Just bought a pound of saf yeast from KA after realizing it was about $3/lb cheaper than my co-op bulk ady. Then three things happened:
I read in Maggie Glezer that any dry yeast won't keep, once it's opened, for more then two or three months and that it doesn't freeze well;
Hamelman says modern dry yeast is more resistant to freeze-damage, freeze at will;
I recalled that since embarking on the misadventure of sourdough, I use less yeast than I used to, so I really do need to store it or expect to toss some, if Maggie is correct.
This topic has been touched on before. Can I freeze half a pound of yeast and expect it to be lively 6 months from now?
I bought a package of active dry yeast in Smart & Final a few years ago. I kept it in the refrigerator in an old plastic margarine container. It had a lid but the seal wasn't very tight. It stayed good for 2-3 years. I wasn't doing a lot of baking then, which is why I had it so long.
I am not recommending this as a planned course of action, but it did work for me.
Colin
[quote]I read in Maggie Glezer that any dry yeast won't keep, once it's opened, for more than two or three months and that it doesn't freeze well[/quote]
Glezer is wrong. Opened active dry yeast [b]or[/b] instant dry yeast will keep in the freezer for [i]at least[/i] a year; I've actually kept both for [i]several years[/i] with no noticeable degradation in rising power.
I clip the bag shut and keep it in a heavy duty zip lock bag in my freezer. I keep a few measuring spoons in the zip lock bag for convenience (1-tsp; 1/2 tsp; 1/4 tsp).
I use it directly from the freezer.
Numerous bakers (in cooking/baking forums and newslists) have testified from personal experience that either ADY or IDY keeps well in the freezer.
I bought a pound of SAF yeast and poured it into a jar for storage in the fridge. I wrote the date I bought it on the jar: 12-03. I just used it this week and it was fine.
Sue