Years ago, my chef/instructor told me that a great way to keep yeast from dying so quickly was to keep it in the freezer. Some time later, while working in a restaurant where we baked our own bread daily, I mentioned this to the executive chef and he said, "Well everyone knows THAT", as though I were the biggest idiot on the face of the earth. Okay, there's no way I would imply idiocy on anyone's part. I had already been baking my own bread for years and years, and had never heard of that, so I'm assuming some of you haven't either. It works, try it.
