I ate some store bought bread today and...

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I will also point out that if anybody wants to bake every day or every couple of days; it becomes cost and time effective to grow your own yeast, i.e. sourdough.

I stuck with it until I made it work but since I generally only bake once a week it was just not worth the trouble.
 
During the growing season, I bake breads and sell them at a local small farmers' market near me. I love to play around with recipes and in my experimenting, I found that a Milk & Honey recipe posted here (and found at Tasty Kitchen.com) was less crumbly than the Amish Wheat bread (water only) that I was making. Even a customer commented on it. So you might want to try that recipe or another that contains milk and see if that solves your problem. I increased that recipe to make 4 loaves at one baking and I use 1 1/2 cups evaporated milk (a 12 oz. can) and 1 1/2 cups hot water as the liquid ingredients.

Amyable, have you tried the Bread in Five Minutes a Day recipes? This technique is based on keeping the dough in the fridge over several days and relies on the yeast action while chilled instead of long knead times. There is a web site and 2 books by the people that came up with this process.

web site: http://www.artisanbreadinfive.com/
 
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5 Lb bag of flour at Walmart $1.50 = 18 cups of flour = .083¢ per cup
tap water
1 pound salt Walmart 35¢ = 192 teaspoons = .0018¢ per teaspoon
2-1 pound bags of yeast at Sam's Club at $6.25 = 384 teaspoons = .016¢ per teaspoon

By my calculations my bread cost me about 16¢ a loaf.

Master Recipe for our everyday bread....Makes 4 - 1 pound loaves

I usually double this....dough will stay good in the frig for 2 weeks.

3 cups tap water
5 teaspoons yeast
5 teaspoons kosher salt
6-1/2 cups flour

Mix together well in a large plastic container with a loose fitting lid. Cover and allow to stand at room temperature and rise until it begins to collapse (about 2 hours). Place in refrigerate over night.

Cut a 1 pound hunk of dough off (a piece about the size of a grapefruit) shape it, cover it and let it rise for 1 hour. Preheat oven to 450°, score the dough and bake it for about 30 minutes or until dough reaches an internal temp of 190°
 
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Depending on who you ask, it is somewhat more complicated than sending a man to the moon or so simple that prehistoric man somehow managed to pull it off. If you mix flour and water it will start to grow yeast, yeast is everywhere, couldn't keep it out if you wanted to. It has to be fed once or twice per day and it gets very tedious and wasteful if you aren't baking every day. On the days you don't bake you would throw away half the starter and feed it an equal amount of flour and water to what you took out.

Check out the fresh loaf dot com.
 

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