I currently use SAF instant yeast.  However, in King Arthur's recent catalog they list a yeast that I haven't seen before; SAF Gold instant yeast (page 11: "yeast", olive colored rectangle).  The ad write-up states: "saf gold instant yeast Specially formulated to provide the very best rise in doughs high in sugar (sweet breads) or acid (sourdough) 15.86 oz. - [item no.] 1457  $6.95"

Has anyone had experience using this yeast in a sourdough?  If so, please post a short note re: results.

Thanks in advance,

Howard

Finally figured out how to post something, and my question is simple:  how do you store your instant yeast?  I've been buying Fleischmann's yeast by the pound, hermetically sealed, and once opened, I put it, package and all, into a plastic bag, seal it, and keep it in the fridge.  It usually lasts until the package is finished, but not always.  I've been told that it does better in the freezer, but that didn't seem to work at all for me.  I've also tried transferring it to a plastic jar with a tight-fitting lid, but it didn't last that way either.  The only reason

I was looking at the latest King Arthur catalog and I noticed they sell a version of SAF Instant yeast called GOLD. It's supposedly better for sweet breads and acidic sourdough breads. I read in the BBA where Peter observed french bakers adding commercial yeast to the dough depending on activity on the morning of the bake I believe. I don't recall him mentioning what type of yeast they added.

I had one of the nicer Saturdays in a while this past weekend (thanks to a trip to Trader Joe's and the local Farmers' Market), and I followed it up by baking the pain au lait I prepared on Friday night into cream cheese snails and pain aux raisins.

Couple of things: