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3:21 pm
April 20, 2011
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Just bought a 2 lb. package of dry yeast. I wondered if I could freeze it to make it last longer. Checked on the internet. Some sites said yes. Has anyone had success or problems doing this? If so, how did you package it for the freezer?
4:09 pm
April 8, 2010
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I always keep my bread yeast in the freezer.
What I did was initially buy 2 jars of yeast, now I just buy the bigger packages and put into the jars. The reason I like this method is because the smaller jars fit into the freezer door perfectly.
I would just make sure to store the yeast in something that closes tight.
4:57 pm
December 14, 2010
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I always buy yeast in bulk that way. Comes in two one pound vacuum packed bricks. . I only open on and keep the other on the shelf. I usually give several ounces to a friend. That give away yeast I package in the foil pouch that Barilla tortellini comes in. roll the top down tight( that helps keep the air out) and secure with a rubber band and store in the freezer. I regularly use it for two years past its use by date. The foil bag always fits on a shelf on the door
1:23 pm
July 29, 2009
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I always store my yeast in the freezer as well, in an airtight container. A quart canning jar would work just fine.
4:11 pm
April 20, 2011
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Thanks so much everyone! I used some pint canning jars and seals and it is in the freezer.
Bev:)
5:10 pm
December 14, 2010
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What did you do with the foil bag the yeast came in???
6:15 pm
April 20, 2011
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Oh, Oh! I threw it out. Did I goof? I actually can retrieve it, lol. I put the yeast directly in the bottles. Since it is in the dark when in the freezer I thought that was all right.
6:19 pm
July 29, 2009
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I don't store mine in the foil bag and have had no problems. I wouldn't worry about it. If you have an extra little dessicant packet (like comes in beef jerky or whatever) you could throw it in, but it's not necessary.
7:37 pm
December 14, 2010
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I use about a tablespoonful a week. I keep the yeast in the foil bag. It will be interesting to see if keeping the yeast in a larger container exposed to more air or keeping it in the foil pouch with much of the air excluded makes any difference. I use mine to the last spoonful but have never tried keeping it in a jar . Lets make this a long term observation project. When we get near the end of this batch of yeast we can tell if it is still viable or if it has gone weak. I don't know if one way is better but it just seemed to me that keeping the air space at a minimum made sense. Let's find out if it matters. When you empty the jar tell us how the yeast behaved. ;)
8:04 pm
April 20, 2011
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Ross, I will get back to you on this and let you know what I find out. It sounds from everyone else that they have had good luck with the jars. I don't have a seal-a-meal, know you can use jars and vacuum pack. The only problem with that would be re-doing the jar each time it is opened. As the jar gets empty there would be a lot more air. Thanks again everyone.
8:21 pm
July 29, 2009
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I keep mine in the airtight "special" yeast cannister sold by King Arthur, featured here: http://www.kingarthurflour.com…..t-canister
It takes me about a year to fully empty it, and I've never noticed any degradation in yeast performance by that time. HTH
9:23 pm
December 14, 2010
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This is truely a case of "time will tell". :)
7:16 am
November 20, 2009
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I buy yeast in the package of two one pound blocks. One goes in the freezer unopened. The second goes into a jar with a tight lid to be kept in the refrigerator. I take the yeast from the jar as needed. This is the way we have handled yeast for several years and haven't had any get too weak to use (unlike some of the tiny packets). Happy baking everyone.
8:38 am
December 28, 2008
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Same here. We have kept yeast in a pint jar in the refrigerator for many years. It always seems to behave the same at the bottom of the jar as when the package is first opened.
I do use one of those rubber jar rings to improve the "seal" on the jar. Well, only started doing that about a year ago, maybe less! That just seemed like a good idea, and I'd gotten those rings for another project. The plastic lid just sort of seats on that ring producing a bit better seal than the lid alone. Using a regular canning lid and ring would accomplish the same thing. (That's what we did for years, but the plastic lid plus rubber ring is easier.)
11:31 am
January 19, 2011
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If you ever want to vaccuum pack your yeast with a bag sealer I have found a successful way of doing so without any mess. After putting some in a jar, I took the rest of the bag and put it in a zipper sandwich bag and closed it about 3/4 of the way across. I then put it in my vaccuum bag sideways, and then sealed the bag. It stayed in the zipper bag and sealed really well with no air at all. Maybe that was over kill but I wanted to be able to open the bag without yeast going all over the countertop.
11:57 am
May 5, 2010
Online
I buy the pound bag of yeast and keep in the freezer, rolled tight and banded with a repurposed wide produce rubberband. I don't use as much as Ross, but have found that there doesn't seem to be any loss of vitiality in the yeast keeping it this way even a couple of years down the road. I do proof the yeast everytime when I get close to the bottom of the bag just in case it might surprise me. Once I hooked into the pound bag years ago I never looked back to the small yeast packets. Those suckers have really climbed in price in recent years!
12:02 pm
December 14, 2010
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6 little packets cost about the same as a bulk pound.
5:01 pm
September 19, 2010
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I also buy in bulk. I have a yeast jar left from when I occasionally bought yeast in the little jars. I use that jar to store some of bulk yeast in the refrigerator. I fold over the foil bag, put a rubber band around it, stick the bag in a ziplock freezer bag and keep it in the freezer. I've used mine for more than 2 years with no problems.
Given all the different successful methods we're reporting, I think what this really means is that yeast isn't all that particular about how it is stored in the freezer as long as the container is closed. For that matter, I've used yeast that was stored in the refrigerator for more than a year with no problem.
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