A brief essay on making substitutions for sourdough baking if you’re living in a state with shelter-in-place or stay-at-home orders: I ran out of semolina due to other people’s panic buying because of the pandemic. I’m at high risk for coronavirus complications so I’m avoiding shopping in stores. I was going through my food storage and realized I had blue corn atole, a type of roasted cornmeal. It works perfectly well for dusting pans. I also have some garbanzo flour and teff grain in my freezer. I have started adding small amounts of one or the other to each sourdough bread loaf to stretch out my supplies and spread out consumption of extra nutrients to maintain my health. I’m using olive oil to oil pans because I have more olive oil on hand than other oils and fats.
You can purchase my book, “Wild Bread,” in Kindle form if you want an instant download to avoid possible coronavirus exposure. Of course, paper copies are also available from Amazon and lisarayner.com. My friend Dan runs lisarayner.com and runs a considerably more sanitary operation than Amazon warehouses are experiencing right now. He only has one employee.
My gardening book, “Growing Food in the Southwest Mountains,” has a chapter on food substitutions—how to use local and home grown ingredients in place of imported foods. A sustainable future will require a relocalization of food systems based on small farms with permaculture polycultures.