here is the link for a small artisian mill near us that has flours to ship
https://www.camascountrymill.com/shop

Riutzelj, what a nice gesture, thank you! But I found a jar of yeast this morning at our small market a mile from home!

Rob is digging into the free classes at bluprint, watching the bread making ones :)

I keep yeast in my refrigerator and use it beyond the best by date. It always works.

I haven't looked for any since last Fall. Granddaughter shopped for us yesterday. I last went shopping two weeks ago.

I never dreamed this 'stuff' would cause so much aggravation.

I haven't been able to find any either, but will keep looking. You never know.

Walmart had been out for a while but I found some yesterday there.

Where's the ? All grocery stores here are out of flour, including Sam's.......Sure curtailed alot of recipes.....

I have a 5 lb plastic container of buttermilk powder it in the freezer and use as needed. It is about three maybe four years old now and still good. I checked the price of it online and it very expensive from what I paid for this at Sam's Club but not sold there anymore. Sam's use to sell commercial baking products in bulk. I remember thinking when I bought it this sure is a lot but cheap. I'm glad I did buy it. Still using it when I don't have fresh buttermilk to use.

I bought a jar of yeast 7-8 months ago & questioned my move but I am now making a loaf a week with my bread machine & yeast on hand. Today I showed DH how to do this so he may have a new project going forward.

I think there was a link earlier, but I stumbled across this page today --

https://www.theverge.com/2020/3/31/2...yourself-bread

My mom had an "Old Timey" Alaskan cookbook and I remember there was rhyme/mnemonic thing about the colors of mold on sourdough. Sort of the thing like with snakes, Red meets Black/Friend to Jack, Red meets Yellow/Kill a Fellow, but about when you could keep a starter or start over. Did a little searching but haven't found it yet. Finding lots of interesting things about mold -- except that I have rather an aversion to it myself.

yeast

or.....

make your own

What you’ll need: Jones says that although some recipes you’ll find online call for things like fruit or juice, all you actually need are flour and water. White flour works fine, but whole wheat is best because it has more micronutrients like zinc and iron for the yeast and bacteria. You’ll also need time; it’ll take several days before your starter is ready, so it’s best to plan ahead.

Step 1: Mix together equal parts flour and water in a small bowl. You can start with about a quarter cup of each. Stir well. Water activates the enzyme amylase, which breaks down starch into simple sugars that the yeast and bacteria can eat.

Step 2: Cover the bowl loosely with a lid or towel and leave the mixture on your counter at room temperature. Keeping it in a place that’s a bit warm, but not too hot, will speed up the process of the yeast and bacteria colonizing your batter.

Step 3: Twice a day, in the morning and evening, add one to two tablespoons each of flour and water. By doing this, you’re actually feeding the yeast. In about three to five days, your starter will begin to bubble. This is a good thing: the way yeast makes bread rise is by producing gas, like what you see in the bubbles. After day five, your starter should have at least doubled in volume and will be ready to use. As a rule of thumb, a bit of the starter should float in a glass of water when it’s ready.

Keep in mind that you can’t just swap out store-brought yeast with the same amount of the starter you’ve made. You’ll want to find recipes for baking with a sourdough starter; there are a few on the Bread Lab’s website. If you’re not using it all right away, you can keep feeding it daily or put it in the fridge and feed it once a week.

If you’re feeling at all intimidated, you can take comfort in knowing that people have been making bread this way for thousands of years. There’s very little risk of messing up your starter, according to Jones. It might smell a little “cheesy” around day three or four, but as long as it’s not slimy or smells putrid (this is rare, Jones says), then you’re in the clear. There’s also some flexibility, so none of the measurements Jones gives need to be exact and you won’t have to worry if you forget to “feed” the starter one morning. “We’ve got enough pressure right now,” Jones says. “Take the pressure off yourself and just relax and enjoy.”

There is a way to make your own yeast using potatoes: https://www.leaf.tv/articles/how-to-...from-potatoes/
I haven't tried it as I still have a jar of dry yeast, but folks on the bread machine Facebook group have found it works.