Storing yeast and needs recs for different "kneading" techniques
I just opened my first 1lb package of SAF instant yeast and now have no idea how to store it. I keep my AD yeast in it's glass container in the fridge but how do I store the instant yeast?
Also, I am following a recipe that gives three different "kneading" techniques as options for building the gluten strands; regular kneading, stretch and fold, and French fold. I've got regular kneading down but am not sure about the other two. Are there any videos you can share for these techniques?