web analytics
Yeast care - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Yeast care

  • Filter
  • Time
  • Show
Clear All
new posts

  • Yeast care

    I just bought a new jar of Active Dry Yeast. I could definitely tell that my last bulk jar was really giving up toward the end.

    What is the right strategy for storing yeast? Is refrigerating or freezing better? And how long should it really stay "active"'.

    Pizza Ovens
    Outdoor Fireplaces

  • #2


    I immediately take active dry or instant yeast out of the packaging, put it in a Lock and Lock container and store it in the freezer, only taking it out for a minute or two to measure. That way, your yeast should last at least a year. For instant yeast, I use SAF Gold. Lasaffre is a French company, and SAF Gold is the standard in Europe. Get it from King Arthur Flour.

    "Made are tools, and born are hands"--William Blake, 1757-1827