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    You are in: Home / Community Forums / Breads & Baking / Using frozen yeast?
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    Using frozen yeast?

    Wed Feb 13, 2013 5:26 pm
    Regular "Line Cook" Poster
    Thank you all for your help on my earlier question re: dense bread. Your suggestions made all the difference.

    However, I'm stuck with another issue. I'm making flat bread and the recipe calls for a small amount (1 tsp) of yeast. I made this last week and it worked beautifully. I didn't want to throw out the rest of the packet of yeast, so I chucked it into the freezer (in a tupperware container). Today, I measured out 1 tsp of frozen yeast, let it come to room temperature, and then proofed it in warm water (as I always do). It foamed up slightly, but not as much as normal. Now the dough has been rising for almost an hour and has barely risen.

    I've read you can use frozen yeast, but I'm obviously doing something wrong. I'm about ready to chuck this batch of dough and start over with a fresh packet of yeast, but it seems so wasteful.

    Is there a trick I'm missing?
    Wed Feb 13, 2013 6:38 pm
    Forum Host
    The dry yeast can be frozen, but you have to exclude as much air as you can. In the case of an envelope - I assume that's what you meant - it would be best to wrap it in foil and freeze it that way. The Tupperware container would have contained a lot of air and so freezer burn is a real possibility. You can also put it in a sealable plastic bag and leave it in the fridge for a few weeks BTW.
    Wed Feb 13, 2013 6:40 pm
    Forum Host
    Don't chuck the dough. Take your fresh yeast, proof it. Tear up the dough into chunks in a large bowl (or bread machine pan or whatever). Sprinkle the proofed yeast over it, and reknead the whole thing.

    I've managed to forget to put the yeast in a few times, and this is what I do to get it back on track.
    Wed Mar 06, 2013 12:16 pm
    Newbie "Fry Cook" Poster
    i buy a huge package of yeast at sam's. and i always keep it in the freezer. i put it in a canning jar. i also do not warm it up before using. i have never had a problem all these years. i do, however, let it set with the warm water for ten minutes. it should foam up and expand. if not, start again. the yeast in the foil pkg can have a small air hole in the pkg, and the yeast is no good. hope this helps.
    Red Apple Guy
    Wed Mar 06, 2013 3:50 pm
    Forum Host
    Yep, I use frozen instant yeast as well. I keep it in a freezer bag with as little air as possible.

    Fri Mar 08, 2013 1:57 pm
    Regular "Line Cook" Poster
    Thanks, everyone! I appreciate the help!
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