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Hmm, I just noticed it says 2-3 buns and I've been using that recipe for years, lol. I swear it used to say 5. Anyway, as you can see, I don't like following recipes. Just dump in an extra 1/4 C of all purpose flour in the final dough mix to get six 6" buns. At 6", they're plenty big, imo. Dig through your cabinets and you're sure to find some pan that will bake buns. Make the starter in the morning and then finish adding the rest of the flour, etc. in the evening. The recipe says to beat the last flour into the starter but it's easy to just stir it in. Seriously, it's super duper fast and easy. Spray the pans and divide the dough into each. The dough is spoonable, not like regular kneaded dough and has a sour dough taste.

That whole sandwich recipe is GREAT! Just like the store bought but way cheaper. For the price of one at the drive thru, I can make 5 at home. However, here in the boonies, there's no such thing as genoa salami so that expense is skipped. One slice of ham and one slice of cotto salami goes into my meat calculations.

Sorry, not exactly a prepping post but thought it would help since it was mentioned kneading was hard on some people. He also has instructions on how to make bacon and can it. Also, Carne Guisada so that's preppy.

Another guy has the best bread which he makes every year in a big outdoor oven during Bethlehem Christmas and people line up for a roll. Oh, my, hot from the oven, yum! We may all need an outdoor oven one day. http://www.fbcburnet.org/ministries/main-street-bethlehem/

No no, the topic fits in perfectly. I would say that no knead bread is part of prepping tools. We either won’t have electricity to run our mixers or we won’t have the time or arm strength to be kneading bread, since we will be busy doing lots of other things.

That recipe is especially handy for me today since my KitchenAid mixer broke - again. I think I’m going to have to invest in a Bosch or that Swedish mixer, since my husband has replaced the gears in the KitchenAid 3 or 4 times now. I’ve read that it’s not really made for kneading bread, and I can now attest to it. It’s not the Workhorse that they pretend. And I even got the professional 600, supposedly lots of horsepower.

Anyway, I’m glad you mentioned that it is a wet dough. Or I would have thought I was doing something wrong. I really like that it only has one rise also. I was trying to figure out how it rose enough and then noticed the baking powder in the recipe, that will do it!

You can’t find Genoa salami? Where do you live, if you don’t mind my asking. I’m in the middle of nowhere, but in 45 minutes I can get to town. Granted, I can’t find all the good stuff I used to find at Trader Joe’s or other places in California. Good quality parmesan and good quality salami is hard to find. I guess those aren’t Southern Staples. I did find some really good salami at Aldi once, but it seems to be something that is intermittent. Sam’s Club had parmesan age for 36 months when I first moved here, and then it disappeared. Now all I can find is the 24 month, which is okay. I’m happy they have that now and then. That also seems to be intermittent. However, if I want bacon or gravy or cornbread or sausage, every store has them :-)

Speaking of bacon, that guy makes his own bacon? I canned some years ago and we are still eating it. Not USDA approved, but it worked pretty well for us. But I’ll have to see how he makes it. Something that used to be so cheap and is 75% fat is now crazy expensive.