The Prepping Thread - A Newer Beginning ;)

Floss

Or revert to a sour dough starter...

Si_Clist

Gosh, I wonder how much those 7g sachets work out as per kilo.  If you're worried about yeast supplies, I'd hit the internets PDQ, before Jo Public wakes up.  There's still no end to be had, and much of it dated to early 2022 e.g. 4 x 500g packs of Fermipan Red straight from the factory for £18.36.  Don't forget the BBE on dried yeast assumes that you store it at ambient temperature: freeze it 'til you need it and it'll keep lots longer

maddiemay

Si_Clist said:

Gosh, I wonder how much those 7g sachets work out as per kilo.  If you're worried about yeast supplies, I'd hit the internets PDQ, before Jo Public wakes up.  There's still no end to be had, and much of it dated to early 2022 e.g. 4 x 500g packs of Fermipan Red straight from the factory for £18.36.  Don't forget the BBE on dried yeast assumes that you store it at ambient temperature: freeze it 'til you need it and it'll keep lots longer

Although I did have a little yeast left I bought a 500g pack of this yeast, portioned it into small press seal bags and stashed it in the freezer, I did try some in a couple of loaves in my BM and it is absolutely fine. I may stash more, doesn't take up much space.

elaine241

Just a quick post. Despite still having symptoms my second test is negative. I booked my OH and boys in first thing this morning for another test in the drive through centre. Their results will come back tomorrow. I have sent a detailed email to the track and trace person with everyone's contact details. There are only two people who are within the infection window, his friend who came up to play outside on the farm and rather worryingly his grandfather with whom he was haymaking yesterday but again out in the fields and not in tractors together. It is now fingers crossed for tomorrow!

boultdj

Floss said:

Or revert to a sour dough starter...

I've killed everyone I've started or been given, not helped by furry knocking jar off once, other half flushing it down the toilet twice, as it 'smelt funny' and the house having more drafts than a sieve has holes, but thanks for the idea.

-taff

Si_Clist said:

Gosh, I wonder how much those 7g sachets work out as per kilo.  If you're worried about yeast supplies, I'd hit the internets PDQ, before Jo Public wakes up.  There's still no end to be had, and much of it dated to early 2022 e.g. 4 x 500g packs of Fermipan Red straight from the factory for £18.36.  Don't forget the BBE on dried yeast assumes that you store it at ambient temperature: freeze it 'til you need it and it'll keep lots longer

Hope that wasn't the one on amazon. It is 500g spread across four packs....

Si_Clist

-taff said:

Hope that wasn't the one on amazon. It is 500g spread across four packs....

Point noted, although I really don't know what to make of that, because if it's true, it's a blatantly misleading listing which Amazon should have removed by now.  All I know for sure is that the yeast's cracking good stuff, and nothing in my dealing direct with Fermipan has raised any doubt that I was dealing with a reputable firm.

Edited to add that they don't seem to make a 125gm pack, so I fail to see how 500gm could be split between 4 packs ...

Living_proof

For those of you with dehydrators, I read an interesting post on creating a starter sourdough and then dehydrating it for future use. It will need rehydrating and flour adding for a day or two, but I think in the long run it might save a lot of time in an emergency. The end result looked fab! I will look out the thread for anyone who is interested.

maryb

Boultdj, try again.  If it smells funny like nail varnish remover, it's a sign it's hungry.  All the books and articles tell you to chuck out half your starter before feeding.   That's not enough. The secret is to chuck out all but a dessertspoonful (keep about 20g absolute max) and then feed it with 50g flour and 50g water.  It seems to me that lactobacilli only go berserk when they have lots to feed on.  I've found exactly the same thing with yogurt.  I used to add lots of yogurt as a starter thinking it would make it nice and thick and been disappointed.  Now I add a heaped teaspoon to a pint of milk and it turns out much better

maryb

Sorry Living Proof, I didn't refresh my page before posting.  I can confirm dehydrated sourdough starter comes back to life in a most gratifying manner.  I don't have a dehydrator so I did mine by spreading a thin layer on some baking parchment and waiting till it dried out.  It was good to know I can save some that way, it's a back up in case I manage to kill  Sammy (my sourdough starter)  I do freeze some starter as well but having some dried is helpful in case the freezer breaks down or if I want to post some to someone