Nothing at costco, but I got 25 pounds of all purpose king arthur flour.Just back from two stores, still no yeast.
LOL. I was afraid you got 25 pounds of YEAST!Nothing at costco, but I got 25 pounds of all purpose king arthur flour.
I had to buy a 25 lbs. sack of flour from Wal-Mart literally all they had left.What good is yeast if you can't get any flour? Lol.
I just did the same at Costco.I had to buy a 25 lbs. sack of flour from Wal-Mart literally all they had left.
I vaguely remember reading that you can dry your starter and keep it for months between uses. Freezing it doesn't work well.No flour and no yeast in any of the stores I've looked at in the Bay Area for weeks. I tried ordering from King Arthur but they are all out of stock, too.
I kept a sourdough starter going for years and it used a ton of flour. It was incredible, but I don't have the need for that much baking any more. I wish there was a way of keeping it for long periods in between baking. I was able to do so in the freezer for a while, but it eventually died. My husband still talks about the sourdough bread and bagels I used to make. I used Nancy Silverton's La Brea Bread Bakery (the same woman who has a restaurant in Downtown Disney) to make my starter with grapes. Highly recommend her book for anyone new to sourdough baking.
This is great--thanks! I'd heard of drying but never looked into it. I was making it about 20 years ago (hard to believe!). Maybe we'll give it another shot if we can find flour. The "kids" (20 & 23) would love it.I vaguely remember reading that you can dry your starter and keep it for months between uses. Freezing it doesn't work well.
ETA: I found this: https://www.kingarthurflour.com/blog/2015/05/01/putting-sourdough-starter-hold
Also this was something I was able to see was in stock at my Walmart. I know that information isn't always correct but that's what got me to look at Walmart in the first place.Hmm. My DH was going to Walmart yesterday, and I asked him to pick up a jar of yeast. So, he did. No problem. I think it's like a lot of things, it really depends on where you live and what your stores have gotten delivery on. I bake homemade bred occasionally, and we make our own pizza dough. So, when I read this thread about yeast shortages, I figured getting another jar might be prudent.
this is how it is where I live...... I hope some of you try the sourdough..... it's an interesting project at the very least..... we've been testing various recipes to come up with a bread we really like....I think todays batch is gonna be it!There is none showing available at any Walmart, Sam's Club, Costco or Dillon's(Kroger), within 150 miles!
I just wanted the little 3 packets of yeast container (like an ounce of yeast) on Clicklist, but that was all out so they gave me a giant jar. I really wasn't trying to hoard, it was just the only yeast the store had!It's not that people are buying tons and tons, but that everyone is buying some all at once. Plus, lots of yeast is sold in larger containers than necessary. My stepmom recently bought a pound of yeast because that was the size of the container of yeast available. Luckily, she let us all know, and I was able to refill my jar of expired yeast from her supply.
Temp and time?To use the excess pour off, I simply pour on a baking sheet and bake. A few minutes later I have my favorite tangy treat,a flatbread that we all love with some butter- it's actuall the household favorite right now.
I turned a regular wheat starter into gf over two weeks time by starting with about 2 tbsp., and feeding it gf flour daily,until it was basically a whole new starter(gf) then I started using it in gf pancakes etc.
I have read that sourdough is an excellent way to 'predigest' a lot of the gluten that bothers some people... but not 100% about that, it's definitely an interesting concept.
Ah, only two years? Boudine's has amazing sour dough bread, and their mother has been around since 1849.Temp and time?
My sourdough has been going for 2 years. I use my discards for coffeecakes and pretzels and other things, but a flatbread sounds yummy!