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"'.
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.
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