Bankruptcy Tutor
Well, "sort of" on the "saving money" thing.
Two things happened to me back in March of this year:
Yeah about that; to say "Easier said than done," is rather the understatement. My first few loaves served well as weights in the bottom of a trash can liner as I dropped a new one into a trash can. Fortunately I stuck with it and once I got a good handle on baking a sourdough wheat bread, I started moving into my preferred style, Dark Rye with lots of Caraway seeds. One added wrinkle is I have a few family members and neighbors who have mild gluten intolerances, so instead of using wheat flour to augment the rye (rye flour is typically too heavy and it's gluten is not elastic enough to provide for a good rise), I started using an ancient grain called Einkorn (a very ancient ancestor to modern wheat).
Of late I've been confident of the taste and texture of my breads to share some with folks in my sphere, and while I have yet to perfect the artistic look of many experienced bakers, I think I've nailed the crunchy crust and insanely flavorful crumb (the meat of the bread) aspect of bread baking. The good news is, every review so far is something like this, "Dude, that is the best tasting rye bread I've ever had!"
As for the "money saving thing", I figure I can bake a loaf of sourdough wheat bread for about $0.75 per large loaf (about twice the size of a normal store bought loaf), however, and this is where we get into my eccentric tastes; I figure it costs me more like $8.00 to bake an all organic Einkorn / Dark Rye / Caraway loaf of bread.
If I can figure out how to post a picture, I'll add a few shots.
Two things happened to me back in March of this year:
- My Chapter 13 was discharged after five long years, and
- My company sent all 20,000+ employees home, with workstations, until further notice
Yeah about that; to say "Easier said than done," is rather the understatement. My first few loaves served well as weights in the bottom of a trash can liner as I dropped a new one into a trash can. Fortunately I stuck with it and once I got a good handle on baking a sourdough wheat bread, I started moving into my preferred style, Dark Rye with lots of Caraway seeds. One added wrinkle is I have a few family members and neighbors who have mild gluten intolerances, so instead of using wheat flour to augment the rye (rye flour is typically too heavy and it's gluten is not elastic enough to provide for a good rise), I started using an ancient grain called Einkorn (a very ancient ancestor to modern wheat).
Of late I've been confident of the taste and texture of my breads to share some with folks in my sphere, and while I have yet to perfect the artistic look of many experienced bakers, I think I've nailed the crunchy crust and insanely flavorful crumb (the meat of the bread) aspect of bread baking. The good news is, every review so far is something like this, "Dude, that is the best tasting rye bread I've ever had!"
As for the "money saving thing", I figure I can bake a loaf of sourdough wheat bread for about $0.75 per large loaf (about twice the size of a normal store bought loaf), however, and this is where we get into my eccentric tastes; I figure it costs me more like $8.00 to bake an all organic Einkorn / Dark Rye / Caraway loaf of bread.
If I can figure out how to post a picture, I'll add a few shots.
Bankruptcy Wizard
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