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[janice shell]

You should experiment with making your own. It's not hard, but probably you'll have to practice awhile to get it right. Italians don't use dry yeast; they get the stuff that comes in little cubes. It's kind of weird. Feels like crumbling an eraser. But maybe it makes a difference.

You have to buy it very fresh. Unlike dry yeast, it doesn't last forever. You can get it some places. If you can't find it, probably a good bakery would have it.