Kitchen Garden Forum

I've got far more fresh yeast than I need to use today. How long can I keep it? Does it freeze? Is it better to bake loads of bread and freeze the bread? As you can tell, I'm a novice at this caper -the bread tastes great though!

Thanks

Chantal

Hi Chantal,

According to Elizabeth David in her book, English Bread and Yeast Cookery:-

"Usually I cut the yeast into ounce pieces, wrap them separately and then pack them all into a couple of bags, so that they are easy to lay hands on rather than scattered all over the freezer. Don't forget to label and date the bags, and get it into the freezer just as soon as possible after you get it home.

Frozen yeast is not perhaps ideal - the freezing process does do slight damage to the cells, as does air drying - but many people accustomed to compressed yeast prefer to use it frozen rather than resort to dried yeast, and certainly I have found it a highly valuable standby. It will remain in good condition for at least three months, and I have used it successfully after nearly a year."

Hope this helps.

Best wishes,

valmarg

Thanks Valerie, that's fantastic.

Cheers

Chantal

The master baker (careful!) in our house buys yeast by the brick (not a technical term) from our nearest bakery and keeps it wrapped in polythene in the fridge for about 2 weeks. Anything that's left goes into the septic tank for extra gurgling power.
He has been known to freeze some of it - a la Elizabeth David - and it is useful as a standby.