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Anybody able to find yeast in their local stores? I've checked a couple and the shelves are empty. On-line sources are out of stock.
At the rate I am making bread, I will need some in a couple weeks.
you can take what you have today and start a culture , basically a wet bread dough that you keep in the fridge in a glass or plastic container you can even do it in a gallon ziplock bag quite well
2 cups flour , 2 cups warm water , 1 pack yeast mix in a glass bowl cover with a damp towel and let ferment overnight at room temp
the next day you stir and feed
1 cup flour 1 cup milk 1/4 cup sugar
if you keep it fed every other day and alwasy leave at least 1 cup of it in your container you should be set to keep making bread on that same packet of yeast for a while.
if it gets funky or you forget to feed for several day start over
Buddy of mine (who I gave a loaf of our bread) showed up with a 10 lb. bag of flour and about 20 packets of yeast he picked up at our local Festival last week. Think he's dropping a hint?
We tried a packet of yeast that was not quick rise and gave it a little extra time to raise and it went just fine. We also tried a packet of yeast that expired in 2019 and it went just fine as well.
There are hundreds and hundreds of tutorials for making sourdough starter on youtube.........
Below is one of the better ones......note......first few days you start with a whole grain flour (wheat or rye), and either pineapple juice (1st choice) or orange juice. The acid in the juice allows you to jump start the process by 3 days, bypassing the funky phase if you start with water alone. The yeast you need is already on the whole grain flour.....far and away better than trying to start with a commercial bread yeast. One it gets rolling (about day 6 or 7), you switch over to some type of non-clorinated water (won't kill the yeast and bacteria in the culture) and a mix of 9 parts white flour (all purpose or bread) and 1 part whole grain (wheat or rye).
Once established, if are not using it, you can "park it" in the fridge for 2 weeks or more. That way you don't have to burn through any flour you are just tossing.
A good sourdough culture and bread never needs anything but flour, water and salt....plus any optional grains you want to add to it for texture or crunch.
I made my own starter. Use unbleached flour to get it started, you can use bleached to feed it once it gets going. The yeast comes from the yeast that is found naturally on the wheat berries and not really from the air. I tried starting it with bleached flour and nothing happened until i found unbleached flour and began to feed it with that. Then it finally started making. Mine is about 10 days old now and finally can use it. Smells like beer now.
I made my own starter. Use unbleached flour to get it started, you can use bleached to feed it once it gets going. The yeast comes from the yeast that is found naturally on the wheat berries and not really from the air. I tried starting it with bleached flour and nothing happened until i found unbleached flour and began to feed it with that. Then it finally started making. Mine is about 10 days old now and finally can use it. Smells like beer now.
That sounds like what my wife was doing. Her book says to use unbleached flour.
Ive also figured out use room temp flour when you feed or it takes forever for it to rise and do its thing if you are trying to make a batch of bread soon. We have a habit of storing flour in the freezer since before i started baking lately a bag of flour would last a long time around just making biscuits and occasional pancakes. But bleached flour removes alot of the natural yeast thats on the berries. However there is some yeast still on bleached flour. I have both and my starter only does what its suppose to when i use unbleached. These are just my observations from my limited experience. I dont get the "capturing" wild yeast from the air thing since everyone says to loosely cover your starter while its out.
