As prices soar, give food some thought

[snow hope]

I have never made bread, but would like to try. Any pointers to some starter info?

Is it not much more expensive to make your own bread? It must take quite a bit of heat over a period of time? I would imagine commercial ovens are a lot more efficient then my kitchen oven? I am ignorant on this topic, so just wondering.

[emordnilap]

Is it not much more expensive to make your own bread?

It can be; organic flour can be dear (toxic flour is also dear but you've paid for that dearness through your taxes already).

It must take quite a bit of heat over a period of time?

Usually around gas mark 6 for around half an hour or a little longer for my loaves. I try to cook something else at the same time but you have to beware of making the bread smell of that "something else."

I would imagine commercial ovens are a lot more efficient then my kitchen oven?

You imagine right, I'm sure. People used to take their own bread or other food to cook in bakers' ovens once the baker had finished.

I have never made bread, but would like to try. Any pointers to some starter info?

Contrary to what some people think, it doesn't take long to make a loaf. It does take a long time but most of that time is the bread proving rather than you doing anything.

This has proved to be my favourite recipe, all ingredients organic where possible:

350 gms wholemeal flour
30 gms ground flaxseed
Two tablespoons sunflower seeds

300 mls warm water
Teaspoon apple vinegar
Two tablespoons sugar
Two teaspoons quick yeast
Half teaspoon salt
Tablespoon oil

Mix the first three in a bowl
Mix the last six in a jug

Pour the liquid in and mix with a wooden spoon, then knead the dough with floury hands for ten minutes. That's longer than you think!

Put it back in the bowl inside a large peaked clear plastic bag and put it in a warm place for a few hours. Knead it again for a few minutes, stick it into and oiled 2lb loaf tin and let it rise in a warm place again then bake.

You have to adjust liquid (by experience) to the flour you're using. The flaxseed benefits from the fermentation process while its omega-3 content (much better than fish derivatives) is retained and it gives a nutty flavour to the bread.

[Lord Beria3]

These courses sound good.

I wish I had some spare money, I would love to sign up to most of these courses. The sausage making course sounds good!

http://lowimpact.org/magdalen_terrified_bread.htm

http://lowimpact.org/home_farm_bread.html

Hope that helps.

[emordnilap]

PS an extra tip once you're into the swing of bread making.

Find a weekly radio programme that you, like at a time you find most convenient to make bread. It helps pass the kneading time!

[the mad cyclist]

PS an extra tip once you're into the swing of bread making.

Find a weekly radio programme that you, like at a time you find most convenient to make bread. It helps pass the kneading time!

And, get a wood burning Rayburn.

[JohnB]

I used to make bread by hand, and when asked if I used a machine, proudly waved my hands and said "yes, the ones I was born with" in front of the questioner. Then I realised that heating the oven to bake one, or maybe two, loaves must use loads of energy, and bought a machine.

My machine is rated at 550 watts, and only uses that for a short time. I put my energy monitor on it ages ago, and was surprised how little electricity it used, but I've forgotten the figure.

What I'm making at the moment isn't the most wonderful bread in the world, but I made it. Or at least dumped the ingredients in roughly the right quantities in the machine, and pressed the right buttons .

[emordnilap]

Teflon.

[biffvernon]

We've got into the 'sponge method'. Mix the wet ingredients including yeast with half the flour in the evening and leave overnight. In the morning add the other half of the flour and kneed for 10 minutes. It will rise very quickly and be ready to kneed a second time in an hour or two and then bake after another hour.

There are some serious benefits in allowing this first overnight proving of several hours - the antithesis of the Chorley-wood process that commercial bakeries use which involves too much yeast and not enough time. You can use a bit less yeast than normal. The bread will be healthier for you and taste better.

[adam2]

The home baking of bread in a gas or electric oven consumes appreciable energy, and might be considered wastful in mild weather.
In cold weather it matters less since the heat reduces the need for other heating.
An electric bread maker uses far less energy per loaf than an oven.

When considering the energy used for for home baking, remember that if you drive to the shops, there should be a petrol saving by visiting less often.
If you walk or cycle to the shops, then the time/effort of home baking is partly offset by less time spent walking or cycling.

Flour keeps much better than bread, and wheat keeps still longer, which is a consideration if you fear shortages, or live in a remote place.

[emordnilap]

We've got into the 'sponge method'. Mix the wet ingredients including yeast with half the flour in the evening and leave overnight. In the morning add the other half of the flour and kneed for 10 minutes. It will rise very quickly and be ready to kneed a second time in an hour or two and then bake after another hour.

There are some serious benefits in allowing this first overnight proving of several hours - the antithesis of the Chorley-wood process that commercial bakeries use which involves too much yeast and not enough time. You can use a bit less yeast than normal. The bread will be healthier for you and taste better.

It's very much like the sourdough method, biff.

Actually, I'll give your method a whirl this weekend. What temperature do you like for the overnight part? How do you achieve and maintain it?

PS an extra tip once you're into the swing of bread making.

Find a weekly radio programme that you, like at a time you find most convenient to make bread. It helps pass the kneading time!

And, get a wood burning Rayburn.

Not that much use to you in summer, though.

[kenneal - lagger]

Is it not much more expensive to make your own bread?

After years of Carole making my bread, there's not much that you can buy in a shop that I would now consider to be bread.

[emordnilap]

Is it not much more expensive to make your own bread?

After years of Carole making my bread, there's not much that you can buy in a shop that I would now consider to be bread.

It is a common perception though, like growing your own veg. or mending/making your clothes.

It's difficult factor in subsidies to businesses, unfair competition, spin, pollution and problems deferred.

It's fairly easy to factor in your own satisfaction though.

[contadino]

Any pointers to some starter info?

Is it not much more expensive to make your own bread? It must take quite a bit of heat over a period of time? I would imagine commercial ovens are a lot more efficient then my kitchen oven?

Google biga (Italian) or levin (French sp?) It makes for much breadier flavoured bread.

Regarding fuel used, it's just a case of doing a bit of planning. We make bread in the wood-fired range or in the big pizza oven. Tonight, for example, we're making pizzas for 10-or-so people, and will bung a couple of loaves in when the pizzas are done. Other times, we'll do a bit of oven cooking and do the bread first. Very rarely do we fire up an oven just to make bread.

Cost-wise, flour is currently 35¢/kilo, and you'll need about 5¢ of yeast for a couple of decent-sized loaves.

[JohnB]

Regarding fuel used, it's just a case of doing a bit of planning. We make bread in the wood-fired range or in the big pizza oven. Tonight, for example, we're making pizzas for 10-or-so people, and will bung a couple of loaves in when the pizzas are done. Other times, we'll do a bit of oven cooking and do the bread first. Very rarely do we fire up an oven just to make bread.

It's not so easy when you're on your own, and cook for one. That's why the machine is more efficient for me. I used to make several loaves at a time in the oven, but then I had to freeze them. After three years of living in a van without an oven, I rarely cook anything that needs an oven, so can't put the bread in after!

[contadino]

Regarding fuel used, it's just a case of doing a bit of planning. We make bread in the wood-fired range or in the big pizza oven. Tonight, for example, we're making pizzas for 10-or-so people, and will bung a couple of loaves in when the pizzas are done. Other times, we'll do a bit of oven cooking and do the bread first. Very rarely do we fire up an oven just to make bread.

It's not so easy when you're on your own, and cook for one. That's why the machine is more efficient for me. I used to make several loaves at a time in the oven, but then I had to freeze them. After three years of living in a van without an oven, I rarely cook anything that needs an oven, so can't put the bread in after!

Cooking could/should/used to be the cornerstones of communities. People used to bring their food to be cooked together. Cooking for one is always going to be difficult.

Is there nobody nearby that you could hook up with once a week to make bread? I'd have thought it should be one of the first things a Transition group would aim for.