Does that make much difference? In my experience, the cost of cheese is by far the biggest determining factor in overall cost.
From my calculations, it tripled to cost of a loaf (which granted wasn't overly expensive). I really have no reason to do it any quicker though since I know when I'm about to run out of bread/bagels.
Why not use a little dough from the previous batch, removing straight yeast all together?
Does the type/quality of yeast make a difference? Maybe I just need to buy better yeast...
The dry active yeast I use is just what I get from costco for very cheap. Lately I've got a good sourdough start going on (just got some from the local bakery and have kept it going). It's a bit more finicky in how long you can let it rise for, but I like the taste better.