Re: [gardeners] bread, store bought

Bargyla Rateaver (
Tue, 07 Aug 2001 14:37:10 +0100

making bread is simple for me---had to make enough for 20 people while I
grew up in Madagascar and had to stay with a crowd of kids while my
parents were in a far outlying place. The only time in my life when I
was popular was when it was MY turn to do the week's baking for 20 kids.
I loved to make all kinds of things that one day.  They liked my baking,

   and we had wheat flour  from Australia. and made our own yeast in a
bottle of which the cork was tied down until Sat night when we set the
bread for the week.

I would not need a kneading machine or such, but today and here the cost
of electricity to run the oven for an hour would make the bread so
expensive. Cheaper to buy, I think, and the health food stores have what
seems to be good bread, the real kind--but it costs nearly $3 a loaf.

If Ithought I could save money doing it myself, I would, but so far it
has not seemed economical. And ----now---alone, does not seem worth the

Tell me what YOU think.
---------------------. wrote:

> Most 'wheat breads', those brown versions of the white loaf are just
> darker because the mfg has added molasses to turn it brown. They
> can get away with 'wheat bread' on the label because all bread,
> more or less, is a wheat product. Read labels carefully and
> compare the good stuff to the known troublemakers, and you may
> see there is very little difference between the two.
> Now that even the plainest breads are $1.50 and up for a loaf, it
> makes owning a bread machine look like a better idea. To make
> this garden related, if you do use a machine, you can make pizza
> dough or rolls in the thing, just pull them out and shape them by
> hand sometime after the machine has done the mixing, kneading
> and rising. Adding your home grown herbs to the dough and you
> can eliminate much of the salt and sweeteners found in the
> 'boughten' varieties.
> martha


Bargyla Rateaver