Casey -
I use ~~only~~ regular Red Star yeast purchased at Sam's Discount Club in
2-pound packages (in the $2.50 to $3.25 range for the 2 lb. pkg.) and since
I learned that it is imperative to keep the yeast and salt separate prior
to mixing I have not had a single failure due to poor or erratic rising.
I use the same yeast for ABM bread or making it by hand. I keep a small
jar in the refrigerator for ready use and the remainder in the freezer
until I need to replenish my jar.
I also do not bother bringing ingredients to room temp; my Regal (and I
suspect most other brands) are thermostatically controlled to provided the
correct temperature not only for baking but also for the rising cycles.
Regards.
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
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>--------------- MESSAGE bread-bakers.v097.n035.6 ---------------
>
>From: casey@visionet.org (Casey Pritchard)
>Subject: Bread Machine yeast
>Date: Mon, 5 May 1997 10:44:52 -0400
>
>Hi there!
>
>I have recently begun making bread with a bread machine, and I've noticed
>that some recipes specifically call for "Bread Machine yeast" (which I
>bought a jar of) but others either say "active dry" or do not specify.
>Someone told me I should *always* use "Bread Machine yeast," irregardless
>of what the recipe says. Does anyone agree or disgree with that?
>
>-Casey
>
>