tealin: (Default)
Tealin ([personal profile] tealin) wrote 2020-04-08 06:51 am (UTC)

That's a great position to be in! Well done for doing a proper inventory too. I have only done that on my stores box that is hard to get to, so I don't have to keep checking if that thing I thought I had is in it. (It isn't.)

Having made starter now I think you could get away with cutting the recipe in half, if you're worried about waste. At the point where the recipe said to discard half, I discarded it into a loaf leavened with dry yeast and it turned out gorgeous.

I was reading a thing about flour yesterday: Only a tiny percentage goes to the retail market, and the shortages now (in the UK anyway) are more down to an explosion in demand that the pipeline can't keep up with. It's not that the flour isn't there, it's just bottlenecked at the point where they put it in retail-sized bags, so they're talking about offering commercial-sized bags to 'enthusiastic home bakers' now. Like the panic buying, the bread making phase will decline in intensity, so if you're not hurting for bread now, give it a few weeks and it should be fine. By then you might know someone with a starter who would be happy to leave you some in a jar on your doorstep, and save you the trouble!


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