The flour the shortages that plagued us in the first few months of the pandemic are likely where you live, but it’s worth heading to local bakeries, pizzerias, or other bakery restaurants for their favorite flours. Many will sell you smaller amounts of their own supply. If you have your own grinder (or a friend with one), local home brew supply stores are a great source for various unground grains. They sell malted wheat, barley, and many other grains as long as you can break them into flour at home. Homebrew stores have grinders, but theirs are designed to break grain, not pulverize it into flour.
You can also enter Yeast at local bakeries, pizzerias, and home brewing supply stores (and even local breweries) if you want to take out traditional dry yeasts at the grocery store. Please note: there is a difference between fast rising yeasts and sourdough; the two types of yeast can make similar styles of bread, but they have different characteristics and flavors. The general consensus among those I have spoken to (and my personal opinion) is that sourdough may be tastier overall, but it’s more work to do. A lot of people have sourdough starters right now. A quick Facebook post or Instagram story can get you answers (and some fresh yeast for baking).
If you don’t want to venture out to buy yeast, or if you can’t find any, it is very easy to make a sourdough. If you have a few days, here is my favorite guide to sourdough.
Step 3: It’s time to cook!
Now that you have the ingredients and the tools, find a good recipe and start cooking.
The gourmet geniuses of home Enjoy your meal put together this excellent list of bread recipes to get you started. From buns to whole wheat chapatis, there are plenty of options to go with almost any type of food. Pick a recipe and go to town. Or you can have family recipes that collect dust. Now is a great time to connect with and ask for the older members of your family.
Baking is a fun activity to do with children. In A conversation with WIRED, Stephen Jones, who heads the Bread Lab at Washington State University, recommended a children’s book also called Bread laboratory. It’s a great way to get your kids interested in the science of baking.