Originally Posted by willbird
A general question on this whole topic, I bought a huge block of yeast at a local grocery store, how do you store it once you open the vacuum sealed package ?? It is Red Star yeast and 1lb package. I'm wondering how Buccaneer's recipe will work out with plain old general purpose flour to practice making some pies without using the dopple 0 flour ??
If it is good quality bakers flour it will work out perfectly!
I'd still go for it anyway, great to practice and the results will be yummy, why not?
Ive never seen live yeast here, sorry, others will know.