I have been making my own bread for years now, but only this year I got rid of the bread maker. This has been a liberating experience and I find making bread is now much more fun. I decided to start from scratch by making my own yeast. This is easy, by putting flour in a small bowl and leaving for a few weeks, adding a bit more flour and water every 3 days. The natural yeasts in the flour and atmosphere soon get to work. People have been known to have had their yeast 'starter', or 'mother', for decades.
Next I put my flour in a bowl with a bit of salt and water with most of the starter. This is mixed up and left all day. I come home from work and after dinner, empty the risen bread into a baking tin and let rise again for a few hours, depending on how warm it is. Then, into the oven it goes.
As you may have noticed from my Kuksas, I like handles. The handles on this bowl took a fair amount of time to do. This is one reason that we rarely see handles like this on wooden artefacts.
I also now buy some of my flour in the sack and need to decant from sack into a smaller container. So I made a scoop from a half log of birch.
I have found that even with a busy life, I have easily found time to make all my own wheat bread as well as rye bread for my wife. I even look forward to it. It is hard for me to explain why but it certainly has to do with working with a living organism (yeast) and also, I have control over what goes into my food. Another pleasure of this about being connected to the process of producing natural and slow food. I find a sort of meditation in the making of bread. We, as a culture, are losing connection to meaningful daily work with the hands, the everyday acts of creation. Making my own bread is a way of reclaiming that in another area of my life.