How to care for yeast

Discussion in 'Pastries & Baking' started by m brown, Jul 16, 2001.

  1. m brown

    m brown

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    Fresh compressed yeast should be wrapped and kept in the refrigerator, it may be frozen however does lose a little bounce. When the yeast truns very brown, green or moldy it has lost it's usable life. Fresh yeast lasts only a week or so. (+ or -)

    Active dry and instant can be kept in an airtight container in the frig or on a shelf if used within a few weeks in a cool dry place.

    If you are in a warm moist area, best to keep yeast in the cooler.

    happy proofing!
     
  2. isa

    isa

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    Thanks for the pointers M. Brown!
     
  3. kimmie

    kimmie

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    Oh yes, thank you, mbrown!

    I usually keep my active dry yeast in a Mason jar, in my pantry. I bake a lot so for me, I don't see any point in refrigerating the stuff.

    Would you know how long fresh compressed yeast lasts in the freezer? How will I know mine is not good any more? By proofing it?

    [​IMG]
     
  4. angrychef

    angrychef

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    In Bread Alone, Leader says 6 months. I would check the yeast by proofing a bit in warm water.
     
  5. kimmie

    kimmie

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    Thank you so much, Angrychef!

    ;)
     
  6. isa

    isa

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    I received a book call Timing Is Everything, the author also says fresh yeast will last for 6 months in the freezer.

    I'm ordering a pound of fresh yeast, it's the only quantity they sell, so I am really counting on this being true.

    [ July 17, 2001: Message edited by: Iza ]
     
  7. thebighat

    thebighat

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    I don't think fresh yeast will last anything like 6 months in the freezer. It gets slippery feeling quickly. Might still work, but it won't crack into pieces like it will when it's fresh. Just out of curiosity, how much are you paying for a pound of fresh yeast?
     
  8. kimmie

    kimmie

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    If I recall correctly, about $5/lb.

    You will probably tell me it's too much!!

    :rolleyes:

    [ July 17, 2001: Message edited by: Kimmie ]
     
  9. kokopuffs

    kokopuffs

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    I've kept my SAF Red Instant yeast in a tightly covered jar in the freezer for 2 or 3 months. It seems to have as much bounce and life as it did on day one.
     
  10. angrychef

    angrychef

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    Our produce company charges 0.76 cents/pound. Which means they are probably getting it for 0.60 cents or even cheaper. How about you? I imagine it's so much cheaper if you buy a whole case, huh?
    I tend to order from 2-5 # per week, depending on how busy. I really try not to freeze the yeast unless I have to.
    $5.00/pound? Yikes!!!

    [ July 17, 2001: Message edited by: angrychef ]
     
  11. isa

    isa

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    I think it's 3.50$ per pound. Where do you get yours Kimmie?
     
  12. thebighat

    thebighat

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    Wholesale it's about 50 cents a pound. Five bucks is out of control. I puttered around with my brick oven this weekend. Scouted out the firebricks today to see how much they cost and how much they weigh, as I have to move them in a small car.
     
  13. kimmie

    kimmie

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    Première Moisson, Iza.

    I won't go there again.

    :eek:
     
  14. isa

    isa

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    Kimmie,

    Go to Au pain doré. Strangely enough the bakery on Monkland won't sell you levure de boulanger but the Laurier street bakery will get it for you in 24 hours.
     
  15. kimmie

    kimmie

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    Thanks for the tip, Iza. There is a Pain Doré next to my workplace.


    :p
     
  16. isa

    isa

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    Well Kimmie you'll have to go back to Première moisson. Got a phone call this morning from Au pain doré telling me they had stopped selling yeast because it was too much trouble. They couldn’t explain what kind of trouble though.

    I had no choice but to call Première moisson where I learned I could buy it by the 100g for 1$. I know it makes it 5$ a pound but it is better then nothing plus there will be a lot less waste. Added bonus, no need to order it. You can just drop by to get some. No need to order, at least that is what the Bernard street bakery said.
     
  17. kimmie

    kimmie

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    Too funny! My "boulangerie" teacher used to work there, on Bernard. I wonder if he's still there!

    Anyway, nice tip, Iza. Thank you.

    :p