When it comes to baking, fresh yeast is essential. To make sure it lasts as long as possible, it needs to be stored correctly.
Whether you’re a hobby baker or a pro, baking is a good way to pass the time. It’s okay to freeze yeast, as long as you do it right.
Bakers who know their stuff prefer fresh yeast. When it’s not stored right, it has a high chance of going bad.
Even if you freeze the yeast, if you don’t store it under the right conditions, it may get bad or dry out.
In the beginning, it’s important to note how to store fresh yeast. You can preserve yeast by never exposing it to air and moisture, since it is made up of living cells.
Keeping your yeast sealed in a container is important. When it’s done, you can freeze it or put it in the fridge.
Can You Freeze Yeast?
No matter if it’s opened or unopened, yeast can go in the freezer. You can store dry yeast in the freezer for up to six months once it’s opened. You shouldn’t freeze fresh yeast.
If you’re using dry yeast, you don’t have to thaw it first – you can just use it straight from the freezer. Just be sure you proof it first.
Yeast stays fresh for two weeks in the fridge. You can keep it in the freezer for a long time – at least 3 months.
Does Yeast Expire?
Every yeast dies eventually since it’s a living thing. It’s true that yeast expires after a certain time, but it’ll expire sooner if it’s not stored right.
When stored properly, yeast can last four months after it expires. The yeast might not make it till the expiration date if it’s not stored right.
Refrigerating Fresh Yeast
Make sure the fresh yeast is in the fridge. Make sure you put fresh yeast in the refrigerator as soon as you get it home from the store.
Because fresh yeast is thoroughly wrapped to keep out air and moisture, you don’t have to remove the packaging.
The refrigerated aisles of the grocery store usually have small packages of yeast.
The dairy section has the most yeast.
You can keep the yeast in the fridge for up to 20 days. Make sure you use the yeast before the expiration date on the package.
Generally, you can keep fresh yeast in the fridge for a few weeks, but don’t keep it once it’s been opened.
After you buy fresh yeast, use it right away because it gets slower and less effective the longer it sits.
Test to see if the yeast is moist enough to proof. You just need to take out just the amount of fresh yeast you need for your recipe and open it.
It’s ready to proof if it feels firm and moist and has an even color. Yeast should be thrown out if:
- It’s dry.
- When you touch it, it crumbles
- Unpleasant smell
- It’s got discolored patches
Tip: Don’t use dried-up yeast. You’ll have problems rising and your baked goods might taste sour.
How To Freeze Fresh Yeast?
If you choose the freezer, here’s how to do it:
You don’t want to freeze the yeast right away. Refrigerate it for at least 12 hours. Leave the yeast in its original package if you haven’t opened it yet.
There’s no better protector than this. Alternatively, if you want to divide them into smaller portions, cut them up and wrap them in cling film, then aluminum foil again.
Put all the cut yeast blocks in a resealable plastic bag. Get all the air out; fresh yeast shouldn’t be exposed to air! Seal the bag and freeze it.
It Should Never Dry Out!
You have to make sure you seal your yeast properly or it’ll dry out. Don’t let it dry out! Fresh yeast needs to be covered in many layers, which is why you’re prompted to do it.
No matter when you take it out, it’ll stay moist. Drying it out makes it useless! Fresh yeast can be proofed before freezing; here’s how:
Add the right amount of warm water to the yeast. Add sugar to the mix and let stand for five to ten minutes.
You should see bubbles and expansion; otherwise, you have bad yeast.
Here’s How To Defrost Fresh Yeast
The easiest way to do this is to put it in the fridge so it gradually thaws. As soon as it’s thawed, make sure it hasn’t dried out. You can use it if it’s still moist; if it’s dry, you have to throw it out.
How to Tell if Yeast Is Expired
Proving your yeast is the best way to make sure it’s still alive. Let your yeast sit for 10 minutes in 1/4 cup lukewarm water and 1 teaspoon sugar before proofing.
You’ll see bubbles if the yeast is still good. Throw the yeast away if it doesn’t work. As long as you adjust the recipe for the added sugar and water, you can use fresh proofed yeast.
What Temperature Kills Yeast?
At 140 degrees F (60 degrees C), yeast dies. Proofing or activating yeast is best done in water between 100 and 120 degrees F (38 and 49 degrees C), since 120 degrees F is considered the injury point.
You can keep yeast in the fridge for two weeks. You should throw out yeast that’s dark brown, hard, or crusty, and if there’s any mold.
It’s a good idea to keep instant yeast away from heat and moisture so it lasts longer. Store it in the fridge or freezer after you’ve opened it in an airtight container.
Active Dry Yeast
After the date of packaging, unopened active dry yeast should last two years.
It’s better to know before you bake than watch your loaf of bread completely flop if you’re using active dry yeast that’s close to or past its expiration date. Keep active dry yeast in the fridge or freezer after it’s been opened.
You don’t want to use dead yeast because it will ruin your dough, and if you don’t store it properly, it will expire. The right conditions can make even unopened yeast go bad.
Use active dry yeast instead of fresh yeast. It’s easier to store and you won’t have to worry about it going bad.