Yeast

Quick question, say crap hits the fan in whatever why you can think of and you can't get yeast anymore from the store. How would one go about getting it naturally ( for lack of a better word) ?

Look up sourdough starter. Flour, water and let the natural yeast in the air do the work. My starter is going on 3 years now.

The air you breath is full of it.

Right here wolfdog

Look up ..making your own sourdough starter

It's equal parts and flour

1 cup of flour mixed with 1cup of water

There are natural yeasts floating around in the air we breathe

Takes 7 -10 days to get it ready to bake bread

Finished bread..right here

Beer making has a history of using open air yeasts as well.

Though almost all modern fermentation and bread yeasts are cultured for specific tastes or alcohol tolerance.

Question, what is the shelf life of the various yeast products? Can they be saved for prepping?

If an established starter is kept in the fridge And fed every 3 weeks...it will live for decades / forevah

Yeah, I know the starter will go forever as long as it's fed and not killed off by temperature or taken over by molds.

I was wondering the packets or jars of dehydrated.

Before I got into sourdough....those packets lose their punch after time. Your bread won't rise. They have a best used by date on them

Thanks everyone think imma try this aso soon as I get a new stove !

Thanks Nessmuck. Does this process work just as well with whole wheat flour or just white store bought flour? What kind of flour do you use?

look up the web site THE PERFECT LOAF there is a recipe for sour dough starter
. it likes rye flour

Chancy.....just All Purpose flour & Water..

You can use different flours in your bread recipe.

You just make bannock Wolfdog. Bannock! The Indians had it figured out.

I worked at a hotel in Yosemite and we had an original San Francisco sourdough starter that was right around 75 years old. Park Service took the baker in by boat during the floods in the late 90s to feed it. He said he didn't want to be known as the one that killed it lol.

Bannock originated in the Shetland Islands in Northern Scotland.
It was culturally appropriated by the Indians.

Feed your sourdough and go to bed. In the morning pour a goodly portion of it onto some parchment paper. Let it air dry. Flip it if need be. Once it's thoroughly dry.... break it up and freeze it.

I image once it's dry it'll probably be just fine unfrozen as well, but my directions said to freeze it so I do, lol.

Also... look up salt rising bread

Bread is good, so are biscuits, no yeast needed for biscuits, which if I'm not mistaken is the same as bannock....