Here are a few tips to preserve the full potential of your baker’s yeast once you’ve purchased it:
For fresh yeast: Store it tightly wrapped in the refrigerator (up to 4 weeks; check the best-by date).
Note that its packaging is designed to limit gas exchange and control moisture migration. A quick tip: don’t leave your fresh yeast on your countertop in contact with the air for too long—it hates that!
Of course, it’s not recommended to use fresh yeast that’s past its expiration date. Not only will it have lost its fermenting power, but more importantly, it’s likely to be contaminated by other microorganisms.
For instant dry yeast: packets of instant dry yeast can be stored at room temperature; instant yeast generally has a shelf life of up to two years from the date of manufacture.
Please note: Any opened packet must be kept tightly sealed in a cool place and used promptly.
Active dry yeast is extremely stable at room temperature and keeps well in a dry place, even after the container has been opened. Be sure, however, to reseal the jar tightly to protect the yeast from moisture. This active yeast must be used before the best-by date.
Thanks to the expertise of yeast specialists in selecting and producing baker’s yeast strains, baker’s yeast is a true powerhouse. Now it’s up to you to provide it with an environment conducive to fermentation: nutrients , water, and the ideal temperature!
