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I was so intrigued! Truly, in a million years, I never imagined there would be a baking helpline.
originally posted by: zosimov
a reply to: rickymouse
I'm looking into Red Star now. Thanks for the good advice! I make pizza dough (and on a rare occasion pastry) which uses yeast as well, so saving money in the long term would be great.
originally posted by: zosimov
...and particularly since I'm at a higher elevation than many...