I recommend that everyone try making a sourdough starter. The key is patience but, hey, all we have is time right now, right? Once you have that starter, you’ll never worry about yeast again.
@Zinnia203: I make pizza dough from discard using the King Arthur recipe:
https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe
I can’t believe people are stealing yeast but, remember, yeast theft is better than yest infection. (Sorry, can’t believe I posted that.)
My grocery is now having no yeast stocking problems (I could have ordered pounds of it). They are stocking 1 pound bricks for $3. This is a busy urban store, not exactly thronged by bread makers. I had total success with the sourdough starter but I am not a massive fan of the taste. So the yeast shortage here was very short lived.
Does anyone know, will my sourdough starter get more sour as it ages? Or is it more a matter of what native yeasts I had nearby when I started it? It is mild tasting and I like it that way
The “no knead” recipe is the only bread I bake now. We have yeast shortages in our area so I amplified my dwindling supply by growing my own culture of the store bought yeast. Use about 1/8 teaspoon of packaged dry yeast and add to a mixture of 1 cup flour, 1 cup water, 2 tablespoons sugar and 1 teaspoon salt. Let it sit for several hours until it is very frothy, this is the stage at which the yeast is actively growing. Spray an ice cube tray with olive oil, and plop a bit of the yeast culture into each well. Freeze overnight, turn the yeast cubes out into a ziploc freezer bag and store in the freezer. Add one cube to the water used in the no knead recipe before mixing in to the flour.
I like to ‘juice’ my sourdough starter with a bit of commercial yeast when I make a loaf, it keeps the yeast:bacteria ratio higher and makes for a more mild sour taste.
After making a lot of No-Knead bread, I thought I’d try using the dutch oven to bake my sourdough bread instead of the more labor-intensive pizza/baking stone and pan of water for steam. The bread bakes beautifully in the dutch oven. I used to alternate between No-Knead and sourdough based on time, but now that we have nothing but time, I’ve just been making sourdough because DH and I both love it.
@Zinnia203: Everyone’s starter will produce a different-tasting loaf based on the spores in the air where you live. As for getting more sour, every time you refresh your starter you’re kinda starting over as you’re discarding most of the “old” and adding more new water+flour than starter. I’ve had a starter going for a very long time and all my bread has the same level of sourness. The sour deepens based on how long you let the dough ferment, not on how old your starter is*. My recipe is a three-day process and produces a very tangy loaf, which we like. However, my sourdough waffle recipe just uses an overnight sponge which makes the waffles incredibly light/crunchy but almost no sour at all.
Sourdough is a bit of an art but not difficult. After you’ve used your starter a few times, you’ll be able to decide just how much ferment you like. It’s certainly a lot of fun experimenting – and you can eat your “mistakes.” 
*If you let your starter go for weeks between refreshes, it will develop a dark liquid, referred to as “liquor,” on top. Completely stir the liquor back into the starter before refreshing.
@ChoatieMom Thanks for the tips. Just cooked my fourth loaf and the family really likes the flavor, so I will stick with a one day ferment. My brother purchased his starter the same time I started mine, and his is decidedly sour after an overnight ferment.
I really, really want to start a sourdough starter - I wanted to do it before COVID-19 time set in. It was on my 20 for 20 list. But I have to admit, I am OVERWHELMED by all the varied methods, formulas, this and that that are out there.
I know it takes time and I’m willing to take that time. I am a rule follower and so I want a method I can FOLLOW until I get to know it well. HELP!!!
The Nextdoor app has a lot of messages about sourdough starters, and many people sharing their cultures. You might be able to get a sample of an established culture from a neighbor. You can also purchase sourdough starter. The website breadtopia.com is a fantastic resource for methods and recipes. Their online store sells sourdough starter. You could get lucky with “wild” yeast and bacteria but will probably have better results with cultures selected for the purpose.
https://breadtopia.com/starter/
@abasket: You can get tried-and-true process and recipes from the King Arthur website:
https://www.kingarthurflour.com/
Long ago, DH gave me a sourdough crock and KA starter for Christmas. The purchased starter did not rise to the occasion, so to speak; it was nowhere near as vigorous as my own, but your success with starting your own is dependent on what’s in the air where you live. Our previous home is just an hour north of where we currently live, and I eventually gave up with my trials at the old house. I am convinced that my current starter is lively due to the farmland that surrounds us. Entirely different “air.” Anyway, I’d suggest trying your own first. If, after following all directions from whatever source you choose, you are not happy, then purchase a starter and try again. Happy sourdough-ing. 
@Madison85 - I made the spicy cheese bread yesterday and it turned out great! It is even beautiful looking! Thanks for the recipe!
So I dusted off my old bread machine and made these cinnamon rolls today.
https://www.allrecipes.com/recipe/6996/no-knead-cinnamon-rolls/
I put the ingredients in my bread maker on the dough setting.
Rolled them out, filled them and put the pan in the refrigerator overnight.
This morning, I set the pan out for 1/2 and baked.
They came out really nice.
My best bread making attempt so far.
@deb922 we are going to have to stop meeting like this! I made homemade cinnamon rolls too today! Sacrificed some yeast for them.
My recipe can be made the morning of. https://nestingwithgrace.com/wp-content/uploads/2018/12/Cinnamon-2.pdf
They were very good and I would def bake again but I might let them rise for 1/2 - 1 hour before baking for a little more puffiness.
I made my first loaf of no knead bread. Mixed it last night, baked it this morning. So easy.
I’m wondering if I could mix half WW flour and half White flour. I have both and would like to use them.
I’m not a baker…at all…so I was happy this worked so well.
^^^ I think you should be able to do the split. In fact, I feel like I’ve seen recipes that recommend using that split. Congrats on your first loaf!!!
@thumper1 - in most bread recipies you can sub half of the white flour for whole wheat flour.
I"m trying a new bread recipe right now and that is what I did. I’ll report back if it was successful. My big bread mixer died and since I can’t get it fixed right now, I’l experimenting with new recipes. This recipe lets you mix the dough in a food processor. So, we shall see…
I’ve now made three loaves of the no knead bread. The last loaf I substituted one part rye flour, I am trying to give the bread a bit more flavor. It wasn’t a huge success. I’m using King Arthur All purpose flour since that’s what I could find.
I’m considering trying to make a starter. For those who have done this what do you like to use for the container and how big does it need to be? Also would I be better off trying to make it with the rye flour or the all purpose?
Thanks
Made it last week too. It was great and I am thinking of making it again this week. I was worried it would be too spicy but I decided to follow the recipe as is, except I only sprinkled more red pepper on the top of 1/2 the loaf. It was not too spicy at all.
Besides adding some other flavored flours, try using barley malt syrup in place of sugar in the recipe. Substitute it one-for-one. You can buy malt syrup at organic groceries and health food stores. Some well stocked supermarkets carry it also. (My local Sprouts does.)
Or buy some malt powder from a baking catalog like King Arthur’s Flour.
If the issue is that it does not rise as much, note that lower gluten* and whole grain** flours rise less. Adding “vital wheat gluten” to the mix can help improve rising.
“All purpose flour” has lower gluten than “bread flour”.
*The bran punctures the bubbles.
Just put the dough together for the spicy cheese bread - can’t wait to taste it! I don’t have the requisite cheeses so we’ll see how it goes with cheddar (from Beehive) and Jarlsberg. Dinner tonight is a citrus-soy marinated salmon with orange rice and stir fried broccoli with garlic and ginger. My broccoli is on its last days so if I don’t use it today it’ll just go to waste.