I have a sour dough starter in my fridge...and a 3# bag of yeast leftover from our specialty food and bakery that we sold last year. I ordered a bag from one of my vendors just before leaving the business behind. I’ll have to test it’s activity with some warm water and a bit of sugar. However, getting my hands on flour has been a challenge.

A little off topic, but baking related at least. I really love having my dried Saco Cultured Buttermilk Blend in the back of the fridge. With it so empty now, the chef is smiling back at me.
http://www.sacopantry.com/buttermilk/

It's a dried buttermilk and shelf stable until you open it (after that in fridge) so all you need is some extra liquid to add it to your baking (I usually put it in with the dry ingredients, not make it into buttermilk first). The pancake recipe on the package works just fine and is convenient but I forget now what it is to make waffles instead, been low carb too long when I can't remember how to make waffles!

I can find yeast, but I have not been able to find flour for the last 3 weeks.

Yay, lo and behold I found Fleischmann's active dry yeast in the jar this morning at our little grocery store 1 mile from home. Only 2 jars of regular and 1 for bread machines. Sometimes these handy small places are great resources. But, flour to be found!

Lavender, Congrats on finding yeast. I ordered flour on line. It will take a few days to ship though so may not work for you.

Iceblossom, That is the same product I use for banana bread that calls for buttermilk.

I went out today on my shopping expedition, forgot to check flour/yeast at Safeway. Safeway still low on a lot of things, no cottage cheese but lots of other dairy and the were stocking eggs when I got there so got 2 dozen -- hubby does a lot of omelets and stuff. They did have fresh chicken in stock but limit 2. The rest of the meat cases were sparsely filled, but that's better than empty. Cleaning supplies mostly gone still, they did have about 8 small containers of hand sanitizers.

There are signs that "As an extra precaution" measure, no self serve anything. So they have bagels in six packs and individual donuts prepacked into baggies/containers. My store has a chicken wing counter thing, empty at this time but apparently will be prepackaged quantities only.

I chatted with a few of the regular employees, they are holding up but under a lot of stress, those that are working are working a lot of hours to make up for those that aren't. They say that people are actually maybe behaving a little better now than they were at first.

At my bargain market where I buy my veggies (Saars for those in the area) there was lots of yeast! Fleishmann, Red Star, Store brand, in packets and jars, regular and fast acting. But there was no wheat flour except for one last (over priced for that store) whole wheat of some sort. There were still some specialty flours in the Bob's Red Mill display.

Check out those recipes for beer bread!

I am using bulk packaged yeast bought at Sam's that is over 8 years old. It stays in my freezer in an airtight container. I think it is SAF but yeast is yeast no matter the brand or rise. I sprinkle the cold yeast in warm water and let bubble before putting in flour.
The settlers going across country would soak pieces of linen in the family sourdough starter and let it dry before heading out in the wagons. They would reconstitute the dried out starter on the long journey as needed. I tried that and it does work to get a starter going. I keep some dried pieces of muslin soaked starter in my freezer too. Why not?

what selfish people we have turned out to be -- can you really imagine anyone using a case of TP amd 10 -- 10 pound bags of flour?? I saw a woman yesterday at the store cleaning out the shelf of flour. When I asked her what she was going to do with all that -- she said "I might need it"

i have plenty send my a snail mail address, i can send you enough for 10 loaves.