Yeast

[PJMcK]

One of the small joys we've enjoyed during our self-isolation has been spending more time preparing our meals. They provide a pleasant structure to our days and we've tried some new things.

Like baking bread. The problem is that our supermarket has been out of yeast for over a month. We have 5 or 6 envelopes of Fleischman's yeast left but those could go quickly. I tried ordering some online but it is expected to take 4 or 5 weeks to be delivered.

A friend suggested a couple of starter recipes. We may have to give it a try.

Here's the funny part: My friend said that people generally name their starters! We'll have to give that serious consideration.

[katmondoo]

1. I have the same problem, also no bread flour

Fortunately I have 2 bags of flour and two jars of yeast. It goes fast.

[True Blue American]

4. I use self rising, the biscuits have been great.:)

No yeast to be found.

[True Blue American]

2. Most stores

Are having the same problem. My store is almost completely stocked.

Fleishmans Yeast was selling 3 of those packages for $22. Someone posted about it, found a source but there is a waiting list.

[hermetic]

3. You can make your own

At least, that's what an article I read the other day says: "grow yeast by placing old flour, water, and dried fruit (or ale) into a jar. Allowing that mixture to ferment in a warm place for 24 to 48 hours should yield yeast that you can use in baking projects. The resulting product won’t act as predictably and consistently as what you’d buy in a store, but it may imbue your baked goods with a certain distinctive character. It’s the difference between asking the drama kids to do something versus asking the honor students. With the drama kids it’ll be a month late, but creative and interesting and beautiful. If you want something done immediately and make sure it gets done, you ask the honor students. The yeast you make at home might bubble a bit differently, give the bread unusual flavors and air pockets, and take a little longer to help the dough rise. Given that many peoples’ schedules are slightly less packed than usual, though, you probably have the time to make your bread the slow, weird, magical way."

I haven't had to try this, yet, since I still have a couple of yeast packets. But not enough to last several months, so, we shall see...

[PJMcK]

5. Will you name your starter? (n/t)

[hermetic]

7. Thinking....

Maybe CovIdontknowifthisisgoingtowork#1, then #2, ad infinitum.

[True Blue American]

6. Found this for Sourdough starter.

https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/

[PJMcK]

8. Thanks

That's actually one of the recipes my friend suggested!

Have a good week, True Blue.

[True Blue American]

12. I hope to.Spent time

This morning on the phone with my Son putting me back online.!

[cayugafalls]

9. I found yeast online, but it is a pound bag. Price is good though...

https://www.wafflepantry.com/Specialty-Ingredients

[PJMcK]

10. Thanks for the tip

Have a good week, cayugafalls.

[cayugafalls]

13. You too!

[True Blue American]

11. Great site!

Will send that on to bakers in the family! Thanks

[cayugafalls]

14. You are welcome!

[sir pball]

17. You'll use the pound of SAF Red before it goes bad

That specific brand has a 10+ year lifespan in the freezer.

[cayugafalls]

18. That is good to know. Thank you!

[Major Nikon]

19. I bought SAF gold because it's all they had at the time

KA says it’s best for sweet enriched breads which I do not make. I think the way in which I use it won’t matter as I’m just looking for volume during fermentation and I don’t really care how long it takes. I just wonder if it’s a different strain of yeast compared to red.

[sir pball]

21. From what I can gather it is a different strain,

that requires at least 10% sugar in the recipe. I haven't found anyone using it for slow rises but it seems like it might not work so well with normal sugar levels regardless of how long it goes. Keep us updated!

[Major Nikon]

22. It will probably be a while before I use it

I have a couple of yeast water starter experiments in the works and I'll be working with that in the short term.

[Backseat Driver]

15. Have you developed expertise in making

Sourdough starters? If you are a regular customer, note the suggestion to ask a bakery if they'd sell a small unit of their yeast or flour??? During a time of crisis, perhaps?

https://thebreadguide.com/wine-bread-beer-yeast/

Also, explore the specialty nut, corn, ancient grain flours. Unfortunately, to do so regularly will be expensive, where you can find them.

[Major Nikon]

20. I have made starter numerous times

There's lots of methods out there and it isn't hard to do. As long as you are feeding every day at least until it gets going it's hard to mess it up.

This method will produce a sour starter suitable for making San Francisco type sourdough. If you want a levain type of starter used for non-sour French types of natural yeast breads, double the amount of water used. If you can't get your hands on rye or whole wheat flour, just use more A/P or bread flour and ferment for 36 hours on day 1 instead of 24. Do not used bleached flour for anything unless you are always incorporating at least 25% whole wheat flour.

Day 1:
100g rye or whole wheat flour
100g bread or A/P flour (I prefer King Arthur A/P unbleached)
100g purified water (~85F)

Mix the flours together and then mix in the water until all the flour is hydrated. Cover and place in a warm area (75-80F is ideal).

Day 2:
100g bread or A/P flour
50g purified water (~85F)
100g of starter from Day 1

Mix all the ingredients together until all the flour is hydrated. Cover and place in a warm area (75-80F is ideal).

Day 3:
Reduce starter to 50g.
Everything else is same as Day 2

Day 4 and beyond
Reduce starter to 25g
Everything else is same as Day 3

After 5-7 days your starter should be viable enough to bake bread with. At some point during the day your starter will rise to its highest level. That is the point at which it is the most viable for making bread.

[Freddie]

16. Don't use expired yeast

Got a stand mixer for Christmas with dough hook attachment, thought I’d finally try bread. Did this last Sat (4/18), the yeast packet had an expiration date of 3/25. Not that old, right? Nope, didn’t rise. And now there’s no yeast at the store.

[Major Nikon]

23. If you store it in the freezer (and you should) the expiration date can be extended

It's easy enough to test by proofing it ahead of time.