I only caught the end of "How It's Made", but apparently the entire program
was entitled 'Bread.' The last part was about the artisan movement and the
bakers/bakeries involved. Some other parts showed commercial bread making.
I'm hoping for a rerun. Check for it in your local listings. The parts I
enjoy seeing are actual human beings scaling and shaping dough and making it
look so effortless.
Janet

I got a hold of some white wheat flour. Everything I read said to use it
just like whole wheat flour. I made my ww bread and noticed some
differences. The dough was definitely wetter and stickier than I am used
to. I added more flour than normal, but it was still stickier than normal.

Anybody have any experience with it?

Thanks,
Harvey

As I was traveling through the city today, I noticed that the big
Blockbuster was gone from a mini-mall and had been replaced with "Wheat
Montana Bakery and Deli." I didn't know that Wheat Montana was into that
sort of thing. Anyone else run into this new venture of Wheat Montana?
Janet

I"m the one who was given the 2 lb. compressed yeast and asked here
for usage advice.

I'm glad I didn't toss it. I proofed a bit of it, started half a
loaf, doubled the amount of the powdered yeast measurement I'd been
using - and mirabile dictu! It turned out fine.
Nice rise and no empty hole under crust either, which had become a
recent nuisance - maybe cuz my old batch of powdered yeast was gettin'
on in years?

I have been turning out decent loaves since that experiment. I use
some of the warm water normally called for in a recipe, add the yeast
to it and get it melted down, so to speak, then dump into ABM at end
of ingredient.

Thanks to those who encouraged me to try it - my frugal bone thanks
you too. The friend who sent it is thrilled that the loaves are
edible, saved me money and I guess I have a yeast source for life. He
got it from a Portuguese bakery.

Even mailng it, freezing it and thawing it didn't kill it.