I've been looking at some old / vintage(?) bread recipes, and many of them call for adding "a cup of yeast" - I'm fairly certain they are not referring to the ADY, Quick-Rise or SAF yeast we commonly know and use now-a-days. When the recipe calls for "a cup of yeast", are they perhaps referring to a cup of "starter" like what is used for a sourdough bread? Thank you for your time and assistance. Bruce

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