#295454 - 03/27/20 01:41 PM
Re: Things I have learned recently
[Re: Phaedrus]
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Member
Registered: 09/11/02
Posts: 181
Loc: Denver, CO, USA
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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]
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Old Hand
Registered: 12/14/05
Posts: 988
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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]
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Carpal Tunnel
Registered: 04/28/10
Posts: 3166
Loc: Big Sky Country
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If none appears I can pick some up at Costco and ship it, depending on how much of a hurry you're in, gulliamo.
_________________________
“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]
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Member
Registered: 09/11/02
Posts: 181
Loc: Denver, CO, USA
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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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#295638 - 04/06/20 01:09 PM
Re: Things I have learned recently
[Re: MartinFocazio]
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Geezer
Registered: 06/02/06
Posts: 5357
Loc: SOCAL
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How to make your own yeast for baking - The Verge ...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]
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Old Hand
Registered: 11/09/06
Posts: 870
Loc: wellington, fl
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And then there are baking powder biscuits, quick breads, crackers, pita, naan, perhaps the apex of yeastless flour cuisine: sausage gravy.
_________________________
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]
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Geezer
Registered: 06/02/06
Posts: 5357
Loc: SOCAL
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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]
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Veteran
Registered: 08/16/02
Posts: 1208
Loc: Germany
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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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