While (barely) awake at 5.30am and mixing dough I had a panic about the amount of flour I would get through if I continued baking my current recipe every day. It would be about 7kg per week, costing about 10 Euros.
10 Euros felt like quite a lot, given our weekly food budget is about 35 Euros. So I did a few sums. Slowly.
I’m making 2 x 1kg loaves per day. One of these is for us, and the other goes to the in-laws or other visitors. So to start with I can halve the 10 Euro cost as only half of it comes from our food budget, the other half is a form of rent
Next I looked at the bread I could buy with 5 Euros, and a 1kg boule from a decent bakery is about 4.50 Euros. And if I wanted organic bread (the flour I’m using is both local and organic) this would cost even more.
So each day, my costs are about 1.60 Euros (including a little for electricity) and the bread made has a commercial value of about 10 Euros. Over a week, that’s about 11 Euros costs, for roughly 70 Euros value.
In terms of the hands-on time working the bread, this works out something close to minimum wage so an economist would tell me that my hours are better spent earning my wage as a web developer and buying the bread instead.
But the economist doesn’t have useful metrics for pleasure, self-satisfaction, resilience, creativity, learning, the smell of bread baking as you work in the afternoon, or the lessons you teach your children when you show them how to make things with their own hands.
Given the numbers, and the things that don’t have numbers, I think I’m in profit.
This posted has been submitted to Yeast Spotting