Prior to self-quarrantining 75 days ago, I thought I was well-situated WRT King Arthur bread flour and yeast. Not so much.... Even ordered some supposedly strong sourdough starter from San Francisco, which proved to be totally inert. It took about a month for King Arthur to fulfill my order of bread flour - I was down to my last 2 # - and SAF yeast, but I'm good to go now.

I'm keeping the yeast in an airtight canister in the 'fridge. Is the freezer a better choice?

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