[californiadreem]

I oscillate between making bread by hand and by machine. Both are incredibly time, money, and energy efficient and the end results are better than anything you can buy in a supermarket, and in many cases, bakeries. I cannot recommend them enough for anyone looking to eat, uh, holistically while being frugal.

I recently started baking large miches (e.g. 4kg 90% whole wheat/10% whole rye sourdough boules) because I'd rather bake once a week instead of heating a somewhat large oven daily and I prefer heartier bread during the winter. The actual time investment for preparing the dough is minimal, especially with a few tricks up your sleeve (namely, cold bulk fermentation and letting time build your gluten with periodic folds).