Today we baked cookies. Many, many cookies. We’re trying to get away from buying baked goods around here. So far we’ve eliminated storebought bread and my nemesis, Pop Tarts. Up next is cookies, then crackery snacks.
Making 100 cookies with two spoons to scoop up and drop them is a real pain in the neck. I want a cookie scoop like this one. I’d love all three sizes but the middle-size one will suffice.
It’s crazy how much flour we go through with this though. When we first started about a month ago I thought that bulk flour was a bad idea for us. “How could we use fifty pounds of flour before it went bad?” I wondered. Well. Very easily, as it turns out. We use five pounds in a week on bread alone, and we aren’t up to full baking capacity yet. (We eat a loaf to a loaf and a half of bread a day on average.) By the time I’m doing all the baking it will be between seven and ten pounds a week, I’m thinking.
I have two choices: organic or local. Well, I guess I have three – also nonlocal nonorganic, but that’s not in the running. I’m leaning towards local. I’m going to call them tomorrow and get prices for their bulk flour.