I, along with many others on the list, have been using the bulk yeast for a long
time. Here in SE Virginia I get 2 1-pound packages of yeast at Sam's for $2-$3
(price fluctuates). Initially they carried Redstar which I prefer for the
aroma, but for the last several months it has been all Fleishmans, which also
I keep the packages in the freezer, with a small jar in the refrigerator for
ready use, refilling as needed. Once I open one of the foil pound packages, I
seal the remainder in an air tight jar, still in the freezer. Yeast will remain
viable this way indefinitely. There is really no need to bring the yeast to
room temperature before using, since ABM's heat the batter during the rise
- - - -
Southampton County, Virginia, USA
>--------------- MESSAGE bread-bakers.v097.n077.3 ---------------
>From: Chettacka <Chettacka@aol.com>
>Date: Sun, 7 Dec 1997 09:21:39 EST
>A couple weeks into a hand-me-down bread machine, and I discovered the
>inconvenience of those little yeast packets. The $5-jar of yeast was big news
>Now, a couple months into it, that jar doesn't seem to last very long AND it
>seems expensive, compared to a 25-pound bag of bread flour.
>At a local warehouse operations (Sam's Club) they have a larger quantity of
>yeast (1 pound???) for $2.99. The package says that, once opened, it must be
>used within 2 weeks.
>Is this yeast something different from the little jars and packets???
>I guess I just have some basic yeast questions and would appreciate any