Can you freeze fresh yeast

chalky_75

Can anyone tell me if its possible to freeze fresh yeast as I have some but am going away for a few days and dont want to waste it --- Thanks

lil_me

Yes I always freeze it when I buy it, in usable amounts in ice cube trays so don't have to waste it by defrosting it all.

weezl74

how useful to know! Lil_me, why do you buy it tho, cos you can get it for free? Is there a different kind of yeast you really like?

I'd be interested to know as I've been really getting into the baking bread thing of late...
Weezl x

lil_me

weezl74 wrote: »

how useful to know! Lil_me, why do you buy it tho, cos you can get it for free? Is there a different kind of yeast you really like?

I'd be interested to know as I've been really getting into the baking bread thing of late...
Weezl x

Because we can't get it free. I have read on other threads members are now starting to have the same issue with supermarkets. Suppose nothing from a shop is ever 'free' as somewhere down the line it's being paid for.

Zziggi

I've got a panasonic breadmaker and have moved from using the dried yeast to using fresh yeast. ASDA bakery will give you the yeast for free if you ask. Not much of a saving but I have started to use free fresh yeast rather than the 60-ish pence a pack dried yeast. I go in each Monday and ask for some yeast and use it during the week. What i have left by the following Monday I throw.

Problem is I don't always need to go shopping weekly so my question is, can I freeze fresh yeast? Will it work just as well once it has thawed out? If it is fine then this will stop me throwing some yeast away and will mean I don't have to do a weekly shop, i go to fortnightly.

Thanks in advance.

In case anyone is interested:

I use the extra large loaf measurements. I used 8g fresh yeast [book says 1 1/2 tsp dried yeast], 600g bread flour, 25ml olive oil, 1 1/2 tbsp sugar/honey, 1 1/2 tsp salt, 2 tbsp powdered milk, 360 ml water (book says used 400ml), smattering or crushed up Vit C tablet.

I put it on the dough setting (2 hours 20 duration). Divide the dough into 4x 1lb loaf tins and leave to prove for 2 hours. Then I bake in a pre heated oven at 200 degrees for 19 minutes. I reckon it works out at an absolute max of 10p per loaf (ok, they are mini loaves but even so....)

rachbc

yes - I do, just wrap it well in pieces the size you will use. I put mine from frozen into warm water to melt and activate

zippychick

You sure can according to this thread!:j

I'll merge this later once you get some more input

Zip

Zziggi

zippychick wrote: »

You sure can according to this thread!:j

I'll merge this later once you get some more input

Zip

I

Well it looks hopeful so I'll give it a try this week & then report back. Might help other MSers you never know.

Thanks for the advice.

Badrick

rachbc wrote: »

yes - I do, just wrap it well in pieces the size you will use. I put mine from frozen into warm water to melt and activate

If you freeze it in portion size pieces, add one piece to quantity of warm water and sugar needed for recipe and it should froth up in about 20-30mins if yeast is active.

Whoa, deja vous. I put similar yesterday on different thread

northwest1965

Another one here who freezes:). I individually wrap mine aswell.

Zziggi

Zziggi wrote: »

I've got a panasonic breadmaker and have moved from using the dried yeast to using fresh yeast. ASDA bakery will give you the yeast for free if you ask. Not much of a saving but I have started to use free fresh yeast rather than the 60-ish pence a pack dried yeast. I go in each Monday and ask for some yeast and use it during the week. What i have left by the following Monday I throw.

Problem is I don't always need to go shopping weekly so my question is, can I freeze fresh yeast? Will it work just as well once it has thawed out? If it is fine then this will stop me throwing some yeast away and will mean I don't have to do a weekly shop, i go to fortnightly.

Thanks in advance.

In case anyone is interested:

I use the extra large loaf measurements. I used 8g fresh yeast [book says 1 1/2 tsp dried yeast], 600g bread flour, 25ml olive oil, 1 1/2 tbsp sugar/honey, 1 1/2 tsp salt, 2 tbsp powdered milk, 360 ml water (book says used 400ml), smattering or crushed up Vit C tablet.

I put it on the dough setting (2 hours 20 duration). Divide the dough into 4x 1lb loaf tins and leave to prove for 2 hours. Then I bake in a pre heated oven at 200 degrees for 19 minutes. I reckon it works out at an absolute max of 10p per loaf (ok, they are mini loaves but even so....)

Well I'm reporting back after trying my reciepe with frozen yeast. I froze the yeast in 10g balls. I took one out at left it to "melt" for about 30 mins. It was just at the bottom of the bread pan on its own. It certainally did look like it was melting and went runny. Added bread flour & all the other ingredients in the order stated. The result if bread that is just the same as usual. The method certainally works.

Hope that helps someone.