Make BREAD but CHEAPER

The cost of making our homemade bread has gone UP, but let us not forget about the TRUE value.
Online Bread Making Courses in the Homebaker's Club: www.bakewithja...
Dough Scrapers and more in the SHOP: www.bakewithja...
Buy my BOOK
Amazon US: www.amazon.com...
Amazon CA: www.amazon.ca/...
UK and everywhere else: smarturl.it/Ba...
Sign Up
Home Baker’s Bulletin: www.bakewithja...
Follow on Instagram: / bakewithjack
Follow on Facebook: / bakewithjack
THANK YOU for supporting me on Patreon: / bakewithjack

[@glynwalton5202]

I made bread with my daughters now I'm doing it with my grandchildren. They love it and I fully endorse Jack's view on "added benefits". Go bake.

[@tokolosh11]

Thanks Jack, that was very useful information. Good on you for including your daughter. Her obvious delight in making the bread with you was a thing to behold. Cheers

[@doraharrison1642]

Loved that your daughter got to spend time with her Daddy and learn bread making...and she is such a cutie just like her Dad

[@benhauber1979]

Such sage advice from my favorite bread baker! I thoroughly enjoy every one of your videos, and I LOVE baking bread. Thank you for contributing to the enrichment of my life and the many others who follow you.

[@didifutures]

Thank you Jack, this is so well thought out. We learn so much more from you than just baking great bread. Glad to meet your pseudo personality-LOL. You’re the best! Also your apprentice is doing a great job as well.

[@trishthehomesteader9873]

Thank you Jack! I believe your last point is - well - priceless! Your daughter will cherish those memories all her life.♡ And let's not forget that we can add leftover mashed potatoes, breakfast oatmeal, zucchini (mashed) or as they did in the Victorian times, barley or rice. Stories tell of adding sawdust or plaster.😝 I digress... Love and blessings! 💜

[@jessicab.3713]

I just wanted to thank you. In 2019 I started baking bread. When the shortages of 2020 came around your tips helped me out. I bake at least twice a week now and get lots of joy out of it.

[@Bakewithjack]

Nice one Jessica 🤗

[@MM-zp1ol]

Love, love, love this! Since Covid, bread shortages and lockdowns I have made all our bread thanks to you. That's now 29 months 😲. I'm working my way through your book which is a dream to read, full of tips and extras. Thank you for all your hard work in encouraging the next generation ❤

[@inos3697]

Excellent advice. Thank you Jack. My mom used to make bread pudding from stale bread. Yes, waste nothing, wish I listened to my inner voice more often on following through. Such sweet video, that cute little girl must be your daughter…a future baker.

[@gavinindar5021]

Great work brother...you keep making memories with the young ones. No amount of money can replace that!

[@arleendamico2734]

Thank You Jack ! So well thought-out . I could not agree more . Your assistant is doing a great job . The value of bread making is beyond the cost . I am making two loaves of your sourdough bread today . You are best . Keep up your good work.😘

[@karendecoux4011]

Buns are my families favorite way to make sandwiches. Shaping into sub shape provides choice. Get joy from sharing buns and bread with my son. Your video on finding and using covered pots has become my go to for proofing and cold start cooking.

[@snoopaka]

Assuming that was your daughter, what a treat to see her simile while making her loaf of bread. Awesome.

[@rentregagnant]

Buy your flour in larger quantities, if you can. Buying kilo by kilo is more expensive compared to buying a 5kg sack.

[@rentregagnant]

Congratulations to your wonderful young assistant! The next generation of bakers starts early!

[@jvallas]

Great advice, except I’ve ended up with critters more than once (& someone will suggest freezer, but I haven’t a square inch free).

[@1DayVerySOON]

BTW, pre-milled flour is nutrient deficient

[@OrlaQuirk]

@@jvallas I like to freeze my bags of flour for a couple weeks in the freezer, then take them out and put them in airtight storage, after they have reached room temperature. The little critters can eat their way through a paper flour bag or a plastic bag, so it needs to be a sturdy airtight container. But those containers can be quite expensive, the buckets with gamma seals and the special flour containers. If you have any gallon ice cream buckets with Snap-On lids I would try putting flour in one of those and see if it works. I would think if you took some simple package tape or duct tape and sealed around it after filling it with flour, it would probably stand the test of time, and not get those little moths in it.

[@jvallas]

@@OrlaQuirk Thanks - I do keep my usual flours in containers, so your suggestion would be the logical next step!

[@jag1970s]

It isn’t just the brilliant baking… it’s the philosophy… x

[@waynerowcliffe6585]

Your daughter making a cameo appearance was the best. My kids always want in on the action when I make bread, and I sometimes get frustrated by it. Last time, I just made the big loaf myself, and then had them each make their own small loaves. Worked great and let them practice start to finish. They were so proud of themselves.

[@Andy-qk2py]

Another great video, Jack. Thank you! Here are some other money saving tips that I use (hopefully I’m not repeating what Jack’s already suggested): - You can re-use parchment/baking/grease-proof paper loads and loads of time… don’t throw it away until you have to - Reduce the amount of yeast in a loaf. If you halve your yeast you double the amount of loaves you can bake! - Or make your own wild yeast! - Leftover breadcrumbs are great for baked scotch eggs - so delicious! - Use out-of-date flour to clean your hands and line bannetons. I do the same with flour that’s on the counter and sieve it into a separate container. Save the good stuff for making bread! - A single sheet of cling-film placed onto the exposed crumb of a cut loaf will keep it from drying out and soft for the next slice! - Adding more water to your dough will produce a larger loaf that will also have a longer shelf-life, but you will need to be comfortable working at higher hydration levels Hope you find some of this useful!

[@sfstucco]

Thank you! I DID find useful points in there!

[@CRX2200]

I really felt your closing words and can only agree. The experience of bread making is worthwhile by itself and even more joyful when shared. I started when the pandemic hit and it gave me something to look forward to and maybe something like a routine I could cling to. Your videos were a lot of help and I've just received my copy of your book, so there'll be new recipes to try out 🙂

[@hanzosbm1]

Great video, as usual. Any chance of doing a video about baking with kids? My 3 year old is fascinated when I make bread or pizza dough, but I feel like he's still a bit young to REALLY get involved. I can't imagine there are many people out there with a better understanding of kids around dough than you.

[@cisium1184]

_"Any chance of doing a video about baking with kids?"_ You should never bake with kids. It's cruel, and they don't really taste that good anyway.

[@eurekalass]

@@cisium1184 lol

[@skinwalker_]

You are spot on, enjoy the experience. There are so many ways to enjoy the experience and its not just about making the best bread. Ive been trying to cut out unnecessary steps or seeing how streamlined it can get without affecting the outcome too much. Baking bread feels like its in our genes and its such a wonderful thing to share with your family and friends. I have friends who stop by on Saturday morning knowing I have two coming out the oven.

[@tl4214]

So many wonderful crumbs of knowledge and logic!! I get my fresh yeast from a bakery, then measure out 12 grams, wrap and freeze them! Love a good digital scale!! Pre-silicing the bread, then put in a wax paper/parchment between the slices can help separate when defrosting.

[@atherj]

Thank you for sharing the joy of teaching skills with all of us. This is how we preserve techniques and skills.

[@robertreznik9330]

I farm wheat. I get $9.00 per bushel that makes 70 loaves. I dont understand why the price of wheat has much to do with why bread is higher than last year. Wheat has gone from $6.00. When I go to eat toast at a restaurant it is $1.00 per slice. That $9.00 of wheat makes $1,400 in sales.

[@simontemplar3359]

This was great! Well done, and great message. The last part about shared experience and the micro-level stuff that can really be more significant than we think reminded me of a great Billy Bragg lyric: start your own revolution and cut out the middle-man.

[@prudorit]

GREAT tips! Another use of dried bits & bobs of bread I've found handy: soak them overnight then re-incorporate the softened bread into the next batch of dough. I find this adds good flavour, especially with leftover multigrain bread going into future multigrain loaves. Keep up the great work!

[@kayandgordonaram6049]

Jack, I've just come back to review this post again and thought I'd share. My regular bake for more than 40 years has been 2kg of half bakers and half wholemeal flour with added sesame and sunflower seeds and olive oil. It was at least once a week when all three kids were home but now it's about once a fortnight for the two of us. I found using the no flour kneading method a real challenge for that amount of dough so I just divided, mixed in two separate bowls, kneaded each 1kg batch and put them to prove together. The 2kg batch makes six half loaves (2 in each tin) that weigh about 620g each before baking. I slice and freeze when cold. A definite saving on power. Now I'm tempted to try the cold oven 🙂 Love your videos and look forward to them every Friday morning here in Western Australia.

[@0wah0]

My biggest price reduction strategy has been to buy flour bulk, especially since switching to spelt after a family member became sensitive to wheat. About twice a year I get a 20kg bag of grain which I grind at home as needed.

[@kb2vca]

YES! And I would add that "stale" pieces of bread make great bread pudding and I know, I know: It can be an incredible challenge to find enough leftover pieces in three months when you make your own bread.

[@suejose]

Very educational, the best part was you and you baby girl making the bread together

[@emmelia-6068]

Wow this was just a great video, Jack, thank you. So inspiring. We're very grateful for you!

[@kommentareposten]

You are one amazing person! The way you blend skills and positve attitude in your videos is brilliant and should really be a standard lesson for everybody passing knowledge on. Thank you ♡

[@rogerrichards8694]

I 'm baking bread with my 9 year old granddaughter now thanks to your channel. We have so much fun, thanks so much Jack.

[@asmrcamping8206]

I recognise a genuine Rubik’s cube solving algorithm when I see one

[@bbrown6515]

🥳Absolutely excellent!! You have put into words the beauty of ‘homemade bread’! So many of your tips are what I learned from having a large family; homemade bread gives us so much in return 😍 Jack, thank you for teaching us ‘all about bread’ for the last several years.

[@davidanderson1828]

Great video - especially the end with your daughter…. delightful!

[@judithkilla6329]

Awesome session. Got me subscribed. Binging on the rest of your videos now. Thanks Jack

[@lindaczyzewski]

What a sweet daughter. Maybe she will grow up loving baking like her dad. My grannie taught me how to bake bread, I taught my daughter and now her sons are making it. I must say you have upped my bread making skills and now my grandsons watch you! Love your book!

[@rutheglin-pugh2320]

I also make bread pudding out of older bread. But your emphasis in quality of life is wonderful to hear and more folk would benefit from that lovely attitude to the basic things in life that need doing but can be done with a positive attitude rather than just "stuff to be done" or even with background resentment. So good to find your channel.

[@melodeelucido1446]

this is such a fun video Jack. it's very clever the way you put it together and your two special guests made it even more fun. thank you

[@Bakewithjack]

Thanks Melodee 🤗🤗🤗

[@rpug2920]

Jack you got upstaged - she is adorable!!!! Oh and good suggestions too.

[@DementedDog]

My first loaf from your book is resting! 😁

[@squange20]

How great to see young people talking about value of food and how to improvise. Very inspirational.

[@squange20]

Homemade loaves are definitely higher than the shop ones, so the slices tend to be bigger. We stopped buying bread in 2008 when I invested in a Panasonic bread maker which was great. It makes lovely bread, but I do occasionally make bread by hand, especially Brioche buns and pizza dough.

[@rebecca4958]

Love it when you say "roll it"☺️😊

[@tooradjkhoshzaman692]

Thank you Jack for your lovely videos shared with us. It's 4 years now I'm watching your channel on KZbin and of course I've made plenty delicious bread with your tips. Please make a complete video about calculations in bread making: volume, ratio, hydration, oil and butter and everything you know, pre-thanks

[@rebekahmaycock9259]

Can you make more tutorials with your babies?! As a mother of five, I really appreciate the inclusion of the young ones in the process!

[@carlahimmen2978]

Your little girl is just too cute!!

[@scoutmaster-s8860]

Great video! I really like the last point #5! So true!

[@franciscagusmao7083]

Yes, yes yessss!! Added value, absolutely. The bread I bake tastes so much better when I'm sharing it with others. Thank you

[@CulinaireZaken]

I bake bread for my restaurant everyday. It's not (all) about the money. With all the investments i made in machinery i could buy a lot of loafs and rolls. We have different bread then our competitors have. I buy my flour in bulk at a local windmill and yes, prices increased. But not as much as the breadprices so it's a win. And making bread feels like meditation to me. It keeps me (more or less) sane in these hectic times. And, last but not least, i love the effect it has on my (young) crew and kids. They taste, smell and feel the difference with storebought bread and want to know more about "real" food! Talking about adding value!

[@kirstenvanveen4066]

I like your clips,discovered you a couple of days ago so haven't yet seen everything. Another way of saving costs is making your own sourdough starter, I made a starter about 6 months ago and still use it for my weekly breads.I only use yeast for special breads like brioche or japanese milkbread.

[@KryssAA]

I want to make bread now !! (But it's too warm out there...)

[@chrisblanc663]

What a cute kid. My daughter is about the same age, and we love making bread together!!

[@Simplycomfortfood]

Hello Jack. Yes prices are going crazy. I have a Camp Chef Pellet Smoker that tops out at 450°F. I have found a source for pellets(Costco Kirkland Pellets)that are about half of what I have been paying(0.39 cents per pound) before Covid. I have a baking stone that I have e used in the smoker for pizza. I am baking my next loaves in the smoker which is no different than a wood burning oven. I am planning on putting a pan of water in with the bread to hopefully add the needed steam to help the oven spring. I will report back to you on how it goes. Great topic! 👍

[@TofferJ-UK]

Jack, bread in shops will go up much more in the months ahead. I still bake 2 loaves every other week and use 1 and freeze 1. I often bake other stuff at the same time. 👍 I’m a thrifty b*gger 🤣

[@dennisshoemaker2789]

The speech at the end earn you a new subscriber. Keep up the good work.

[@multilecful]

Jack this is one of the best you've done.

[@Bakewithjack]

Thank you Nigel. ☺️🙌🏻

[@Johnjoe321]

Hi Jack most Polish shops sell fresh yeast😉

[@nevermind7253]

Your daughter is adorable and she did a great job 👍

[@rickharriss]

As always good value from Jack!

[@lizbrett2731]

Excellent advice as usual.

[@bekahbeeb]

Solid advice as always 👌🏻

[@Rexyspride]

Have you tried baking bread in a slow cooker? I’d LOVE to see your results. It’s so much cheaper to run than a regular oven.

[@ptwainwright]

Another great video Jack. I’ve always been able to find fresh yeast easily on eBay here in the UK. Keep up the good work!

[@makingbakingnana9652]

What a cracking video Jack…..just what we all need for more motivation in these very trying times. ……wish you would correct the “flour” spelling on the board tho! 😂😂😂😂😂

[@Stardust_4300]

There's a couple of us here that cook & bake for each other. It's definitely cheaper. I make several.loaves of bread at a time so I can share.. Yesterday I made 2 raised pies , like you said fill up the oven..I'm using it anyway so I try to make the most of it. Great tips Jack! Bake with the kids, each other & celebrate being around each other again....truth is I never stopped anyway 🤣🤣🤣

[@firstfreonwarrior]

Your daughter looks delightful! 🙂

[@nancybyrd2221]

Brava!! Nicely done Jack! And your daughter is a cutie!

[@rlwalker2]

I've got to hang on to this video. So many good tips. Is the little girl your daughter? Now you'll have to feature her in the future. She was following along pretty good.

[@lazygardens]

You can reduce the cost of yeast by using the dry granular variety AND by buying larger quantities. Single-loaf packets are expensive ($2.50 for 3 packets!) The jars are less expensive - larger jars cost less per loaf. We buy it in 1 lb (454g) vacuum-packed "bricks" for less than $7 and keep it in an airtight container in the freezer. At 1/2 tsp per loaf to start the poolish, the cost of the yeast per loaf is almost nothing. It stays active for several years. We buy 50lb bags of bread flour and store it carefully. If you don't have the storage space, split the flour and the cost with another baker.

[@Bakewithjack]

Good. Shout. 👊🏻🔥

[@lazygardens]

@@Bakewithjack It helps that I'm living in a HUGE wheat growing area - most of the wheat is hard red winter wheat for bread.

[@bronoun8884]

How do marks and sparks in teddington sell fresh baked still warm bread that tastes stale ?

[@Rexyspride]

I often use the supermarket own flour but I would LOVE you to do a direct comparison. If I need to spend a little bit more to get a much better loaf I will do, but if the difference is negligible then I'll stick with supermarket own.

[@erinlikesacornishpasty4703]

I think it depends where you are. I've used all kinds if flour to bake my bread in the US, including only supermarket all purpose flour. I think the regular yeast breads I make are fine with supermarket brand flours. It's the sourdough I'm more careful with and try to use a higher quality, unbleached, and usually higher protein flour.

[@suecollins3246]

Slicing - Jack, do you heat your knife in a kettle of boiling water (wipe dry, of course) before you cut? It cuts smoother.

[@CG_Hali]

Regular bread flour in Canada (super producer of flour!) is $6 per bag of 2.5kg (same size as what you had there). That's 3.9£ Is that the same amount as those bags you showed us? If it is it's messed up that it should be so high because we produce it right here in the country. However, one can get a 40kg at Costco (regular flour) for $12 to $18. I use that one and add gluten, I'm happy.

[@Juankarosemena]

No Inflationary Depression will stop us from baking great bread for our loved ones😄❤

[@cisium1184]

You can also save money on family nights out by staying in and baking bread instead.

[@ngairetaylor6373]

How about farming your own yeast? Is sourdough cheaper in the long run as you do not have to keep buying your own yeast?

[@ethanbutler1445]

Do you have a sourdough pretzel recipe? I’ve been looking but don’t see one. Thank you

[@numero480]

Great points…..forgot need more flour!

[@crashcris]

HI. I wrote you an email about BREAD ROPE SPOILAGE, it seems I'm not the only one who's experienced it. Can you do a video about it as there's precious little mentioning it on KZbin. Thanks.

[@nicola.p]

I feel that slicing bread that thin and evenly is an art form in itself, mine usually end up hacked to death despite my best efforts and decent knife (my attempts did get better with a decent knife, but thin and even still eludes me)

[@russellsmith1495]

Great video Jack. Respect Russell

[@Bakewithjack]

👊🏻🔥

[@519achilles]

Hello Jack!! I ‘ve posted the same question in your last video and I re-post it in case you missed it. The past few weeks I had a quite weird (I don't know how to call it) result in my bread. I am using your recipe for simple white loaf yeasted bread for really long. Actually I use your recipe for sourdough bread and sometimes I switch to yeasted, but anyway. I bake two white loaves every week and one week all of sudden my loaves, 2 days after I baked them they had a light smell like jam and a "sweeter" taste and also in the center of the bread they had like marks of bread that is undercooked. I baked new loaves again and still the same result after 1-2 days. The first day they are normal, but after that this "thing" starts happening. I tried change the flour brand, and store the bread in the fridge, but still the same. Is the there any chance this happens, cause of high temperature(still the fridge would ve solved it)? Thank you for all the knowledge!! Love from Greece!!!!

[@nevermind7253]

Very interesting I sure hope he sees this question ⁉️

[@crashcris]

I also have written almost exactly the same to his emails, so far no reply. However it seems to be a thing called ROPE SPOILAGE. Do a Google. Do NOT eat that bread, it’s infected with a bacteria, it develops/multiplies in warm environments such as we’ve all had in Europe this summer. The bacteria is hard to kill and can resist normal cooking temperatures. Ideally you need to make sure the inside of your loaf gets to about 98 c for several minutes. I now bake for a little longer and test the internal temp with a thermometer then keep my bread in the fridge and whilst not ideal, it has stopped this occurring. All the best. Cris

[@crashcris]

Also, apparently sourdough is not prone to rope spoilage as the acidity of the bread kills the bacteria. It tends to mostly happen in yeasted loaves.

[@Bakewithjack]

Cris I would LOVE to answer this but I really don’t know much about it I am sorry to say, it’s never happened to me and I’m not sure I could create it to find out. Sorry!

[@galois1712]

brilliant vid!

[@kimberlyterenzoni8451]

Well said! Sweet little girl

[@debeeriz]

try making bread in the deep fryer,air fryer or microwave to save money, deep fried bread is nicer than oven bread

[@davidferrington7588]

Great job man !!!

[@Bakewithjack]

Thanks Man 👊🏻

[@panagea2007]

Making your own beer, like making your own bread, is not really cheaper. But the quality can be WAY better.

[@SOHJCH]

When comparing price, you need to factor time.

[@unitedlutheranchurch5147]

Love it!

[@paulcullen814]

A very interesting video to watch. Since the start of the 2020 lockdown I have been making most of the bread we use at home, only buying it when we want something special like brioche burger buns (not managed to find a good recipe for brioche rolls yet, they all seem to not work as well as they should and end up with some odd results). Love the cameo from his daughter in the video. Get the kids interested in cooking when they are young and they won't end up like the snowflakes you see nowadays who don't even know how to boil an egg or make toast from shop bought bread, relying on ready meals, takeaways or eating out all the time.

[@jessi_starr]

omgosh I'm never this early to a video! 😆 I love your videos, thank you!!

[@paulhebblethwaite7168]

What are your thoughts on using an air fryer to bake bread? I'm on my third try now and it's getting better but what is your take on it? Thanks Jack.

[@MrImagin]

I just watched your 2018 video about cost of a loaf yesterday. weird timing

[@lanaroberts2937]

BRAVO

[@nelathan]

The most expensive factor in making bread is time

[@eternalfizzer]

I thought it was pretty rad what you can do with flour, yeast and water. Now that I can see you do math on the fly .... now that's hot! 😀

[@kimrothermel5454]

So, if it’s sourdough save the yeast cost. And if I bake it in my wood fired pizza oven… 👍

[@SylviaRustyFae]

I get ya showin off how you can get more slices out of bread at 7:10 but come on, thats way too thin xD Id actually end up turnin all my sandwiches into double sandwiches with three slices each if it were that then, just to give me enuf bread to actually taste the bread in a sandwich. Hilariously tho, even with usin triple the bread for my sandwiches usin such slices... Id still end up with one (and a half) extra sandwich compared to how many id get out of it if i sliced the bread at my preferred size of about two of those slices. So even if i knock the slices for bein too thin for a sandwich, thatd still save me bread and get a more bread tastin sandwich bcuz now theres bread in the middle of the sandwich too

[@juliegraham5033]

Starting to think I'm gonna have to bake at night while my leccy is on economy 7. I can fit 2 loaves and 4 baguettes in my oven at one time. Funny, I don't eat bread but take pleasure in baking for others and giving it away.

[@jag1970s]

And I buy marriages organic flour in 20kg sacks from, of all places, Amazon