My sourdough starter is DIY, you could do that.JayceSlayn wrote: ↑Tue Mar 24, 2020 11:45 amYou could also consider starting your own mother yeast from your existing stock. Then, as long as you keep it fed, you'd never have to worry about running out of yeast again. Although keeping a mother yeast alive can be a little onerous, unless you are also making a lot of bread at the same time.FlashDaddy wrote: ↑Tue Mar 24, 2020 10:49 amThere was no yeast at all, just an empty cardboard box that used to hold the packets. A stocking clerk said none had come in since the craziness started last Thursday.
That is a great link on yeast substitutes. Thanks Flybynight!This worried me as we don't normally keep that large of a supply of yeast and none cane be found locally or even on Amazon. But a quick search of the internet supplied this
https://www.thespruceeats.com/yeast-sub ... ng-4140439
I don't know if there are any simple ways to multiply an active dry yeast, and then dry it out again for long-term storage...but if any of you know, I'd be interested in hearing!
I don't recall the specifics, just followed a how-to online. Basically I mixed like 1:1 flour:water, put it in a plastic bail jar, and cover it with a kitchen towel. Then spent a couple days adding basically the original amount of flour:water again, until it was all nice and bubbly and yeasty-smelling.
After that I just discard and maintain; most of the starter went in the fridge, and I keep a small amount on the counter. The fridge starter gets fed weekly, the counter starter daily. If I use some of the counter starter, I replace it from the fridge.