In reference to freezing yeast:
I buy my yeast in bulk and keep it in a jar in the freezer. I also keep
my flour in a large freezer, partly because of lack of space and partly
to protect it from bugs. I make no particular effort to bring either to
room temperature before I mix my dough in my Kitchenaid, but I do use
pretty warm water. See my bread recipe and philosophy of bread baking
at:
http://www.geocities.com/Athens/Delphi/5520/roadkill3.html
and visit the rest of my uncle's really cool site while you are there.
I'm new to the list, and hope to learn a lot from you.
Ruth
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