The care and feeding of yeast

squeaky

There are one or two tips on yeast buried in various thread on breads and breadmakers and I thought it might be a good idea to collect them all in one place.

Having just got some real yeast from the bakery in my local Asda last night I thought I'd jot down from memory what I think I've learned about this yeast and then you guys can put me right.

1) It should definitely be kept in the fridge (minimum)

2) You should only need one teaspoonful (heaped??) for a loaf mix where the dried yeast would need two or more.

3) Start this yeast in warm (hand hot?) water with the sugar that's called for in the recipe and wait 'til it froths. How much froth is enough?

4) I think you can freeze it OK in ice cube trays - in a lump or dissolved in water? Edit: See post #10 for storage advice

5) Anything else?

Allexie

squeaks....

Do you know if you should/could keep the dried stuff in the fridge???

squeaky

I don't recall reading so on the packet I last had, and I can't nip down and check because I returned my last pack to the store last night because all three different loaves I'd made had failed to rise properly.

Somebody will be along in a minute to tell you what it says on the back of the pack but I shouldn't think it could hurt to keep it in the fridge and at the very least it should be kept somewhere cool.

1sttimer_2

I just keep my dried yeast packets in the cupboard with my flour and I've not had any problem with it rising. I even clip a part open one and it stays ok for me, unless it's a long time (2-3 weeks) before I bake again.

paul_h

squeaky wrote:

I don't recall reading so on the packet I last had, and I can't nip down and check because I returned my last pack to the store last night because all three different loaves I'd made had failed to rise properly.

Somebody will be along in a minute to tell you what it says on the back of the pack but I shouldn't think it could hurt to keep it in the fridge and at the very least it should be kept somewhere cool.

You can certainly get duff yeast, and you don't know how it's been stored...

I would think that the sachet yeast would be fine in the fridge, but I'm not sure about the opened tubs because of the moisture...

squeaky

Yeah, I'd go with that too for the storage.

This is the second duff pack I've had - but no more! As long as this live yeast from the bakery works it'll be what I use from now on. I've got a loaf making now so I'll see how it goes. What's more - the yeast is free

paul_h

squeaky wrote:

3) Start this yeast in warm (hand hot?) water with the sugar that's called for in the recipe and wait 'til it froths. How much froth is enough?

When I've seen it done this way, they always used lukewarm water, I think hot will kill the yeast.

In the other thread I forgot to say that the yeast should be mixed into the water, as soon as it had been frothing for a few minutes they made the bread with it.

squeaky

Hand hot isn't really hot hot, he sez, not in my book anyway I'm pretty sure that the water can be warmer than luke warm though I can't for the life of me remember where I read it.

Anyway, when push comes to shove, luke warm is certainly better than cold and is a nice safe option.

AnnaV

squeaky wrote:

4) I think you can freeze it OK in ice cube trays - in a lump or dissolved in water?

Umm, not 100% but wouldn't freezing it kill the yeast?

AnnaV

Found this on the net:
Dry yeast: keep in a cool, dark and dark place. Not only can you freeze your yeast, you SHOULD freeze it to keep it fresh. Frozen yeast can be used right out of the freezer and will usually stay viable for about a year. Fresh, cake yeast must be refrigerated.

Dry Yeast (Bulk): Once opened, it's best to divide your bulk yeast into several plastic freezer bags, seal them tightly and keep them in the refrigerator. Each time you use some yeast, remove as much air as you can, before you reseal the bag. Don't forget to allow the yeast to come to room temperature before you use it!

Fresh Yeast: DO NOT freeze. Store it tightly wrapped in the refrigerator. If it develops mold on its surface, throw it out.