I’ve been wondering about going the other way from pasta to bread.
Can pasta be ground fine enough so that somebody could add water and yeast, thus making dough, bake it and get bread?
I’m big on storing pasta because it’s dry, neither too acidic or basic, it can be cooked in a few minutes, and can be eaten in a wide variety of recipes.
BTW, a 5 gallon plastic bucket will hold 10 pounds of egg noodles. I have been concentrating on 5 gallon storage lately.
Grain is cheaper than pasta. I would stick to making flour and bake bread. I have been diversifying my stocks adding kamut (non-GMO wheat) and other grains. They can be ground, toasted, boiled, and fixed in many ways.
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