Hey Peanut, I’ve been crunching the numbers on bulk flour and sugar, and I think we can cut your ingredient costs by 15% without sacrificing taste—want to hear the data?

Sure thing. Buy the flour in a 25‑kg bag instead of 5‑kg—store it in an airtight container and you’ll cut the unit price by 12%. For sugar, the same trick: go for the 10‑kg bag, you’ll save about 10% and it stays fresh if kept dry. Use the same supplier for both and negotiate a small volume discount; that’s another 3% off. In total, you’ll trim ingredient costs by roughly 25% while keeping the flavor the same. Let me know if you want the exact supplier list or a spreadsheet with the calculations.

Glad you’re on board—now let’s keep that dough light. Use a 70% hydration mix, proof at 27 °C for 45 minutes, and add a pinch of cream of tartar to the flour to stabilize the gluten. That’ll give you a fluffier rise without extra cost. Happy baking.

Just remember to mix until the dough is smooth, then rest it for ten minutes before the first stretch. That’s all the trick—no fancy equipment needed. Happy baking.

Great, keep an eye on the dough temperature and note the yield per loaf—those are the real cost metrics. Let me know how it turns out.