The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cost

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mcs's picture

gas vs. electric oven usage cost

January 27, 2009 - 7:01am -- mcs

I know most people have a preference for using either gas or electric ovens.  For those of you shopping for a new or used one to purchase, I thought I'd point out the basic costs of running them so you can weigh out the pros and cons using your local electricity or gas costs.  I'll base this example on the two ovens I use; one is electric and one is gas (LP).

hmick's picture

Flour prices cramping your baking? Canada's national newspaper wants to chat

August 25, 2008 - 11:12am -- hmick

My name is Hayley Mick and I'm a writer with the Globe and Mail, Canada's national newspaper. I write for the Life section, mostly about health issues but also about people's extracurricular pursuits.

Right now I'm researching a story about how rising food prices are affecting amateur bakers (particularly Canadian bakers!). Have you been forced to bake less? Or maybe you're getting more creative with your recipes -- Or discovered new places to buy ingredients at a discount. 

wombatq's picture

Saving bread with bread

April 28, 2008 - 1:21pm -- wombatq
Forums: 

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

subfuscpersona's picture

Grain prices to rise due to poor harvests

August 24, 2007 - 7:36am -- subfuscpersona
Forums: 

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.

russb's picture

Price-Cracker for bakers + restaurants: a cost analysis tool

April 24, 2007 - 7:09pm -- russb

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

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