I know this topic has been discussed to death, but I am getting mixed information regarding the efficacy of freezing instant yeast. I had been using the remains of a one pound block of instant yeast stored in my freezer, in one large mouthed container, for several months. The use by date is somewhere in 2011. Gradually my bread has become ever smaller, and on a hunch that it might be the yeast i was using, I switched to fresher, active dry in small foil packets. The rise seems to be back for the last couple of bakes. Has anyone had a similar experience? Should I have frozen it in smaller containers, where the exposure to moisture would have affected only the smaller qty?