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.