Yeast activity is highly dependent upon temperature, but why are throwing money away?
Get a decent culture or start your own. There's no reason to pay for yeast every time you need it. Your baked goods will also keep longer when using a natural culture.
It does take practice to determine how much to use of your culture and that varies by culture.
Keep baking. It's hard to get away from the soy being dumped in store bought food otherwise.
I don't bake enough to make keeping my own yeast culture alive. I maybe make a loaf of bread every few months, usually only for a meal that goes better with bread.
Going to make ham and brown beans for tomorrow's dinner, thought bread would go well with it.
You can refrigerate your starter, even freeze it. Although freezing takes a couple days to recover
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