You're on the left coast and I'm on the right coast but I can tell you that there isn't a package of yeast to be found in any store remotely local to me in CT. I strongly suspect that people without the slightest idea what its purpose is are hoarding it simply because. Because it's now an "item" of interest?! I don't know if heat will destroy your order but I would try to receive it with a quick hand. Bread became another scarce item in my neck of the woods so I've adopted yeast free bread recipes and am enjoying them. I simply refuse to be robbed by the likes of Amazon and other sellers who are taking advantage...IMO...of a desperate populous looking to survive by their own baking talents during this pandemic.

Good luck, Lars.

I had yeast delivered several weeks ago. The box was warm on the outside, from the sun, but the bags inside felt cool to the touch. The yeast is just fine and very fresh and active. It's a lot hotter where you are, though. I think it'll be fine if you track it as you described and rescue it from the elements promptly.

The last time I bought a pound of yeast, I got it as Sur La Table, and I think it cost $6.00. The price has really gone up, and people are charging a lot for shipping.

If they leave my yeast in the mailbox and it gets destroyed, I will complain, especially since I left instructions for it to be delivered to my front door. If they send it via U.S. mail, it will end up in the mailbox, I fear, as the postman only delivers things to the door that will not fit. I also chose expedited shipping.

How hot is it (or was it) where you are, Plllog?

I do wonder if people are using all of this yeast they are buying, although I do think making bread is extremely easy and anyone could do it. The Amazon seller that I bought from only had four left and other sellers were sold out.

I had some on hand, thank goodness, because the stores here are all out.

Just read an article the other day about why there is a such a shortage now. Seems they weren't expecting such a huge jump in demand. According to the article, it takes approx. 10 days from start to finish to make more, and manufacturers have ramped up and say they will have more for the market soon...

At $18 per pound, it’s cheaper for me to buy on Amazon than anywhere locally. And that’s delivered, not running from store to store looking for something that doesn’t exist.

I’ve been very thankful for Amazon.

It should be fine lars. The killer is in warm water over 130-close to 140º that will kill it.

I offered to send a few weeks ago and will do that agin for free. Sending to a couple friends that do not cook, bought flour, and the Staub pot, but did not know they needed yeast, lol. An overnight high hydration only uses a 1/4 tsp. I have plenty in the freezer. Lots of forever stamps. (I'll announce mid-week when I pull some packets together)

Can you even find it online?? Our Costco can keep it in stock, and that's where I've been buying it. $5 for a 2-lb box of Red Star. Of course our stores are out of it too.

I just checked Amazon dot ca for kicks and giggles. They're out of stock as well, but according to the comments, they're charging $60 for the exact same thing.

I'm getting low, but not out, and I'm keeping an eye out and will buy it when I see it at Costco (hopefully). In the meantime, our Bulk Barn sells Fleischmann's, and in a pinch I'll buy it there.

I have not quite half of my Active Dry Yeast from what I ordered just before Christmas but I am not baking bread every week right now. I put Instant/Rapid Rise on my last grocery list; DH came home with 2 little packages of AD. He said that's the only kind they had and only about a dozen packets of that. I can live without RR but I sure hope they start getting more in soon. Presumably once states start to reopen and at least some part of the population have jobs to return to there will be a lull in the buying so that stores can start to restock yeast & flour.

Not answering your question about temps, but I just have regular yeast, but I would be happy to send you some - since we are on the same coast, it shouldn't take too long to get to you. I sent my sister who lives 5 hours north of me a package via Canada Post on Thursday and she got it on Saturday. Let me know if you'd like some...

Lars, I don't know the air temperature for the day my yeast was delivered, maybe high 70's at a guess, but the sun is a bigger issue. As I said, the box, which was a Priority Mail carton, but not the flat rate kind, was very warm to the touch on the outside, but the wrapper was still cool. I.e., cardboard is a good insulator.

Just read your title again. I don't think it makes a difference re the heat, but mine is ADY.

Nekotish, thanks so much for your generous offer😍! If I hadn't already ordered the yeast I would take you up on that. As it is now, I do have half a loaf of bread left plus one ciabatta loaf, which I plan to use to make pizzas🍕. I should be able to get by on what I have until my yeast order arrives. I do have plenty of fresh baking powder, and so I could use that to make a quick bread, if it becomes necessary. We also have a lot of pasta, and I'm planning to make fresh pasta as well, since we have a good supply of eggs. Normally we have some bread🍞 with our pasta, but we can do without - or I can make biscuits. We have a huge supply of powdered milk because when Kevin went to buy some, the store only had huge cans of it.

Anyway, I very much appreciate your concern and willingness to help - that means a lot to me. I was considering making some sourdough starter (I have rye flour and whole wheat flour), but I've not had luck getting it started on my own without yeast, and of course I have no yeast. It's my own fault for not bringing what I had in L.A., but it's difficult to remember everything😞!

I think IDY will withstand the heat as well (if not better) than ADY, and so I will just hope for the best. I have no way of knowing what kind of packaging the seller will used.

good luck with that yeast, Lars, I'm just seeing this. I also think the yeast will be fine, even in your metal mailbox.

I also have extra, and would be happy to send you some if you encounter problems with the stuff you ordered. It's still pretty cool here, high in the 50s, lows in the 30s, so it would be fine until it gets to the hotter part of the country.

Annie

Can you even find it online?? Our Costco can keep it in stock, and that's where I've been buying it. $5 for a 2-lb box of Red Star.

I've been making the no-knead bread so only need 1/4 tsp. per loaf. Have a little left, but just checked Costco online. Even with a $3 shipping charge that's still not too bad for 2 lbs.

Instafirm has yeast for $8.50 a pound....plus shipping which depends on where you live.
https://www.bakersauthority.com/products/instaferm-red-instant-dry-yeast-1lb?gclid=CjwKCAjwqJ_1BRBZEiwAv73uwOlBzojxozTlZ4BHmQGdSVJcf0IvpjAg-KBJOLv8wf3a501llT2pbRoC28IQAvD_BwE

No. I ordered yeast from Amazon once and it was fine (and I live in FL where it's almost always warm!)

Zinnia mentioning Costco online. I didn't think of that. I just checked and they're out of stock here in Canada. When it becomes available, I'll order it online and pay the shipping charge.......provided it doesn't go up to price-gouging prices as Amazon is doing.

Linda, shipping would be $14.51 for the cheapest ground shipping to my zip code, which makes it slightly more expensive than what I ordered, but that looks like a good source.

Here in NorCal, the local Safeway has been selling yeast in the bakery department (and bags of bread flour). I was able to find active dry, however, at a local Sprouts in the AM.

I bit the bullet and ordered SAF Instant Yeast. 1 pound for the indecently high price of $19.99 but it will keep me stocked for some time to come. Thankfully our weather hasn't heated up so no worries on that score but Lars, I think yours will be fine.

I agree that $20 is indecently high for a pound of yeast, but these are unusual times, and I am more concerned about protecting my health than I am about the price of some things - up to a point. It could be worse, and I think some people are charging even more.

For grocery shopping, I am only going to high-end markets like Gelson's where I can be sure that there will be no children, no people without masks (children tend to take theirs off inside the stores), and strict disinfecting policies. The groceries might cost a bit more (or quite a bit more), but it is worth it for my peace of mind. We went to Stater Brothers' in Cathedral City last week-end, and I will not be going back here. I feel safer in Rancho Mirage and Palm Desert, which are basically retirement communities and therefore have very few children. Palm Springs is getting more popular with the younger hipster families that often have children, but it used to be mainly a retirement community as well.

I think the instant yeast will be fine with even short term temperature of 100 125 deg F.

I early January I made a PREP List, highlighting the items to buy ASAP way before most people were even thinking of galloping virus. I probably should have put those items in a separate group with a blinking red/yellow LED.

DH got the groceries, but didn’t catch my emphasis on buying certain items immediately. This was way ahead, shelves were full. Sometimes he used his judgment to override mine (sigh). So he didn’t get way early on AP flour, instant yeast, Purell like liter refills; canned tomatoes.

Early on I suggested TP, but just one 8 pack each time he went out to we’d have about 20-30 rolls. I never like to shop when items are scarce and never take the last one or two.

We live 30 mile trip to stores, so usually stock up on things like organic PB anyway, but were low on some staples. Maybe CL has a barter site.

“Will trade paper towels for canned AP flour.”

Lar,s many restaurants are selling yeast at very reasonable prices. I can direct you here in L.A. but since you're in the desert, I suggest you join Nextdoor for your area and put a query. People on there are quite helpful too.

I just ordered this today on Amazon and it's shipped already, arriving this week Lallemand Instaferm Instant Dry Yeast Leavening Agent, Red, 15.88 ounces.

My yeast arrived this morning, and it was left at my front door, in the shade. It was 88° outside when it was delivered, as was the box it was in, but I measured the package that has the yeast, and it was 79° at the warmest spot, which is where the top seal is. The rest of the package was cooler. It was also insulated well for shipping with large plastic air bubbles, and I think that helped. I'm sure the yeast is going to be okay, and I have already put it in the refrigerator to cool it off further. After I open it, I will repackage it and store it in the freezer.

It's supposed to be cooler today with highs in the mid to upper 90s, and so I guess I will start baking bread of some sort. Now I just have to decide what to make. I'll ask Kevin what he prefers, but he will probably say pizza.

I'm sure it will be fine, Lars. Did you bring the Big Green Egg with you? You could have pizza on the grill, although I can't say that I'd want to stand outside in those temperatures and grill anything, I'd be inside, with the air conditioner running!

Here it was the warmest day so far this year, it made it all the way to 63F! Sunny and nice, I worked outside without a jacket. I should have made pizza...

Annie

We did not bring the BGE with us - it is quite large and difficult to move once it is assembled. Also, it can get broken fairly easily, or so I have heard. The house here came with an outdoor gas grill that is fairly large. If I make pizza, it will have to be rectangular, but that's okay - I've done that before. I'll have to bake it on a jellyroll pan, as that is the only baking sheet I have here that I have found so far. I'm still finding things that the previous owner left, including a rolling pin. I had already bought a rolling pin for $7, but that's okay because the pin I found needs a very good cleaning, and probably a sanding!

I am staying inside most of the day, but I can go in the pool early in the morning, but if it is only 72°, it might be too cold for me to swim, even though the pool is 85°. I've changed the heating schedule for the pool so that the heater comes on at 5 am so that it will be warm enough for me by 7 am. I think that is the best time for me to get my exercise. It's already too hot for me to go bike riding, even in the morning, as I like cool temperatures for that, and 72 is not cool enough, especially with the intense sun we get here.

Our air conditioning is good enough that I can still bake in the kitchen, and the oven is well insulated. I'll start some dough today and bake it tomorrow. I just hope I have a bowl big enough, or I might have to make half a recipe. I forgot to bring large mixing bowls with me.

ETA: I found a bowl I can use - we bought a colander at Cárdenas that came with a plastic bowl and lid, and the bowl is large enough, but just barely. Nice that it has a lid.

Kevin did want pizza, and so I made pizza dough yesterday and then made Stromboli for dinner. I only used one third of the dough, and I plan to make a filled focaccia with 1/3 of it and then some flatbread to have with hummus with the last third. Stromboli is really my favorite, but it made a mess on the pan. I should have lined the baking sheet with aluminum foil. We'll have leftover Stromboli for lunch.

Here are some instructions I found on Youtube:

1. use unbleached/whole wheat flour. [2 cups]
2. save water from boiling UNPEELED potatoes and let it cool to room temperature
3. sterilize a glass container
4. use gloves to avoid contamination to the yeast culture
5. add two cups of flour into the sterilized container
6. pour 1-1/4 cup of potato water
7. mix until the batter settle
8. close the lid tightly
9. write the first day on the lid for batch reminder
10. leave it on cool, dry place and no direct sunlight
11. after 24 hours, you'll notice the bubbles/broth form in the mixture. that's mean your yeast is thriving from fermentation. repeat steps 4 till 10. keep filling flour and potato water until desirable amount. this yeast is already active so no need to activate it. scoop and pour directly into your recipe. add flour and potato water if the yeast stock getting low.
Noice, innit.

I like this method because it uses potato water, and I do have potatoes on hand. However, I have not been good with keeping yeast alive when I try to make it myself.

This is an odd way to catch wild yeast because it doesn't like heat. It also isn't so fond of sterile.

If you're looking for an alternative, try grapes, Nancy Silverton style.

https://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306

Notice that it calls for unwashed grapes. The whitish film, the must, is where the yeast is. Any other microorganisms will be crowded out by the yeast by the time the starter is ready for baking.

I doubt that potato water (skins or not) is bringing much to the party as any yeasts on the potato surface would be killed by boiling. It might provide some food (potato starch) and or trace minerals.

I usually like to work with a 100% hydration starter - i.e. equal parts flour and water by weight. 2 cups flour to 1.25 cups water is a bit higher hydration than that (figuring about 4.2 to 4.4 oz flour to a cup it works out to between 113 and 120%).

I've had good luck with using just flour and water to get a starter going.

I got rid of my grape vine, and I would not want to use unwashed grapes at this time, although I could get some across the street from my house in L.A. at theCentinela Adobe.

I guess I won't be trying the potato method either 😞 but at least I have yeast now. I'll make a point of keeping some at both houses.

Lars, you could wash the grapes and set them on the counter for a number of days. You have A/C, right? So just wait for the must to come back.

Or try rye. If you don't have rye berries, try rye flour. Lindac, IIRC, has caught yeast with milled rye flour.

Or I can send you some starter if you want, or you could send an envelope and a buck to Friends of Carl, or you can make a starter with commercial yeast, and let it transition to wild yeast.

I've had success with just flour, water and time. I've used rye flour and I've used whole wheat. It is claimed that it is easier to get the yeast started with the nourishment of whole grain.

Yes. The wild yeast clings to the grains from when they're grown and harvested. It's on the outside. Some may remain in white flour from the milling process, but sometimes the grain is heated on purpose to kill microorganisms, and it can also get hot just from the friction of milling. If you're milling your own at home, the suggestion is to freeze the grain first so it doesn't get hot enough to kill the yeast while its being milled.

In these times of sterilizing everything, it may be harder to catch a starter. Usually, the flour, water and time version relies not so much on the wild yeast in the flour, but the exposure to wild yeasts in your kitchen. There's an old saw that says bread won't rise in a sterile kitchen. I don't think that's actually true, but it may be true that the wild yeasts in an active kitchen could help the process.