Best baking leaveners & yeasts according to redditors

This is a wallet saver if you want to bake regularly. If you want to ever make more than 6-7 loaves it pretty much pays for itself. Several hundred packets worth.

A couple of tips, you don't want the water scalding. Really just use water that feels fairly warm and you're fine. If you could hold your hand in it indefinitely then it's fine.

Add a little bit of honey or sugar to the water (a very small amount) and dissolve it. Then sprinkle the yeast on top of the water (no stirring) and cover. Leave it about 5-10 minutes and it should be significantly more active.

Also, put it in the oven with the temp off and the light on. Should give a warm environment.

ikr! Is this a lunch for ants?

I've heard that nutritional yeast can satisfy some of these cravings, although I have never tried it, so I can't confirm! Might be worth a shot.

This is the kind I use! You can find it in any grocery store I think in the natural foods section. Not that expensive compared to other seasonings, really.

I get Anthony’s nutritional yeast at Whole Foods, But it can be ordered from amazon. It’s a big bag and lasts a long time.

It's going to be super fucking yeasty and might make you sick. Adding more yeast can speed along fermentation, but there's a point of diminishing returns that you're far past. IMO tiny batches are never a good idea, especially when your chances for infection are so high. I'd at LEAST use a 2L soda bottle, a better option is a gallon milk jug that you fill about 2/3s so you have enough space for the foam and it can fill a 2L bottle after it's done.

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If you want the cheapest starting batch, this is my go-to:

(in a gallon milk jug)

2L water

1-2 cup white sugar (2 cups will put it at about 20% ABV max, but it is unlikely you will reach this level without a "real" setup. It will however add some sweetness which could be good or bad depending on your tastes).

Some fruit (Anything really, whatever's cheaply available. You can blend it if you want to go through the effort of straining it, but cutting it into small pieces should work just fine. This is for nutrients more than flavor, but if you add a bunch it will ferment faster and taste more like the fruit.)

1 tsp yeast (You said you have champagne yeast, which should work perfectly. I have some cheap distillers yeast I got off of amazon that will last me just about forever. It can reach ~20%, but the end project tastes like shit.)

A balloon (Pack of ten at the dollar store. These work just as well as normal airlocks, no need to spend anything more.)

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Simplest way is to just mix everything together in a gallon jug and put a balloon over the top (poke a few tiny holes with a needle).

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An easy way to decrease the chance of the fermentation stalling is to activate the yeast. Once it foams up about .5 cm you should be good to dump it in with the rest of the ingredients. You can also boil everything first, excluding the yeast (and balloon of course), first and foremost for sanitation, but this will also help extract the sugar from your fruit and make it easier for the yeast to use. It will also make the fruit flavor come through a bit more. None of the steps in this paragraph are required, but if you have some spare time you can experiment a bit.

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Place it in a cool area (room temperature during late fall / winter is perfectly fine) and KEEP IT AWAY FROM LIGHT! Since you're trying to be discreet in your dorm this shouldn't be an issue, I assume you've already found a place to keep it out of sight. If not, just find an empty box or tub.

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Finally, you just have to wait. Just try and forget about it, maybe check on it every 5 days or so. Once the balloon deflates completely (probably in about 15 days), it's close to the max ABV and technically drinkable. Pop the cap on, maybe siphon it to a smaller bottle. I personally would let it sit for a week or so to let the yeast settle out, but drinking it at this stage wouldn't hurt you, aside from a bit of indigestion. I'd try to drink it within the month or refrigerate it, since there's a possibility it is infected and could slowly turn to vinegar.

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I have a moderate tolerance, and 2L is enough to get me completely snoggered. If I left you with any questions don't hesitate to ask.

$1 more, 4 times as much as one of those little jars.


https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

You could try chickpea pasta/brown rice/quinoa base with a tofu/white bean/soy/pea milk sauce mixed with seitan/crumbled pea protein "meat"/tvp/soy curls, kale/peas (equal protein and fiber,) and add tahini/nuts/high protein nooch/nut based "parmesan" on top. Almost everything that uses cashews can be subbed for white beans/chickpeas/tofu, especially if you're willing to add fat back into the recipe. Or chili thickened with refried beans and seitan/pea protein/tempeh served over top of the bases above. Or a protein heavy stir fry with peanut sauce mixed with the grains above. Peanut stew with seitan over the grains above. Split pea soup served over grains with seitan. Lentil dals/curries using soy/pea milk with the bases and proteins above. Lasagna with tofu ricotta, vegan ground meat/sausage, and/or beans. Oatmeal with soy/pea milk, nut butter, wheat germ, oat/soy yogurt, and chopped nuts or chia seeds. Or baked oatmeal with similar addins. Chickpea/besan flour quiches with high protein fillings and topped with a tofu based cheese sauce. They come out with a surprisingly light texture. There's lentil pancakes with nut butter on top, which I promise are way better than they sound. Quinoa risotto soy milk with peas and kale. Ground vegan meat substitute/crumbled sausage made into gravy with soy milk over high protein bread and served with scrambled tofu.

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Sandwiches are pretty easy to make high protein. Basic sandwich bread whole wheat sandwich bread is easy to get high protein. You can also make lentil/quinoa/flax seed "bread" or wraps. I add refried beans (mixed with hot sauce and flavorings if canned), flavored hummus, tofu/seitan/tempeh, baby kale/spinach, and various vegetables. Have some edamame/sugar snap peas and more hummus to dip them in on the side. Or a high protein pita bread/tortilla. There's mashed chickpeas/tofu with a tofu based mayo. Or breakfast wraps/burritos with scrambled tofu, tempeh/seitan "bacon" and breakfasts sausage, spinach/kale, veggies, and a tofu based cheese sauce.

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You can make your own seitan sausages super easy and they freeze perfect. Make yourself Italian, breakfast, "pepperoni," Chinese style sausage, or whatever else you like so you don't get sick of it. Nancy's plain unsweetened oat yogurt tastes like creme fraiche to me so you can put that on whatever. I just use panko breadcrumbs when cooking my tofu but you could try subbing vital wheat gluten for flour while breading things and use an almond/quinoa crust. Or make your own breadcrumbs from high protein bread. You can make your own higher protein hummus by adjusting ratios or subbing edamame for chickpeas.

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Here's my brand of nooch. 7g protein for two tablespoons and it's cheaper with a mild taste. https://www.amazon.com/Hoosier-Hill-Farm-Nutritional-Flakes/dp/B008YFWH3G

Here's some wrap/bread recipes. https://monkeyandmekitchenadventures.com/quinoa-flatbread/ https://www.nestandglow.com/healthy-recipes/avocado-protein-toast-gluten-free https://nourishingjoy.com/dosas-fermented-indian-lentil-wraps/

https://www.youtube.com/watch?v=KANDJJoVuOY Quiche recipe I used.

https://www.nestandglow.com/healthy-recipes/protein-pancakes

https://fitmencook.com/vegan-meal-plan/

http://wallflowerkitchen.com/30-high-protein-vegan-meals/

Poor undergrad student here. To be kind to my wallet I buy a lot of beans rice and potatoes. Black beans are really good for protein. If I need extra protein I take vital wheat gluten and make seitan. There are tons of different ways to prepare this for different tastes and textures (one of my favorite recipes) and It will last a long time for what you spend on it. Also some nutritional yeast will get you that B12 without having to take any supplements as well as give you a ton of other vitamins and nutrients and it too will last a long time for what you are spending. Other than that try to buy fruits and veggies without breaking your budget and try to keep it varied. Good luck!

Just bought some for the first time and found it on Amazon for around 5€.

*Fleischmann's.

And, seriously, look into buying in bulk. I paid $9 for two pounds of yeast at a bulk store, and Amazon Prime has it for $11. Those jars are, like, $5 for 1/4 pound. Shit adds up!

I think he's probably talking about nutritional yeast: https://www.amazon.com/Bragg-Organic-Yeast-Seasoning-4-5-oz/dp/B002863BIW

It tastes kind of cheesy, and you typically sprinkle it on top of salad or pasta or rice or potatoes. Stuff like that. You can also put it in your smoothies.

Solid recipe! I'd recommend messing around with some higher temperatures, I like to do my baguettes at around 500-550. Also, buying a pound of yeast like this is generally less than $5 at a store, and will last you years if stored properly. Happy baking :)

https://www.amazon.com/Bragg-Premium-Nutritional-Yeast-Seasoning/dp/B002863BIW

You can also purchase a starter like this one: http://breadtopia.com/store/sourdough-starter-live/

It's what I did and it is a VERY hearty strain of yeast and makes deliciously sour bread. I've left some of mine for 6-8 months in the fridge without feeding and it came right back to life with one feeding. He also sells it on Amazon if you want to check out some more reviews.

>The yeast may be the most difficult part

Is it though? You could just order a dry yeast like:

https://www.amazon.com/Fleischmanns-Instant-Dry-Yeast-1lb/dp/B000LRFVHE/ref=sr_1_3_a_it?ie=UTF8&qid=1473528761&sr=8-3&keywords=bread+yeast

That stuff lasts a fairly long time so it's easy to stock.

They are using instant active yeast, it is used by professional bakers and in my opinion is superior to active dry.

There are a lot of manufacturers and types but in general the two most popular types are your standard red label gold label.

Red label is just standard yeast, but gold label is osmotolerant which is meant to be used in dough with high levels of sugar like brioche.

https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW/ref=sr_1_2_a_it?ie=UTF8&qid=1519920810&sr=8-2&keywords=instant%2Bactive%2Byeast&dpID=51%252ByqXLO0gL&preST=_SY300_QL70_&dpSrc=srch&th=1

https://www.amazon.com/Lesaffre-SAF-Instant-Yeast-Vacuum-Pack/dp/B00NGEPHT6/ref=sr_1_25_a_it?ie=UTF8&qid=1519920810&sr=8-25&keywords=instant+active+yeast

“ Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. It is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food stores. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.[1]

It is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals.[2] Sometimes nutritional yeast is fortified with vitamin B12.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese,[3] for example in mashed and fried potatoes, in scrambled tofu, or as a topping for popcorn.[4]”

https://en.m.wikipedia.org/wiki/Nutritional_yeast

https://www.amazon.com/Anthonys-Premium-Nutritional-Flakes-Fortified/dp/B06Y1JPZ4F/ref=mp_s_a_1_3?keywords=nutritional+yeast&qid=1571595803&sr=8-3

It is really cool that you decided to become a vegan at 15! I made the switch when I was 22.

This should help you get started:

http://www.adaptt.org/resources/

Regarding what to eat, look into Indian food (Full disclosure, I'm Indian). We have some 27 states and each state has its own cuisine. There is a lot of variety. Plus, our food tends to be spicy. So, you don't have to worry about bland or boring food.

https://en.m.wikipedia.org/wiki/Indian_cuisine

Start with something simple like rice and curry. It is very easy to make them. Curry powder or spices needed to make curry should be available at grocery stores.

https://www.bbcgoodfood.com/recipes/collection/vegan-curry

Since you already have tofu. Check out dishes (stew) that are made with Paneer (Farmer's Cheese). Tofu is a very good substitute for Paneer. This stew can be had with rice or flat-bread.

https://food.ndtv.com/lists/700316

Whenever plant milk comes up, r/vegan always recommends oat milk. You can just buy oats from the store and make oat milk at home.

https://minimalistbaker.com/make-oat-milk/

Nutritional yeast is a very good investment. Just sprinkle some Nooch on any dish, to make it taste better.

https://www.amazon.com/Bragg-Premium-Nutritional-Yeast-Seasoning/dp/B002863BIW

A couple of YouTube channels for vegan recipes:

https://www.youtube.com/channel/UCEjkioV3LO_OIUaSWRxFZ3A

https://www.youtube.com/channel/UC0cxMY7jZ_kiE2bvykJffZA

Finally, you have supplement your vegan diet with Vitamin B12. B12 is made by microbes in sand, and not found in plant-based food.

B12 supplements are the easiest way to get them.

https://nutritionfacts.org/video/daily-source-of-vitamin-b12/

I recently discovered Engevita yeast flakes, which make a great "cheese" sauce if you mix them with soy milk. They're over 50% protein and have B12. I thought they'd be horrible but I actually really like the taste, to the extent that I have to stop myself eating them out of the tub with a spoon :/

Otherwise, like other people have said, beans and tofu are good sources of healthy plant protein :)

Hi! This recipe is found on my blog at https://veggiechick.com/olive-tapenade/

Olive Tapenade

• 1 (10-ounce) jar pitted green olives, drained
  
• 1 (10-ounce) jar pitted kalamata olives, drained
  
• 1/2 cup chopped sun-dried tomatoes (I prefer to use dried,. If using sun-dried tomatoes from can soaked in olive oil, drain oil first and rinse with water)
  
• 1/4 cup chopped fresh parsley
  
• 3 garlic cloves, minced
  
• 2 tablespoons capers
  
• 1 teaspoon lemon zest
  
• 2 tablespoons fresh lemon juice
  
• 1 tablespoon extra virgin olive oil
  
• 1 teaspoon maple syrup*, optional
  
• 1 tablespoon nutritional yeast, optional
  
  INSTRUCTIONS
  
  

1. Add all ingredients to a food processor. Process until blended. You might have to stop once and stir with a large spoon and blend again. Serve.
   
2. Store in an airtight container. Lasts for 2-3 days in the fridge. Make 2 cups or 8 (1/4 cup servings). 
   
   

   NOTES
   

   
   

• Zest the lemon before squeezing for juice. I like to use this zester.
  
• Adding a tiny bit (just 1 teaspoon or less) of maple syrup balances the sour taste from the olives and lemon juice. If you prefer it more sour, you can leave the maple syrup out. Or add it in later if needed, after taste testing.
  
• A food processor is the best way to make this tapenade. I’ve tried a blender and it gets stuck and won’t spin as easily as a food processor. It could be possible, but it’s going to require more effort.
  
• Feel free to experiment with different types of olives. If you have a olive bar at your nearby supermarket, you can get creative. Just be sure to pit the olives before adding to the food processor!

I buy mine in bulk - 1 LB for $14 on Amazon (Frontier Co-Op is the brand). I use it in.. literally everything and I cook at home every single day, for every single meal. It lasts months! Just a heads up :) don't buy the overpriced tiny containers for $6 that you see in supermarkets

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EDIT: Correction! It's $10 for 1 LB!

Here we go, I'll try to recreate most of the comment that I had typed up on mobile.

There are tons of good books on this out there, but the two that I have are Hooch, which although it covers the basics of fermentation it is mostly addressed to the home gardener who wants to take their harvest and ferment it. It even has a chapter on growing, if I remember correctly. Unfortunately I don't have adequate sunlight where I live right now for growing anything but trees, so I never tried growing my own, but we have a lot of pick your own places here that grow/sell fruit by the pound, so I've used them in the past. Trust me, that was a huge bummer when I found out most if not all grape vines require ULTIMATE SUNLIGHT, I was so ready to grow my own muscadines. I also have The Joys of Home Winemaking which I know also includes some recipes as well as basics.

Unfortunately, like anything else, you'll have to spend some money if you want to get started but how much depends on what you're looking for. You can totally start with a balloon wine like this or you can go all out on a kit like this, it's the one I have. I recently saw it come up on the winemaking subreddit and it was a good price so I nabbed it. Or you can start a little bit smaller (keep in mind you get roughly 6 regular-sized wine bottles per gallon) with a kit like this. Here is the strawberry base I've ordered although I think I got it from a different site a little bit cheaper, ~$45 altogether with shipping. The yeast I'm going to use is Lalvin 71B-1122 that I got off Amazon, it's normally good for fruity wines where you want the flavor of the fruit to come through like strawberry which is typically a lighter-bodied wine.

Here is Jack Keller's website it's full of recipes, it looks fresh out of 1995 but he has a lot of good info on there. It can be tricky to navigate but you'll find pretty much any recipe you want by just googling "jack keller x recipe".

E. C. Kraus is an amazing resource, it's technically a brewer's supply so you can shop for all the stuff you need from there, but I normally find better prices elsewhere. That's not why I love them, though. There are tons of articles and guides and helpful stuff like "top 10 reasons for failed fermentation" "what to do when you drink poisoned wine and the sky turns green" "blah blah blah" whatever you need.

Someone on /r/winemaking just recommended this website to me as a better source for concentrates like the one I already ordered, and they definitely seem cheaper from this source, plus it comes with a good recommendation on the finished product from them as well.

Hopefully, this is enough to help jumpstart you if you're really interested in trying to make your own wine!

I wanna dedicate this comment to mah ladiez out there... /u/pele21 /u/MyFifthRedditName /u/DeiMudder /u/skivian and /u/AmorLaluz uh huh uh huh

edit: and in case y'all need it, here is a glossary of winemaking terms so you know what the hell people/recipes are talking about!

Focus on flavour. As a long term veggie/2-day old vegan who lives with a vegan I have learned that you can't just chuck cheese, cream, (or in your case meats), in to ramp up the meal satisfaction. Now that I can't run out for a Snickers anymore I'm going to have to re-double on this. I have been doing my prep so that I can stay vegan.

Learn to cook in ways that add that satisfaction back in. Have fun and experiment.

Umami is a great word and a life-saver. If you are not familiar with it it is that rich flavour from glutamates that makes your salivary glands really kick in. So include glutamates in your cooking - cooked mushrooms, dried porcini mushrooms, seaweed, spinach, rich tomato sauces, yeast flakes (with added B12), soy sauce, etc. MSG is just crystalline glutamates, it's the same stuff as you get in the foods above so there is no shame in sprinkling a little on for a boost, much as you might add salt for savour if soy sauce was the wrong thing to add for saltiness.

A bit of fat doesn't hurt, you need some for a balanced diet. Just as importantly it adds to mouth-feel, general satisfaction and slows down the moment when you get hungry again compared to carbs. Olive oil, vegetable oil, veggie suet (depending on your palm-oil production/deforestation views) are all good ways to cheer yourself up.

Proteins: yup you will really struggle to go short on proteins unless you go completely overboard on restricting your diet, so don't worry too much. But protein is deeply satisfying, so you will probably need some with each meal to keep you on vegan-track. It switches off hunger really quickly but more than that there is some primal satisfaction in it. You should have seen my long term vegan SO's face when we found an "all-you-can-eat Thai vegan buffet" restaurant one time. She just tore through the proteins grinning like a scary barracuda. You will also learn to loathe restaurants where their idea of a vegan option is to take the last shred of protein fun out of their already under-sized veggie option. tl:dr protein keeps you happy, eat a bit with most main meals.

Stock: Cheat religiously. Find veggie stock cubes or powders that you like. Veggie Oxo works for us, YMMV. The saviour stock cube if you can get it is porcini, we can get Star, but I think Knorr do one as well. Used judiciously it adds so much umami and mushroomy goodness. To improve on cheating always keep the water that you boil your veggies and potatoes in and use that as a base for a soup or stew with a stock cube as well.

Cheesiness: Yes, you will probably miss cheese. Yeast flakes add a lovely cheesiness to sauces, gravies, toppings. Add some English mustard powder to make it stronger and more cheddary. For parmesan replacement blitz 1 cup of yeast flakes, 1 cup walnuts and 1/2 teaspoon of salt to a powder and sprinkle it on your pasta. The existence of this stuff is what convinced me I could switch from veggie to vegan ;)

Flavourings: Find sauces that you like. Favourite Thai chilli sauce, soy sauce, etc. You need them to make tofu the joy that it can be but rarely is. Get a vegan Worcester Sauce replacement, we have Hendos, not sure what you have <insert where you live here>.

I need to shut up soon so:

Vegan Chicken Soup for the Soul.

Needed for cold damp days, or when your soul feels cold and damp. Find out which veggie stock flavouring suits you. All measurements are flexible. Find out what works for you. It's more fun. Chop a load of onion, celery, garlic and carrot really fine. Soften them gently in oil in a big pan for longer than recipe books usually say till they are soft and sweet and rich. Do not burn. Add water and stock flavouring of choice to make up a big broth. If you can't add in at least one porcini stock cube then blend a load of dried porcini mushroom to powder and bung that in. Expensive but worth it. Slice some carrot into dollars and add. Now for the transformational bit. Chop a metric shit-ton of fresh parsley and dill. More than that, trust me. Add half of it in while the broth is cooking. Make some small dumplings (50:50 by weight not volume self-raising flour and veggie suet, a pinch of salt, a handful of chopped parsley, add a splash of water to make a firm dry dough) and boil them in the broth for about 10 mins. Once cooked (eat one!) spoon them out and add some black pepper and the rest of the parsley and dill. The surface of the broth should be a green slick of herbs. Serve in bowls so that everyone gets some carrot slices and a few dumplings.

Edit: tl:dr #2 Don't be hair-shirt about it. Be generous with food, flavour and texture.

And good luck. Your taste buds will change, your range of flavours will grow. This is a good thing. Be nice to yourself :)

Edit: formatting

How does this look for a shopping list?

Airlock

Yeast

Jar One (3L vol)

Not sure how much water, but maybe about 2.3L?

25 Raisins

1 Cinnamon stick

1 whole orange, sliced, no peels to prevent bitterness

1 pinch of allspice

1 pinch of nutmeg

1.6kg of wild flower honey

1 whole clove

Jar Two (also 3L vol)

Again, not sure on the water. 2.3L maybe?

1kg blackberries

1.6kg of wild flower honey

Our local butcher does a 'Meat For A Week' pack for £15 (scroll down the linked page to see it). I get one of these every week.

Added to this are my regular staples (it should be noted - many other things are purchased for my non-keto partner):

At least one whole iceberg lettuce per day (for volume!)
Mackerel in brine
Anchovies in Olive Oil
Very light olive oil for cooking and mayo-making
Eggs
Coconut milk and creamed coconut, to make yoghurt and fat bombs with.
Gelatin, and Collagen from Great Lakes
Coffee
Stevia tabs
Whatever spices I fancy - usually Smoked Paprika and Cumin
EDIT: Almost forgot - this has become my new best friend! - Nutritional Yeast Seasoning

Not a massive list of inspiring food, I know! I do like to keep a simple routine - though I am experimenting with different stuff, this week I'm trying out home made jelly babies!

Either Costco or Smart and Final carry big bags of Red Star yeast. I think last time I bought it was only $4-$5, but the Amazon price seems much higher

https://www.amazon.com/Red-Star-Active-Yeast-Pound/dp/B005KR0MZG

Aww sorry to hear that. That is no fun at all.

Where do you purchase your nooch from? You could always bulk up = )

https://www.amazon.com/Frontier-Co-op-Nutritional-Yeast-Flakes/dp/B00016XJM4/ref=sr_1_7_a_it?ie=UTF8&qid=1495818713&sr=8-7&keywords=nutritional+yeast

Brewer's yeast is different, do not recommend.

[This] (https://www.amazon.com/Bragg-Organic-Yeast-Seasoning-4-5-oz/dp/B002863BIW) is the good good. Bulk bins or some places have the shakers or a cardboard cylinder like the kind oatmeal comes in.

If you like cooking, I recommend getting the vegan staples in bulk on Amazon. We get cashews and nutritional yeast on Amazon, and it's honestly the cheapest I've found. We get this yeast ($0.64 per oz), and these cashews ($6.80 per pound). The cashews keep for a long time in the freezer and SO MANY vegan recipes call for cashews, so buying in bulk saves us a lot. For reference, raw cashews at Whole Foods are $13ish a pound, I think.

I've made some slight modifications to this, mostly to make it easier to follow. I've also included steps that should be quite obvious to someone who's done any homebrewing before, but I wish someone had told me when I first started.

I'd link to the original, for the sake of attribution, but the user who posted this deleted their account not long after I wrote everything down.

This will produce a sweet fruit-mead (or melomel). WARNING this will be far more alcoholic than it tastes, and should not be consumed if you've recently taken antibiotics, or suffered gastric distress, as the yeast culture will still be alive, and will happily colonize your intestines if your gut microbiome is too fucked up.

Equipment: Most of this stuff will be a good deal cheaper at your local homebrew store, but I've included amazon links (also to the yeast).

At least 2 (3 is better, for reasons we'll get to) 1-gallon jugs (I don't recommend scaling this up), glass preferred. Add an extra jug for each additional batch. This one includes a drilled stopper and airlock

Drilled stoppers (or carboy bungs) and airlocks, non-drilled rubber stoppers.

An autosiphon and food-safe tubing.

Food-safe sanitizing solution (I recommend StarSan).

An electric kettle with temperature selector is useful, but not needed.

If you want to bottle it rather than just keeping a jug in your fridge:

Empty beer or wine bottles (just save your empties), capping or corking equipment, caps or corks, and a bottling wand.

Ingredients:

2.5 lbs (1130g) honey, clover recommended.

A cup (approximately 250ml) or so of fruit (I recommend blackberries, and I strongly recommend against cherries, other recipes have worked for me, but this yields a very medical flavor with cherries).

1 packet Lalvin EC-1118 yeast (a champagne yeast notable for its hardiness, its ability to out-compete other microorganisms, and its high alcohol tolerance).

Optional: potassium sorbate (to reduce yeast activity when our ferment is done), pectic enzyme (aka pectinase - for aesthetic purposes). Both are also available in bulk.

Process:

Day 1:

Mix sanitizing solution with clean water at specified proportions in one of your jugs, filling the jug most of the way. Stopper it, shake it. Remove stopper, set it down wet-side-up (to keep it sterile), pour the fluid to another jug. There will be foam left behind, this is fine, don't bother to rinse it or anything. At low concentrations this stuff is totally fine to drink, and won't ruin your fermentation or flavor.

Add honey to jug, all of it.

If you have a kettle, and your jug is glass, heat water to around 160F (71 Celsius), pour a volume into your jug roughly equal to the amount of honey present. Fix sterile stopper to jug. Shake until honey and water are thoroughly combined. The heat will make it FAR easier to dissolve the honey. Set aside for an hour or so while it cools. Add clean water 'til mostly full, leaving some room for fruit and headspace.

If you're missing a kettle, or using a plastic jug, this is gonna be a little harder. Fill most of the way with clean water (I recommend using a filter) leaving some room for fruit and headspace. Fix sterile stopper, shake 'til honey and water are thoroughly combined. This will take a while, and you will need to shake VERY vigorously.

At this point, you should have a jug mostly-full of combined honey and water. To this, add fruit (inspecting thoroughly for mold, don't want to add that). Then dump in a single packet of the Lalvin EC-1118 yeast, don't bother rehydrating it first or anything, it'll be fine going straight in. Add pectic enzyme if you have it (this does nothing to the flavor, it just makes the end product less cloudy). Stopper it up, shake it again. This jug now contains your "must" (pre-ferment mead).

Pour some sterilizing fluid in a bowl, put a carboy bung/drilled stopper in the bowl, with an airlock. Ensure full immersion. Let sit for a minute. Replace stopper with your bung/drilled stopper, affix airlock. Fill airlock with clean water, sanitizing fluid, or vodka. Rinse the stopper, fix it to your jug of sanitizing fluid.

Place must-jug in a dark place, I recommend a cabinet or closet.

Days 2-7:

Retrieve jug, give it a little jostle. Nothing so vigorous as to get your mead into the airlock, but enough to upset it. This is to release CO2 buildup, and to keep any part of the fruit from drying out. The foaming from the CO2 release may be very vigorous. Do this over a towel for your first batch. If the foam gets into your airlock, clean your airlock and reaffix it. Perform this jostling procedure at least once per day, more is better.

Day 8:

Final jostling, I recommend doing this in the morning.

Day 9:

let it sit, we want the sediment to settle.

Day 10: Time to get it off the sediment

Shake sterilizing fluid jug. Affix tubing to siphon. Put the siphon in the sterilizing fluid, shake the jug a little just to get the whole siphon wet. Siphon fluid into either a third container or a large bowl. This is all to sterilize both the inside and outside of your siphoning system.

Remove siphon from jug. Give it a couple pumps to empty it of any remaining fluid. Place siphon in your mead jug, leaving the end of the tubing in sterilizing fluid while you do this.

Take the jug that you just siphoned the sterilizing fluid from. Dump what fluid remains in it. Place the end of the tubing in this jug, then siphon the mead into it. Make no attempt to get the last bit of mead into your fresh container, it's mostly dead yeast and decomposing fruit.

Add potassium sorbate if you have it, stopper the jug, place it in your fridge.

Clean the jug you started in. Clean your siphon and tubing.

Day 11:

Let it sit

Day 12 or later: time to transfer again, or bottle it.

If you no longer have a jug full of sterilizing fluid, make one.

Repeat the earlier steps to sterilize the siphoning system, with a bottling wand attached to the end of the tubing if you want to bottle.

Sterilize your bottles or a clean jug, either with fluid or heat.

Siphon mead either into your bottles or jug. Stopper/cap/cork when done.

Put your jug/bottles in the fridge.

The yeast culture is still alive, and will continue to ferment. The fridge, and optional potassium sorbate, will merely slow this down. I recommend drinking any bottles within two months, to avoid a risk of bursting bottles. The mead should already be tasty at this point, but usually tastes much better after a couple more weeks.

EDIT: Fixed the formatting up a bit.

Nutritional Yeast

A 1lb package of yeast on amazon is the same price/cheaper than the 4oz jars of yeast you can get at the grocery stores (at least around me).

I usually put it in a freezer bag in the freezer and use it to refill the last jar I bought from the store like 3 years ago.

The reason they found it expensive is because they looked for easy replacements for their Standard American Diet Foods.
If you get a box of corndogs for $6 every month, then find it's the same price for half as many vegan corn dogs, you're gonna have a hard time. If you want junk food, think onion rings or tater tots instead, which are $2-3 for a huge bag.
If you are used to getting a Krispy Creme dozen for $10, finding a single vegan donut costing $3.50 is going to shock you. Instead, buy a box of Oreos for $3.


A lot of vegans will just be like "expensive? lolol rice and beans." But no one (or most people) don't want to eat bland sadness every day. As a new vegan, you just don't understand the "accidentally" vegan foods. You don't know the cheap vegan. You just know that Daiya Cheese costs more than regular cheese- I totally get that.


junk food that is vegan:

https://www.peta.org/living/food/accidentally-vegan/
https://www.peta.org/living/food/top-accidentally-vegan-foods/
https://vegnews.com/2018/7/25-accidentally-vegan-snacks-that-you-can-find-at-a-convenience-store
https://www.buzzfeed.com/whitneyjefferson/foods-you-wont-believe-are-actually-vegan?utm_term=.itjGe7dB4#.yyP47Xb9G


Some (kinda expensive but lasts a LONG time) vegan staples:
https://www.amazon.com/Dixie-Diners-Club-Beef-Ground/dp/B00T3LW20I/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1535965270&sr=1-8&keywords=dixie+diner (rehydrates to 3.4lbs of ground 'beef' for $10. Add to pasta sauce, or a packet of taco seasoning and use in taco/burrito/etc.)
https://www.amazon.com/Anthonys-Premium-Nutritional-Flakes-Verified/dp/B06Y1JPZ4F/ref=sr_1_5_a_it?ie=UTF8&qid=1535964474&sr=8-5&keywords=vegan+nutritional+yeast (Used in TONS of vegan recipes to make cheesy sauce, eggs, sour cream, cream cheese, etc., or to add a cheesy-nutty nuance to many dishes. Top popcorn or pasta with it. $13 for MONTHS worth of servings.)
https://www.amazon.com/Planters-Fancy-Whole-Cashews-Salted/dp/B00ADX5WZ2/ref=sr_1_2_sspa?s=grocery&ie=UTF8&qid=1535964626&sr=1-2-spons&keywords=cashews&psc=1 (you'll find the bulk of vegan pasta sauces, dips, sour cream, cream cheese, lasagna, and tons of other shit require soaked cashews. $16 is again, months worth.)
https://www.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/ref=pd_lpo_vtph_lp_img_3?_encoding=UTF8&psc=1&refRID=YPJCRC11RX5ZJBTKHCEP&dpID=51EigfPKPIL&preST=_SY300_QL70_&dpSrc=detail Kala Namak/black salt. It adds a sulfur-eggy flavor to anything (i.e., tofu egg scrambles, ramen.) It's a giant bag of salt for $4. Almost as cheap as regular salt.


Easy cheap vegan meals:
Biscuits and gravy (Bisquick is vegan.)
Pancakes (Again, Bisquick. Also maple syrup and margarine.)
Burrito (rice, beans, the vegan beef I mentioned above, gauc/salsa/fake sour cream/corn/onions or wtf ever you like on burrito.)
Spaghetti + garlic bread (use margarine instead of butter, that's it.)
PB+J
Grain bowls (they are super easy and cheap and have a million varieties, you'll find one to your taste.)
Curries (use tofu instead of chicken. Simply Balanced by Target has a few different good, cheap vegan curry sauces if you don't like to make your own.)
Tofu scramble (tons of different varieties if you google for recipes.)
Falafel (almost all falafel mixes are vegan.)
Salad (Italian dressing is usually vegan. Bac'n Pieces are vegan.)
Veggie stir fries
Pesto pasta
Oatmeal (top with nuts, PB, fruit, cinnamon, maple syrup, raisins, whatever.)
Pasta salad, omit the salami/pepperoni.
potato salad, vegannaise instead of mayo.
Anything you can imagine with potatoes + sweet potatoes - grilled, hashbrowns, fries, hassleback, baked, tots, mashed.
Smoothies (vegan flavored protein powder is more expensive than whey, I know. But soy and pea protein isolate are very cheap. Add plain protein, banana, ice, plant milk, peanut butter, cocoa powder and sweetener/sugar.)
Chili
Caramel rice cakes topped with coconut/almond reddi-whip and nuts.





Here's some more outside of the box but cheap meals:
Jackfruit pulled pork (I just use slowcooked jackfruit and storebought BBQ sauce.)
Fried plantains
Fried zucchini
Tempura veggies
Baked acorn or butternut squash with margarine + brown sugar
Zucchini fritters (there's recipes everywhere and they're amazing.)
Chow mein
Pan fried bean sprouts
Chia pudding
Ceviche omit the shrimp/fish
Roasted eggplant
Mujaddara
Mushroom shawarma


Plant milk is more expensive than cow's milk, but you can make cheap-ass oatmillk at home*. There's tons of baking egg replacers (banana, applesauce, etc,) but I highly recommend flax egg** for some easy omega-3s.


Some life-saving cheap recipes:
https://avirtualvegan.com/oat-milk/ *
https://lovingitvegan.com/how-to-make-a-flax-egg/ **
https://ohsheglows.com/2017/11/08/all-purpose-vegan-cheese-sauce/
https://cookieandkate.com/2018/vegan-sour-cream-recipe/
https://www.connoisseurusveg.com/cashew-cream-cheese/
https://www.cearaskitchen.com/vegan-yogurt/
https://www.joyfulhealthyeats.com/vegan-chickpea-cookie-dough/ (the semi-sweet chocochips at Trader Joes are vegan, so are their marshmallows. I recommend adding both.)



I realize how big my post is now that I'm finished.. Hope you find it helpful haha.

I put nutritional yeast on my eggs and popcorn. It's good.

Braggs brand is what I typically buy

Get a pizza stone (or an unglazed tile, or some granite) and a pizza peel. I haven't got a peel yet so used the back of a tray to slide it on to the stone.

I used this guy, Frank Pinello's recipe. He owns one of the top pizza places in New York that has ties to the oldest pizza places there.

Dough -

• 2.5 cups of all purpose / plain flour
  
• 1.5 teaspoons of kosher salt (I don't really know what that is, I used himalayan pink salt, I guess you could use normal)
  
• 10g of yeast (I used this one)
  
• 2 tablespoons of olive oil
  
• 1.5 cups of water
  
  Then just mix that all up and stick it in the fridge for anywhere from a few hours to 5 or so days. It will make 4 10ish inch pizzas. I personally think it is a good place to start off. I have made 7 so far and they were better than any take away pizza place in my country.

Make friends with nutritional yeast- NOT the same as baking yeast or brewer's yeast. It can be an acquired taste, but it gives things a cheesy flavor (like when sprinkled on pasta), or you can use it to make a cheeze sauce for mac & cheeze, etc (I LOVE this recipe). It's used in a lot of recipes in the Ultimate Uncheese book that someone recommended.

Also, cashew ricotta- heavenly.

Good luck!

I bought this once and still going through it!


link

This is what I buy=> .Anthony's Nutritional Yeast Flakes through Amazon.

Just go to amazon and search the name of whatever yeast.
Lalvin d47

Lalvin 71b

Just for example

This is my go-to easy, crowd-pleaser cake. Since becoming vegan, I simply replace the 4 eggs with egg replacer (I used Ener-G Egg Replacer), and there is no difference in taste or texture:

PUMPKIN CAKE

4 EGGS (for best results, measure 4 eggs'-worth egg replacer powder into bowl, then add corresponding amount of water, then use electric mixer to whip until blended into fully-mixed froth; then add the other wet ingredients to the bowl)

1 CAN LIBBY'S 100% PURE PUMPKIN (or any brand)

2 CUPS SUGAR

1 CUP OIL

2 TSP. BAKING POWDER

2 TSP. BAKING SODA

1/2 TSP. SALT

MIX INGREDIENTS AND ADD:

3 CUPS FLOUR

1/2 - 1 TBSP. CINNAMON (OR TO TASTE)

MIX, THEN ADD:

1 - 1 & 1/4 CUPS CHOCOLATE CHIPS

POUR INTO GREASED AND FLOURED 12 CUP BUNDT PAN (I USE JOY SPRAY)

BAKE 55- 60 MINUTES AT 350 (CHECK AT 50 MINUTES AS OVEN TEMP. VARIES)

COOL 20-30 MINUTES

Once the cake is cooled, place a plate upside-down on top (soon to be bottom) and flip the whole thing over so you can lift the pan off the cake, which is now on your plate. Then shake powdered sugar over the top of the cake. Now serve!

Flakes are my favorite - Braggs or Now are both great.

do not use turbo yeast, take it from someone who has a friend, that has a dog that has made a few drops of alcoholic beverages... Turbo yeast will make it taste like you are drinking from that old guy at the gyms dirty racquetball socks. Use either a ale yeast us-05 or if you want to go cheap use something like ec-1118 and make sure there us no preservatives in whatever you are fermenting

The packaging of this yeast clearly says "Gluten Free." From what I have read around, the dry yeasts are more likely to be safe for celiac than the others. I've used this yeast for sparkling cider before and it turned out great (for us) with no complications from my celiac friends.

The obvious answer here is to not use that cookbook that you were given, and find recipes online that better suit your situation.

>even when I am back at school I can rarely find vegetarian "specialty" ingredients

You don't need to eat jackfruit, seitan, or tempeh to be vegetarian. Speciality ingredients can be expensive and not neessary (buying gluten flour to make your own seitan might be a good idea, but don't buy the packed stuff - it's just not worth it)

When I first went vegetarian and then again when I first went vegan I spent a lot of time on the internet researching recipes. I ignored the ones that had obscure ingredients and still found scores of recipes that I could use. I'm not sure where you are looking.

Nutritional yeast, though, is something that you should invest in. Order some off of amazon if you need to. It's an ingredient that i use everyday in one way or another.

I learned how to cook with basic vegetarian ingredients before stepping up to trying the specialty items. Eat grilled cheese and soup, make a chickpea spread and eat it on toast. Saute vegetables and cook beans and eat with rice. Cook falafel or fry eggplant. Cook a spaghetti squash and make a mash of vegetables to go with it. Make pad thai. There are so many options that don't require special ingredients. If you come across something that has just one ingredient that you don't have, try to replace it with something else or just leave it out completely.

Just experiment with different kinds of food and find out what you like and what's easy to make.

If you get it while it's warm you can sprinkle nutritional yeast ontop. It's got a mild cheesy flavor and it's good for you too. https://www.amazon.com/Bragg-Nutritional-Yeast-Seasoning-Premium/dp/B002863BIW

https://www.amazon.com/Hoosier-Hill-Farm-Nutritional-Flakes/dp/B008YFWH3G

subscribe and save... ;)

Mayonnaise alternatives: veganaise, earth balance, spectrum

Butter:Earth balance

Milk: There are all kinds of different milks, almond, soy, coconut, cashew, and most places carry a bunch of different brands these days

Cheese: You can buy cheese alternatives here, or just browse to see the different kinds available and look for them locally.

Soaps: You can also see different brands of soaps here and either order, or just look for the brands you see on there locally. (I do that a lot.)

Egg alternatives: bananas, flax seed, applesauce, ener-G Egg replacer, the vegg

Hope this helps!

Nutritional yeast! Holy Smokes, Batman!

It's barley malt syrup, here's the Amazon link. I generally use it for boiling bagels, but put some in bread to try the flavor. Diastatic powder malt is actually better for baking bread as a dough enhancer. I use this too occasionally.

Best deal I have ever come across: [tasty too] (https://www.amazon.com/Frontier-Co-op-Nutritional-Yeast-Flakes/dp/B00016XJM4/ref=pd_nav_hcs_bia_t_2?_encoding=UTF8&psc=1&refRID=ESS09J1MBH0DX76VWKYS)

Yeah, cuz I'm the expert at what's in America :P

https://www.amazon.com/Marmite-Yeast-Extract-4-4-Ounce/dp/B00886IHUI/r

Well, cost for one reason:
http://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

But when you think of the cost of a packet of even dry yeast split over an entire batch (or multiple if you re-use), yeast is a relatively small slice of the total cost.

For best results, add sugar, add champagne yeast, and put one of these where the cap goes. They fit directly in a welch's container.

Vegan queso that looks so good, even my non-vegan self would eat it!

I can't imagine life without cheese. Do you use nutritional yeast? It is the best vegan cheese substitute, in my opinion. I use it on my popcorn and tofu. Cheese me please!

We buy in bulk, it last us about a year. Just split in smaller ziplock bags and freeze most, keep one in the fridge for regular use.

Red Star Active Dry Yeast, 2 Pound Pouch https://www.amazon.com/dp/B005KR0MZG/ref=cm_sw_r_cp_apa_i_kWrGDb89DNKEG

Man...I've lived in Bellwood, Broadview, and Forest Park. I'm no longer in state, but if I was, I'd hook you up.

You CAN make your own starter, though...or order from amazon, which is where I got mine..

There's also a website that will apparently just send you some starter for the price of postage.

NOOCH and oysters for B12

I got the sweet and salty kettle corn Boom Chicka Pop! Really tasty popcorn. Nooch is slang for nutritional yeast - it's basically vegan cheese powder that is loaded with B12. You can find it at most stores. This is what it looks like.

I got the Target Organic brand pizza crust. [This] (https://www.fooducate.com/app#!page=product&id=563D4468-9F7B-E1AC-42DE-933017866F99) is what it looks like.

Dry goods seem like they'd go a long way. What does your access to beans, nuts, and oats/other grains look like? What does your spice selection look like either near you or in Edmonton?

A couple of amazon staples: Wheat gluten, nutritional yeast, sesame oil, herbamare, bullion/broth powder, dried mushrooms, chia seeds

In the link to the original recipe there is a reference to https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

Amazon carries it, or if you have a local British shop you can usually find it there.

https://www.amazon.com/dp/B000EDM8FS/ (if chipping in the extra $1.99 is not allowed, I'd wait for a price drop - I've seen as low as $21.50)

Amazon

28 Celsius
And Budweiser for the drink

It's getting hot in here, so hot, so take off all your clothes

nutritional yeast with multiple shipping options

Bob's Red Mill

Nutritional Yeast is a form of deactivated yeast that has commonly been used to leaven bread (make dough rise). In its deactivated form, Nutritional Yeast can be used to add a cheese-like flavor to food. It's a flaky powder, and is pretty common in stores like Whole Foods in the Western/Midwestern US.

In my opinion it has a moderately salty "parmesan-like" flavor, which makes it good on popcorn and pasta. It adds umami, enhancing the savory flavors and fatty undertones in a dish, all with barely any Sodium.

It's a pretty awesome ingredient for any household or kitchen to have, and lasts literal years when kept in airtight storage.

For more information: Wikipedia Link

Amazon US link (my preferred supplier, but many exist): Frontier Co-op; 1 lb

I wonder if you could make something comparable from freeze dried butter and salt - https://www.amazon.com/dp/B0096I6XSU/

^and ^^maybe ^^^a ^^^^little ^^^^^msg

Are you using a scale for your measurements?

I use Roberta's recipe for my dough, and it turns out great when I weigh the ingredients on a scale, but when visiting family I use measuring cups, and I end up having to add a LOT of flour to get the right consistency.

I use active dry yeast. I bought this 2-pound bag on Amazon almost a decade ago and it has lasted in my freezer, believe it or not.

Buy a scale - use it for most measuring, especially flour.

Buy 2 thermometers - one to leave in the oven and one instant read for testing done-ness.

Use Instant yeast.

Besides that - read alot about baking then practice and experiment. Try adjusting the water/flour amounts and see what works best for you.

Baking is an art... but it helps if you also know the science.

Here you go, I linked it for you. [Braggs Nutritional Yeast Flakes] (https://www.amazon.com/dp/B002863BIW/?coliid=I3NBMDNQMNOXC6&colid=WCDK79KQRL2U&psc=0&ref_=lv_vv_lig_dp_it)

Yep. Yeast just need water at an optimal temperature (normally around 70 degrees) to breed and an energy source like sugar or starches converted to sugar using enzymes (corn).

I just use C&H sugar cane sugar which works well and they sell at Costo in 25 lbs bags, though if I see other basic sugar for sale in the store for cheaper I buy it.

Here is the bird watcher calculator on which ingredients to use. On that page there is a link to basic instructions as well as the forum post about the recipe with almost 50 pages of people posting about results, changes to recipe, etc.

With those instructions you don't really need to do the heater step, just keep them in a room you have a descent temperature in (kitchen, bed room, where ever). Also invest the money in good fermenting bucket(s) and an air lock. Air lock is like $1.50 but it will keep you from ruining batchs. A good 6 gallon fermenting bucket + lid is like $20 and air tight which again helps keep batches from failing.

http://shuggo.com/birdwatchers/calculator.htm

This is the yeast I use. This stuff lasts me like 6+ months doing weekly 15 gallon batches and it is very inexpensive for the volume you buy it in. It is based off the yeast strain Lalvin EC-1118 which is a very good strain used by many people.

http://www.amazon.com/Distillers-Yeast-DADY-bulk-pack/dp/B00SWXNG8A/ref=cm_cr_pr_product_top?ie=UTF8

Increase the yeast. Also consider using bread flour and not just plain white flour. Alternately add a tablespoon or two of gluten powder with plain white flour. Save a ton of money on yeast if you buy a lot, here is a link: http://www.amazon.com/Fleischmanns-Instant-Yeast-pack-each/dp/B001EKD3PO/ref=sr_1_7?ie=UTF8&qid=1427717661&sr=8-7&keywords=baking+yeast

If you need a cheesy flavor on things like spaghetti, tacos, etc, give nutritional yeast a try. It's a decent enough substitute. And if you're a food crafty-type person, you can actually make your own fake cheeses. It takes some effort, but from what I've heard it's a worthwhile effort. Here are some recipes to get ya started: pesto cashet ricotta pizza | how to make vegan cheese | the best tofu ricotta

Cook Books- thug kitchen, thug kitchen, thug kiiiitchen! (the original is essential, the other two are just ok) and 'Isa Does it' which is a little more involved but DAAAAAAMN those recipes are worth it... just had her mushroom and tofu stroganoff tonight. Feeling so fat and happy!

Things I wish I would have known sooner- so many people will confuse vegan and GF 😑 and it's 100% easier to just bring a filling snack to share to parties then just trying to eat the whole veggie tray. Chances are most people won't want your "weird vegan food" and so then you can eat it all and won't go hungry! Yay! Unless they do try it and like it then you get to shout HA ITS VEGAN! Double yay!! Just kidding, kind of. But really social things got so much less awkward when I just started bringing my own bomb dishes to "share". Also a lot of cities have local vegan meet ups/ Facebook groups and it's nice to be apart of those, and people In my city are always sharing what groceries have sales/ new veg items. That really helps!

Go to meals- I ate A LOT of gardein and freezer steam in bag veggies when I first went veg, I never even cooked real tofu on my own until years later. I was a lazy asshole who ate at McDonald's. BARF. Also Vegan Basil Cashew Cream Lasagna and the best cheese sauce for Mac and cheese or literal pour it on anything: BEST vegan cheese sauce

Oh and if you haven't discovered my lord and savior cheezus NOOCH ...you need this in your life ( also used in above recipe) : Nutritional yeast

Make it easy on yourself until you figure out what works and be forgiving with your self if you mess up, it's a journey to a kinder healthier happy life not perfection ✌️

http://www.amazon.com/gp/product/B002863BIW?psc=1&redirect=true&ref_=oh_aui_search_detailpage

I use them all the time! They are 1 net carb per every tablespoon. For a single serve dish 1 tablespoon is pretty much perfect.

They are reminiscent of cheese. I will usually add them into cauliflower rice, shirataki noodles, sprinkle on roasted broccoli, etc.

I highly recommend trying them, the first 1-2 times you taste them you might notice a slight metallic kind of iron-y taste, but I swear I love this stuff. The vitamins and low carb count are worth it.

Just went through my box of fish goods. Probably the best things (which I coincidentally got off Amazon) are random airline accessories. One-way valves, random connectors, suction cups, and a pack of check valves have all proven useful. It's great having extra pieces for whenever you need one. I built a drip acclimation line that I saw for sale somewhere with these parts, I have two DIY sponge + K1 filters that I needed one-way valves for to regulate the airflow, etc. Just so many uses :)

Some other good purchases:

Seachem Purigen

Bubble Counter - for DIY CO2 or DIY in-tank brine shrimp hatchery

Yeast - for DIY CO2

Metal Faucet Adapter - for gravel vacuum that attaches to your sink

Pre-filter Sponge Pack

Hey all,

Made my first pie this weekend. Per /u/jaaypeee very simple recipe seen below. Not the prettiest pizza, but it tasted great! I'm glad it came out a little Frankenstein-ish because it leaves plenty of room for improvements! Next time I'm making a sauce, hit me up with any simple recommendations!

I bought this flour and yeast. Baked at 550F in a cast iron that I sealed with bacon grease the night before. I couldn't believe nothing stuck! It was an AWESOME experience and I already ordered a baking steel and plan to make more pies at my girlfriend's parents place this coming weekend. A special thanks to /u/jaaypeee for the post and tips!

>I used the 48-72 Hour NY Pizza Dough recipe from the book The Elements of Pizza by Ken Forkish. This was the second time using a baking steel. I heated the oven to 550 degrees fahrenheit and let the steel come to temp for about 45 mins. The pizzas took 5-6 mins to bake.

Ingredients

• Ingredient Measurment %
  
  
• Flour 500g 100%
  
  
• Water 320g 64%
  
  
• Salt 14g 2.8%
  
  
• Yeast 1.2g 0.3%
  
  Method
  
  
• Measure and combine ingredients. Water temp between 90-95 degrees fahrenheit.
  
  
• Mix the dough by hand. Target temp of 78-80 degrees fahrenheit.
  
  
• Knead the dough and let rise for two hours in a lightly oiled tub.
  
  
• Divide and shape the dough.
  
  
• Let the dough balls ferment in the fridge for 48-72 hours. (I let the dough ferment for ~60 hours)
  
  
• Take the dough balls out of the fridge 60-90 mins before baking.
  
  
• Make pizza :)

Thanks! It was delicious. I used Caputo "00" Chefs Flour (red bag) and Saf Instant Yeast

So, first time trying any sort of homebrewing - I went with a few juice blends I put together and added Wine Yeast EC #1118. Should I strain this once I'm happy with the fermentation, or is just piping out it while the sediment is well-settled enough? Thanks!

Edit - Also, what are the most obvious signs of contamination or poor sanitization/sterilization?

Ken Forkish suggests Saf Instant Yeast, this is the one I ordered from Amazon.

Get this stuff. It is dirt cheap and will last you forever. And it is quality

Also you can make a culture any time its super simple. I have done it before. I am actually starting one up right now. I go through sourdough phases so I don't feel the need to keep it always.

Amazon

There are lots

> I can't seem to find this EC-1118 stuff yet,

Here you go. Hopefully you can get something like this locally or via the internet. Do not use "turbo yeast" if you can help it. Just use regular bread yeast from any market over turbo's. They are meant for making fuel, not drinking alcohol.

They do indeed make powered butter.

https://www.amazon.com/Augason-Farms-Butter-Powder-lbs/dp/B0096I6XSU/ref=sr_1_11?crid=2OTKWUMRXSCE0&keywords=augason+farms+emergency+food&qid=1564502095&s=gateway&sprefix=augason+farm%2Caps%2C316&sr=8-11

I’ve tested 6 different waffle recipes and the one from ChefSteps was the clear winner, likely from their use of Diastatic Malt Powder. The one waffle recipe I have yet to try is this Liege one which goes into great detail to match flours used traditionally. I have also yet to try to make pearl sugar.

What yeast did you use?

I've used both Lalvin 71B-1122 and Lalvin D-47. The 71B was very drinkable shortly after racking while the D-47 is best left for about 6 months. Those were both recommended in the forums I read prior to starting mead making.

I use a quick rising pizza dough recipe that takes about 10 minutes for the yeast starter and 10 for the dough to rise, not too bad. I also keep a large bag of yeast in the fridge, it's at least a year old and the yeast are still doing great.

My recipe is based on This Recipe but I use a bit more salt and sugar.

The yeast can be found here on Amazon for about $7 That's enough to last you a very long time so long as the yeast are viable (keep in refridgerator).

My pizzas always turn out as good as any local pizzeria (using large baking stones and 550F oven).

So that's my suggestion for cheap and easy pizza.

Just out of interest, which Marmite are you referring to as being not as strong as vegimite? This or this?

When I tried English Marmite, it's definitely more concentrated, salty and is more of a liquid consistency. Other than that they're pretty similar.

Lalvin Wine Yeast 71B 1122 from the recipe.

I highly recommend getting some real brewer's yeast. It'll help the flavor immensely. And it's certainly not expensive.

Also, I second everyone else on the airlock thing. It's hugely important in preventing infection and preserving flavor.

Hi, I'm interested.

I'd like to buy that thing : http://www.amazon.com/Bobs-Red-Mill-8-Ounce-Packages/dp/B000EDM8FS but they won't ship to Switzerland and I can't seem to find it locally (it'd be twice the price at any rate).

Delivery seems to be about $25 via USPS first class international large envelope : http://ircalc.usps.gov/MailServices.aspx?country=10412&m=2&p=0&o=40&c=4

Are you in? I'll pay you everything + whatever you want for the service. I'd rather use something else than paypal (heard they were a bunch of bullies), but I'll create an account if I have to. I can also order the product directly to your home if you wish.

I'm looking forward to hearing from you!

I found this one in Amazon: Bragg Nutritional Yeast Seasoning, Premium, 4.5 Ounce.
Link to nutritional label
I was just looking for a similar recipe this morning. I guess if the Nutritional Yeast Seasoning is not OK, I could just use olive oil, salt and perhaps white vinegar.

It's only a week. You will be fine. :)

The only thing I can think of with a cheesy flavor is nutritional yeast. It's more like Parmesan though so not sure how it would be with eggs. Bragg Nutritional Yeast Seasoning, Premium, 4.5 Ounce https://www.amazon.com/dp/B002863BIW

Put it in a vlog maybe? I'm guessing it isn't sold in the states, so heres an amazon link for anyone interested.

It's not that bad I kinda like it I guess Asians aren't use to that kinda food.

probably not, corn starch is commonly used as an anti-caking agent, so it would probably keep the mixture from binding together. I usually get my wheat gluten online and in lasts me quite a while. Despite the social stigma surrounding gluten, it is actually an inexpensive source of quality protein. Gluten , Nutritional yeast flake

If you're just looking for the flavor, wouldn't nutritional yeast do the job?

Hoosier Hill Farm Nutritional Yeast... https://www.amazon.com/dp/B008YFWH3G?ref=yo_pop_ma_swf


$15 a month ain’t bad at all.

The fridge temperature is below 40, about 37 on the shelf where I keep the dough.

I double the recipe to make 3 balls, but for the yeast I'm actually using less than the recipe says. So instead of 2*0,91tsp I use just 1 tsp. I can try putting even less yeast? This is the yeast I'm using Saf Instant Yeast, 1 Pound Pouch https://www.amazon.com/dp/B0001CXUHW?ref=ppx_pop_mob_ap_share

You can boil ascorbic; it will degrade; it's too slow to be practically useful. A 1-hr boil will get rid of aprox. 50% of ascorbic. Source

Also, don't boil it because you'll make shitty cider that way; just buy juice from concentrate if you're trying to make cheap easy cider.

For wine yeast, try any wine-making store near where you live (or homebrewing store), or buy it online - Here's a link to a 10 packs of yeast for $8 USD

Maybe they mean butter powder? Which is a thing I also had no idea existed.

Seemed easy to find on Amazon.co.jp?

https://www.amazon.co.jp/Hoosier-Hill-Farm-%E3%83%95%E3%83%BC%E3%82%B8%E3%83%A3%E3%83%BC-%E3%83%95%E3%82%A1%E3%83%BC%E3%83%A0/dp/B008T9LX3C

Yes, especially Anthony’s Nutritional Yeast Flakes.

Anthony's Premium Nutritional Yeast Flakes (1lb), Fortified, Gluten Free, Non-GMO, Vegan https://www.amazon.com/dp/B06Y1JPZ4F/ref=cm_sw_r_cp_api_i_mvH7CbNWXH3N4

Lalvin 71b

That is my personal go to favorite though there are plenty of other Lalvin/Redstar/Mangrove Jack/other yeasts that will work. That link is to a 10 pack by the way, if you've got a local homebrew store you should be able to pick up single packets in around the $1 range(Assuming you are somewhere that dollars are the currency.....)

The recipe above is a pretty good baseline but sanitation is key. IF you think you will get serious then Starsan is well woth the money. If not and you've got bleach laying around you can make a bleach solution, clean your gear and then make sure it is well rinsed before adding ingrediants.

​

If you are willing to do a tiny bit of extra work then yeast nutrient will get you something that is drinkable far faster than just honey/water/yeast will.

It's a process and not one that can be done very quickly. If you are interested in purchasing, I bought this one off Amazon recently. It's very easy to get going.

Breadtopia Sourdough Starter (Live) https://www.amazon.com/dp/B002C0E5VG/ref=cm_sw_r_cp_apa_i_1W12CbDR3H2VW

10 yrs ago I bought a dried one off Cultures of Health. It took a bit more to get going but once it did, it was amazing! I only gave it up 5 yrs ago when I had mono for nearly a year and couldn't keep it up.

I initially tried it on my own. I was in the Detroit area so I don't know if the yeast in the area wasn't as good or what. I'm in another part of the country now and didn't want to repeat that since I knew it was easy & inexpensive to get that great San Francisco flavor! 😋

This is my go to...


https://www.amazon.com/Anthonys-Premium-Nutritional-Flakes-Verified/dp/B06Y1JPZ4F/ref=pd_ys_c_rfy_rp_16310101_0?_encoding=UTF8&pd_rd_i=B06Y1JPZ4F&pd_rd_r=WR31F9PXMCY5PGTX15PS&pd_rd_w=b0PEq&pd_rd_wg=GlR8D&refRID=NX9EKX48KF7DWH712RG0&th=1

Same place that I get most things...Amazon!

This is really great yeast that I store in the freezer: Saf Instant Yeast, 1 Pound Pouch

1 pound for $15 on amazon!! That lasts our family of 6 at least 6 months.
Edited price sorry!

Anthony's Premium Nutritional Yeast Flakes Verified Gluten Free (Fortified 1 lb) https://www.amazon.com/dp/B06Y1JPZ4F/ref=cm_sw_r_cp_api_i_vdVvCbPKB0WX0

Here's the DM I bought:

https://www.amazon.com/gp/product/B00WGUYX96

And this is the yeast I have been using:

https://www.amazon.com/gp/product/B004136MDG

That's what I'm calling "active yeast". I was under the impression that instant yeast (like the one I'll link below" shouldn't be used with pizza.

https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

> vegan egg replacements

check out Ener-G but there's a zillion other ways to approximate eggs, including flax, banana, peanut butter, etc...

Try some nutritional yeast. it is similar but not the same. LOL Love the description. Dairy Sweat socks! LOL!

I would suggest you try to find these somewhere else besides on Amazon. but just wanted you to see what you were looking for. and for reference. the link a the bottom the KAL, Gluten free, Unsweetened nutritional yeast. I bought that exact container 2 years ago for cooking (vegan) dishes and I still have 1/4 of it left. so it does last but it is expensive.

this pic. is of the sprinkle on the finished dish type

https://www.amazon.com/Bragg-Premium-Nutritional-Yeast-Seasoning/dp/B07RLV3S29/

​

This is the type you add to your food, cooked in, etc.

https://www.amazon.com/KAL-Nutritional-Vitamin-Unsweetened-Aftertaste/dp/B00020HV1E/

Here are a few more that are highly rated. I would love to know the difference in taste.


Anthony's

Kal

Hoosier Hill Farm

What's your macros? You'll feel better by eating against your macros rather than just calories. Macros are simply a math formula (protein + carbs + fats = calories). Most people under-eat for their protein requirements & over-eat per their carb requirements, which makes a weight-loss program difficult because you won't have as much energy or feel as full as you would if you were to eating according to your individual macro numbers instead.

Have you tried Soylent (it's a meal replacement, not just a protein shake) yet? The blend-it-yourself chocolate powder is $1.83 per serving (400 calories with 20 grams of protein).

Do you like to cook, or are you willing to meal-prep? Making your own pasta is pretty fun (and easy!). You can create a huge variety of noodles with that base recipe, including stuffed raviolis. Homemade bread is also awesome. I primarily do no-knead bread (loaves, rolls, etc.) & bread-machine bread. Costco sells 25-pound sacks of flour for like $13. Depending on supply costs in your area, a typical loaf runs maybe 50 cents or so. I buy my yeast in bulk (I keep it in the freezer, to extend the shelf-life) & also make sourdough starter.

you might try a local bakery if you're looking for fresh yeast; I and many others use instant yeast, which lasts a very long time in the fridge freezer and works great; a pound (which is a lot) can be had on Amazon for about $8 (https://smile.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW?sa-no-redirect=1)

Clam chowder is not mine, but...

Sourdough made using this starter

Sardine/Salmon/Tuna Wrap:
Ingredients:

-4-6 oz of sardines/tuna/salmon (approx. 2 oz per wrap)

-butter lettuce

-diced onions, bell pepper

-1 tbsp capers

-1 tsp salt


Procedure:

Spread 2 oz approx. of fish per slice of lettuce

spread diced onions and bell pepper, capers

add salt to your preference

ENJOY!! (I like to add a sprinkle of goat cheese, but it may be over-doing it...)

Crudités is crudités.

Fortified plant based milks (not all are fortified with B12 so check) are easy to get hold of in UK supermarkets and are a relatively good source but I wouldn't hit my RDA through the amount of milk I drink alone. (At least I think - I get through a lot of marmite!)

Fortified nutritional yeast is a little harder and expensive to get hold of but can be found in most health food stores or on Amazon (and is damn tasty)

I personally take a Vegan Society vitamin every 3 or 4 days and that's what I tend to recommend to friends as that seems the best value for money and simplest. It is a multivitamin (not my thing generally) but specially formulated to contain vitamins that can be slightly harder to get hold of as a vegan - I'm a student as well and appreciate it when I've got deadlines and my diet isn't as good as I'd like it to be!

Yep. I didn't have a starter to work with unfortunately. Used this stuff http://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

Distiller's yeast is the nuclear option for stuck fermentation. One of my first meads stuck, so I diluted it into a larger batch and re-pitched with distiller's yeast - fermented dry to 16% ABV. But if you're lucky and smart, you can get 20-22% ABV out of it (with nutrient and sugar additions).

http://www.amazon.com/Red-Star-Active-Yeast-Pound/dp/B005KR0MZG

You can buy this at costco, I just did a couple weeks ago. Works well, although I'm not baking croissants :S

You could also add some Nutritional Yeast! It will make it taste like white cheddar popcorn.

SAF Instant Yeast. I got it off amazon. Now that I’m using it I’m never going back to other yeast.

Here’s a link

I am vegan, I bake a little. I use this for all my cakes/cookies/breads and it works great.

This brand of yeast stores for well over a year in the freezer. It;s available at most major grocery chains as well.
https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

Ohhhhmygossshhh!!! Yours looks so yummy!! Braggs' makes this https://www.amazon.com/Bragg-Nutritional-Yeast-Seasoning-Premium/dp/B002863BIW?th=1 and I have some in the fridge!! I wonder how it would taste on salmon. MMMmm, I may have to have a keto tasting of fish and chicken using nutritional yeast.

If you end up doing it (which I would recommend, I love making my own bread) get yeast in bulk, it's usually the most expensive ingredient. You can get it on amazon, and if you store it in the fridge or freezer it lasts for ages (I've never had it go bad.) http://www.amazon.com/Fleischmanns-Instant-Dry-Yeast-bags/dp/B000LRFVHE/ref=sr_1_2?ie=UTF8&qid=1380805749&sr=8-2&keywords=instant+yeast

I managed to find a link now that i'm on a computer. http://www.amazon.com/Ener-G-Egg-Replacer-16/dp/B0014DZGUQ

I highly recommend using instant yeast. You don't have to proof it first; just add it in with the dry ingredients. It will keep forever in the freezer; store it in a jar, and just scoop it straight from there.

I buy KAL brand. It is tasty and afforable. If you try it and don't like it, you can send your leftovers to me!

If you want a sourdough starter it's pretty good. Via amazon.

https://smile.amazon.com/gp/product/B008T9LX3C/

That is some good yeast info. Thanks for sharing! I am also using Red Star active dry yeast. I got a 2lb bag from Amazon for about $10 when i saw the price of the little packets at the store.

I use frontier. its non fortified, non irradiated, and non-GMO and 11.99 for me on amazon. Frontier Nutritional yeast

https://www.amazon.com/gp/product/B00SWXNG8A/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

I've been tweaking this recipe for a few weeks. I did a 24 hour cold ferment, with the last few hours at room temp. I baked this using a screen and a steel on the lower rack ~550 for 5m then moved to the top for a couple minutes to brown the top. It was the first time using malt powder https://www.amazon.com/gp/product/B008T9LX3C/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1


Flour (100%): 271.09 g | 9.56 oz | 0.6 lbs

Water (63%): 170.78 g | 6.02 oz | 0.38 lbs

IDY (.5%): 1.36 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp

Salt (1.5%): 4.07 g | 0.14 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp

Oil (1.5%): 4.07 g | 0.14 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp

Sugar (2%): 5.42 g | 0.19 oz | 0.01 lbs | 1.36 tsp | 0.45 tbsp

DMP (.5%): 1.36 g | 0.05 oz | 0 lbs | 0.54 tsp | 0.18 tbsp

Total (169%): 458.14 g | 16.16 oz | 1.01 lbs | TF = N/A

Do you use Saf Yeast or do you have your own culture?

Hmmm. All good suggestions. I'm about to throw up an update, I decided to do a little more independent research (which I should've just done in the first place) and I think I might go with one of the Lavlin strains, either the D-47 or the EC-1118. I know I'm breaking the first rule of homebrewing, but I'm definitely stressing on this because I would really like for this to be a decent batch for Christmas with my family.

You can also use single packets of Lavlin 1118 champagne yeast, or any other yeast that has a high alcohol tolerance. If you can get to a home brew shop they're about $1-ish per packet.