Will,
That might be my own few experiences with commercial yeast. I did try what
you describe (I think) a few years ago but the result got stale so much
faster than my sourdough loaves that I abandoned it. If I remember
correctly, the bread was ok the first day but deteriorated quickly after
that. With me being the only one in the house able to eat wheat flour, this
wasn't a good scenario...

Russ

"Will" > wrote in message
...
On Jun 2, 4:40 pm, "hutchndi" > wrote:

> I have been reduced to baking my bread in
> spurts every couple months...

Russ,

If that's the case, why don't you shift gears and work with store
yeast. You can make really decent bread with store yeast if you're
willing to use very minute amounts and run a long primary ferment.
Without starting a food fight... I'm under the impression that quality
of flour and quality of ferment are the real flavor variables, not
pedigree of starter.

Will