Baking bread can seem pretty daunting to the homesteading newly – or anyone for that matter – especially when said bread involves . . . yeast.
I had been so fearful of this living ingredient that I avoided yeast breads for 25 years of my life. Well, that’s not to say I didn’t eat them pretty frequently, but I avoided baking them. Even amidst my full immersion in cooking and creating my own meals as much as I could, from as close to step 1 of my food’s existence as I could get, I would still buy bread, all packaged and wrapped like a cold sausage (I don’t know what that means. . .) I would whip up quick breads left and right, but as soon as I heard the word “yeast,” I ran, ran straight for the bread section of the co-op.
That is, until I happened upon this lovely, magical book.
This book changed it all for me, and made bread-baking everything it can and should be – fun, easy, fulfilling . . . and delicious.
It comes with a basic master recipe that you can make rather quickly, especially with an electric mixer of some sort.
You whip of the master recipe out of whole wheat flour, all-purpose flour, salt, water, yeast, and vital wheat gluten (it’s not so vital for me; I leave this ingredient out when I make it). . . then you can let it rise and make a lovely loaf or croon-worthy croissant right then and there, or store it in your fridge for up to 2 weeks, taking what you need from your storage of dough to create all kinds of delicious baked goodness.
Take it from a yeast-shy gal turned bread-baking lady, this is a highly attainable and rewarding activity – and a fantastic way to eat healthy while saving some cash too!
And this can be yours . . .