truthseekertoo
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Joined: Feb 2009
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Posts: 5
|  | Leavening
« Thread Started on Mar 4, 2009, 5:27pm » | |
I have been trying to figure out what to do about leavening. Here are some thoughts.
Yeast. I found a tutorial on growing yeast here: http://www.ehow.com/how_2309987_save-money-bread-pizza-yeast.html
You take 1/16 tsp of yeast and grow it for one recipe. That would extend yeast by a lot. It usually takes 1 tbls per recipe. The original yeast (for starter) can be kept in the freezer for a long time.
Baking soda has thousands of uses and I would consider it a necessity item. Not only is it used in baking, but it can be used in cleaning and hygiene. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place.
Baking powder lasts about a year, but can be kept in the freezer to extend shelf-life.
You can also make a substitution for 1 tsp baking powder by using 1/4 tsp baking soda and 1/2 tsp cream of tartar.
The good news about cream of tartar is that it also can be stored indefinately at room temp-if sealed well.
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