Sprout, Ferment, Bake, and Freeze bread.
Aren't we supposed to pray for our "daily bread"? Seems like a pretty important thing, if it's in the Lord's Prayer.
Maybe you're a fan of Ezekiel bread, sprouted breads, or whole-grain breads.
Maybe you've wondered what caused so much gluten intolerance in the modern world?
You should value your time. I do.
At $15 dollars per hour, you could make an amazing, unique loaf of wonderful, nutritious bread that cost you about $1.50 of labor to produce, or you can end up with a loaf of bread that cost you $45 of labor. The choice is yours.
I choose batching the process.
Between the shopping, pre-heating, mixing and kneading, you can probably make a loaf of bread in 3 hours, billing like a lawyer.
You can also make 12 to 24 loaves of bread in 3 to 4 hours. Whether you want to spend 10 minutes per loaf or 180 minutes per loaf of bread is up to you.
The ingredients are cheap. The labor is expensive.
That's why I prefer batching. But what are you going to do with a dozen loaves of bread? It's all going to be moldy in a week. Like I said, I prefer clean food.
How to Preserve Your Home-Made Bread
In the old days, the way to preserve bread was to turn it into beer. Works great. But with modern technology, we can toss it in the fridge. It will last for weeks that way.
And if you want it to last even longer, it will store in the freezer. I've done it. Ezekiel 4:9 bread is sold frozen, and then you put it in your fridge.
Careful. Ezekiel 4:12 bread is baked over dried human excrement, and represents a punishment/curse from God.
Probably meant to punish those who take verses out of context and don't read the very next lines after a favorite Bible verse.
Israel had obviously disobeyed the Lord by picking and choosing. Not good. God rarely tells you to "eat sh*t and die", but there's a time for every purpose under heaven.
Those who actually READ THEIR SCRIPTURE know Ezekiel bread is a curse. A punishment from God on the clueless. This is why soybeans are now being added to modern Ezekiel poo-breads, I suspect.
And soy is another punishment from God, apparently.
By sprouting seeds and grains, you get all the 10 to 100x nutrition boosts. The nutritious sourdoughs are more digestible because the fermentation helps you digest the bread properly even if you're gluten-sensitive. All for pennies of ingredients and less than $1.50 of your labor.
When you do it yourself, you can do it right. You can even use your own fresh, nutritious, grass-fed duck eggs. Using duck eggs is a secret of the best French bakers, they say.
Baking is so easy that a child can do it, and their labor's even cheaper than mom's. It's a beautiful thing.
If you ferment bread and use sprouted whole grains and allow the bread to ferment for awhile before baking, you get nutritious, digestible, poo-free bread.
And if you're getting your nutrition, you don't won't be craving it as much, which means you'll hopefully be slightly less fat.
Which is good. Because no fat chicks.
Maybe you're a fan of Ezekiel bread, sprouted breads, or whole-grain breads.
Maybe you've wondered what caused so much gluten intolerance in the modern world?
You should value your time. I do.
 |
| Ezekiel wordlessly going to great pains to help the Hebrews in a time of extreme censorship, apparently. The pursuit of clean food shouldn't be an expensive or time-consuming ordeal. |
I choose batching the process.
Between the shopping, pre-heating, mixing and kneading, you can probably make a loaf of bread in 3 hours, billing like a lawyer.
You can also make 12 to 24 loaves of bread in 3 to 4 hours. Whether you want to spend 10 minutes per loaf or 180 minutes per loaf of bread is up to you.
The ingredients are cheap. The labor is expensive.
That's why I prefer batching. But what are you going to do with a dozen loaves of bread? It's all going to be moldy in a week. Like I said, I prefer clean food.
 |
| I find Fight Club's movie scenes to frequently be very instructive and helpful in matters of guerrilla warfare. |
How to Preserve Your Home-Made Bread
In the old days, the way to preserve bread was to turn it into beer. Works great. But with modern technology, we can toss it in the fridge. It will last for weeks that way.
And if you want it to last even longer, it will store in the freezer. I've done it. Ezekiel 4:9 bread is sold frozen, and then you put it in your fridge.
Careful. Ezekiel 4:12 bread is baked over dried human excrement, and represents a punishment/curse from God.
Probably meant to punish those who take verses out of context and don't read the very next lines after a favorite Bible verse.
Israel had obviously disobeyed the Lord by picking and choosing. Not good. God rarely tells you to "eat sh*t and die", but there's a time for every purpose under heaven.
 |
| It's not fried. It's dung-baked! |
Those who actually READ THEIR SCRIPTURE know Ezekiel bread is a curse. A punishment from God on the clueless. This is why soybeans are now being added to modern Ezekiel poo-breads, I suspect.
And soy is another punishment from God, apparently.
If you can't trust the bakers, who can you trust?
By sprouting seeds and grains, you get all the 10 to 100x nutrition boosts. The nutritious sourdoughs are more digestible because the fermentation helps you digest the bread properly even if you're gluten-sensitive. All for pennies of ingredients and less than $1.50 of your labor.
When you do it yourself, you can do it right. You can even use your own fresh, nutritious, grass-fed duck eggs. Using duck eggs is a secret of the best French bakers, they say.
Baking is so easy that a child can do it, and their labor's even cheaper than mom's. It's a beautiful thing.
If you ferment bread and use sprouted whole grains and allow the bread to ferment for awhile before baking, you get nutritious, digestible, poo-free bread.
And if you're getting your nutrition, you don't won't be craving it as much, which means you'll hopefully be slightly less fat.
Which is good. Because no fat chicks.
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