You will need
- - hay;
- - flour;
- - yeast;
- - bran;
- - the remains of the bread;
- - lime.
To cook food for grazing animals, you need to be a significant amount of hay and dry leaves of the bushes and dried grass (e.g., nettles, raspberries, currants). In order for this food was suitable food small animals need hay to grind into flour. The success of this event depends on how well was dried source material. If the moisture in the leaves and grass gone, they'll crumble. Hay flour can be prepared in several ways: knead by hand, grind in a blender or through a meat grinder.
Add in the green mass of salt and lime (they will act as mineral supplements), you can also add crushed egg shells. And for greater nutritional value and usefulness is put into food and even the remains of bread and crushed grain. Then add in the mixture a couple of cups of flour (this depends on how much hay flour you have available). Flour is added to feed to improve the nutritional value of the product, and in order to glue mass before further processing. Now it is necessary to add a little warm water and knead the dough. This dough, for ease of use, is processed into granules. Scroll to the ground through a meat grinder. Then all the resulting granules need to be dried, and the sooner the better, so the flour is not sour, and all the food spoiled.
If you want to prepare feed for chickens, it is better to use the method of drojjevoe. To do this, take a container of 2 litres heated to 40 degree water, then there need put 10 grams of baking yeast that had been dissolved in water. In the resulting feed add 1 kg flour mixture. A lot need to stir every 30 minutes. It is possible to use the feed after 6-9 hours after its preparation.
You can also right to prepare food for the animals. Pre-mix the dough. To do this in a container with one liter of warm water to dissolve about 20 grams of baking compressed yeast. Then, in the resulting dough add 400 grams of concentrated feed. Food to stir for 20-30 minutes for 4-6 hours. In order to feed the animals with the resulting mass, you need to prepare the dough dissolve 3 liters of warm water and add 1.5 kg of feed. But that's not all - feed to the end is not ready. Therefore, we have prepared the mixture was stirred every hour for 7-9 hours. After that you can give food to the animals.
Advice 2: How to make sourdough bread
Homemade warm bread made with love and care, will be a great addition to a family lunch and will fill the kitchen with aroma of tenderness and warmth. Preparation of the dough for bread is not too complicated and lengthy process, so baking homemade bread can be a real pleasure.
You will need
- 80 g flour;
- 40 ml of warm water;
- 1/4 teaspoon of dry yeast.
Prepare your kitchen before you begin cooking the dough. Bread does not like drafts, so check that the vents were closed.
Pour 40 ml of warm water (water temperature of 27-38 degrees) in a small bowl or pan. Mix in the prepared water, dry instant yeast. Carefully mix the yeast with the water and ensure they are completely dissolved, without leaving any specks. Gently add to the bowl pre-sifted flour and knead a rather sticky but very soft dough.
Future put the dough in a small bowl. Cover with cling film and leave in a warm place for 1-2 hours. During this time the dough will increase in size about two times and will become porous, malleable structure. Do not put the bowl of dough near selenophori products, otherwise the dough may absorb the smell.
Take the prepared dough. Put it in a bowl or pan of large size. Add to the bowl with the dough a little bit warm (40 degrees) water and stir all very well with a wooden spatula or spoon. The dough is ready. You can begin the preparation of the dough for future bread.
Ensure that the temperature of the water in which you dissolve the yeast does not exceed 40 degrees. Otherwise the yeast will die and the dough will not work. If you are using live yeast, sure that they were fresh, light, with a pleasant yeasty smell. Using dry yeast, choose those that are marked "active". Flour be sure to sift carefully before adding to the dough. So it will be filled with oxygen, and the baked bread will be fluffy and airy.
To be sure that the dough is ready, let's see if she's covered with little air bubbles. If the dough is still insufficiently porous, leave the dough for some time in a warm place. To speed up the fermentation process of the dough, add a little more dry yeast than specified in the recipe.