ronnie_suburban wrote:

justjoan wrote:i friend grabbed me a 2 lb. bag of red star yeast at the lincoln park costco this week, @$5/bag. i'll never use it all up, so i'm offering some of it to friends and i'll store it in the freezer.

Good move and very kind of you. I had nearly a pound of saf-instant yeast that had been in my freezer for years (in a tightly sealed plastic mason jar). I wasn't sure of its viability but I tested it* earlier this week and it was definitely good to go, so a I gave a few ounces each to a couple of friends.

=R=

*1 tsp yeast dissolved in 2 fluid ounces of 95-degree water + 2 tbs flour + a squirt of honey and after 10 minutes it was frothing. I stirred it up and after another 10 minutes, it was frothing again.

i'll remember your way of testing the yeast. i'm embarrassed to say that i threw away a large jar of frozen yeast a few months ago w/o testing it, not knowing how valuable it would become during the pandemic....

pairs4life wrote: It's funny to realize I have made so many loaves, including panettone and milk bread, and had never made pizza with it until this week. I like it a lot.

I'm the opposite, until about 1.5 years ago, I rarely baked bread but I made pizza dough almost weekly (using my starter). Over the past year, I've been making bread more than pizza...

Today, I'm trying my hand at koji bread. I made shia koji--added salt and water to dried koji rice and let it ferment for 2 weeks. I boiled some of it to make a 'porridge' and added it the dough. This is a bit of a lark for me--I've never used koji. If anyone has any advice for me, feel free to chime in. I plan to use the rest of the shia koji as a rub for a steak.

justjoan wrote:

ronnie_suburban wrote:

justjoan wrote:i friend grabbed me a 2 lb. bag of red star yeast at the lincoln park costco this week, @$5/bag. i'll never use it all up, so i'm offering some of it to friends and i'll store it in the freezer.

Good move and very kind of you. I had nearly a pound of saf-instant yeast that had been in my freezer for years (in a tightly sealed plastic mason jar). I wasn't sure of its viability but I tested it* earlier this week and it was definitely good to go, so a I gave a few ounces each to a couple of friends.

=R=

*1 tsp yeast dissolved in 2 fluid ounces of 95-degree water + 2 tbs flour + a squirt of honey and after 10 minutes it was frothing. I stirred it up and after another 10 minutes, it was frothing again.

i'll remember your way of testing the yeast. i'm embarrassed to say that i threw away a large jar of frozen yeast a few months ago w/o testing it, not knowing how valuable it would become during the pandemic....

My friend sent me a picture of the (pizza) dough he made with the years-old yeast I gave him . . .


Proof proof

I'm not 100% certain but it's quite likely that I purchased that yeast in 2008. That most likely means that storing yeast in optimal conditions (tightly sealed container, frozen) has a huge impact on its shelf life and usability, relative to the manufacturers' recommendations.

=R=

My yeast was purchased 10 years ago and kept frozen. It mostly still works, though it has slowed down a bit.

However now that I have a starter working, I'm not sure how much I will be using it. I definitely have a bunch to spare. If people want some middle-aged yeast, let me know.

I am far from a yeast expert.

I heard an interview with an Egyptologist who has resurrected yeast that was thousands of years old. He said that yeast that had been in space and frozen in the artic was perfectly fine. He felt that yeast could last indefinitely.

lougord99 wrote:I am far from a yeast expert.

I heard an interview with an Egyptologist who has resurrected yeast that was thousands of years old. He said that yeast that had been in space and frozen in the artic was perfectly fine. He felt that yeast could last indefinitely.

i'm not surprised-as far as i'm concerned, yeast is a miracle, period.

lougord99 wrote:I heard an interview with an Egyptologist who has resurrected yeast that was thousands of years old. He said that yeast that had been in space and frozen in the artic was perfectly fine.

This part of the movie is shown during the opening credits sequence.

I'm sorry. I am not getting the reference.

A friend of mine is going to buy a large amount of King Arthur AP flour. He'll likely have far more than he'll want to keep. If anyone is interested in purchasing some of the surplus, at his cost (including his freight costs), please PM me. We estimate it'll end up being about $1.00/pound all-in. Thinking this will go in either 5 or 10-pound increments. No reason to spin our wheels on any further details until he actually has it in hand.

Thanks,

=R=

being a relative newbie to bread baking and certainly to sourdough,
I really hate throwing away the discard as I get the culture nice and active.
I have been mixing it with a bit of salt and baking powder and frying it up in a pan with stuff sprinkled on top like flat bread.
The boys eat it up.
We've had cinnamon/sugar- (so good with PB or honey drizzled on)
everything bagel (this was my fave)
togarashi/sea shake
all good, and another thing for them to snack on
Last weekend I made pancakes because I wasn't quite passing the float test yet and they were great-
Yesterday the first loaf turned out amazing, and was gone before we went to bed.
(keep in mind, it's myself and 3 adult men here)
I think I'll do another bake maybe Weds or thurs AM...
not sure when this thing goes to the frig
LOL
Let me know if anyone sees any bread /whole wheat/rye flour- all I have is AP

irisarbor wrote:Let me know if anyone sees any bread /whole wheat/rye flour- all I have is AP

Woodman's in Buffalo Grove had a decent flour inventory on Sunday morning. No yeast.

ronnie_suburban wrote:A friend of mine is going to buy a large amount of King Arthur AP flour. He'll likely have far more than he'll want to keep. If anyone is interested in purchasing some of the surplus, at his cost (including his freight costs), please PM me. We estimate it'll end up being about $1.00/pound all-in. Thinking this will go in either 5 or 10-pound increments. No reason to spin our wheels on any further details until he actually has it in hand.

Correction: this is actually going to be KA Bread flour, not AP. All other details are pretty much the same. So again, if you're interested, please PM me.

Thanks,

=R=

ronnie_suburban wrote:

ronnie_suburban wrote:A friend of mine is going to buy a large amount of King Arthur AP flour. He'll likely have far more than he'll want to keep. If anyone is interested in purchasing some of the surplus, at his cost (including his freight costs), please PM me. We estimate it'll end up being about $1.00/pound all-in. Thinking this will go in either 5 or 10-pound increments. No reason to spin our wheels on any further details until he actually has it in hand.

Correction: this is actually going to be KA Bread flour, not AP. All other details are pretty much the same. So again, if you're interested, please PM me.

Thanks,

=R=

I just sent you a PM.

Thanks

pairs4life wrote:

ronnie_suburban wrote:

ronnie_suburban wrote:A friend of mine is going to buy a large amount of King Arthur AP flour. He'll likely have far more than he'll want to keep. If anyone is interested in purchasing some of the surplus, at his cost (including his freight costs), please PM me. We estimate it'll end up being about $1.00/pound all-in. Thinking this will go in either 5 or 10-pound increments. No reason to spin our wheels on any further details until he actually has it in hand.

Correction: this is actually going to be KA Bread flour, not AP. All other details are pretty much the same. So again, if you're interested, please PM me.

Thanks,

=R=

I just sent you a PM.

And I just replied.

To clarify what I posted above, this would be the KA Special Patent Flour (12.7% protein).

Thanks - I'll keep all the PM'ers up to date as this continues to develop.

=R=

ronnie_suburban wrote:Correction: this is actually going to be KA Bread flour, not AP.

I call bullshit. You are rebranding for more dough and to capture another round of quick rise stimulus loans.

I suspect there will be the necessity of an App to access this "deal" and will knead proof this is not simply a crummy deal. I am not loading another app on my phone simply to facilitate another pandemic scheme.

How many employees were laid off? This hole situation is lame, you must be a real batard. Big boule's but a batard none the less.

And no, I'm not simply trying to get a rise out of you.

Staff of life my a*s !

G Wiv wrote:

ronnie_suburban wrote:Correction: this is actually going to be KA Bread flour, not AP.

I call bullshit. You are rebranding for more dough and to capture another round of quick rise stimulus loans.

I suspect there will be the necessity of an App to access this "deal" and will knead proof this is not simply a crummy deal. I am not loading another app on my phone simply to facilitate another pandemic scheme.

How many employees were laid off? This hole situation is lame, you must be a real batard. Big boule's but a batard none the less.

And no, I'm not simply trying to get a rise out of you.

Staff of life my a*s !

He still hasn’t paid me the $.25 that he’s owed me for over a week.

Dave148 wrote:He still hasn’t paid me the $.25 that he’s owed me for over a week.

Its $.20 and I Venmo(ed) you a week ago. #847-xxx-xxxx

G Wiv wrote:

Dave148 wrote:He still hasn’t paid me the $.25 that he’s owed me for over a week.

Its $.20 and I Venmo(ed) you a week ago. #847-xxx-xxxx

The $.20 was for your soup episode. The $.25 was for my investigative work on Boston Fish Market.

Dave148 wrote:The $.20 was for your soup episode. The $.25 was for my investigative work on Boston Fish Market.

Fishy, I do my own research. Next thing you will be wanting me to download an app for Dave's GoogleFu Inc.

Hi,

All you need to obtain that protein content without a lot of fuss: add gluten.

Regards,
Cathy2

Hi- On a Facebook group that I post on, somebody just posted that she got bulk yeast at Woodman's in Carpentersville for $.99. I was in Jewel today, and they had no yeast, and the only flour they had was Pillsbury all purpose.

I know it is not King Arthur, but some Target stores have their own brand of whole wheat flour in stock for $1.99 for a 5 pound bag. Maybe about 1/4 of the stores have it in stock. Downtown Evanston and Skokie have it, but Howard/Mccormick does not. Hope this helps, Nancy

Hi- I was at the Kosher Jewel on Howard today, and on one of the endcaps, they had a bunch of Kosher high gluten flour for $4.99 a five pound bag. They also had some whole wheat flour in the same location. I can't remember how much it was. They were out of all of the regular flours in the flour section. I stopped in at Target there too, and they were also out of flour.

ronnie_suburban wrote:

pairs4life wrote:

ronnie_suburban wrote:

ronnie_suburban wrote:A friend of mine is going to buy a large amount of King Arthur AP flour. He'll likely have far more than he'll want to keep. If anyone is interested in purchasing some of the surplus, at his cost (including his freight costs), please PM me. We estimate it'll end up being about $1.00/pound all-in. Thinking this will go in either 5 or 10-pound increments. No reason to spin our wheels on any further details until he actually has it in hand.

Correction: this is actually going to be KA Bread flour, not AP. All other details are pretty much the same. So again, if you're interested, please PM me.

Thanks,

=R=

To clarify what I posted above, this would be the KA Special Patent Flour (12.7% protein).

Thanks - I'll keep all the PM'ers up to date as this continues to develop.

=R=

I just PM’d you.

No One Can Bake Bread Anymore Because This Lady Needs All The Yeast For Herself

Baking bread is a way of life for me, not a hobby. Not something to do just to pass the time. I don't eat store-bought bread. I rarely eat prepared foods of any kind. If you visited my kitchen, you would find food but nothing to eat because I only stock ingredients. I do all of my own cooking and baking. On Saturday nights, I don't order pizza, I make it. From scratch. Including the crust. I also grow my own popcorn, but that's a topic for another day.
...
I want to know what is in my food so I make it myself. By the way, croutons? Made from my homemade bread. Breading for fried chicken? Made from my homemade bread. Stuffing for the Thanksgiving turkey? Made from my homemade bread. So when you buy up all of the flour and leavening ingredients for the sake of pretty photos on your Instagram feed you are literally taking food from my mouth. And the mouths of other families who also do their own their baking so that they can provide healthy food for their families.

It is still hard to find whole wheat and bread flour, let alone King Arthur flour and yeast. I thought maybe this bread making kick would die by now, but apparently not. When I was in the Target on Howard yesterday, they were out of flour other than glutton free and almond flour, and had no yeast. When I then went to the Kosher Jewel in the same shopping center, they did not have any regular flour in its normal location, but I happened to notice that on one of the end caps they had lots of bags of Kosher high gluten flour for $4.99 a bag, and they had some bags of Kosher whole wheat flour.

I then drove to Trinity Lutheran Church on Golf road across the street from the Presbyterian Home to drop off some donations to their food pantry which is outside the church. Not enough people know about it. I sing with a group that normally rehearses there on Tuesday evenings, but we have not met in person since 3/12. I looked to see if there was anything I could use, and low and behold there were two packets of Red Star yeast. They expire next month, but I'll use them up.

as i just posted in the Dill Pickle Coop thread this morning, if you can get yourself over to logan square, the DP has Illinois grown and milled flour: bread, pastry and all purpose. they are bagging it themselves rather than letting customers scoop it from bins. they've had it in stock every time i've been in. i haven't seen any yeast there in a while. i'm a member of the DP food coop. there's free parking under the building (enter through the alley off spaulding st.)
hours currently are 10-11am for seniors and people with disabilities (limited to 15 at a time in the store)
11am-7pm for all others, (also a limit of 15 people at a time). no personal shopping bags allowed

2746 n. milwaukee

NFriday,

I would again recommend to you https://www.amazon.com/Saf-Instant-Yeas ... 200&sr=8-1

which is cheaper per ounce than the yeast you are driving everywhere trying to buy, recommended by many online blogs and last forever in your freezer.

Cathy2 wrote:No One Can Bake Bread Anymore Because This Lady Needs All The Yeast For Herself

Baking bread is a way of life for me, not a hobby. Not something to do just to pass the time. I don't eat store-bought bread. I rarely eat prepared foods of any kind. If you visited my kitchen, you would find food but nothing to eat because I only stock ingredients. I do all of my own cooking and baking. On Saturday nights, I don't order pizza, I make it. From scratch. Including the crust. I also grow my own popcorn, but that's a topic for another day.
...
I want to know what is in my food so I make it myself. By the way, croutons? Made from my homemade bread. Breading for fried chicken? Made from my homemade bread. Stuffing for the Thanksgiving turkey? Made from my homemade bread. So when you buy up all of the flour and leavening ingredients for the sake of pretty photos on your Instagram feed you are literally taking food from my mouth. And the mouths of other families who also do their own their baking so that they can provide healthy food for their families.

Cathy, this makes me chuckle. As a foodie and and a visual person, I wonder if one cannot BOTH take pics of nice home baked bread loaves and English muffins AND be feeding themselves and their families?
I’m just sayin’...

I don't drive all over the place to look for yeast. I have enough to last me for awhile. I only look at the flour and yeast situation when I am at the grocery store anyway to maybe help other people who are looking for it. The only reason I have been in Jewel twice in the past week was because last Thursday I had a doctors appointment, and yesterday I had to go to Sam's Club to pick up a prescription and I needed some milk. Plus today is the last day for the Monopoly game, and I don't anticipate going there for at least another week.