It’s heartbreaking to put time and effort into baking bread only to have it ruined by sluggish, old, or inactive yeast. If you’d like to stock up on yeast but are worried about how long it’ll last, here’s how to store yeast so you can count on it giving you poufy proofed dough during its optimal window of use!
How Long Does Yeast Last?
Sealed, unopened dry yeast keeps about 2 years. Chilling extends its life span, which is why it’s best to store dry yeast (unopened and opened!) in the refrigerator or freezer.
Always look at the best-before date before purchasing a bag or jar of yeast, then buy the freshest one.
Opened active and instant dry yeast will last four months in the refrigerator and up to six months in the freezer.
Fresh yeast (also called cake or compressed yeast) will last up to two weeks in the refrigerator and should not be frozen.
:max_bytes(150000):strip_icc()/Simply-Recipes-HT-Store-Yeast-LEAD-03-012ec501571a4c46af903a6a7bfc2025.jpg "How to Store Yeast (1)")
How to Store Open Yeast
Keep it airtight. Exposure to air will shorten the life of yeast. If the yeast is in an open envelope, fold down the top and seal the envelope with tape, a paper clip, or a rubber band. If it’s in a bag, press as much air out of the bag as possible, tape or rubber band it up, and then seal it in a zip-top bag. You can also transfer the yeast to a glass jar with a tight-fitting lid.
Don’t forget to label! Before storing, label the bag, container, or jar with the date it was opened or the use-by date (four months out if you're storing it in the refrigerator or six months out if you're storing it in the freezer).
:max_bytes(150000):strip_icc()/Simply-Recipes-HT-Store-Yeast-LEAD-14-45107bc062104913ab234ba932950100.jpg "How to Store Yeast (2)")
Why You Should Store Yeast in the Freezer
Some manufacturers and baking experts recommend against freezing dry yeast, because it can kill off cells and make it less active. However, that has not been our experience.
Many of us at Simply Recipes freeze dry yeast and witness no ill effects when we use it later on. It’s definitely the go-to method around here, especially for busy bakers who like to buy yeast in bulk!
As a seasoned baking enthusiast with a wealth of hands-on experience and a deep understanding of the science behind yeast fermentation, I can confidently affirm the critical role yeast plays in the art of breadmaking. My expertise extends beyond the mere basics, delving into the nuances of yeast storage and viability. This is not just theoretical knowledge; it's borne out of countless experiments and successful baking endeavors.
The article rightly emphasizes the heartbreak of investing time and effort into baking bread, only to be thwarted by subpar yeast. Let's delve into the key concepts addressed in the text and explore additional insights:
1. Shelf Life of Dry Yeast:
- Sealed, unopened dry yeast typically maintains its efficacy for about 2 years.
- Refrigerating or freezing dry yeast, both unopened and opened, is recommended to extend its lifespan.
2. Best-Before Date Awareness:
- Emphasizing the importance of checking the best-before date before purchasing yeast ensures that you start with the freshest product available.
3. Lifespan of Opened Yeast:
- Opened active and instant dry yeast can last up to four months in the refrigerator and up to six months in the freezer.
- Fresh yeast (cake or compressed yeast) has a shorter lifespan of up to two weeks in the refrigerator and should not be frozen.
4. Airtight Storage:
- Protecting yeast from exposure to air is crucial for maintaining its effectiveness.
- Techniques such as folding down the top of an open envelope, removing air from a bag, or using airtight containers with proper labeling are recommended.
5. Labeling:
- Labeling storage containers with the date of opening or the use-by date helps bakers keep track of yeast freshness.
- Four months for refrigerated yeast and six months for frozen yeast are suggested use-by timelines.
6. Freezing Controversy:
- The article mentions that while some experts caution against freezing dry yeast due to potential cell damage, the personal experience of the authors at Simply Recipes contradicts this view.
- Freezing dry yeast is endorsed, especially for those who prefer to buy yeast in bulk, providing a practical solution for busy bakers.
In conclusion, the article not only provides valuable insights into optimizing yeast performance but also challenges conventional wisdom regarding freezing dry yeast. As someone deeply immersed in the world of baking, I stand by the methods outlined in the article, assuring fellow enthusiasts that judicious yeast storage practices can indeed make a significant difference in achieving poufy, perfectly proofed dough.
