- Joined
- May 11, 2019
The Kneady Homesteader on youtube just did a series on making your own sourdough starter. She takes you thru the process with her day by day.On the topic of general preparedness, learn how to bake bread yeasterday (pun intended). Flour is cheap and plentiful, and as other have said, the water mains will probably last the longest in a collapse scenario (most of us won't have to worry about that doomer shit for the foreseeable future).
The things you'll need to make half decent bread - aside from water and flour - are yeast starter, a sugar source, and salt. Sugar and salt are, like flour, readily available in bulk amounts. What isn't is starter.
There are three methods I've used to make yeast starter.
The 1st method will work 100% of the time unless you somehow fuck it up. If your tap water smells like a swimming pool it will inhibit your precious little yeasties. Letting it sit will let the chloride offgas and make the water yeast friendly. It will be somewhat bland to start, developing a unique flavor as you feed and use your starter.
- Simplest - Buy a packet of instant yeast or jar of Fleischmann's yeast and add some to a 1:1 ratio mixture of water and flour. Best results are to activate the yeast by letting it "bloom" in a warm, carb rich environment (~100°F water + some starch or sugar) before adding it to the flour-water mixture.
- Finicky but straightforward - Go to the local crunchy hippie co-op and buy organic red wheat, pumpernickel, and/or rye flour. The coarser and less processed, the better. The yeast you'll be cultivating for bread is on the germ of your chosen grain. Mix a 1:1 or 1.5:1 flour-water mixture and wait several days until activity is visible and the mixture gives off a pleasant fermentation aroma. If it smells like death or mold then you've fucked up.
- You forgot to get any yeast tier - Mix your flour and water into a paste, let it stand for several days covered by a cheesecloth only. You're capturing the environmental yeast for bread making. It's a bit of a crapshoot, so multiple batches are okay. Looks for bubbling activity with pleasant aroma. If you see mycelium of any sort throw it out.
Method 2 is better for flavor initially but forces you to interact with hippies in some capacity; your mileage may vary.
Method 3 is only to be done for experimentation's sake or as last resort. The youtube channel Townsends did an episode on "Bacteria Bread" which is essentially this method.
Most important to remember is that your yeast starter is a pet that you can periodically eat. Feed it regularly and treat it to periods of warm storage after feedings to ensure proper growth.
Happy baking!
She is wholesome as all get out, but has some great breadmaking and canning vids. These are great skills to have, and are becoming a lost art.

Sourdough Starter Club ~ 9 Day Channel Series ~ Making Sourdough Starter
I will be starting a 9 day channel series on Saturday, January 11, 2020. My plan is to upload a video for 9 days straight as we make and feed our sourdough s...