I have promised myself not to cut corners when it comes to food preparation. I think I am doing well in that respect. I have three sources of energy: the 2-burner propane stove top, the charcoal cooker, and the solar oven. Each provides a special approach to preparing food. The solar oven of course depends upon a 3 to 4 hour window of steady sunshine. I had to wait until today to make bread because of the weather. I don’t eat as much bread as I used to. This is only the second time I have done it this way. The process is the same. The risings take place in the closed oven without reflectors in the shade where the oven’s temperature is about 125 degrees. Anything above 150 starts cooking the dough and killing the yeast. In the baking, the reflectors are attached. The oven consistently maintains a temperature of 250 or higher. Inside the oven, in the covered cooking pot, the dough tends to steam rather than cook. After baking for two hours the bread is firm enough to remove from the pot, flip it over and return it to the oven, uncovered. After a half hour, I flipped it over again and let it cook this way for another half hour. Edible. This is still a work in progress so each time there will be improvements.
It comes to mind that here is something I might have in coming with some of the folks around here. A modicum of self-sufficiency.