(Part 2) Best baking leaveners & yeasts according to redditors

My life is at a pretty pitiful point when I had to research the meaning of your username. So for anyone else wondering. Marmite is a spread that is usually put on bread. It had a slogan of "love it or hate it". This same slogan was used by the British National Party (BNP). Hence the username. I'm going to shoot myself now....

Also people think you will have a deficiency if you go vegan but simple supplements like Nutritional Yeast are great!

It tastes a bit cheesy and or nutty but is masked by other strong flavors much of the time.

Great on anything you'd usually want cheese on and then some :)

Hey, sorry guys. I posted this pretty late; in the midst of my food coma I fell asleep! Please enjoy the recipe.

For the seitan: I followed this recipe pretty much all the way. For convenience:

Ingredients list:

1. 2 cups wheat gluten
   
2. 1 cup nutritional yeast flakes (Note: I have purchased this 2 pack from Amazon before for less than $10. Not sure why the price increase).
   
3. 1 tsp cumin
   
4. 1 tbsp garlic powder
   
5. 1 tbsp onion powder
   
6. 1 tsp smoked paprika
   
7. 1.5 tsp sage (I used thyme because I didn't have sage. Still good.)
   
8. 1.5 cups vegetable broth
   
9. 1/2 cups water
   
10. 1/4 cup ketchup
    
11. 2 tbsps soy sauce
    
12. 2 tbsps olive oil (there are oil substitutes out there if avoiding oil. I think applesauce or mashed bananas will do it.)
    
    Instructions:
    
    
13. Preheat oven to 325 degrees Fahrenheit
    
14. Mix all dry ingredients in a bowl with a fork. In a separate second bowl, combine wet ingredients and mix well. (I recommend using a large mixing bowl for the dry ingredients).
    
15. Slowly add the wet mix to the dry mix, stirring to combine into a dough. Turn dough out onto the counter and knead for several minutes.
    
16. Shape dough into a tube and wrap in aluminum foil. Bake for 90 minutes directly on the oven rack, turning once halfway through baking. Let cool and enjoy! (While reading this, I just realized I never turned mine over. Oops. Still turned out awesome).
    
    Note: This yields ~184 grams of protein. I quartered the loaf and served myself portions of 46g protein. Also, I have tried to make seitan in the past, maybe 4 times, by boiling it and then frying it. It would always turn out way too tough and I never enjoyed it. This recipe might seem like too much liquid at first, but it is the perfect amount for tender, juicy seitan. I will be using this one for a long time.
    
    *Edited for clarity

Yes! Exclusive pumper here. First, have a huge bowl of oatmeal (real, whole oats) and throw in a bunch of flaxseed.

Try taking the max dose of fenugreek/blessed thistle. You should see a difference in 24-48 hours. Fenugreek Seed Extract & Blessed Thistle Lactation Supplement By Breast & Baby

Make yourself some broth-y soup with good veggies and protein and add in a few generous scoops of this Solgar – Brewer’s Yeast Powder and drink a Guinness or your favorite milk stout with it. You deserve a drink anyways. Eat the soup as much as you want!

You might be able to find these things at a pharmacy or natural grocer if you don't want to wait for them to ship.

Seriously, about 120 oz of water a day or more. And I agree with the massaging your breast tip. Mess around with your pump settings and don't hurt yourself, but sometimes for me I need stronger suction to see good production. Try to pump until you feel empty, and do so every 2 to 2.5 hours. Your body needs to think that you have a very hungry newborn baby so it kicks up production.

Reiterate to authorities that your baby is exclusively breastfed. Say she doesn't tolerate formula and you are worried about her safety in the care of him. Married parents may share 50/50 custody, but for all intents and purposes he has kidnapped her and is taking 100%, giving you 0. This is horrible, OP. I'm so sorry. Until this resolves, you are doing the best thing by pumping and working on your supply.

If you have any questions in regards to pumping, please let me know!!

This was absolutely amazing. I found this recipe from https://fishncanada.com/category/eating-wild/

If you like recipes that include lots of wild game and exotic meats they have a couple more on there that are really good. But this one is gotta be my absolute favourite way to eat pancakes now!

Ingredients

For the pancakes

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

For the Sponge Toffee

Vegetable oil, to grease the pan

2 ½ cup granulated sugar (625 ml)

⅔ cup light corn syrup (150 ml)

6 Tbsp water (90 ml)

2 Tbsp baking soda (30 ml)

For Garnishing

1 cup maple syrup

1/4 cup apple butter

1/2 cup pickled cranberries(or any berry)

icing sugar

1/2 liter whipped cream

Method

For the sponge toffee (may be done in advance)

1. Liberally grease a 10-inch round spring form cake pan with vegetable oil. Line the bottom of the pan with parchment paper. Line the sides of the pan with a parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Liberally grease the parchment paper.
   
   
2. In a deep medium saucepan add sugar, corn syrup, water. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage, i.e. until temperature reads 300 degrees F. on a candy thermometer. This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
   
   
3. Remove the sugar mixture from the heat. Working quickly, add the baking soda and whisk to incorporate the soda into the sugar mixture, about 5 seconds. Note the mixture will bubble up when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour the hot toffee into the prepared pan. Let cool and set completely before touching. Break into pieces and set aside.
   
   
4. Heat oven to 350 degrees. tray up you wild boar bacon and place in the oven for approximately 15 min or until bacon is crispy on the tips. then remove from oven and set aside for assembly.
   
   
5. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
   
   
6. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto the griddle. Wipe off excess.
   
   
7. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
   
   
8. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in the still warn oven.
   
   
9. In a small sauce pot pour in your maple syrup and add the apple butter, mix apple butter into syrup until thoroughly combined and warm.
   
   
10. To serve, stack your pancakes layering the cakes with your now cooked wild boar bacon. pour over your apple butter syrup, add some crumbled sponge toffee, whipped cream, then pickled cranberries and sprinkle with a liberal amount of icing sugar. Enjoy!

OK so I got the idea from a THIS post a couple days ago here in /r/mead about a S'mores mead...and I knew I had found my next experiment.

These are the ingredients.

For chocolate I used 8 ounces of THIS from vitamin shoppe. They used the full on nibs in the video, but I felt the powder would release the chocolaty deliciousness better.

I used 2.5 pounds of honey

I used a whole box of graham crackers (14.4 ounces) I couldn't find any preservative free so I'm hoping for the best with these.

I used THESE yuppie marshmallows because they had no preservatives.

1.5 gallons of mineral water


For my yeast starter

1L of water

2Tb of Dady Distillers yeast &
2TB of Red Star Bread Yeast

1/4 cup of Dry Malt Extract

I had to figure out how to toast my marshmallows...I live in a condo with an electric stove...so no fire. I decided to try broiling them. They came out OK for not having access to open flame.

I heated up the honey and the water to around 200 degrees and then added the crushed graham crackers and the chocolate powder, and then added in the marshmallows. The spoon wasn't up to the task of getting them to dissolve, so I broke out the hand blender which worked much better. Seriously guys...get a decent stick blender if you want to brew...they are worth the money, having a detachable head makes it SOOOO much easier to clean.

I had originally started with 1 gallon of water instead of 1.5, and it was SUPER thick so I decided to add another 8 cups of water to thin it out a little bit. Once in the carboy I realized that this might come out either horribly bad...or amazing...this stuff is totally opaque...so I have NO idea how it's going to ferment. It was thick and viscous like my old banana mead but that turned out alright so I'm hopeful!!

The must came out with a specific gravity of about 1.090, so it should ferment bone dry with around 12% alcohol. I am going to back sweeten this with Lactose for a creamy mouth feel.

When making my starter, I realized that my DME had solidified into a block...I broke the block up with the back of a knife and tossed it into my food processor after a few minutes of letting it run while I drank a beer, most of the chunks were pulverized. It wasn't perfect but whatever, the yeast won't care. With my finish started whirring along on my stir plate I'm going to pitch the yeast tomorrow, but I figure with a solid yeast starter this brew at least has a chance to ferment...as far as fermenting into something delicious...that remains to be seen.

I'll add more pictures as the process goes along!

UPDATE 1

I pitched this morning before work, there was definitely a sheen of oil at the top of the must, I hit it with a wine whip and poured in my 1 liter starter. I moved it to the sink just in case this turns into something...energetic.

UPDATE 2

I got home from work...and my house smelled like chocolate...I immediately knew there was going to be a mess...it's a DAMN good thing I left it in the sink this morning.

It not only overflowed...but it actually sprayed out of the damn airlock...I'm not actually sure how that happened...but it's everywhere. With my wife coming home soon, I cleaned up before I had a chance to take pictures...you know...don't want to give anyone any ammo about my hobby not being a good idea...

I decided to vacuum degass it by racking into a 6.5 gallon carboy instead of the 3 gallon carboy...when I pulled the airlock out...it actually erupted...again...after I cleaned everything up....all over the wall, all over the clean dishes...all over my shirt. This is a SERIOUSLY effervescent fermentation. I used my vacuum pump to siphon it from the smaller carboy into the large one and swapped my S-type airlock for a traditional 3 piece one. They're easier to clean.

I now have a 6.5 gallon carboy sitting in my sink.

Update 3

So one week in...fermentation has absolutely stopped. I checked the airlock this morning, and it hasn't moved at all, I watched it for like 20 minutes...not even a single bubble. I am going to check the gravity when i get home...we'll see what it's at!

> Which type of flour should I use from the selection I have listed above?

Any of the flours is fine. They'll all make pizza. The higher-protein ones will make a chewier crust, the lower-protein ones will make a more tender crust. And there are other factors at play than just the protein percentage—two flours with similar protein levels can make different crusts.

Of your choices though, I would stick with the "strong flour". Probably would make a crust closest to what you expect.

> Would fermenting the dough for longer (days in advance) help?

Absolutely. One option is to decrease the yeast slightly and let it rise in the fridge overnight. Another option (my preferred option) is to decrease it significantly and let it rise at room temperature overnight. I do approximately 0.1% active dry yeast relative to the weight of the flour—so for 500g flour, I'd use 0.5 grams yeast.

A longer fermentation contributes to both flavor and texture. An interesting note is that over a long enough time (~12 hours or more), the gluten in the dough will develop quite a bit on its own. When I'm feeling lazy, I do my 24-hour rise with absolutely no kneading.

> If yes, could I freeze that dough for future use?

Yes, though I've never tried it myself.

> How close to that magical Neapolitan crust can I expect to get with my current setup if I do everything right?

Eh. As others have mentioned, you really need the perfect flour and a very, very hot oven. But...

> What other things could I do to get as close as possible?

Some ideas:

• Adding a bit of sugar will help the dough brown in the low temperatures of your home oven. You can use granulated sugar, but I like diastatic malt powder which has a complex sweetness itself and also contains an enzyme which does something to create sugars from the carbohydrates already in the flour. This is especially helpful over a long rise, during which yeast will consume sugar, thereby inhibiting browning.
  
  
• You can add a little oil and/or soy lecithin to the dough. This is untraditional in Naples, but will help achieve some of the tenderness that you get from cooking the pizza in 90 seconds at super-high temperatures.
  
  
• Sourcing some Antimo Caputo 00 flour really will make a difference, even in a home oven. The Caputo flour will brown even less than most ordinary flours, which is why I tend to punch it up with the malt powder. But it's remarkable what a difference it makes even compared to flours having similar protein content (10-12%, I think?). The dough stretches easier, and is more tender. I get mine on Amazon.
  
  
• You can get extreme and use a preheated cast-iron pan under your broiler/grill. This will get your temps up.

Amazon. A pound of it has lasted me months.
https://www.amazon.com/Diastatic-Malt-Powder-Barry-Farm/dp/B0001AVRRE is what I use.

So no-knead is pretty simple - it's like a minute per work session, spread out over two days or so. All you do is mix by hand the first day & let it sit. Then the second day, you fold it over & let it do a second rise for a couple hours, then pop it in the oven - easy peasy! In a bit more detail:

1. First day - 1 min - mix the ingredients & let rise for 8 to 24 hours
   
2. Second day - 1 min - fold over into a ball or roll shape, cover, & let rise for 2 hours
   
   1. One hour into this rise, preheat the oven with your baking vessel inside (Dutch oven, pizza stone, or my personal favorite, the Baking Steel)
      
3. Second day - 1 min - put in oven to let it bake (between 15 to 45 minutes, depending on if you're doing a short roll, a long baguette, a boule aka an artisan loaf aka a peasant loaf, etc.)
   
4. Second day - 1 min - pull it out of the oven to cool
   
   I tell people that baking bread is all about developing a relationship with the idea. Whereas a recipe is something you can lock in, like French onion soup, stuff like amazing homemade bread & pizza comes not from talent or magic or a strict recipe, but from developing a relationship with flour-based products, because - within the guidelines of the recipe, of course - a large part of it is a "feel" thing, and also a personal preference thing for how long you like to let it do the first rise, how much water to give it vs. how much flour to add, how you shape it & fold it, etc.
   
   But as you can see about, for about 5 minute's worth of hands-on work time over the course of a couple of days, you can have no-knead bread every single day, for cheap! Whole Foods charges $4.99 for the same loaf that costs me like $0.25 at home. You can buy bulk bags of 20, 25, or 50 pound flour at places like Costco. Walmart has a 25-pound sack of King Arthur flour (good brand) for $15:
   
   

• https://www.walmart.com/ip/King-Arthur-Flour-King-Arthur-Flour-Flour-25-lb/10535107
  
  I'd highly recommend investing in some good yeast. Two one-pound bags of SAF yeast is $12 shipped on Amazon, just store it in your freezer to extend the shelf life:
  
  
• https://www.amazon.com/Instant-Yeast-Pound-Pouch-2-Pack/dp/B00V7F5OPI/
  
  The key with making great no-knead bread at home is to have some kind of heavy, heat-absorbing (and thus heat-radiating) surface or bowl, such as a pizza stone, baking steel, Dutch oven (enameled or straight-up cast-iron), etc. I personally use a baking steel most of the time - not cheap by any means, but like cast-iron skillets, it's something that you buy once & keep it for life because it's impossible to break or wear out:
  
  
• https://www.bakingsteel.com/
  
  If you like eating Panera's bread bowls, you can make them at home using a small 2-quart cast-iron Dutch oven: ($22 shipped, another one of those "buy it for life" items)
  
  
• https://www.amazon.com/gp/product/B00008GKDU
  
  I use Kosher salt in all of my baking - just snag a jumbo red box of Diamond & you'll be good to go for a long time. One tool I've found useful is a Danish dough hook, which is a flat whisk that is really good for batters & doughs. Amazon has a kit with a bench cutter (if you want to slice the dough into smaller bits easily, like for crusty dinner rolls) for $12:
  
  
• https://www.amazon.com/Danish-Dough-Whisk-Bread-Mixer/dp/B07BBVWWVX
  
  So, there are a few things to think about investing in up-front - the main expense is a good baking surface, although Amazon has plenty of good pizza stones for under $30 - plus some bulk bags of flour & yeast to save money - but that opens up a world of possibilities. You can make tons of stuff like baguettes, boules, dinner rolls, etc. I have a zillion no-knead recipes if you need some ideas!
  
  And once you've mastered the basics of no-knead, you can branch that out into sourdough breads with homemade sourdough starter, which is SUPER easy to make, which adds more flavor to the dough! Like I said, it's a relationship in many ways:
  
  
• You have to get the hang of how it goes together
  
• You have to figure out what you personally like
  
• You have to build up your recipe box with different methods
  
• You can then add sourdough starter to it (again, super easy!)
  
• You can then try cold fermentation in the fridge (some reading)
  
• You can then branch out tremendously (I have good recipes for no-knead cheese bread, Sriracha bread, naan bread, pizza dough, plus stuff like cinnamon buns, pretzel, etc.)
  
  Here's an example of a baguette on the baking steel:
  
  
• https://www.bakingsteel.com/blog/24-hr-baguette
  
  Don't get alarmed by the steps - remember for the majority of the time, you're just letting stuff sit...the actual hands-on time is extremely minimal, so once you work it into your daily routine, you'll be having fresh bread all the time! Your house will smell amazing & your tastebuds will love it!

I've found bread to be around 25-50 cents a loaf depending on if you use an egg wash and what kind of flour (bread vs all purpose). The cost of yeast is another factor. Buying in bulk saves a lot


Saf Instant Yeast, 1 Pound Pouch (2-Pack) https://www.amazon.com/dp/B00V7F5OPI/ref=cm_sw_r_cp_apa_9ESKBbGGWMV3H

That stuff is really great and cheap.

https://www.amazon.com/dp/B008W042FO?psc=1

If your city has an asian market, the one where you're too white to shop there, I guarantee you can find them locally. Just look for the clear bag with two or three hard white balls the size of a walnut. I pay between thirty and fifty cents per pack of three.

Otherwise amazon of course carries them. Just search "yeast balls" and you'll find them for about a buck each.

If I were you, I'd just go to the chinese store and ask the old lady behind the counter for yeast balls for wine.

In that case, tomato paste is your friend! You should easily be able to hit 15% with a cheap distiller's yeast, 20% if you do a good job (step feeding is a great idea) and don't mind a little extra fusel alcohols.

I'd love it if you shared some of your mead experiences here! I know the folks at r/mead are a little over the top sometimes, but tips to make hooch more drinkable are always welcome.

I got them all on Amazon.

https://www.amazon.com/NoSalt-Sodium-Free-Salt-Alternative-Ounce/dp/B0183RU7VI

https://www.amazon.com/Spice-Lab-Pink-Himalayan-Salt/dp/B004LKVRLG

https://www.amazon.com/Bobs-Red-Mill-Pure-Baking/dp/B014GMV7RC

https://www.amazon.com/Pure-Organic-Ingredients-Magnesium-All-Natural/dp/B075MV4F58

https://www.amazon.com/Natures-Way-Cayenne-Potency-Packaging/dp/B0009ET9XQ

Never done this myself... I do know that a popular coagulant is Nigari (Magnesium Chloride).

Interested in your results.

I go through tonnes of the stuff but perhaps you'd be better off buying some of these? There the ones that hotels put out at breakfast.

https://www.amazon.com/Kal-Nutritional-Yeast-Flakes/dp/B000F4Y2GY/

https://images-na.ssl-images-amazon.com/images/I/81UDdmz8BIL._SL1500_.jpg

I bought this last October and I still haven't made much of a dent in it. It's a bit pricey upfront, but a 3 pound bag is a really huge amount because nooch weighs so little, and it will last for a long time even if you eat it regularly.

http://www.amazon.com/Hoosier-Hill-Farm-Nutritional-Gigantic/dp/B008W042FO/ref=sr_1_3_a_it?ie=UTF8&qid=1464667486&sr=8-3&keywords=hoosier+hill+farm+nutritional+yeast+flakes

Yeah no trouble at all, here are the links, and I personally felt great during this fast, so am of the opinion that there is no reason to change something that is not broken,

Potassium Chloride



Sodium Chloride


Sodium Bicarbonate


Magnesium Sulfate

https://www.amazon.co.uk/Essential-Trading-Vitam-Yeast-Extract/dp/B009F7GGV6

I think this is it, but not from a German supplier...

Use Fleischmann's Pizza Yeast can usually find it at Walmart or the grocery store.

IMHO you lose a little flavor but if you have King Arthur Flour's Pizza Dough Flavoring, it's better. But the overall product is just as good

Baking soda costs less than newspaper and does a better job.

I bought some on Amazon. I think it was the cheapest per ounce that I saw. I used it in some bagels and they came out great. I haven't tried any other brands though, so I'm not sure how it stacks up.

https://www.amazon.com/gp/product/B014GMV7RC/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

Pack of 2 ;)

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


Anthony's

Kal

Hoosier Hill Farm

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

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/

While the concept of using malted rye is interesting, you definitely want to stick to malted barley.

http://www.chefkoch.de/forum/2,14,712534/Diastatic-Malt-Powder-in-Deutschland.html

https://www.bakerybits.co.uk/diax-diastatic-malt-flour.html

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

Based on the discussion above, it looks like 'Backmalz' might be German for diastatic malt. Maybe.

https://www.ebay.de/sch/i.html?_from=R40&_sacat=0&_nkw=Backmalz&_sop=15

I'm 99.9% certain that one of these will be a winner, especially the ones referencing 'enzymes.' Malt strength is measured in lintner, so if you can find one of these that mentions that, it would be ideal. It would also be good to find one that specific talks about barley. If necessary, you might message some of the sellers for clarification.

> a coagulant locally. The local tofu makers don't want to sell what they have in stock. They said I'd have to buy the whole sack that's like 25 KG. lol. Soybeans are cheap as hell too where I a

Nigari is readily available on amazon for cheap. You should also check health food shops. You need about a tablespoon per pound of soybeans. My nigari is powdered and works fine. The last two times I've used it, I diluted it too much, but I haven't had an issue with it like that on the whole since I started using actual nigari.

I truthfully like the taste of tofu coagulated with vinegar, but the curds are way, way too small and it impacts your overall yield because they aren't substantial enough to stick together in a cheese cloth and press.

This is the brand I use:
https://www.amazon.com/Ohsawa-Nigari-Tofu-Coagulant-Homemade/dp/B0019L8KUG

Pretty much any brand should be fine, though. It's all magnesium chloride.

Listen. Listen. JUST FUCKING LISTEN everyone.

Stop eating marmite and start buying the infinitely superior Vitam-R off Amazon. It's like a slightly sweeter, totally fucking delicious Marmite.

No, it's a powder. Kinda yucky stuff, but cinnamon and sugar counteract the flavor nicely. I add it to my oatmeal and bake it into cookies and banana or oat breads along with the flaxseed meal.

http://www.amazon.com/Solgar-Brewers-Yeast-14-powder/dp/B00014DZL6

Only problem with wild cultures are you’re never really sure what properties your starter will have.

I bought my ischia from here a few years back and it has been great.

I can't say that I have reached any kind of expertise at it but I have followed this a few times and cooked the pizza on a stone in my grill with some success. I am sure you will find it easier with your oven: http://www.varasanos.com/pizzarecipe.htm

I have also used these italian yeasts with success They are a bit of a pain in the ass to get started but definitely do have a unique flavor profile for each one.

With any recipe, its a cooks familiarity with their ingredients and equipment that make all the difference. Might take you a while of experimentation to figure out what is the right amount of hydration to get that nice charred crust.

How about mini Marmite (might be cheaper elsewhere)
https://www.amazon.co.uk/dp/B004AVCJQS

Can't get vegemite, but this is far better, and available.

Baking Soda and Xilitol (this one looks like it comes from abroad. You could also check out the park n shop in DIP, I think thats where I purchased my Xilitol a few years ago when I was doing keto and they probably also have baking soda.

As for the bentonite clay, I cant find any that isn't for topical uses or in kitty litter...