I use UnBleached White and Whole Wheat flour, 10 lbs of Un Bleached White flour per month and 5 lbs of Whole Wheat flour per month to bake all of the bread, rolls, buns, cakes, pies and cookies that we eat in our home. I pay currently $2.79 for 5 Lbs of Un Bleached White flour and $2.49 for 5 lbs of Whole Wheat flour. I pay $3.19 of 4 lbs of sugar and buy about one bag per month.
I bake approximately 2 loaves of WW bread every 10 days, 1 doz dinner rolls every Sunday for the week and approx. 8 each of hot dog and hamburger buns per month. Every week an bake a weekend dessert to last for 3 days. And no, we aren’t blimps and haven’t gained weight because of the baking. We eat ALL of our meals at home and they are home cooked, no take out or going out.
I get excellent results without the need for either cake or bread flour. Being retired I have the time. The bread baking started out as kind of a hobby, bur soon became a regular thing because I enjoy doing it and my husband enjoys the fruits of my labor. It wasn’t meant to be an exercise in economization, but the money savings has been a happy side effect.
I buy my Fleischmann’s Rapid Rise yeast by the pound online for about $10 or less per pound and a pound of yeast lasts about 4 to 6 months.
Of course if one buys more expensive specialty flours baking can be much more expensive, but not really necessary IMHO. Proper technique and skill can achieve excellent results without premium expenditures.
Eddie
I bake approximately 2 loaves of WW bread every 10 days, 1 doz dinner rolls every Sunday for the week and approx. 8 each of hot dog and hamburger buns per month. Every week an bake a weekend dessert to last for 3 days. And no, we aren’t blimps and haven’t gained weight because of the baking. We eat ALL of our meals at home and they are home cooked, no take out or going out.
I get excellent results without the need for either cake or bread flour. Being retired I have the time. The bread baking started out as kind of a hobby, bur soon became a regular thing because I enjoy doing it and my husband enjoys the fruits of my labor. It wasn’t meant to be an exercise in economization, but the money savings has been a happy side effect.
I buy my Fleischmann’s Rapid Rise yeast by the pound online for about $10 or less per pound and a pound of yeast lasts about 4 to 6 months.
Of course if one buys more expensive specialty flours baking can be much more expensive, but not really necessary IMHO. Proper technique and skill can achieve excellent results without premium expenditures.
Eddie
