How does Hilary Erickson's bread-making technique save money and improve quality?

I focus on both efficiency and ingredients, and that’s where the money savings and better quality come from.

• I make multiple loaves at once (often 4+), which saves energy and time, and I freeze extras unsliced so they stay fresh longer.
• I grind my own wheat from bulk wheat berries (like from the LDS cannery), which is much cheaper and more nutritious than store flour.
• I use techniques like “sponging” (letting hot water, yeast, gluten, and flour sit) and careful shaping/smoothing of loaves so they rise well, bake evenly, and make great sandwiches.
• I also protect the crust (loosening with a plastic knife, not slicing early), which keeps bread from drying out, so nothing is wasted.

Would you like me to walk you step by step through my basic whole wheat sandwich loaf method?