Boron Elgar wrote:

> On Tue, 04 Sep 2007 09:29:38 -0700, jmm1951 > wrote:
>
>
>>Being a kind of perpetual advanced beginner when it comes to cooking,
>>I am always playing around with different ideas and ways of
>>economizing. SInce yeast is kind of expensive (relative to flour and
>>salt) when you get it in individual packets, (though cheaper when
>>bought at Sam's Club), I thought I would look at ways of using natural
>>yeasts, etc.
>
>
> snip starter recipes...
>
> If your hesitation in using yeast is cost only, do go ahead and buy a
> 1lb container from any club store around. The stuff lasts forever and
> a day in the freezer and only forever in the fridge. I used 2.5 yr old
> yeast to make bread over the weekend. No problemo.

Yeah, but unfortunately you can only do that with dry yeasts.
Dry yeasts are okay, but I really prefer fresh yeast. I was
always a Fleischmann's fanatic but I recently switched to Red Star.
Fleischmann's costs about $3 for a large block of fresh, whereas
Red Star is only about $2, here in Pgh.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?