The lockdown has led to a shortage of flour and yeast. Yeah, its not just toilet paper and cleaning supplies. I actually shop at the crack of dawn just so I can get flour. Then I ran out of yeast.
I checked in-store availability online. Target had an unspecified “limited” quantity. Not 5 minutes later I’m standing in the aisle and there is no yeast! Don’t panic, I said to myself. One, you’re wearing glasses and a mask – foggy lenses will not be a useful tool on this quest. Two, just think. Okay, where is the yeast supposed to be in this aisle?! Where is the label for the yeast on the shelf telling me the brand and price?!
A cooler head prevailed and I found said label, and all I could see was cornstarch. Did you know there are over 5 brands of cornstarch? Neither did I. The surplus of cornstarch is real because it was sitting in the shelf real estate reserved for yeast.
Survival instincts kicked in and I decided to look behind the multitudes of cornstarch. And you know what? I found four jars of yeast! Sorry to whoever hid them, I bought one and left you three. But honestly, can you explain? Why are you hiding the yeast? If you want it, buy it! What’s with making a grocery run an episode of American Ninja Warrior for your fellow baking enthusiasts?
All this to say, I’ve never successfully used yeast until this year. I am a very confident baker. But then there’s yeast. I don’t understand it. If I forget about it, will it just grow and grow and grow? Does it come with an automatic shut off time? Turns out if you just breathe and follow directions yeast isn’t unconquerable.
Click through to see what I’ve made these past few months.
