Why Making Your Own Bread Is Better

 

Today, organic and homemade foods are getting more and more popular. In the past, only the elites had the capacity and knowledge to enjoy these kinds of foods. ¬†However, its influence today have reached the middle class and general public. More and more people have started to see the benefits that organic and homemade food offer to not just your family’s health and taste but also to your budget. Yes, buying your own ingredients and personally making them at home actually saves you a lot of money aside from their health benefits.

 

With that being said, if you still haven’t jumped on the bandwagon, then I suggest you quickly try doing so, by making your own organic and homemade food. Bread is the perfect food for you to make as it is easy and cheap. Plus, it is a very common food, so surely you won’t have to worry about spoilage as you can always eat at any time or even give some loaves to your friends or neighbors. Bread is generally very easy to create unless you want to impress the king with an out of this world pastry and land yourself as the kingdom’s official baker, then all you will be needing are the basic ingredients and a suitable bread maker and probably a few other kitchen appliances and tools to make the process faster.

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The Almost-Chefs: Foods You Shouldn’t Be Afraid To Try Cooking

The idea of cooking a meal tends to fall into one of four categories, depending on the person being asked about it.

 

  1. “Cooking? I love it! I cook for fun, don’t even eat it and don’t care about the waste. I just love the feeling of creating something from nothing.”

 

  1. “Cooking? No. Not happening. I will burn it, it will taste foul, and I know what I like – and that’s takeout and restaurant food.”

 

  1. “Cooking? Well sure I can give it a go. I have some staple recipes that I know how to do reasonably well, but I’ve haven’t had time to try anything more adventurous than that.”

 

  1. “Cooking? I do it because I have to. I hate it, but I know my kids and I should eat fresh food. I despise every second of it, though.”

 

Some of these reactions are displayed by people who there’s not much help for. 1 and 2 are set in their ways. Perhaps 4 could be persuaded to find some joy in their own creations, but it’s unlikely.

 

The real pearl in the oyster here is the third option. A chef who doesn’t know they are one – yet. Someone who cooks for function, so they don’t have the opportunity to experiment.

 

Sound familiar? An enormous number of us fall into this category. We love food, but we don’t have the time to go beyond a few tried-and-tested recipes we know we can rely on. That hesitancy goes beyond the cooking itself; it influences what we choose to cook. We tend to leave aside different ingredients, afraid of cooking them and making a mistake. They become our food White Whales (in the Moby Dick sense… not the eating sense, of course!) [Read more…]

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