can you freeze instant yeasy and if yes how long...thank you rocco

By Kinglear (Kinglear) on Tuesday, March 29, 2005 - 09:35 am: Edit

After I open a package of instant yeast (SAF-the only one I use) I put it in an air tight container and keep it in the freezer. It usually stays active for about 6 months. After that, it tends to loose its punch pretty quickly.

By Stuntbaker (Stuntbaker) on Saturday, April 02, 2005 - 07:36 pm: Edit

Why freeze instant yeast? It's freeze dried and as long as you keep it from moisture, it's shelf life is long enough that you shouldn't need to try to extend it.
If you were asking about fresh yeast, I have frozen 1# blocks of it before and it will come back but it really changes quite a bit. The yeast is far weaker than before (more should be used to achieve the same fermentation) and the yeast rather than being in it's regular breakable, not tacky or sticky, solid form turns to a sticky, gluey mess and can even go to an almost liquid state. I also have found that the more fluid and sticky it is, the weaker it is. When it gets close to a liquid state, it's pretty much dead. I imagine the water in the yeast cells epands when it freezes and ruptures the cell (much like freezing a piece of fruit) and when thawed, the yeast cell is dead and also no longer holds it's moisture thus turning to liquid. So the softer the yeast, the more dead cells. I've frozen fresh yeast for 2 weeks with no problem but it's better to get your supplier to break up those 48# cases and sell you yeast by the #.

By Foodpump (Foodpump) on Sunday, April 03, 2005 - 02:28 pm: Edit

I guess the whole problem is volume. The packaging size for instant yeast is too large. Since you use 1/3 the amount of instant yeast compared to fresh, and since fresh yeast usually isn't available in supermarkets, the packaging of instant yeast should be smaller. In most parts of Europe fresh yeast is available in small 42 gram cubes, enough for a small batch of bread geared to individual households.