Thank you Ms. Hamel for a most informative post on yeast. Your KAF blogs have provided me with vital and practical information time and time again. The photographs really clarify the instructions. I bake bread every now and again, and have done so for years, usually in the winter months using only KAF flour, mixing and matching whatever I have available ( not very scientific I know). In addition, I use the leftover whey from my weekly Greek yogurt making as the liquid gives my bread a nice tang and saves the nutrients drained from my yogurt. However, based on MY research, sweet whey from draining yogurt does NOT contain a great deal of protein. It does contain carbs, lactose, fats and vitamins. The entire KAF website is an absolute gold mine for both experienced and inexperienced bakers and I see it and your flour, cited frequently in reputable cooking literature. Thanks again and please keep baking and sharing!

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