Dough!

 Mr. and Mrs. Murphy's Microcosm is not gluten-free.  Bread is too much of a value to disregard.  Making it fresh at home means it's a lot healthier too -- not too much salt or sugar, and zero preservatives.  A large ball of dough like this will make either a couple of loaves of bread or three pizza crusts.  For pizza, we spend a bit more to use both 00 Super-Fine semolina and whole wheat pastry flour.  Extra wheat gluten is always helpful for a softer and more pliable dough.

If using the super-fine, the dough handles and rises better with a longer period to rise.  That makes it perfect to divide into batches and store in the fridge.  We've been enjoying pizza, sandwiches and french toast because of the steady stream of fresh dough churned out from the Kitchen Aide mixer.

With each batch of dough, a small amount is set aside in a jar in the refrigerate.  This also has some water to keep it soluble.  The mixture helps augment the yeast in the next batch.  It can also be used as a starter for a dough that has more time to rise.  After time, it lends a slightly tangy flavor as well.  It's helpful to keep this going in the event that the yeast supply is unexpectedly depleted.  It can also be mixed with beer to start a dough too.

Home-made bread is one of the best frugal bargains going.  Don't let the gluten nay-sayers prevail.  When made with limited, wholesome ingredients and eaten in moderation, fresh bread is cheap, delicious and healthy.