The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can yeast, Salt and flour store together for months and then work? (rise) when water is added?

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Nicocala's picture
Nicocala

Can yeast, Salt and flour store together for months and then work? (rise) when water is added?

 


I wanted to send a friend a bread mixture I created. I don't know when they are going to use it and I was wondering if yeast, if mixed with flour and salt in a bread mixture and packaged, could store for a few months and then when water is added, rise like it normally would. Just curious to know about that whole chemistry. Thanks!

Kuret's picture
Kuret

If you are using instant yeast and the mixture is kept airtight then it will most certainly work. However if he mixture is fooled about with and left in open air exposed to excess humidity etc then probably not.

what about putting together packages of salt and yeast that are the right amount for beeing added to a whole package of flour and then instruct your friend to buy a pack of flour and mix those two in and then measure out the amount of flour needed for said recipe?

Nicocala's picture
Nicocala

 


Maybe you're right. I just wanted to make it as easy on her as possible. I have a recipe for a sweet walnut loaf that she adores. It just has a few kinds of flour. All I want her to do is add water and presto!

Kuret's picture
Kuret

Then by all means go ahead! Try mixing it all up and put it in a Ziplock back or similar, maybe even in single loaf quantities? It will most probably work well if the bags are sealed until baking day.

ilovetodig's picture
ilovetodig

I have mixed up the ingredients for No-Knead Bread and keep them in a jar for several weeks at a time so I know it is okay, but you could buy a package of yeast and include it with the other ingredients, unopened, and that would insure that the yeast would keep at least until the exp. date.

carrtje's picture
carrtje

I use to toss the dry ingredients in a ziploc bag and freeze them.  I'd make up like 10 loaves at a time, then when we were out of bread everything but the water was already measured.  I haven't done it for a few years, and don't remember the longest I had kept one in the freezer, but it was surely a few months.