This is one of the best articles I have found on the subject in general, especially with reference to the pandemic's effect on supply and demand. I had not stopped to think that yeast has to grow. That best explains the continuing shortage.
Your suggestions for varying rising time and temperature are extremely interesting and useful. No-knead recipes count on a long rising time and not much yeast, so I could see where you were going with the subject. But you present it very coherently and concisely.
I've already made yeast with varying success (this since mid-March). I keep trying. For one loaf, the crusty Italian type, I used a small amount of yeast (.25 tsp) along with some of the homemade yeast. Mixing the two types, but using mostly homemade yeast starter, worked very well. I guess I had already reasoned that using wee amounts of packaged yeast would help the starter but not use up the commercial stuff too fast.
Being Canadian, I had not heard of your company, as we rely on our own wheat supply from the Prairie provinces; I've never seen your products here. However, I compliment the firm on its very good, helpful website.

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