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Post by truthseekertoo on Mar 4, 2009 17:27:37 GMT -5
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: 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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