The first step after bringing wheat home to store is learning what to do with it. The second step (and possibly the more difficult one) is getting to work and using it. So lets talk daily bread — probably the biggest place your wheat could go!
As far as taste, you’d pick homemade bread everyday if a magic fairy delivered it to your door and made you choose between it and a loaf of bread from the grocery store. So…if you’re storing wheat but buying bread I’d bet it’s only because of how much time it takes. Learning how to make the bread is easy. Where it becomes overwhelming is in constantly adding “making bread” to your already crazy busy life. Who has the time to do that??
I’ve discovered (atleast for me) the key is making an event of it once every 2-3-4 weeks and making enough all at once to keep in the freezer. Today’s post is about what I do to turn out 11 – 15 loaves of bread plus dinner that night and breakfast for the next morning and still keep my sanity. True, it makes a mad scientist mess of my kitchen for a few hours, but in the long run it saves me time and work.