Sourdough keeps well in the refrigerator, but the temperatures to dry it is tricky as they are killed by fairly low temperatures - about 130 degrees I think.
I love it, but we don’t use it because it sets off wife and daughters allergies.
To extend your supply of regular yeast, you can take a small bit of regular bread yeast and culture it in the refrigerator, adding potato water and flower to it periodically as you use it. Give plenty away and if you contaminate yours, you can get a start back from your friends. That is similar how the old Fleishman’s blocks were used by many. Cut and wrap them and refrigerate and they will keep pretty well.
>>>adding potato water and flower<<<
LOL I should have said - FLOUR...
Wasn’t fully awake when I wrote that.
Thanks, DW, I knew you’d know. You’re the best!
Are those the compressed yeast blocks you’re talking about that I still see in older recipes, but never see in the stores?