I’ve been baking yeast bread since I was a child, and believe me, that’s a verrrrrry long time ago! After I was married, I bought the three-pack of active dry yeast at the grocery store, as my mother had done.
But one day, about 50 years ago, I noticed a 4-ounce jar of the same brand of active dry yeast shelved next to the 1/4-ounce packets and saw that it was a much better value. I’ve never bought another 1/4-ounce packet again! I cringe when I mentally calculate the price per pound when purchased that way!
I started buying the 1-lb bricks of Red Star instant yeast at an Amish grocery years ago, again because of the value for dollar spent. I would never purchase yeast in any less than 1-lb packages, if only because of the convenience of having yeast in the freezer any time I want to bake! I’m happy to say my son is also a baker, and he buys 1-lb bricks of yeast as well. I guess he learned from his mama!
In all those years of yeast baking, though, I have never, ever had a yeast failure. Ever. With any yeast, any flour, whether whole grain or refined, in any recipe. Sometimes I think there is too much emphasis put on "not killing the yeast", and newbie bakers panic when they don’t see their dough rising immediately. Be gentle with your yeast bakes, friends...mix it up, and let nature take its course. Flour, yeast, salt, water...such a miracle!

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