I didn’t look–I just opened a 1 lb package that I got in mid-March.
Active yeast and instant yeast can be used interchangeably
You'll need to use about 25% more active yeast if the recipe calls for instant yeast.Yeast is in stock here–
https://www.bakersauthority.com/products/lesaffre-saf-instant-red-label-yeast?gclid=EAIaIQobChMImfSOoe_W6AIVCYizCh05lA4hEAQYASABEgKI__D_BwE
I just checked.
Ahhh, it shows it as available - until you click it - then “unavailable”. 
Jeez, it was in stock when I check a few minutes ago. I was able to add to my cart and go to check out.
The second site had only 6 packages available when I checked…
FoodserviceDirect has yeast in stock, but only in bulk 24 pound boxes.
Bakers authority is OOS LOL, right from that link.
Thanks for the link!!! I scored!
@thumper1 I was just referring to your recipe (1 teaspoon of yeast does not equal one packet):
6 cups flour
3 cups water
2 Teaspoon salt
1 teaspoon yeast (1 packet)
Ha! I just checked the packaged yeast in my refrigerator. Some has an expiration date of 9/12/19, the rest 6/20/17. I bet anything it will all still work. A few weeks ago, I used the last of an open package I had, and I bought that one before I bought any of the ones I have. It took a while to wake up, but it was fine.
Can someone explain the sourdough process to me? I’ve looked a lot recently and I get totally overwhelmed both with the commitment and also it looks like there is a lot of “wasted” flour to feed the starter. Am I missing something? I’d like to try it, especially now that yeast is hard to come by, but if I don’t bake a lot of bread (like MAYBE a loaf a week, at most) is it worth it?
Here’s a link to a typical sourdough starter procedure*:
https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
Basically, all you’re doing is mixing flour and water, allowing it to bubble/ferment, then extracting a half cup or so and “re-feeding” it with a bit more flour and water until you have a strong, active culture which you store in the fridge and just re-feed every week or two. Yes, you are going through a bit of flour each time (a scant cup), but the taste is worth every bit of effort. Also, the “discard” can be used for waffles, pancakes, pizza dough, etc., so you’re really not wasting much.
This “discard” waffle recipe is out of this world:
https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
I make and freeze these almost every time I feed my starter. When our son is home, I can’t make enough of them. They are impossibly light and airy with the perfect amount of crunch. One of my fellow CC’ers sends me maple syrup tapped from her farm trees to go with them. Bliss.
*You can use regular flour for the starter, doesn’t have to be whole wheat, rye or anything special. Also, there are lots of starter recipes that don’t go through as many iterations as this one. How quickly your starter “catches” (bubbles and rises) is dependent on the spores in the air where you live. In our previous home (city/suburb) it took several days to get my starter going. In our current (more rural) location, it only took a day.
^^^ That’s all helpful.
And WAIT A MINUTE, CC benefits of fresh maple syrup!!! Jealous! 
My brother and his wife love cooking and baking. They live in NYC and are seriously quarantined and using food wisely. He has been making amazing things all week with his sourdough “waste”. Scallion pancake used like a taco shell, homemade injera, sourdough “pancake” batter tossed into a Chinese stir fry…
I drove to the closest Target last evening to pick up my order, but since the parking lot looked deserted went inside. There were maybe 2 dozen people inside, including employees. The store had TP, paper towels and…King Arthur flour–even though the website had showed the location was out of all 3 items.
I bought the last 5 lb bag of KA bread flour, but there were still about 30 bags of KA all purpose flour on the shelf.
Right now I have cinnamon buns in the oven.
Does bread made with the sourdough starter actually taste “sour” like the sourdough made in San Francisco? Is there any way to use the starter without getting the sour flavor?
Every starter will produce a different taste as the spores that activate the starter are different in every area. The “sour” comes from the length of time the dough is allowed to ferment; most true sourdoughs take two and a half to three days. But you use starter just like you use yeast, and if you have a vigorous starter, you can rise and bake in a single day with a very mild flavor.
Baker’s Authority has yeast in stock, but it’s hit and miss. Keep checking back.
As this very moment they have 1 lb pkgs of SAF red yeast available. And 1 lb boxes Fleischmann’s Instant.
https://www.bakersauthority.com/collections/yeasts-leavening
I actually hate making bread but have been trying to embrace it recently as I do love to eat fresh bread and it’s a fun activity to do with my currently homeschooled college student. We made this pretzel bread recently and loved it. It’s best fresh.
https://joyfoodsunshine.com/pretzel-bread/
We are in the middle of making pita bread for dinner. D texted us about a month ago from college and said the chef in the dorm was making fresh pita bread for dinner and it was amazing so I thought we’d try it too.
How spicy is this? I am definitely going to make it but I’m not a HUGE spicy-food girl. My husband loves it though. Just not sure if I should make it as it is or modify the red pepper?
I’ve had the Original Stella’s Spicey Cheese Bread and don’t think it’s very spicey. You could make two (with and without red pepper flakes) and let us know!
Cleaned out the pantry today and found some yeast.
So I’ll be able to make the no knead bread!
It’s the small things lol
We love fresh bread and in fact had looked at some easy recipes a week or so ago, but for right now, sadly there is no bread for us until Passover is over and can find yeast in the store (it’s been in short supply here too) .