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Making bread
- Thread starter Maz2
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Pumper_Sue
Well-Known Member
- Relationship to Diabetes
- Type 1
PM me your address as I have an unopened tub you can have 🙂
silentsquirrel
Well-Known Member
- Relationship to Diabetes
- Type 2
I have been trying for a few weeks to get yeast on my online Tesco order. It is as unavailable as BP. Thankfully I still have some BP left.
I was amused by Tesco's suggestion for a substitute for BP - party candles!!
I was amused by Tesco's suggestion for a substitute for BP - party candles!!
If you can't get hold of yeast, why don't you go for sourdough?
silentsquirrel
Well-Known Member
- Relationship to Diabetes
- Type 2
I have been considering sourdough! Not a regular breadmaker, more keeping options open......
mikeyB
Well-Known Member
- Relationship to Diabetes
- Type 1
Not where I live. I got my last supply of yeast in a Tesco delivery a couple of weeks ago. The trouble with Bicarb plus acid is that it starts work straight away, so you can't knead the bread for at least ten minutes to get the gluten to hold everything together, with the result more cake than bread. The good thing about sourdough is that if you keep feeding the starter with flour, you can keep it going for years.
Browser
Well-Known Member
- Relationship to Diabetes
- Type 2
I’ve just had a delivery of ten small sachets of yeast from Amazon (shipped from China). It took about 5 weeks to arrive and I’ve just noticed it is now unavailable, so any chance of more in the near future looks ominous. In the meantime, I made a sourdough starter and this morning I made a small loaf with it, using fiberflour. It appears to be ok although this flour does not rise as well as wheat flour and is a fair bit more expensive. However it is lower in carbs and has other health benefits.
Drummer
Well-Known Member
- Relationship to Diabetes
- Type 2
You can keep yeast going for some time by adding a little to water with a small amount of sugar dissolved in it. I use a milk bottle with a glass placed over the top to exclude the air and contamination. Add a good pinch of sugar every day and swirl gently to dissolve it and you should soon see a layer of yeast on the bottom. When you want to use it, add the sugar about an hour before, then shake up the bottle and pour about 2/3rds of it out to use in your bread. Fill up the bottle with water which has been boiled and allowed to cool to room temperature, add more sugar and you should soon see yeast growing again. Your bread might be slower to rise - I leave mine overnight, knead again in the morning and then bake after lunch. It is a longer process, but saves the bother of sourcing yeast.
There's a "lazy" sourdough which I discovered by accident. Last year I prepared bread dough for baking, and when I came to shape after raising I realised that I hadn't put any yeast in because it hadn't risen.
Not wanting to waste the dough I had the thought that as it was quite warm, the wild yeast might still do some work, so I let the dough be, and after three days it had risen and produced a reasonable sourdough. I kept a bit of dough, adding to the next bake, and so on, which was the traditional method for keeping yeast in the farm.
Give it a go if you run out of yeast.
Not wanting to waste the dough I had the thought that as it was quite warm, the wild yeast might still do some work, so I let the dough be, and after three days it had risen and produced a reasonable sourdough. I kept a bit of dough, adding to the next bake, and so on, which was the traditional method for keeping yeast in the farm.
Give it a go if you run out of yeast.
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