On Wed, 8 Mar 2006 09:13:15 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>snip
>> I use fresh when The Hub can cop me a 1lb brick of it from a baking
>> mix supply place where he works once in awhile. It is my preference
>> for anything but lean doughs, but I have been known to experiment with
>> anything and everything.
>>
>> If I have no fresh yeast in the house, I use SAF Red or the sourdough
>> starters.
>>
>> Boron
>
>I would love to try fresh sometime but I have even seen the little packages
>of it in probably 20 years.
>Janet
>


Try a bakery. Sometimes they will give you or sell you some. Of
course, good old-fashioned bakeries are few and far between these
days, too. sigh

Boron

"Boron Elgar" > wrote in message
...
> On Wed, 8 Mar 2006 09:13:15 -0700, "Janet Bostwick"
> > wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>>snip

>>> If I have no fresh yeast in the house, I use SAF Red or the sourdough
>>> starters.
>>>
>>> Boron
>>
>>I would love to try fresh sometime but I have even seen the little
>>packages
>>of it in probably 20 years.
>>Janet
>>
>
>
> Try a bakery. Sometimes they will give you or sell you some. Of
> course, good old-fashioned bakeries are few and far between these
> days, too. sigh
>
> Boron
That's the problem. The only fresh bakery(s) around here is the sourdough
kind. Everything else comes from a commercial outfit that supplies the
grocery stores so they can bake the stuff off in those little roll around
ovens.
Janet