Uh-huh
I just read this quote: “Baking bread at home saves hundreds of dollars on groceries every year. ”
Here are the current containers taking up space on the baking countertop: AP, bread (or high gluten, depending on which I find), whole wheat, rye, spelt, semolina, durum, masa, flax meal, wheat germ, dry milk, hi-maize, vital wheat gluten, and one to hold a premade pasta mix (AP, semolina & durum). And sugar. Oatmeal is in the pantry, but rolled oats are another frequent ingredient I use. Before I started making bread, my baking counter consisted of AP and whole wheat. And sugar.
Maybe it saves hundreds of dollars if you have a bread machine and just make soggy crust loaves from AP. It does save hundreds of dollars over buying bread at Wheatfields.
And guess what I didn’t do last night or this morning! Wash my hair! That’s right! I sprayed on the dry shampoo this morning, got dressed and then brushed it out.
I cooked my first boule from my sourdough starter. Using a starter really isn’t more time consuming than using instant yeast. It just requires more planning because making the bread takes more than 1 day. Most of that is sitting. Feeding your starter takes little time. And once it is in the fridge, you just need to tend to it once a week. I hope that I can keep this starter going for a long time.
I want to try a bite now. Waiting until tomorrow seems cruel. And I have wine. What goes better with bread than that*?
*I’m sure M will pop in with his opinion on that. And a valid answer would be “butter.”
