If you are an occasional yeast-dough baker, don't take a chance on the expensive fruit and other good stuff. ADD YOUR DRY YEAST TO THE STARTER AND MAKE SURE IT BUBBLES BEFORE ADDING ANYTHING ELSE. Proper hydration of ANY form of yeast before adding a lot of sugar will guarantee a good rise. I've been baking with yeast for more than 40 years and have lost maybe 5 batches in the entire time, because yeast was too old. I wish these specialty yeasts could be packed into 100 gram or 1/4 pound jars. Even if I stash yeast in the freezer, I don't like it to sit around for more than a year.

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