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[pizzaprices]

One of my earliest childhood memories of baking during the latter years of WWII included the use of fast deteriorating yeast cake and that it had to be dissolved in warm water to use.

I am betting that proofing the yeast by mixing in water is a holdover from that era-there was just no other way of introducing the yeast to the flour, and powdered dry yeast probably wasn't available or was rationed during the war. So now I wonder has anyone found a bad batch of of powdered yeast lately?

If yes, what kind of water was used? Had the water been treated with a biocide like chlorine or fluoride and did it kill all or most of the yeast? If there is anyone out there that distills their cooking water and introduces it slowly to the dry mix combination of flour and yeast? A more homogenous mix of the yeast and flour while dry should produce a superior dough.
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