I've baked bread for my family (2+3) for years, but our consumption is very bursty. Particularly if we haven't had bread for a few days, we can eat a loaf in a

I've baked bread for my family (2+3) for years, but our consumption is very bursty. Particularly if we haven't had bread for a few days, we can eat a loaf in a day, but then we'll be sick of it and there will be a lull. I invested in a nice set of aluminum Nordic Ware pans a while back, so I do five loaves at once, and probably bake ~1.5–2 times per month. Toast for breakfast can easily knock out half a loaf, and it's way more economical for everyone to have a slice or two of homemade bread than to eat dried cereal and polish off a box a day. With working from home, I've been keeping my sourdough alive on the counter (rather than storing it in the fridge), and although I haven't baked any _loaves_, I've done a lot of other bready things with it over the last few weeks— pizza crusts twice, cinnamon rolls once, lunch buns twice, a focaccia one day. It's been great!