On Wed, 05 Sep 2007 10:45:47 -0400, Kate Connally >
wrote:

>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

Go into a bakery and ask them to sell you some fresh yeast...which
also freezes well, by the way. I get fresh yeast in one lb blocks.

Boron