The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

what is the correct way of long time storing of bulk instant yeast?

sallam's picture
sallam

what is the correct way of long time storing of bulk instant yeast?

Hi

I purchased a 450g/1pound pack of instant yeast, used a spoon once, then kept it in a tight-lid jar in the fridge 2 months ago. Now when I try baking with it, the dough doesn't rise, though its expiray date still has a year left. Is it dead? or can I still use it (I want to use it in no-knead pizza dough, should I double the yeast quantity?) what is the correct way of long time storing of instant yeast?

rainwater's picture
rainwater

I use the SAF instant yeast......I used to use this yeast for luncheon rolls when I cooked for a cafeteria.  I didn't even refrigerate it......just weighed from the bag.....It could sit on the shelf for as long as a month sometimes after being opened.  I think SAF instant yeast is like Starbucks coffee....I think they zap Starbucks with extra caffeine....My SAF acts like it's been zapped with something extra toooo.

rainwater's picture
rainwater

I forgot to mention that at home, I store my 1# SAF instant yeast in the freezer at home......

SulaBlue's picture
SulaBlue

Are you bringing your yeast to room temperature before adding it to your dough mixture?

gaaarp's picture
gaaarp

I store my yeast in the freezer and use it directly from there.  The percentage of yeast in the recipe is nominal compared to the other ingredients, so the temperature of the yeast should have little, if any, bearing on the way the dough performs.  Assuming the rest of the ingredients to be room temperature, for example, one would expect a dough made with room temperature yeast and cold water to rise much more slowly than one made with yeast from the freezer and lukewarm water.

clazar123's picture
clazar123

I bought a large two-pack if instant yeast at Sam's Club several years ago-probably about 8oz each. They were in a heavy,vacuum packed foil. One was opened and kept in a ziplock and frozen. I just finished it up but the "Use by" date was August 2008. The other pack was still vacuum packed (unopened) and kept in the kitchen cupboard all this time. I went to use it and wisely tested it before use-it was dead. No activity whatsoever. I tested it a few times to be sure.

So, I guess that in a ziplock in the freezer was a good way to store it. I just bought another 2pack and both are now in the freezer.Should be about a 10 year supply, if it lives that long.

 

sallam's picture
sallam

Many thanks for all your tips. You encouraged me to test my yeast again, and it worked! perhaps it was some other factor the other time.

So, from now on, I'll keep it in a tightly sealed plastic jar in the freezer, inside a plastic bag for double protection.

Thanks so much for your kind advices.

mikehartigan's picture
mikehartigan

This is an old thread, but I thought I'd throw in my 2 cents.

I store my 1 lb bag of Fleischman's Instant Dry Yeast in the fridge with the top folded over and a bag clip holding it closed.  I spoon it out as I need it.  I just finished a bag today and noticed the expiration date was 12/2013!!!  It's probably been open since before then.  It's been doing quite nicely, so I now believe these things last forever!  Ok, maybe not forever, but I think it's safe to assume there's not a lot to stress about.

sallam's picture
sallam

Thanks mikehartigan. Your reply made me search for more info, and you seem to be right. Refrigerating is better than freezing. This reply here says that one should never freeze instant yeast, according to Glezer's Artisan Baking. Hamelman also said the same, according to this post. Also here.

From now on, I'll always keep IDY in the fridge.