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?
>>> compressed yeast blocks <<<
Don’t know if this is what your looking for but SamsClub has (2)1lb Fleschmanns(sic) Instant yeast blocks for around $8
>>>Are those the compressed yeast blocks you’re talking about that I still see in older recipes, but never see in the stores?<<<
Pretty much... They only keep about 3-4 weeks, so the stores don’t want another expiring item to track.
The compressed yeast blocks are basically yeast and starch. If you keep yours growing and use from it regularly, you can keep it till it gets contaminated with wild spores - LOL then you would have a sourdough culture (maybe a good one, maybe not)...
RE: Your original question on sourdough yeast...
“Sourdough Starter
Prior to commercial yeast production, bakers relied on starters to leaven their breads. Early starters were simple hut magical mixtures of flour and liquid (water, potato broth, milk) left to capture wild yeasts from the air and then ferment. Only a portion of the starter was used at a time. The rest was kept for later use, replenished periodically with additional flour and liquid so that the magic could continue. Today, starters are generally fortified with yeast to provide consistency and reliability; they are prized for the unique, sour flavors they impart. Prepared dry cultures are often used commercially to give bread a sourdough’ flavor without requiring the time and space necessary to develop and maintain an active starter. “
http://www.victoriapacking.com/yeastinfo.html