"He needs to add toothpaste to the list. LOL."

"Fair enough , sorry if i offended you or anything"

"A very good source to look at is Bill Mollison's "Ferment and Human Nutrition". (Tagari, 1993). It's designed to help farmers and gardeners be more self sufficient by adding value to their crops through preserving & fermenting etc. It covers everything from storage to manufacturing cheeses and breads and whatnot to nutrition loss due to cooking. Superb book, and Mollison is always easy to read."

"Wheat + Mill = Flour.

From what you have, you could make biscuits, rolls, and breads with the yeast. I'm a flatbread man, myself, so I don't worry about the yeast (I just buy self-rising flour for my biscuits and dumplings).

1c flour (per serving)
3/4 tsp baking powder (NOT BAKING SODA)
1/2 tsp salt
2-3oz of any fat (oil, shortening, butter, etc)
1/2 cup hot water
2tsp sugar

Mix dry ingredients, add fat and hot water, mix until it forms a firm ball (adding flour as needed). Knead for 5+ minutes, adding flour to keep from sticking. Cover ball for 15+ minutes to set. Can be cooked as hard-tack biscuits (bake at 350), rolled into pizza crust or tortillas (cooked dry on a hot pan), or even eaten raw if necessary.

Oh, the sugar is there to make everything taste better (flat, stored water), because it has a lifespan of forever if kept dry and air tight, and because it is one of the most efficient ways to store calories.

I would increase the level of fats - a few gallon jugs of cooking oil will do, or some more shorting and more peanut butter - nothing is better on a flatbread than some peanut butter and canned meat (trust me).

Oh, and if you have eggs (any kind from any animal), at a ratio of one large chicken egg to 2/3cup flour (and 1/2tsp salt) you have pasta. Just mix until in a ball, cover for 30 min, then roll flat and cut into strips. They cook a little better if you hang the strips for an hour or so to semi-dry. It really is that easy."