Thanks for crunching those numbers. That really puts it into perspective! I used to bake whole grain sourdough bread and I miss it terribly! It's been about 3 years since I've baked it. We left our homestead in California nearly 3 years ago, but spent several months in a travel trailer looking for a property to buy. When we finally found our homestead, a week before snow hit N.Idaho, it was an empty 40x50 polebarn shop, so we parked the trailer inside and started framing our 2 story home within. During this time, we've also been dealing with major food allergies and sensitivities for one of my four children. We are focusing on gut-healing, so lots of fermented foods like kraut, goat kefir, water kefir & fermented veggies.
Back in California, I was making sourdough from scratch with freshly ground wheat and oats. We were even looking into growing our own, but now we have drastically cut our bread intake for the whole family because she misses it so very much and it just would not be fair to have fresh baked bread in the house if she can't have any. I'm working on a teff grain sourdough to see if she can tolerate that. I had thought about it before, but held off because I used to think it was only grown in Africa & India. We try to source as many local products as we can when possible, but that is a huge challenge when dealing with multiple allergies and the strange, sometimes exotic substitutes we use. Anyway, I just read that it's being grown here in Idaho! All the more reason to keep working on a teff sourdough starter!