All-beef hotdogs in natural casings, for crunch. Stated flatly, these buns are a whole 'nuther ballgame. <--- See what I did there? Say 'no' to foam-bread hotdog buns -- Ah pity da foo who eats 'em.
Sam's club sells yeast by the pound. Two individual one-pound packages per unit, and it's still a lot cheaper than a jar from the grocery. It's enough to last the US Army for a decade. [Actually, as yeast begets yeast, it is possible for bakeries to keep it going indefinitely, started from a fraction of a teaspoon. It is what the manufacturers do, after all, but that's another story.] I give away one of the pounds and keep the other in the freezer. The remaining pound is still 3/4 full and going strong when I replace it just to have new yeast. My chief interest is sourdough starter anyway. When I do refresh the commercial yeast I notice a slight difference between the speed of the new relative to the old but not much. They're both remarkably fast. There is no need to proof it per instructions. It will always reliably explode into action. But sometimes I proof it anyway because it's fun to watch. This all happened within minutes ↓.
Behold, the power and the glory that is yeast in this sweet little photo set
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