Originally Posted by Jenni
Quick question for you bakers. I'm a vintner and usually have a bunch of wine yeast left over after fermentation.
I recently purchased a bread maker, and today I tried making bread with Montrachet wine yeast. It didn't work (didn't really rise that much).
Store bought yeast is expensive (and it seems especially so when I throw away orders of magnitude more yeast than it takes to make bread).
In as much as you have a bread maker, and until you find a way to use the wine yeast, I have an alternative.
Don't buy store bought yeast/super market yeast. It probably has not been taken care of as a living thing.
If you have a good health food store, you might be able to buy yeast in bulk. When I lived up north, I could find it at the local health food store. It was stored in the fridge in 1 pound package. When I move to the south I could not find any health-food stores that carried it. I had to call the health-food store up north and order. I ordered 5-1 pound pkgs. I am in my now down to less than 1/2 pound. That was in 1993. My yeast is still alive and working well.
It is important how you store it. I have a small bottle of yeast, which I store in the fridge, upside down, for day to day use. The remainder is stored in the freezer. It wont be long before I will need to buy more.
Here is a source to order from if you are unable to find one near you. http://waltonfeed.com/yeast.html