<koko> wrote in message ...
> On Thu, 13 Dec 2007 16:11:51 -0500, "Dee.Dee" >
> wrote:
>
>>
>><koko> wrote in message ...
>>> On Thu, 13 Dec 2007 10:14:46 -0500, "kilikini"
>>> > wrote:
>>>
>>>>koko wrote:
>>>>>
>>>>> They both look great. I think the crust on the Greek one, that was
>>>>> cooked on the stone, looks best.
>>>>>
>>>>> Now I'm hungry for pizza, hope I have some yeast.
>>>>>
>>>>> koko
>>>>
>>>>I know, I want to make a pizza, too, but sadly, I'm out of yeast! Maybe
>>>>I'll be able to pick some up next week. :~)
>>>>
>>>>For toppings I'm thinking; olives, onions, portobello mushrooms,
>>>>spinach,
>>>>garlic and fresh roma tomatoes with buffalo mozzarella. Hmmmmm.
>>>>
>>>>kili
>>>>
>>> Dang, that sounds good kili. I'm out of yeast also, I'll get some this
>>> weekend.
>>>
>>> koko
>>> ---
>>
>>Do you-all use the wet yeast?
>>Dee Dee
>>
> I've never tried it. Is that what you prefer?
>
> koko
> ---

No, I never use it.
But since you both said that you were out of yeast, I wondered. Because I
buy yeast in bulk. http://tinyurl.com/26ee54 not particularly from Amazon,
but perhaps Costco or when I order somewhere online. I particularly like SAF
yeast.

I put it in a quart jar into the refrigerator and it will last a year, I
know. 1 package of yeast =2-1/4 teaspoon.

For 3-4 cups of flour, usually I use 1-1/2 teaspoons, a l-1/2 lb. loaf.

I think packaged yeast is pretty expensive, and then you still probably will
proof it too make sure it is OK. I never proof yeast. It's always good
when you store it properly.

I bake bread a lot, but I don't use the fresh yeast. I believe Boron uses
the fresh (wet) yeast for her baking; it is not readily available to me --
and one has to be careful (I've heard) about it being fresh or keeping it
fresh.

I try to grocery shop once a week, that's it.

End of bread reply, :-))
Dee Dee