In the picture: gronola bars, fresh bread, and 10 half-baked personal sized pizza crusts.Not in the picture: loose gronola
My frugal tip for today is to bake in batches. As you can see from above, this day I baked a number of things. The loose gronola was first as it takes a low tempature. Then I had to plan out when the bread and pizza dough would get done rising and baked them one after the other. Next was the gronola bars, which I was mixing up as the pizzas were baking. Then I turned around and made a couple of those pizzas for dinner that night. All in all, my oven was probably on for 3 hours. But, there was no preheating for each item. I'd get one done and in would go the next one.
Also remember, during the winter, do your baking in the morning. That way it heats your house. In the summer, do your baking in the evening so you aren't running the A/C to cool off the house again. And when you are done baking in the winter, leave the oven door cracked and you'll have a toasty kitchen to do your clean up in!
Valerie,
ReplyDeleteYour have a passion for baking. Have you ever considered natural leaven. I do custom-designed Natural Leaven Courses on-line over e-mail if you ever have an interest. I have not put this on my Etsy site but I am considering composing something in the "Writing" Section for this purpose. But, you can start as early as next week... if you want to get your hands on leaven. My introductory course and its fees can be discussed by contacting me onlitzenroad@gmail.com. I would love to see you baking with a natural leaven, as you skills are already in the flour, water and salt for your pizzas, and loaves.
Is this anything like Amish friendship bread and sour dough bread? I have done both of these and loved the results. I do a batch of AFB about twice a year and freeze about 10 loaves at a time to eat here and there. My sour dough starter kicked the bucket after a long vacation and I haven't gotten it started again. I am hoping to get a kombucha starter from a friend soon to try making that as well.
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