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Author Topic: Everyone's a baker now  (Read 1769 times)

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Re: Everyone's a baker now
« Reply #20 on: April 13, 2020, 05:37:16 AM »
 :laugh1:

Re: Everyone's a baker now
« Reply #21 on: April 16, 2020, 11:41:01 PM »
The other day they had plenty of potatoes at the grocery store at new much higher prices.   


Potato Shortage/Re: Everyone's a baker now
« Reply #22 on: April 18, 2020, 11:23:14 PM »
On an unrelated forum (e.g., it's nonCatholic), there's a guy whose formal training is agricultural economics, and he follows reports on the progress of various crops.  He reported that we should expect a shortage of potatoes this year, because of troublesome weather in the Pacific Northwest, where most are grown.  As I recall, the causes were not only prolonged rain, delaying planting in a region with a short growing season, but also early autumn/winter frost, degrading the number & quality of whatever spuds could be harvested from the fields before they rotted.  Chronologically, it may have happened that the frost ended the last growing season, and the rain delayed what should be this season.  Perhaps worst, the shortage reduced the harvest of potatoes grown as "seed" for next year's crop.

I'm writing from memory, so I can't cite any sources.  I suppose that will please the members around here who express hostility toward my usual footnotes.

Re: Everyone's a baker now
« Reply #23 on: April 18, 2020, 11:52:13 PM »
I guess at some point it will be more rice and grits than potatoes.
::) ::) ::)

Re: Everyone's a baker now
« Reply #24 on: April 24, 2020, 06:55:51 AM »
Havent tried this with bread yet but its a much surer bet for culturing yeast. Ive done similar collecting wild yeast from flowers and grains. 

Get a slice of white bread and soak it in a jar of molases water. Sugar water will work too but I prefer molasses. Let is sit for a day. If you see bubles at the top it means the yeast is growing. You can then use this to culture a starter.

Take the other white bread slices and dehydrate them as backup. Do not toast them. 

Old yeast years past its expiration date  can still be good and used if it has been sealed. You can test it by culturing some in molases water. If it makes bubles on the surface its still good. Ive done this with yeast that was more than 6 years old.