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Yeast shortage no doubt. Flour and sugar all day; but yeast is flat out gone.

• ardy42 7y ago
  > Yeast shortage no doubt. Flour and sugar all day; but yeast is flat out gone. Time to learn to make sourdough, then!
  • lostlogin 7y ago
    Yes! At its dumbest, just keep some dough from your last yeasted batch and feed it flour (70g flour, 100g water). Rise times go way up but that’s the point, you get more flavour that way.
  • OJFord 7y ago
    And the tl;dr is just 'mix some of the flour and water ahead of time, and leave it longer than you would've left the whole thing with yeast'. IMO 'sourdough' is hyped to such an extent that it makes it sound like it's going to be some complicated process requiring an exacting baker and a perfect recipe. It's not.
    • lostlogin 7y ago
      This is very accurate. The long and complicated books and blogs are really off putting. I’ve got my recipe almost to its minimum I think. Deleting steps as much as possible. The idea that the starter needs much care at all is crazy and I’m asked about it regularly. It can go many months without any attention at all and is just fine ~10 years in.
    • tathougies 7y ago
      Yup, sourdough is easy and fun! The easiest pet too!
• tathougies 7y ago
  You know you have bread yeast literally on every part of your body right? Just stick your foot in some flour, water, and sugar, and let it rise. Then, feed this starter (like sourdough), and mix in a spoonful or two with every bread recipe, and keep the starter like you would a sourdough starter.
  • jopsen 7y ago
    Do I wash the foot first? :) (Sorry, I couldn't help but ask, hehe)