Sounds like you live in England?
Do they have "instant yeast" as well in the larger packs?
In the US, we have instant yeast in the large packets. I use nothing else
but "instant" yeast in the bread machine, although I use the other "active
dry" in other baking.

One thing about instant yeast is that it doesn't need proofed (put in water)
first; although I don't think your bread machine would call for it to be
proofed. But it 'activates' more quickly. And as it is a finer grain, I
think the measurement may be just a little difference in weight, but who
knows without measuring it.

I use about 1-1/2 teaspoons of instant yeast in my bread machine in all
recipes that call for around 4 cups of flour, and whether or not I add
flakes; oatmeal, barley, or rye.

I always add wet ingredients first, then on the top of my dry ingredients, I
add my yeast. No matter what machine I've used, I don't think I've got more
than .5% failure.

Try these two things first, and I'll bet you're in business.

Dee




"June Hughes" > wrote in message
...
> In message >, Steph Peters
> > writes
>
> >
> >Go on the hunt for big packs of Fermipan yeast. Eighth Day in
Manchester, a
> >local wholefood shop, sells them, 500g for about £2. Bought a pack in
> >March, gave half to a friend, and I'm still using the other half from the
> >freezer. Initially I used 1/2 tsp for 400g of white flour, 1 tsp for
> >granary or wholemeal; as the yeast is now rather elderly I've upped that
by
> >50%.
> >
> I haven't seen that. Shall have a search for it.
>
> PS Wasn't it lovely when you could walk down to the baker's and ask for
> fresh yeast? You could freeze it for ages and it still came up trumps.
> Pity. That is what the supermarkets have done for us (sadly, - even
> Waitrose).
> --
> June Hughes