Dear Bread Bakers
I hope you can help me. I sometimes bake bread at home, which is very
pleasant as a therapy (better to thump the dough than whack my
children). But I have for a long time wondered if I am correct in
believing that it is possible for the home cook to keep her own continuous
supply of live yeast instead of having to rely on "easy-blend" packets, or
indeed to improve her own Yeast-plant by caring for it properly. If you
can give me advice, I would be very grateful,
Many thanks
E Padden