Do you make your own bread, tortillas or wraps?

bumping for later!

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I bake my own bread, artisan style: it's Pain de Campagne, farmer's bread, whole wheat. In my case it's just meal, yeast and water. 60% hydration. The thing that adds the calories is all kinds of fat-based additives, but I found out you don't really need those for artisan breads. They merely soften the crust. My results got better when I started doing without them.

I notice too that store-bought bread often has sugars added to them. At least I know exactly what goes into my bread.

It took me 3 months of twice weekly baking to get at a reasonable level of proficiency in making bread. It's something you have to get used to doing, because you need to know how the dough feels. I also make my dough into a pizza crust, or lavash style bread.

Biscuits:

1/2 cup flour
2 Tbsp nonfat greek yogurt or sour cream
2 Tbsp skim milk
1/2 tsp baking powder
salt (optional)

1. Combine in a bowl.
2. Drop onto a cookie sheet and bake at 325 degrees for 7 to 10 minutes.


I also like lite bread which is only 35 calories per slice.

Bump. I'm going to try these soon.