I thought i commented but maybe it didn't save. Love this blog. Just getting back into baking yeasted breads since the stay at home began. All I had was instant yeast that had been in my freezer for perhaps a decade. I've used it off and on with no poor results but hadn't touched it in at least 2 years. Success! I like the idea of reducing the yeast, my dough seem to rise faster than the recipes call for so a small reduction may bring things closer to the expected results. And I look forward to playing around with longer fermentation to up the flavors. I've tried sharing my old SAF instant yeast with friends but they turned me down. I think it's age discrimination. Great piece. Love the tips and techniques blogs. So helpful

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