The natural consequence of living a locavore’s lifestyle is cooking.

And I am very happy to be doing it. In fact, I am addicted to it now. But don’t be fooled. I am not the next Jacques Pepin or an Iron Chef contender, but somehow, I know what to do when given enough ingredients and some cooking tools.

Lately I have been considering baking my own bread. Though I love getting bread from local bakers in my neighborhood farmer’s market, I have this urge to give bread-making a spin.

Looking at recipes, it doesn’t seem like calculus to me. Besides, I read that I can save a lot by baking my own bread. $0.43 for a homemade baguette compared to $2.99 if I buy from the market. Of course, I understand that the $2.99 price tag has a reason and the $0.49 could also mean baguette from hell. But it’s worth a try, isn’t it?

So this weekend, I am planning to get some whole-wheat flour from Whole Foods and some dry yeast so I could begin making my daily bread.

I am starting with a baguette. I think baguettes are great in a sense that it is multi-purpose. It is some sort of mother bread that always goes great with anything even as plain as honey.

The recipe I found is for classic baguette that requires steam in the oven to achieve that irresistible baguette crust.  Baguettes also require a starter or poolish which should be let to stand overnight.

Wish me luck.