plastic that drapes over the edge of the can. Learned the hardway that'll wick moisture to the inside. If you use a large trash bag to line the can, be sure to keep all of the bag under the lid.

Using charcoal is, IMHO, the best way to learn how to cook in a dutch oven. As, it's easier for you to control the heat based on the number of briquettes you use. It's harder with coals from a campfire, because it takes time to learn how to "read" the coals to gauge how much goes under/over the oven.

Gracie, if you have a small space in your backyard to setup for "rustic" outdoor cooking area, many of the things I mentioned earlier are very easy to do. A hobo stove is simply a #10 can that's been cut to allow airflow for the fire. A Dakota stove is a hole in the ground with with a method to ensure a good draft for the fire. Both of these can be done with zero $ outlay. There are many more "methods" that take very little, if any money to do. Plus, it's fun to play with fire in a constructive way. :)

In closing, consider all fuel sources, in your long range plans. That gives you a lot of flexibility to adjust to the circumstances. For example, conditions are different when the power is out for 2 weeks due to a hurricane vs an ice storm. If you have wood, charcoal, sterno, denatured alcohol, wax, propane, and possibly a few others, along with the applicable ways to use them, 99% of the time, you'll have a way to cook.

Lee

[Gracie]

Lee,

While @ Amazon's site, read Dian Thomas' Editorial and Customer Reviews, these books are going to be invaluable, tx.'s for suggesting them.

We need to get the charcoal chimney fire starter & so have the rack, and 2 dutch ovens, so that is doable. DH has a good supply of Kingsford, and wouldn't hurt to get more to store, when on sale. Was considering a place out side for cooking...it's in the wide open, but push come to shove, could figure out a way to semi enclose it so it doesn't burn down, and the fire pit to stay lit. Also need to buy the denatured alcohol, sterno, we have wax from candle making & make sure we have dry kindling cut and easily accessible.

To put the above and other measures into practice, will be a challenge, but have never been afraid of hard work, or needing to improvise. Besides am just plain too old, to change now.

Thank You,

Gracie