I am almost out of yeast for baking bread and need help. Money is really tight right now and the yeast I've been buying in the store is expensive. I know that yeast will grow and multiply but I'm not sure how to do it. Any suggestions? Thanks in advance You guys are always great.

-- Tina (clia88@newmexico.com), November 13, 2000

Answers

What you need is a batch of sourdough starter. It makes excellent baked goods (more than just bread!), but does require attention and regular use. Go to the library and see if you can find a book on cooking with sourdough -- the one we have is a paperback called Sourdough Cookery, by Rita Davenport. Actually, since we can't eat wheat anymore, how about you e-mail me your address, and I'll send you my copy! (Free, I got it used.) If you want to keep buying yeast, though, by far the least expensive way to do it is to find a bulk foods store, or restaurant supply house that is open to the public, and buy the yeast in (I think) two pound packages. It is MUCH less expensive that way than in the individual packets. You do have to keep it in the refrigerator, and make sure you reclose the bag tightly, or put the yeast into another container with a tight lid, but I've had a bag last over a year and still be good. Different brands may smell different as they are working, but the bread seems to taste the same. Sourdough, though, is worth trying even if you don't need it for yeast -- a wonderful flavor. And I like the smell of the starter crock, too! Have fun, and let me know if you would like to have the book.

-- Kathleen Sanderson (stonycft@worldpath.net), November 13, 2000.

And if you need sourdough starter, let me know.

-- Sam in W.Va. (snorris@dnr.state.wv.us), November 13, 2000.

I e-mailed this to Tina, but maybe somebody else could use the recipes.

Hi, Tina, fortunately, the sourdough cookbook is one of the few I can reach from my shelf right now (until hubby removes his honey extractor and some supers that still need to be extracted!). I'd be glad to send you the book, anyway -- postage would only be a little over a dollar (it's a paperback), and with both of us working, we can afford that -- and someday you can pass the favor on to someone else, when you are able, so don't look at it as a handout! (We've been where you are a few times.) But I will write out how to make the starter and a few recipes, so you can get going. First, you need to use glass or stoneware for your crock that you will keep the starter in -- it needs to have a lid, but not a tight one. A cookie jar or something of that sort will work. Also, use glass or pottery mixing bowls and wooden spoons, as something in the sourdough reacts with metal and will give an off flavor, and possibly kill the starter. Stainless steel will work, though, if that's all you have. Just don't use iron or aluminum spoons or silver-plated. You can bake in either glass or metal pans. The basic starter recipe: 2 cups all-purpose flour (you could also use rice flour, cooked rice, cornmeal, mashed potatoes, or rye -- possibly oats -- any edible starchy material will feed the yeast and keep the crock going). 1 teaspoon salt -- we never used to put salt in our starter, as it slows the working of the yeast (salt used to be used as a preservative for foods because it prevents bacterial action) you might want to try it both ways and see what works best for you. 3 tablespoons sugar or honey. 1 tablespoon dry yeast. 2 cups lukewarm water. With a wooden spoon stir dry ingredients together in a large mixing bowl, and gradually add the water. (Add honey with the water if you are using it instead of the sugar.) Stir until the mixture resembles a smooth paste. Cover with a clean towel and set in a warm place (as close to 85 degrees as possible -- try the top of your refrigerator, if you don't have a wood cook stove with a warming oven) to sour. Stir mixture several times a day. In two or three days, sourdough will be ready. Store in a crock or loosely lidded jar if possible -- plastic with a small hole in the lid to allow gasses to escape is okay, but glass or pottery is better. To make batter for a recipe, take out 1 cup starter and combine with 1 cup all-purpose flour (or whatever starch you are using) and 1 cup lukewarm water. Mix well with a wooden spoon. Don't worry about lumps, as fermentation will dissolve them in a few hours. Cover with a towel or plastic wrap, and set in a warm location for a few hours or overnight. Before adding additional ingredients to recipe, return at least one-half cup of this mixture to the original starter (which can now be stored in the refrigerator) to replenish it. Or, add at least a half cup of flour and a half cup of water to the starter at least once a week to replenish it -- especially if you don't use it for a while. Let the starter sit out of the frig overnight to work, before refrigerating it again. Once in a while you may want to pour all the starter out into another (glass or pottery) bowl for a while so you can wash the storage crock. If clear liquid forms on top of the starter, simply stir it in and continue to use. However, if it develops colored mold on it, throw it out and start over. There are several other starter recipes in the book, but this one will get you going, and is used for most of the recipes in the book. Sourdough Bread 1 cup starter 2 1/4 cups lukewarm water 2 1/2 cups all-purpose flour 1 cup milk 3 tablespoons softened butter (don't use margarine or shortening or any other hydrogenated oils -- they're awful for your health -- melted lard would be better, or even use olive oil) 3 tablespoons sugar or honey 2 teaspoons salt 1 pkg. dry yeast (you can leave this out -- the author includes yeast in a lot of her recipes because straight sourdough bread is a little heavier and chewier than the breads most people are used to, the extra yeast makes it lighter and a little softer -- I prefer without the yeast) 6 1/2 cups all purpose flour 1 teaspoon baking soda (can be left out -- it's just to cut the sour flavor a little) cooking oil (again, avoid the hydrogenated or partially hydrogenated oils -- they are very bad for your heart) Measure starter into large bowl (preferably glass or pottery, but you can use stainless steel in a pinch). Add 2 1/4 cups lukewarm water and 2 1/2 cups flour. Mix well. Let stand, covered, in warm place overnight. The next morning heat milk; then stir in butter, lard or olive oil, sugar/honey, and salt. (If you are using the baking powder, reserve 1 TBSP of sugar and 1 tsp of salt to mix with the baking soda when you add it -- otherwise baking soda tends to leave little nasty-tasting lumps in the finished product). Cool the milk mixture to lukewarm. Add to starter mixture. (If you decide to use the extra yeast, which I'm assuming you probably won't due to the cost, you'll want to leave 1/4 cup of the water that you added to the starter out; use it now to dissolve the yeast in, and add it back with the milk mixture.) Beat until well-mixed. Beat in 2 cups of flour until batter is smooth. (If using baking soda, mix it with the reserved tablespoon of sugar and teaspoon of salt, and sift it over the batter; stir gently to mix it well in.) Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 minutes or until doubled in size (it may take a little longer if you didn't use the extra yeast.) Mix dough and gradually beat in the rest of the flour until dough is stiff enough to clean sides of bowl (you may need a little more or less flour depending on humidity). Turn out onto a floured surface and knead about five minutes or until smooth and elastic, adding more flour if necessary. Divide dough in half; let rest, covered, for ten minutes. Grease two loaf pans. Shape loaves and place in pans. Brush tops lightly with cooking oil (you could also use melted butter.) Let rise about one hour ultil dough has risen to tops of pans. Bake at 375 degrees for 50 minutes, or until done. Makes two loaves. Sourdough Biscuits 1/2 cup starter 1 cup water or milk 2 1/2 cups flour 3/4 tsp salt 1 tablespoon sugar or honey 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons melted buter or bacon grease 2 tablespoons cornmeal Mix sourdough starter, water or milk, and 1 cup of flour in a large bowl. Let stand overnight or all day at room temperature to rise. When ready to make up biscuits, beat in one cup flour. Combine salt, sugar, (if using honey, add it with liquid ingredients), baking powder and baking soda with remaining 1/2 cup flour and sift over top of mixture. Mix together. Turn out onto floured surface, and knead 10 to 15 times. Roll out to 1/2 inch thickness. Cut out biscuits (I cut them square with a knife, to avoid the little left-over bits between the circle pieces that you get when you use a circle cutter -- they have to be re-worked and rolled out again, and don't have as good a texture) and dip in melted butter or bacon grease. Place close together in a nine-inch square pan that has one tablespoon cornmeal sprinkled on the bottom of the pan. Then sprinkle the remaining one tablespoon of cornmeal on top of the biscuits. Cover with a cloth. Set in a warm place free from drafts and let rise 30 - 40 minutes. Bake at 375 degrees for 30 to 35 minutes. Makes about fourteen biscuits. Serve hot -- they harden when they cool. You can re-heat them by placing in a moistened paper bag. Twist top shut, and place in a 350 degree oven for 5 to ten minutes. Serving suggestion: butter and honey!! Or make hamburger or sausage gravy to put on top (milk gravy). I hope you will send me your address so I can send you the book! I haven't looked at it for years, because my daughter and I have celiac disease, and can't eat bread anymore -- and I think my husband probably has it, too. But in looking through the book to find these basic recipes for you, I came across so many mouthwatering recipes!! There is a bagel recipe, and pretzels, doughnuts, and so many other good things!! I'd really like to know someone was using and enjoying them!

-- Kathleen Sanderson (stonycft@worldpath.net), November 13, 2000.

Tina, how about a care package, I know I have lots of Y2K yeast, send me your address and I will send you some. Surely other folks on the list could help out also. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), November 13, 2000.

The sourdough starter is the way to go. My starter came from a neighbor, who got hers from her grandmother. It appears the starters line is something along 70 years or so. Take a cup out, throw a cup of flour and milk in, it'll go for years.

-- Jay Blair in N. AL (jayblair678@yahoo.com), November 13, 2000.

Keeping a starter is a good idea, but if you don't want to bother or if you don't like the bread made from it, I just wanted to ask if you are buying yeast in bulk. I bought a 2 pound pack for about what a half dozen one-dose packs cost. You can keep the extra in a freezer almost for ever.

==>paul

-- paul (p@ledgewood-consulting.com), November 13, 2000.

If you have a Sam's club nearby, they sell bulk yeast really cheap, I do love the sourdough too!!

-- Cindy in OK (cynthiacluck@yahoo.com), November 13, 2000.

To add to the previous respose I have bought yeast at Sam's Club for about $3 for 2 one pound packages. They keep very well in the freezer. If you don't have a membership you can go in and ask for a one day pass. They give you one with your name on it and you pay an additional 5% on top of the normal price. This would be only 15 cents more. This yeast is one of the few truly good buys in this store! You would have to spend over $700 for the 5% to come to more than the price of a one-year membership.

-- Melissa (cmnorris@1st.net), November 18, 2000.