Yeast has been sold out in our stores for weeks... are you using fresh yeast or putting some of your dough in the fridge to use as a starter for the next batch?
I have packets of yeast in the freezer. And I also have boxes of quick make breads that have the yeast inside the box.
Last week I found a box of bread mix that had best by 2014 that I had not rotated—was afraid it wouldn’t rise, so I proofed it with some warm water, sugar and spoonful of flour—it was ok, so I used it.
I have a book around here some where that tells how to make your own yeast, as well as how to make a sourdough starter. So if I get low on yeast, I have that to fall back on. I experimented with them both a few years back, and they worked.
Hubby didn’t like the sourdough bread(I did), but he thought the biscuits were ok—both were 100% whole wheat from our garden—another experiment. I found that I like a half and half mix better.
I also keep on hand beer-neither of us drink it—it’s for beer bread which uses baking powder. I have loads of baking soda and cream of tartar-which makes baking powder.
One of the things I tried to do when stocking my pantry was to have some long term stuff that would last for a long time so I could just stock it and forget it until an emergency where I needed it.
I did order some additional packets of yeast a few weeks ago, and it was shipped by a company that sounded like a drugstore—not Walgreens, but similar.
I probably have enough for 2 months of bread before I have to worry about it. For several years, every store trip was to buy many things in extra. Buy what I would use and an extra can or 2 for the pantry till it was stocked.
For a while now, it’s simply a matter of opening something and writing it on a list for restocking-once a month or so.