How to care for yeast

[m brown]

Fresh compressed yeast should be wrapped and kept in the refrigerator, it may be frozen however does lose a little bounce. When the yeast truns very brown, green or moldy it has lost it's usable life. Fresh yeast lasts only a week or so. (+ or -)

Active dry and instant can be kept in an airtight container in the frig or on a shelf if used within a few weeks in a cool dry place.

If you are in a warm moist area, best to keep yeast in the cooler.

happy proofing!

[Isa]

Thanks for the pointers M. Brown!

[Kimmie]

Oh yes, thank you, mbrown!

I usually keep my active dry yeast in a Mason jar, in my pantry. I bake a lot so for me, I don't see any point in refrigerating the stuff.

Would you know how long fresh compressed yeast lasts in the freezer? How will I know mine is not good any more? By proofing it?

[angrychef]

In Bread Alone, Leader says 6 months. I would check the yeast by proofing a bit in warm water.

[Kimmie]

Thank you so much, Angrychef!

[Isa]

I received a book call Timing Is Everything, the author also says fresh yeast will last for 6 months in the freezer.

I'm ordering a pound of fresh yeast, it's the only quantity they sell, so I am really counting on this being true.

[ July 17, 2001: Message edited by: Iza ]

[thebighat]

I don't think fresh yeast will last anything like 6 months in the freezer. It gets slippery feeling quickly. Might still work, but it won't crack into pieces like it will when it's fresh. Just out of curiosity, how much are you paying for a pound of fresh yeast?

[Kimmie]

If I recall correctly, about $5/lb.

You will probably tell me it's too much!!



[ July 17, 2001: Message edited by: Kimmie ]

[kokopuffs]

I've kept my SAF Red Instant yeast in a tightly covered jar in the freezer for 2 or 3 months. It seems to have as much bounce and life as it did on day one.

[angrychef]

Our produce company charges 0.76 cents/pound. Which means they are probably getting it for 0.60 cents or even cheaper. How about you? I imagine it's so much cheaper if you buy a whole case, huh?
I tend to order from 2-5 # per week, depending on how busy. I really try not to freeze the yeast unless I have to.
$5.00/pound? Yikes!!!

[ July 17, 2001: Message edited by: angrychef ]

[Isa]

I think it's 3.50$ per pound. Where do you get yours Kimmie?

[thebighat]

Wholesale it's about 50 cents a pound. Five bucks is out of control. I puttered around with my brick oven this weekend. Scouted out the firebricks today to see how much they cost and how much they weigh, as I have to move them in a small car.

[Kimmie]

Première Moisson, Iza.

I won't go there again.

[Isa]

Kimmie,

Go to Au pain doré. Strangely enough the bakery on Monkland won't sell you levure de boulanger but the Laurier street bakery will get it for you in 24 hours.

[Kimmie]

Thanks for the tip, Iza. There is a Pain Doré next to my workplace.