To Robin:
The Red Star Yeast page has tips on freezing dough. Try:
www.redstar.com/storage to see if it will help.
To Robin:
I use the rapid yeast from Sam's for any type of faster baking, and even to
make sponges to get a more developed flavor for slower breads. I keep it in
an air-tight canister in my freezer. I still use "slow" yeast for some
things. I buy my slow yeast from my local food co-op. It's one-quarter
the price of the jars from the grocery store. These two different sources
of yeast save a considerable amount of money.
Dulcey