These are some general numbers. You get a little more extraction with hard white wheat, compared to hard red wheat. -45 pounds = 158 cups of ground flour -1 pound (or approx. 3 cups) = approx. 4 cups flour -a rough approximation - a scant 2/3 c. wheat berries = 1 cup flour -60-pounds = 90 one-pound loaves (fits in a 7-1/2x3-1/2-inch loaf pan) -Grainlady Here is a link that might be useful: Wheat Foods Council - Wheat Facts

The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products. To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ. Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it. The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt. -Grainlady

It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more).

here's a very good recipe for zucchini bread. I made 6 large muffins and 1 small loaf pan with this recipe. Ingredients 3 cups grated fresh zucchini about 4 zucchini 3 cups all-purpose flour 2 teaspoons baking soda 2 1/2 teaspoons ground cinnamon (I used china cassia) 1 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/4 teaspoon kosher salt 3/4 cup butter (melted 30 seconds in microwave) 1 cup chopped pecans optional (I use sunflower seeds) Preheat the oven to 350F. Grease two 8x4-inch loaf pans. nonstick spray works well. Set aside. Place the grated zucchini in colander in the sink while you continue. Mix sugar, eggs, vanilla, salt, and butter in a large bowl. Add flour, baking soda, and cinnamon, and whisk in until just combined. Stir in grated zucchini until just incorporated. Add nuts, if using, and stir in until just combined. Divide batter between prepared loaf pans. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.*** (25 min in my convection oven) Cool in pans for 10 minutes. Run a butter knife around the edges; remove zucchini bread onto wire racks. Dave