Bread

One of the things that I've been working on over the course of the last year or so is eating better food. That's meant less sugar, less restaurant food, and more instances of I've-never-eaten-this-before-so-why-not-buy-one in the grocery store. I've been gradually adopting one of Mark Pollan's suggestions:

Avoid food products containing ingredients that are (a) unfamiliar, (b) unpronounceable, (c) more than five in number, or that include (d) high-fructose corn syrup. (p. 150)

This past weekend's experiment brought me back to something that I've done before: make my own bread. I'm not talking the slacker/let's-use-a-bread-machine way. One of the problems with bachelorhood is that it's a bit hard to the right amount of bread, unless of course you happen to like frozen bread, dry, moldy bread, tastes-like-sawdust bread, or going on a bread eating binge for several days. Thus I decided to try freezing dough to make myself some 60% whole wheat bread. All in all working from frozen dough wasn't too bad. Tasted roughly the same after baked, although I wasn't the biggest fan of the taste of the original bread.