I'm able to get 5lbs of sprouted wheat berry flour for $20. I have been using it in all my baking with no issues....my only concern is the expense of bread for the amount I get home made.
We have a bread maker we were lucky enough to get for free. It makes a really wide (or tall?) loaf but it's pretty short. The recipe I used called for 4 cups of flour. Using this recipe with the bread maker would mean we would go through quite a bit of flour! The loaf that size will only last maybe 3-4 days.
So in order to get more bang for my buck I am wondering if anyone has tips for me. I'm wondering if I would get a slimmer (or shorter?) but longer loaf in a loaf pan for the oven. Also wondering if anyone has a good pan in mind that gets the job done and gives you about 10-12 slices.
Also if anyone has a successful recipe using less flour to save on that end.
Thanks a bunch! (hope that all makes sense)