Muka & SteelWolf
Muka
Hey SteelWolf, I’ve been tinkering with a recipe for a long‑lasting, easy‑to‑make loaf that could feed a whole crew on the move—no fancy flour, just a bit of grain, water, and a touch of salt. It’s like a survival tactic in bread form. What do you think?
SteelWolf
Sounds like a solid plan for a field‑ready ration. Make sure the grain has enough protein for structure, keep the dough thin so it dries quickly, and test a small batch before you commit a whole crew. If it ends up as a pancake, you’ll need a portable stove. Keep it dry and it’ll last long enough to bridge the next leg of the journey.
Muka
That’s a great point—protein’s the backbone, and a thin dough will indeed dry faster. I’ll mix a small batch first and keep an eye on the crumb; if it’s too airy I’ll tweak the hydration. And I’ll stash a portable pot in my kit so we can roast it over a campfire if the weather flips. Thanks for the heads‑up!
SteelWolf
Glad to help. Just remember, the trick is to keep the loaf sturdy enough to hold its shape when you’re on the move, but not so tough that it’s a workout. Keep testing, and if it starts looking more like a rock than bread, give it a quick stir and a shorter bake. Safe travels.