Background:
This winter I bought a KBS Premium 2LB Convection Bread Maker. I posted about it in Survival Bunker Wheat Update. (An oddly cryptic title, what was I thinking?) I compared the new machine to two very old machines (which I’d legitimately “worn out”). I think entry-level bread machines are nearly identical and exotic machines cost more than I’ll pay. That’s it. (Also, bread machines have nearly identical yet maddeningly non-interchangeable parts.)
I also experimented grinding flour from very old wheat berries. Cliff notes summary: 17 year old wheat berries made machine bread that was edible but not great. 5 year old wheat berries were pretty OK. I mentioned it in PSA: Voting Age Wheat Is Suboptimal. Who cares to investigate further? In case of nuclear Armageddon you can make bread by grinding really old wheat. If it isn’t Armageddon, “wasting” $30 of wheat berries you forgot about when the kids were born isn’t a huge loss.
Update:
It’s been half a year and I’ve made 25+ loaves in the new machine. I’ve learned some stuff, here goes:
- The machine is “paid off”. I’m too lazy to calculate the amortization of a couple bags of flour versus buying 25 loaves. The payoff is either done or nearly so.
- “Sandwich loaf” is a code word for “simple”. Elaborate recipes like “Japanese milk bread” are great but overkill. You’ll put in more labor than necessary. I wanted the simplest recipe I could find. The term for that is “sandwich loaf”.
- Simple bread is delicious. Even the simplest dumbest “sandwich loaf” is delicious. When the machine beeps, announcing the loaf is done, everyone in the house (including the dog and cat!) materializes in the kitchen looking for a slice with butter.
- Use real butter. Don’t be a Neanderthal, put real butter on your real bread. Unless you’ve a legit health issue, find all the margarine in the house and throw it out. Don’t smear good real bread with “I Can’t Believe Whatever Concoction Is In This Plastic Tub”. You may want “unsalted butter” as an ingredient to some recipes. “Salted butter” is the stuff that goes on your toast. They are not the same.
- Get a scale. I spent years measuring flour in cups. I repent of my stupidity! Cups measure volume. Depending on how you scoop/sift flour it has varying density. Grams are mass and measure correctly no matter what unholy compression you accidentally did to the flour. Quit fucking around like you’re a homesteader in 1880. Get yourself a postal/diet scale and grab a random recipe in dreaded commie-euro metric units. Learn how the “tare” button works. You’ll be glad you did.
- The KBS Bread Maker is excellent. 25 loaves and every loaf is tasty. I can’t imagine a better recommendation. (Other machine brands are probably just as good.)
- Small loaves may be more efficient. Most recipes are for 1 1/2 pound or 2 pound loaves (this is reflected as grams or kilos in your European gram-unit recipe). There is a corresponding setting on every bread machine. I used to think that once I’d put in the effort why not make a max (2 pound) loaf? But real bread goes stale fast (a feature not a bug!). Smaller 1 1/2 pound loaves get consumed faster and none of it hangs around long enough to get stale.
- Creativity is overrated. For years I’d go to the store and buy X brand bread in Y variant. Same damn thing every time. But when I made my own bread, I had this weird idea I should “experiment” with different loaves. That was dumb! It’s a healthy staple food, not a psychic breakthrough. Making the same loaf over and over is OK.
- Fuck government advice! Is excess bread “bad for you”? Who knows? We applaud like barking seals over government food “guidance”; which may or may not currently advise to eat less “grains”. But have you seen the results of said guidance? Americans generally look like they’re just barely able to waddle from their car to Walmart! Plus, there’s bread and there’s “bread”. Your own bread has nothing but (for example) milk, wheat, yeast, salt, and sugar. Google tells me Wonderbread has; wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, water, high fructose corn syrup, yeast, and salt. Your delicious bread with five ingredients feels filling, will go stale in 3 days, and is probably ok. The store’s tasteless foam concoction lasts three times as long but who the hell knows what thiamin mononitrate does to humans?
- Make choices among realistic options. I didn’t really answer if you should heed the advice of some midwit government advisor in a theatric labcoat (though you can guess from my tone). Here’s my heuristic, if you’re going to eat something you know to be better, eat the good stuff. If your alternative is junk, consider fresh bread instead. Everyone imagines lunch will be wild caught fresh salmon they stole from a grizzly bear but they’re really going to eat chicken fingers and curly fries. Or they’ll cram their pie-hole with stale donuts from Monday’s staff meeting and wash it down with a Dr. Pepper. Egad! As for me, sometimes I’m looking for a midnight snack. If fresh bread distracts me from Little Debbie’s Cosmic Brownies that’s a win! (Little Debbie’s are a weakness of mine. I assume they’re made with industrial by-products and crack.)












