Expensive bread?

Hi,

I've been doing all the bread for my family for a while (parents and four
kids). However, I have a feeling it's more expensive making my own bread
than purchasing it in the store. One issue is that we eat more bread since
it tastes and smells so wonderful. Also, I do like to purchase the "high
end" flour and not the bleached Wal-Mart stuff, and if I want to add
something like rye it becomes even more expensive since I can only get it
from some "gourmet" mill in small bags.

Has anyone here calculated how, over time, making your own bread comes out
cost wise compared to purchasing bread in the store? I know this can't be
an accurate calculation, but if someone havw done this for a while maybe
they can share their experience in this regard?


--
//ceed (don't move my mountain)

ceed wrote:

Because of that, I don't factor in the cost. I get a bread I like and
that is important. Life is not a rehearsal.


This is a very good question, that I have pondered a lot.

I can't see it being answered with any great accuracy though, especially
if an ABM is involved. Using an oven, it is simple to calculate, but ABM
makers don't tell you how much electrickery they use to rise the dough,
nor how much they use to bake the bread.

I look forward to the answerers

On Mon, 05 Oct 2009 14:28:22 -0500, Dave <davenpat@btopenworld.com> wrote:


Agreed, except with four hungry kids I need A LOT of bread, so when the
bread is
good I need A LOT+ which really is...well...A LOT!

--
//ceed (don't move my mountain)

"ceed" <cdposter-usenet@yahoo.com> wrote in message
newsp.u1cetvg2325jvr@cdlappy...

This is not a calculated answer; however, here is how I come by my answer.

I generally buy breads (when I do buy) that I would make or attempt to
make. They cost between $4.50 - $7.

My thoughts are that one can make a meal for 1/3 of what it costs to eat
that same meal in a restaurant, so I calculate that it costs me $1.50 to
make a $4.50 loaf of bread.

That's just a quick fantasy assessment of cost I do in my head; not for any
accuracy, but for my own quirkly pleasure.

Dee Dee

ceed wrote:

My only reply to that has to be keep feeding them the good bread. In
later years they will do the same for them and your g children. Everyone
lives longer :-)

I phoned our daughter a few weeks ago and the youngest (second borne and
naturally, the most difficult child picked up the phone and when I said
hello, she turned round and said 'I love you'.) I nearly cracked up.

Keep feeding them and they will say the same thing.

Back to your original question.

When you bake bread for the family, you can control the amount of salt
in it. Buy it from the supermarkets and you can't.

Over here in the UK there have been many newspaper articals about the
additives that are in our breads. :-(

Dave

On Mon, 05 Oct 2009 09:59:30 -0500, ceed <[Only registered users can see links. ]>
wrote:



Mine costs about a little more than 50¢ per loaf. The flour is about
$3.50/5 pounds. I can get just over 3 loaves from 1 bag. That
includes the 1/2 cup goes into the sourdough starter. If you want to
count the 1 teaspoon of yeast, 1/2 tablespoon sugar and 1 teaspoon of
salt you can figure it out. They might add 5¢. I am not interested
in trying to decide how much my electric oven costs to bake 2 loaves
of bread. I also do not want to figure the cost of the electricity
for the KitchenAid mixer or the water pump.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"ceed" wrote


Grin, calculate based on what that same *type* of loaf would cost.


You are in luck and it's ABM based as well. Although I can not account for
the electricity, I've not noted any shift in my electrical bill based on
heavy baking time vs lighter ones. I have to 'assume' it is not a
significant item.

Ignoring the really fancy ones you can't *find* in a store (like Shiitake
mushroom and brie with dried crushed shrimp, a delectible one that can cost
10$ for a 1.5 lb loaf) and sticking to a fairly standard sort, you'll find
it costs about 1/5th what the same would be in a store for all but the
cheapest 'wonderbread' sorts. It will cost about 1/3 the cheap stuff.

This is based on several buying habits (as well as storage). Purchase in
bulk for example. I don't buy flour by the 5 or 10 lb sack unless out and
that's all the store has (and not wanting to spend gas/time to get to
another with larger). Exception: Specialty flours I use in small amounts
such as almond flour. I get my white flour (King Authur usually) in 20lb
sacks. I used to get it in larger but can no longer lift much. I get my
rye and whole wheat in 15lb sacks. I normally run out of rye and white at
about the same time.

I have a spare chest freezer. All flours go in there right in the bag, for
at least 3 days. I do not ever have problems with weevils and other buglie
stuff in the flour. 0% loss is good.

Another posted 50cents a loaf. That is not far off. For a loaf with rye or
specialty flours, add 10cents for whole wheat and up to 25cents for rye.

I think you will find your main cost factor difference with an ABM vs other
methods, is the cost of the yeast. I get mine in 2 lb bulk and freeze it,
filling a side fridge jar as needed. This reduces the cost to pennies a
loaf.

Current cost here (cheaper food area than some of the country):

4 cups white flour = 27cents
2ts yeast (active dry)= 5cents
salt and sugar amounts= 5cents
rest is tap water

So, I end up with 37cents a 2 lb loaf. I can only assume the electric for
the ABM is about the same as heating the oven to bake it. Cheapest white
1.99.

Rye version:
2 cups white flour= 14cents
2 cups rye = 29cents
2ts yeast= 5cents
salt/sugar= 5 cents

54cents total. Cheapest rye at the stores, 3.75.

I know those prices will not match all of us. It just so happens I live in
a cheap food area. You can run a calculator and see about 1/5 cost (with
rye being even better).

Grin, I promise I am not truely anile on this. I was a struggling junior US
Navy person who qualified for food stamps for a long time while supporting a
husband and child. (Hubby kept having to move so advancement was
problematic then new location had to find job etc which could take a bit of
time).

The numbers of 'cents' in 1993 with the machine for a loaf do not match
current ones, but the % seems to have stayed the same. Your hoime made
bread, regardless of ABM or not, probably costs you 1/3 to 1/5th of store
bought for same item.

BTW, you may (if in a small area) find the amazon.com flour shippage reduces
your price on rye, even with the shipping fee.

"The Cook" wrote


I think that's about right for here too if I bought in those sizes.

I added the cost of breadmachine yeasts and plumped the sugar/salt to
account for spices and such.

in the end there is more than just dollars to consider, the keeping you
healthy because you are eating better must be considered, also consider if
you aren't over eating but have switched your calorie intake to bread, what
are you eating less of? and if you want to compare what you make go to a
higher end bakery and find a similar bread to see what the cost is. Lee
--
Have a wonderful day

"ceed" <cdposter-usenet@yahoo.com> wrote in message
newsp.u1b09giz325jvr@cdlappy...

and it can't cost more than firing up the car to run out for a loaf of bread
when you are out, i mean if you shop you can get all you need for many
loaves at once and not be starting the car so often. Lee

--
Have a wonderful day

"The Cook" <[Only registered users can see links. ]> wrote in message
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