Posted: 1/24/2011 5:33:13 PM EDT
|
I am learning to bake bread from scratch. I am doing this from a shtf perspective. So I am using the things I store. I realized that yeast has a relitively short shelf life and was wondering if there is a DIY way to get the dried active yeast like you buy in the store. I have read up on the sour dough yeast starter and how to make that. I was wondering if this can be used in breads other than sour dough?
I would guess this would change the flavor of the differnet types of bread. I also wouldn't think it could be used in cakes and other pastry type things that require yeast. So how would I get yeast for whole wheat bread and cakes in a shtf situation? |
|
No you can't make you're own Dry active yeast. The shelf life, when kept cold and dark is actually longer than you think, I just used some that's been in my refrigerator for a year. Sourdough starters are good with active dry, or better yet, compressed yeast, don't try using SAF instant yeast, it doesn't have the longevity and the kick that the other two do. Another good use for sour dough starter is pancakes, hard to beat good sourdough pancakes. Now as to the shtf scenario, that's where SAF instant yeast shines. You can take a pound, put it in the freezer, and years later, take it out and use it.
|
|
Quoted:
[/div][div]Now as to the shtf scenario, that's where SAF instant yeast shines. You can take a pound, put it in the freezer, and years later, take it out and use it.[/div][/div]
I realize the life span is longer than the date on the package if stored right. This is more of an educational thing. So..... In a long term shtf situation I may not be able to maintain a freezer or a frig. So if I run out of yeast or what I store goes bad, How do I make bread? They did it before packaged yeast, but how? Maybe the bread they ate in the 1500-1800's isn't the type we make now. Anyone have an idea how it was done way back when? |
|
You can make sourdough starter by taking flour and water and putting it in a bowl... and leave it. That's it. It'll probably take a few days to do anything, then you'll notice it start to rise and start to smell "sourdoughy."
If you "feed" it every few days (take some out, and add an (approximately) equal amount of water/flour mix) you can maintain it indefinitely. When you take a portion out to make a loaf of bread, a cup or two, replace that amount with water and flour mixture. |