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#295454 - 03/27/20 01:41 PM Re: Things I have learned recently [Re: Phaedrus]
gulliamo Offline
Member

Registered: 09/11/02
Posts: 171
Loc: Denver, CO, USA
Originally Posted By: Phaedrus
Is yeast seriously out of stock in your area? The local Costco here has plenty.
In Denver - yes.

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#295508 - 03/30/20 10:38 PM Re: Things I have learned recently [Re: chaosmagnet]
teacher Offline
Old Hand

Registered: 12/14/05
Posts: 910
Masks might be a good idea for everybody.

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#295509 - 03/30/20 11:52 PM Re: Things I have learned recently [Re: chaosmagnet]
Phaedrus Offline
Carpal Tunnel

Registered: 04/28/10
Posts: 2629
Loc: Big Sky Country
If none appears I can pick some up at Costco and ship it, depending on how much of a hurry you're in, gulliamo.
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“I'd rather have questions that cannot be answered than answers that can't be questioned.” —Richard Feynman

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#295537 - 04/01/20 08:02 PM Re: Things I have learned recently [Re: Phaedrus]
gulliamo Offline
Member

Registered: 09/11/02
Posts: 171
Loc: Denver, CO, USA
Originally Posted By: Phaedrus
If none appears I can pick some up at Costco and ship it, depending on how much of a hurry you're in, gulliamo.

That's so nice of you! We have enough for now and am going to try the sourdough starter route.

If that fails I'll hit you up. Thanks again!

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#295538 - 04/01/20 08:41 PM Re: Things I have learned recently [Re: chaosmagnet]
Phaedrus Offline
Carpal Tunnel

Registered: 04/28/10
Posts: 2629
Loc: Big Sky Country
Cool, just let me know. And of course, the offer is subject to change if the TP hoarders here expand their gluttony to yeast. wink grin
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“I'd rather have questions that cannot be answered than answers that can't be questioned.” —Richard Feynman

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#295539 - 04/02/20 01:29 AM Re: Things I have learned recently [Re: Phaedrus]
MartinFocazio Offline

Pooh-Bah

Registered: 01/21/03
Posts: 2155
Loc: Bucks County PA
seriously and absolutely and still is out of stock.

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#295638 - 04/06/20 01:09 PM Re: Things I have learned recently [Re: MartinFocazio]
Russ Offline
Geezer

Registered: 06/02/06
Posts: 5329
Loc: SOCAL
How to make your own yeast for baking - The Verge
Quote:
...If baking is your way of taking this moment to learn something new or become more self-sufficient, coming up with your own yeast could be the next survival skill to hone.

Baker’s yeast is actually just a fungus that, like me, loves eating sugar. So whether or not it’s in stock in stores, in reality “there is never a shortage of yeast,” biological engineer Sudeep Agarwala tweeted. “Yeast is everywhere!” he adds.

There’s a good chance you’ve already got what you need at home to get started. ...

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#295639 - 04/06/20 01:20 PM Re: Things I have learned recently [Re: Russ]
nursemike Offline
Old Hand

Registered: 11/09/06
Posts: 861
Loc: wellington, fl
And then there are baking powder biscuits, quick breads, crackers, pita, naan, perhaps the apex of yeastless flour cuisine: sausage gravy.
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Dance like you have never been hurt, work like no one is watching,love like you don't need the money.

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#295643 - 04/06/20 02:51 PM Re: Things I have learned recently [Re: MartinFocazio]
Russ Offline
Geezer

Registered: 06/02/06
Posts: 5329
Loc: SOCAL
There’s a good video at: Cultivate Your Own Wild Yeast Starter Which explains how to get started making your own yeast. The video is just for making starter so you don’t need store-bought yeast. The bread you make depends on the flour and other ingredients which you choose for the bread — wheat, rye, whatever.

This won’t necessarily make bread with that San Francisco Sourdough flavor. If you want sourdough starter, he mentions how to get that flavor in the video. If you do want Sourdough bread, check out How To Make Sourdough Bread Masterclass

Then if you have starter you need to feed, take the part you’d throw away and dry it. Seach YouTube for drying sourdough — drying sourdough starter Then you’ll never run out.

YMMV

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#295647 - 04/06/20 05:31 PM Re: Things I have learned recently [Re: chaosmagnet]
M_a_x Offline
Old Hand

Registered: 08/16/02
Posts: 1084
Loc: Germany
You could try and contact a local brewers club. They could have something called barm. It is yeast with some aromas from the beer. That would be really classic bread.
Townsends has a Youtube channel where he explains some topics about cooking in the 17th and 18th century. I like the channel
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If it isn´t broken, it doesn´t have enough features yet.

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