5 ms·

-Do you have yeast? Over on the other side of the North Sea, we've got more flour than we know what to do with on the shelves, as there is no yeast to be had -

by lb1lf 6y ago

-Do you have yeast? Over on the other side of the North Sea, we've got more flour than we know what to do with on the shelves, as there is no yeast to be had - haven't seen a yeast cube in a month! (good thing sourdough is a thing!)

zabil 6y ago
Yes! I managed to find a block of yeast last week. But, I can't use it as I got no flour :(
- lb1lf 6y ago
  We need to talk, then. :)
- systemvoltage 6y ago
  Get flour from Centralmilling company: https://centralmilling.com/store/ https://centralmilling.com/store/ Order a 50 lb sack and you're good to go. They still have it in stock.
- benibela 6y ago
  In Germany, I have flour, but no yeast I made a sourdough starter. It is kind of working, but some parts are tasting odd. There was also mold buildup at the margin
  - lostlogin 6y ago
    > There was also mold buildup at the margin Throw that bit away and give it more flour and water (I use a 70g flour/100g water ratio). It'll be fine.
  - cyphar 6y ago
    You need to make sure that the culture is stable before you use it -- it should smell sour, but with no other foul smells. In the first week of a new starter, you shouldn't use it because the bacterial cultures are still fighting for dominance. As for mould build-up, that isn't a good sign. It does happen and I know people who just scrape off the mould and move on with their lives but I'd personally start again from scratch.
    - benibela 6y ago
      It got better The real problem is that I keep it in the fridge too long, when I do not need it
systemvoltage 6y ago
Send me an email message, I can ship you some. I've got a kilo of SAF red and gold yeast, I can ship you 50g (or anyone on HN, feel free). Btw, you don't need much yeast - just use less than 0.5 grams, let the dough rise for 8 hours at room temp. You can save that dough and continue making more bread from the culture.
- lb1lf 6y ago
  -That's most kind of you, I really appreciate it - however, I do have a sourdough starter available and can (and do!) make all the bread we need - I was just amused at /our/ supply chain having a flour surplus and no yeast, whereas in the UK it appeared to be the other way around...
  - dageshi 6y ago
    For most of the past month there's been neither in the UK. No flour, no yeast. In the past week flour has been on the shelves and not disappearing immediately, so I think demand has more or less been satiated, but no sign of yeast anywhere.
ghaff 6y ago
Of course if you have baking soda and/or baking powder (depending on what you're making), there are a lot of quick breads, scones, biscuits, etc. that you can make without yeast. I'm doing both yeast and non-yeast baking. I do have a sourdough starter although I also have yeast which can make things a bit easier.
trobertson 6y ago
If your flour is unbleached it'll already have yeast in it. You can turn it into a starter with a bit of easy regular work: https://www.alieward.com/ologies/gastroegyptology https://www.alieward.com/ologies/gastroegyptology

by lb1lf 6y ago

zabil 6y ago

Yes! I managed to find a block of yeast last week. But, I can't use it as I got no flour :(

lb1lf 6y ago
We need to talk, then. :)
systemvoltage 6y ago
Get flour from Centralmilling company: https://centralmilling.com/store/ https://centralmilling.com/store/ Order a 50 lb sack and you're good to go. They still have it in stock.
benibela 6y ago
In Germany, I have flour, but no yeast I made a sourdough starter. It is kind of working, but some parts are tasting odd. There was also mold buildup at the margin
- lostlogin 6y ago
  > There was also mold buildup at the margin Throw that bit away and give it more flour and water (I use a 70g flour/100g water ratio). It'll be fine.
- cyphar 6y ago
  You need to make sure that the culture is stable before you use it -- it should smell sour, but with no other foul smells. In the first week of a new starter, you shouldn't use it because the bacterial cultures are still fighting for dominance. As for mould build-up, that isn't a good sign. It does happen and I know people who just scrape off the mould and move on with their lives but I'd personally start again from scratch.
  - benibela 6y ago
    It got better The real problem is that I keep it in the fridge too long, when I do not need it

systemvoltage 6y ago

Send me an email message, I can ship you some. I've got a kilo of SAF red and gold yeast, I can ship you 50g (or anyone on HN, feel free). Btw, you don't need much yeast - just use less than 0.5 grams, let the dough rise for 8 hours at room temp. You can save that dough and continue making more bread from the culture.

lb1lf 6y ago
-That's most kind of you, I really appreciate it - however, I do have a sourdough starter available and can (and do!) make all the bread we need - I was just amused at /our/ supply chain having a flour surplus and no yeast, whereas in the UK it appeared to be the other way around...
- dageshi 6y ago
  For most of the past month there's been neither in the UK. No flour, no yeast. In the past week flour has been on the shelves and not disappearing immediately, so I think demand has more or less been satiated, but no sign of yeast anywhere.

ghaff 6y ago

Of course if you have baking soda and/or baking powder (depending on what you're making), there are a lot of quick breads, scones, biscuits, etc. that you can make without yeast. I'm doing both yeast and non-yeast baking. I do have a sourdough starter although I also have yeast which can make things a bit easier.

trobertson 6y ago

If your flour is unbleached it'll already have yeast in it. You can turn it into a starter with a bit of easy regular work: https://www.alieward.com/ologies/gastroegyptology https://www.alieward.com/ologies/gastroegyptology