lcertuche
Almost Self-Reliant
- Joined
 - Aug 26, 2016
 
- Messages
 - 980
 
- Reaction score
 - 626
 
- Points
 - 163
 
Actually the homemade version of baking powder is much healthier because it doesn't contain metals in it. I used to use this but cream of tartar was so expensive. I will check out your bulk prices. Thank you for your comment. 
I believe this recipe does have a yeasty taste, but we happen to like it. I've heard that fast risen dough does increase the problems that some people have with gluten. I often have sourdough starter in the refrigerator and I have mixed up huge bowls of dough (slow rise) in the refrigerator, using it everyday or so. What ever method of homemade bread it is surely cheaper, and healthier than store bought.
			
			I believe this recipe does have a yeasty taste, but we happen to like it. I've heard that fast risen dough does increase the problems that some people have with gluten. I often have sourdough starter in the refrigerator and I have mixed up huge bowls of dough (slow rise) in the refrigerator, using it everyday or so. What ever method of homemade bread it is surely cheaper, and healthier than store bought.
					
				
     But, sounds like you will have winter veggies!  I'm wondering why you put the tiny holes in the cap -- I would put them in the bottom and just open the cap to fill.  Would that work?    