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No yeast in the house?
Here is a great way to be able to make bread when you don't have any yeast.:
Potato Sourdough Starter
4 c Unbleached Flour
2 tb Salt
2 tb Sugar
4 c Lukewarm Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter without yeast.
This is a good way to make it in camp, where you have no yeast available and want fast results.
This is also the way most farm girls made it in the olden days.
Let stand a day or so, or until it smells right.
Store in the refrigerator.
You will find that your sourdough breads will have more "tang" and will rise higher if you follow this procedure:
Remove a cup (or more) of your starter from the fridge and bring to room temp.
Feed what you took out with 1 cup flour and 1 cup (or slightly less) water . Feed the remaining starter with the same before putting it back into the fridge. Let the starter do its thing. It will become bubbly and foamy.
Watch for its 'peak'.
This usually occurs 8 to 10 hours after feeding.
It is best to keep the starter warm (75 to 85 degrees).
If it cold out, leave it in the oven with the light turned on!
Make your bread during the peak ...while the starter is VERY active.
Dump the unused starter back into the mother pot.
Variation: You can add caraway seeds and more sugar to your bread before baking. YUM!
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Get a rise out of life!- Bake Bread! 
"A hundred years from now, it will not matter the sort of house I lived in, what my bank account was, or the car I drove....but the world may be different because I was important in the life of the animals and the creatures on this earth."
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