I was scanning to see if anyone had old yeast, as I do. I have been using the same yeast since 1999. Seriously. I bought a pound of Fleishmans, and put it in the freeze in a tightly sealed canning jar. I will make bread for weeks, then quit. Then a year later, get on a fresh bread kick again. This yeast is still good. I just thought that was amazing, and wondered if any one had the same experience. I love, love to bake artisan bread. I left the dough in the fridge 6 days, once and used it for pizza dough...oh my goodness. Best pizza dough, rolled very thin.

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