On Sunday, Ed made homemade pretzel "rolls" for the first time ever. We've both been making our own versions of bread (I tend to favor sour dough while Ed prefers to make bread with store bought yeast). I've also been making homemade biscuits and bagels from scratch. It's all part of our journey to doing more for ourselves in the food arena.
Pretzels notwithstanding, I think we've both been surprised at how relatively easy and painless it is to make our bread products from scratch. We've dabbled before in our marriage; but now, we're committed to having our bread making be more of a consistent priority. We're doing this for both health (we're able to avoid enriched bleach flour) and budget reasons.
One of the things we're still working on though is how to manage the "leftovers". Fresh from the oven or same day, everything is delicious; however, come day 2 and day 3, etc., things seem to go downhill relatively quickly (bread becomes harder by the day). We have yet to develop a repertoire of recipes that use leftover bread and/or bread crumbs. To combat this (until we do have a repertoire) and to avoid feeling pressured to eat all of our baked goods same day (we are only 2 people after all), we've taken to freezing portions of our leftovers and this seems to be working out real well.
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