This is the sourdough loaf I baked this morning. I used 100% whole spelt @arrowheadmills flour at 72% of hydration, which gives a larger and shorter loaf than whole wheat flour at 81% of hydration, due to the different qualities of the gluten in this grain. You can see it sliced in my story 👆🏻
I usually reserve my weekly loaf wrapped in a kitchen towel, slice and toast it for a few minutes on both sides when We want some and it lasts perfectly in this way for almost a week. If the last slice(s) gets too hard, I simply cube it and throw it in a wok with some tomatoes so it becomes softer thanks to their juices. Otherwise, in winter, I make a pappa al pomodoro or I add it to a soup.
This week I started a food expenses journal - I can't work and gain money but I can maybe help saving some, right? - so I often find myself calculating the price of the food I cook to compare it to the store bought alternative. Lorenzo sometimes buys a loaf of bread at Whole Foods, it's never 100% whole grain, weights around 680g and costs $7. My sourdough loaf usually weights between 825 and 875g and I spend between $1.25 and $4 a loaf depending on what kind of flour(s) I'm using - plus the oven bill. At the end of the month it makes quite a difference!
What are your favorite ways to save money?