Sheldon Martin wrote:

> On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> >> I've done some experimenting with my old bread machine. I used
> all-purpose >> flour and active dry yeast. The loaf was very small,
> hard and lumpy. I >> tried again with bread flour amd bread mahine
> yeast. Nice large tasty >> loaves.
> >>
> >> I'm surprised that the flour and yeast made that much difference.
> >>
> >> I last used the machine many years ago and I thought I had
> successfully >> used all-purpose flour and regular yeast then. Maybe
> flour and yeast have >> changed since then?
> >
> > What kind of all-purpose flour was it? A soft, southern-style
> > flour that's good for biscuits? Or a higher-protein northern
> > flour? If you don't know the protein content, we can guess from
> > the brand name.
> >
> > Cindy Hamilton
>
> Ordinary bread is not fussy about type of flour, AP should be fine.
> I'd say the yeast is suspect, probably old. I always proof yeast
> prior to use, even with my bread machine. Simply stir the yeast into
> a cup of slightly sweetened water, if it foams then it's good to use.
> And I keep my yeast in the freezer and still I proof it. If yeast is
> sitting out at room temperature it's likely dead... even most stores
> keep yeast refrigerated, but if frozen it will keep well for at least
> ten years.

Ummm, never saw yeast sold refridgerated, ever.