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Posts Tagged ‘why bother baking homemade bread’

Richard Bertinet’s Dough presents a very persuasive argument for baking bread at home.  Over a two-page spread, it describes the difference between a typical shop-bought loaf and one made at home.  Here’s what it says:

Shop-bought loaf typically contains:

  • wheatflour
  • water
  • yeast
  • wheat protein
  • salt
  • vinegar
  • dextrose
  • soya flour
  • vegetable fat
  • emulsifier E472e (mono- and diacetyle tartaric acid esters of mono- and diglycerides of fatty acids)
  • flour treatment agent E300 (ascorbic acid)
  • preservative calcium propionate (to inhibit mould growth).

Home-made loaf contains:

  • flour
  • yeast
  • salt
  • water

That was enough to convince us to start baking our own bread in 2006.

Now, three years on, we know where every ingredient in our bread comes from – our flour is Australian grown and processed in Kevin Sherrie’s state of the art mill; our oil is extra virgin cold-pressed from cousin Andrew’s olives.  We buy Australian sea salt and control the exact amount we use, making our homemade bread about 30% less salty than supermarket loaves.  Our sourdough leaven is constantly being renewed, providing us with crusty, low GI loaves two to three times a week.  Additionally, baking bread satisfies my creative urges, and instills a rhythm and cadence in our lives that I find particularly comforting.

All this for a total outlay of 65c per loaf, about $4.50 a week.  Can you see why we just can’t bring ourselves to buy commercial bread anymore?

If you’d like try baking your own bread at home, you might find our Bread #101 Tutorial useful.  There are also lots of recipes on our Bread page. Have fun!

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