Letter: Timing is the best English ingredient

Sir: This morning I made eight beautifully risen 1lb loaves and 14 large rolls, both brown and white, as I normally do every two weeks or so. And what did I use as the raising agent? "Fresh" yeast, taken from the freezer, as I always do. Perhaps A ndrew Coulson (letter, 12 December) should find a new supplier or get a new freezer.

Yours, JOHN BROWN North Muskham, Nottinghamshire 12 December