May 21, 2017 - 3:45pm
Storage of yeast
i brought a new pack of yeast recently and I just transferred it into a clean airtight jar.
i was told previously by a baker that there is no need to put yeast in the fridge however the packaging on the packet says to keep in fridge. Is this necessarily?
its winter now, and I find that my dough isn't rising as much as it did in summer, i suspect its because of the cooler weather but I do compensate the temperature using warmer water in the bake. Is the strength of the rising usually lowered in cooler weathers or could it be my yeast not activating?
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then it is the temperature of the dough. If you proof the yeast in warm water with a little sugar and it froths then the yeast is not the problem.
I'm assuming you're talking about fresh yeast. I prefer to keep fresh yeast in a tupperware container (or any other plastic container) in the fridge.
No, I'm talking about the instant dried yeast
http://shop.coles.com.au/online/mobile/national/lowan-yeast-dried-instant
fresh yeast is not readily available here unfortunately.
I keep in the fridge. Can only extend its shelf life.
If you do want fresh yeast then try asking your local bakery for some.
I wondered about this question too. I had been keeping my dry yeast that comes in a tin with plastic seal lid in the cupboard, then after I had used 2/3 of it noticed it said to keep in the fridge so have now put in the fridge. I also wanted to know do you have to do the 10 min blooming before using when you know you haven't had it very long and it has a long use by date. It just says to add to dry ingredients on the tin. I have been doing that and it seems to work ok, but I do see a lot of videos soaking it first. Is this just a double check to make sure yeast is fresh enough....
I think fast acting yeast (or easy bake) doesn't need proofing. Dried yeast and fresh yeast does. However I'm of the opinion it doesn't mean you can't proof fast acting yeast to check it's health before using. Better to add in an "unnecessary" 10 minute step rather to find out the hard way the yeast isn't healthy.
If it's in date then fine but if you're unsure then proof and see.
Thanks Lechem, good to know...
You don't need to "proof" fresh yeast. Old wifes tale for yeast of their generation. Just rub/crumble it directly into the dry flour. I regularly buy 800g blocks of fresh yeast, keep it in a tupperware in the fridge and just use it directly. Last about 4 weeks then I switch to dried until I get a chance to go to the supermarket to buy more.
-Gordon
More expensive, but just buy smaller packets if you're concerned. That way the shop will have a higher turnover and you'll get fresher yeast.
I buy 120g packs of dried yeast (Doves Farm) and store them in a small kilner jar on a shelf in my little hot, humid bakery. Never had an issue.
-Gordon
Thanks All
if I store in fridge, do I need to bring it to room temp before using, or can I use straight from fridge?
the amount of yeast that one uses in a bread recipe is extremely small and the yeast will come up to working temperature quickly enough. I buy the standard size SAF Red Label in the 1 lb size. 1/4 of it goes into a small airtight container in the fridge and the rest into the freezer where it will last a lot longer. I've not encountered any issues and I'm into year three of the the original package.
Thank you