I haven't worried about the cost, whether higher or lower--the bread is so much better it's worth it, even if it comes out costing more. But I think Carol is probably pretty close on the math. I buy bread flour in bulk (I keep 5 pounds in a canister and the rest is wrapped in plastic and stored in the freezer) and I buy yeast in bulk, so it really is quite low. Whole wheat flour is expensive, especially the good brands, but my recipe uses only 1 cup per loaf. Turbinado sugar is $1.50 a pound bulk, and how much does a dollop of olive oil and a teaspoon of salt cost? Very little.

SRS