Bread-Bakers v096.n016.2

     How does one keep yeast and salt separate?  I have been experiencing 
problems with loaves which either rise too high or do not rise at all.  I 
have been considering modifying the amount of water as per manufacturer's 
suggestion; and have read the 
discussion of lessening yeast quantity.  I have also been attempting to 
keep flour and other dry ingredients away from water by stacking dry 
ingredients on one side of the pan.  Now, where would the yeast go?  

     I am a blind person; and perhaps I am having trouble visualizing the 
"layout" of the ingredients; so if anyone would like to post privately to 
me, please fee lfree to do so.  In this regard, I hope you will forgive if 
this question appears to be a negation of what should be obvious.  To me, 
it is not.  

     Thanks so much.  
                                        Pam Drake <pamdrake@valleynet.com>