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 WEEK 5  Sourdough starter is a "homemade" leavening agent which extends the minimum basic food storage yeast and leavening recommended. Once established and nurtured, it can last a lifetime! Use it to prepare pancakes, breads, cookies, cakes, and rolls. Do you have the recipe for Amish Friendship Bread you made a "hundred" years ago? If so, make it and start the cycle of sharing all over again! If not, go to the library and find information on sourdough starters and terrific basic recipes to add to your personal recipe file!
 WEEK 4  Remember that the basic food storage yeast and leavening recommended is not sufficient to allow families to make bread and baked goods in quantities equal to their current consumption. This minimum amount is strictly to introduce a small measure of variety into a basic diet of grains and legumes.Assess how much yeast and leavening agents are normally used in one year and purchase this larger quantity. Store baking soda and baking powder in original containers in a cool, dry location. Label, date, and rotate! Pour any outdated baking soda down a drain with 1/2 cup vinegar to clean out the pipes!(If planning to utilize hot water heater water or toilet tank water for emergency storage, carefully drain 2 gallons of water from hot water tank and clean toilet tank each month and put 1/2 cup bleach in cleaned tank.)
 WEEK 3  Store vacuum-packed yeast in cool, dry location until opened. Once opened the vacuum is lost and the yeast must be repacked into airtight containers and stored in the freezer for long-term storage. If freezer space and finances allow, go together with other members and buy large bags of dry, granulated yeast. Repack bulk yeast into smaller airtight containers and place in freezer. Yeast will store indefinitely in the freezer. Measure out the yeast called for, stir in as dry ingredient if recipe directs. If recipe calls for adding yeast to liquids, let yeast come to room temperature first.
 WEEK 2  Total basic yeast and leavening recommended per year for males/females 18 years or older is 2.5 pounds. This is a combination of 1/2 pound of dry yeast, one pound of baking soda, and one pound of baking powder for each family member. In addition, it recommended that 1/2 gallon of vinegar be stored to activate the baking soda for leavening purposes.
 WEEK 1  Read Matthew 13:33. Accurately inventory and assess current yeast and leavening storage. To "proof" yeast, mix 1 tablespoon yeast in 1/4 cup warm water, stir well. It should be bubbly/foamy within 5 minutes. If not; stir, wait 5 more minutes. If yeast fails to bubble/foam, discard mixture. Combine 3 tablespoons yeast in 1/2 cup warm water, repeat as above. If yeast fails to bubble/foam, it's leavening properties have been lost, discard this supply of dry yeast.