Just a quick question:

 Will the recent increase in prices for food and fuel make you want to bake even more? 

 My kids haven't successfully made the leap to dad's bread from the store stuff, and more than a few kids at school are jealous of the larger than average sandwiches they get. And even if not all of it is homemmade, it is closer for me to ride my bike to the local bakery than to the supermarket. It's not a huge thing, but I'm sure not having to run and drive 4 miles for bread would add up over the summer.

 Marc the Wombatq

http://onetanksummer.blogspot.com

I'm frugal. I've watched the cost of flour go up 50% in less than a year. I'm now paying 30¢ a pound (50 lb bag of enriched bleached bread flour from Costco $14.99)

Bakers and home millers might want to stock up on grain now, as weather problems have significantly reduced the projected wheat harvest. Eventually this will be reflected in consumer prices. Grain keeps well and does not require special storage conditions beyond a cool, dry place. IMHO, any non-white flour should be refrigerated or frozen to preserve flavor.

This is a great tool for bakers + restaurant managers.

Ever wondered if you’re getting the right price for your product, PRICE-CRACKER will help you find out.

You can download a full version with 3 trial sessions from

www.itdesktop.co.nz/trial.php