Back to basics

Before Ted was diagnosed with his gluten intolerance, I baked homemade sandwich bread. My friend Wendy had a decent bread machine recipe and it made 2 loaves, which lasted us a week or so. And I did that for quite a while, at least a year if not more. Then the gluten issue arose and I bought, baked, ordered and fiddled with dozens of GF bread recipes, all of which he rejected (and I don't really blame him.) About 6 months ago his doctor put him on a digestive enzyme to take with a meal that includes gluten or dairy (which he is also sensitive to, though we've known that since he was 4). While I don't fill his plate with wheat products, it's been a lifesaver, especially for sandwiches. Mr. Picky loves his nut butter sandwiches, and I love that he loads up on the peanut, almond or hazelnut butter, for the good fat and protein that his skinny 48 pound body needs. Just recently I began baking our own bread again. It's more of a white bread and as the days pass, each new batch is more like sourdough, which is interesting. It's from a 5 minutes a day recipe that I had written down a while ago. I mix up enough for 8 loaves and then put the dough in the fridge, covered. Every other day I bake a loaf in a loaf pan. It's surprisingly good. I'm going to try rolls and hamburger buns tomorrow and see how they are. I love discovering an easier way to do something I truly want to do. Fresh bread is up there on the list, right after the GF pancakes that I've finally mastered and churn out constantly. Now, about that raw milk share...