Hi. I'm new to these forums. But I have a question -- I bought a one-pound bag of SAF Instant Yeast. I keep it in an airtight plastic jar in my freezer, as I don't bake bread too often. 

I'm making focaccia from Peter Reinhart's Bread Baker's Apprentice. Can I add my instant yeast to the flour straight from the freezer, or does it need to come to room temperature? 

I baked a lot of bread in pastry school, but we always used fresh yeast, and the few times we did use instant, it had never been frozen. 

Thanks! 

I just pulled my last brick of SAF-Instant out of the freezer, and of course I need it now. O: )  Can I use it extra cold for my WW sammie bread, or do you need to let it thaw to just cold?

TIA,

- Jennifer : )