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Does it make any difference whether the corn meal is yellow or white? I live in a tiny Amish community and our local IGA grocery store only occasionaly has yeast of any type available. I was finally able to purchase 3 packets identical to the ones featured and would LOVE to always have frest, active yeast available in my kitchen! I have had very poor luck with yeast from there even when I have been very diligent about the temperatures and time, etc. Even the extended rise methods have bombed. Thanks for ANY advice!
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