I made the No Knead bread (Jim Leahy's recipe) years ago with regular yeast I purchased at the supermarket and it always came out wonderful. all of a sudden the past two years, I'm not getting good results. I've even tried adding more yeast and omitting the salt at first (because salt inhibits yeast) and adding it after it rises and still I'm not getting a good rise. I will purchase the SAF yeast you are talking about, but, it's such a large amount of yeast. Should I keep it in the freezer, and how long will it last?

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