Sourdough Camp Flatbread with Wild Berry Jam
Two ferments, one skillet. Dough that rises in your pack and jam cooked down in the same pan.
- calories
- 540
- weight
- 6 oz
- cal / oz
- 90
- protein
- 11 g
- serves
- 2, scales
- prep
- 20 min
- cook
- 25 min
- total time
- 45 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| All-purpose flour | 2 cups | premeasured at home |
|---|---|---|
| Dried sourdough starter | 2 tbsp | or 1 tsp instant yeast if you skipped the starter |
| Table sugar | 2 tbsp | feeds the ferment and sweetens the jam |
| Salt | 1 tsp | |
| Olive oil | 3 tbsp | dropper bottle |
| Dried berries | 1 cup | blueberry, cranberry, or whatever you picked |
| Lemon juice powder | 1 tsp | optional, keeps the jam from tasting flat |
Method
- Stir the flour, starter, sugar, and salt with about 200 ml of warm water until it comes together as a shaggy dough. Warm, not hot: boiling water kills the culture.
- Knead in the pot for two minutes, cover, and let it sit somewhere warm. Two hours in sun, four in cold. It will not double like kitchen dough. It only needs to loosen and smell sour.
- While it works, put the dried berries in a small pot with 100 ml of water and the lemon powder. Simmer over low coals until they plump and the liquid turns syrupy, about ten minutes. Set it aside.
- Pull off fist-sized pieces and flatten them by hand to about a quarter inch.
- Oil the skillet and cook each flatbread over the grate for three to four minutes a side. Keep the pan off direct flame or the outside chars before the middle sets.
- Spoon the jam over the hot bread.
The source page was about fermenting sugar water into alcohol, which is not a camp meal. The transferable part is the yeast: a live culture, some sugar, and warm water do useful work while you are doing something else. Here that work is bread instead of beer, and the timeline drops from a month to an afternoon.
Dried starter travels fine and revives in warm water, but it is slow and unreliable in cold weather. Carry instant yeast as backup. The dried berries do the second job the sugar has here, cooking down into a jam without a single fresh ingredient or anything that needs a cooler.
Packing
Flour, starter, sugar, and salt go in one bag mixed dry. Berries in their own bag. Oil in a leakproof bottle, packed upright and away from the flour.
Variations
- Skip the starter and use instant yeast when you want bread in one hour instead of four.
- Press the dough around a green stick and bake it over coals if you have no skillet.
- Leave out the berries and salt the dough harder for a savory bread that goes with dinner.
https://www.offgridweb.com/preparation/last-resort-libations-home-brewing-beer-and-wine