Out of date yeast

pinkie_pie

I was given a fastbake a long time ago, but haven't used it. Just dug up the supplies I got at the same time... eeeeekk!!

The skimmed milk powder wasn't opened, and is still in date. The strong bread flour (mr Ts) was past the best before in Sept/Oct 2009....

And the yeast was past in January 2010.

Would you still use?

Trow

If there is nothing crawling in the flour I would definitely use it, and as the yeast is just a few months I would use it also - but it might be best to put a little in warm water to check it is still working, because if it isn't you'll end up with a brick.

HTH

pinkie_pie

If there was something crawling in the flour would it be glaringly obvious? I don't have a magnifying glass

Trow

Well, the only time I have seen something crawling in the flour (which is when I was abroad) it was very obvious - lots of black specks!

Penelope_Penguin

snowedunderitall wrote: »

I was given a fastbake a long time ago, but haven't used it. Just dug up the supplies I got at the same time... eeeeekk!!

The skimmed milk powder wasn't opened, and is still in date. The strong bread flour (mr Ts) was past the best before in Sept/Oct 2009....

And the yeast was past in January 2010.

Would you still use?

As Trow says, as long as there are no crawlies in the flour, I'd use it

Take 100ml warm (not hot) water and dissolve a tsp sugar in it. Sprinkle a tsp yeast on the top and leave in a warm place for 15 mins. If there's a yeasty smell and a froth has formed, it's fine. Otherwise, chuck.

MrsBartolozzi

When I've had creepy crawlies in the flour, I've not really noticed them while looking in the flour, I've seen them crawling around the inside of the bag. Just hold the bag near a good light/window and have a look in, concentrating on the creases in the paper. In my experience you don't just get a couple, so if you don't see anything you're probably ok!

Agapanthus

If the flour's white it should be fine. If it's brown/seedy/wholemeal then I'd taste it first - those can sometimes develop an off flavour. It wouldn't make you ill, just not taste nice. If it tastes like normal flour then it's fine - if it doesn't it'll be very obvious!

The yeast I'd regard with suspicion - good vigorous yeast is the key to a good loaf. I find that it sometimes becomes less active even before the date on the packet. As PenPen says, test it first and if it doesn't froth away merrily then chuck it.

The Royal Navy existed for centuries on the weevils that live in flour etc. It was probably the only fresh protein the sailors got! They certainly wouldn't do you any harm, but most people these days don't fancy the idea, somehow...

kathie1101

I want to make some bread in my breadmaker but just realised my yeast is well out of date - Jan 11:eek: I know I last used it about March/April time and it was fine, but is there any chance that it will still work? It is the Hovis fast acting stuff, in the individual sachets. Oh and if it will be no good for bread, will it still be any good for pizza dough, as I want to do some of that tomorrow?

Many thanks

Moorhen

I had quite a lot of out of date easy blend yeast (the sort that you put into bread machines), some of it was up to a year out of date.
I used it in the bread machine as normal for both pizza dough and loaves and it all worked fine.
The only thing that I might suggest is to use a little more than usual.
Hope that this helps.

Badrick

Try mixing the yeast with your usual amount of water (warmed) and a spoonful of sugar, if it has a foamy head after 10-15 minutes, it' should be fine.