Step 1: Yeast water heater
For example, we know that yeast does better with warm water, and this reduces the rise time of the dough. To heat my yeast water, I fill the quart jar 3/4 full, add a spoon of sugar, and then a round teaspoon of yeast. Set the whole assembly on the cooker, in the sun, and let it heat up. In good weather, the water may rise as much as one degree a minute, so be sure that the temperature does not exceed about 100 to 110 degrees or you may kill off your yeast.
Step 2: Building the reflector
Step 3: Inner cooking jars
These jars are so handy I buy them by the dozen, and use them a lot.
Step 4: Outer insulator
Step 5: Mini wine casks
It would be interesting to use the dregs of the wine to try as an additive with different breads, as they may add tannins, and certain other grape tastes to the dough. If anyone has tried this, please share your experiences.
Step 6: Basic cook techniques
Set it and forget it.
Step 7: Safe water
After disinfecting, just screw the cap down tightly, and store away from the sun. You can also dip the cap in wax to help seal it.
Step 8: Legal solar stills
I do not advocate, and strongly discourage any attempts to distill ethanol without a permit, and never ever should you distill for personal use unless you live in someplace like New Zealand where it is legal to do so.
However, it would not hurt to write your Congress folks and ask them to allow for personal small batch distillation, and change the laws.
Step 9: Melting wax the solar way
Jar is shown off the can for viewing purposes....