StillSmart

I don't actually ferment with the bread yeast. I do however go and get a free lump of fresh yeast from the bakery section every time I go into the supermarket. I just chuck it into the freezer for later.

I boil that fresh yeast to provide nutrients and actually do the fermentation with fermentis yeasts. Normally one of the ale or lager yeasts because I tend to ferment during cooler weather.

Love it, South of the border, but thinking like a Scotsman
Totally agreeing with your procedure too.
Dead yeasties make good live yeastie food.
Maybe one day you will be lured away from expensive yeast sachets.

Robert.

My mother was born and raised in Edinburugh so I am half a Scotsman

As for the fermentation yeast. When I actually get around to having more time to actually doing this hobby, and can settle on a yeast I like, I fully intend to propagate a mother culture to keep going between fermentations.

Same as some of the beer folks do.