This is great to see. There is a whole world of options once you get you mind around the idea that the yeast is alive and you can "farm" it at home. In the last month I managed to make a two seperate loaves of crusty bread, cinnamon rolls, pretzels and parker house rolls all by using a half packet of yeast to get the initial sponge going and then feeding and doubling that sponge everytime before I bake. Basically treat it like an immediately available sourdough starter in the fridge, but it wasn't sourdough so after about 4 weeks I got black spots and finally had to pitch it. Am curious if it is possible to keep a commerical yeast based sponge going longer or is about a month going to be it before it picks up contamination? Either way it made me feel MUCH more relaxed in my 6 packed supply.

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