Thanks for all the responses to my query. Three further
questions.
1) The portion of yeast you keep in the fridge. What type of vessel does it
need to be kept in? Non see through? Glass? Metal? etc.

2) How do you measure the equivalency of the small packets? If a recipe
calls for two packets, or three packets?

3) How do you subsitute recipes for active dry yeast,and quick rising
yeast, when you only have one type of yeast. ? In other words in I buy a
quantity of active dry yeast, and the recipe calls for quick rise
yeast(more and more recipes I see are using this type of yeast), what do I
need to know?

Thanks to
everyone. This n.g. is certainly a great source of info.