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Thread Number: 73248
/ Tag: Other Home Products or Autos
What to do with *expired* packets of yeast? |
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Post# 967573 11/12/2017 at 19:25 (2,355 days old) by Launderess  (Quiet Please, There´s a Lady on Stage) |
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Doing a bit of clearing out today and came upon a stash of Fleischmann's *Active" Dry Yeast. IIRC these were given to one by a neighbor moving house; but never got around to using as bake rather less these days.
Date on packets is 8 November 2016, but have used SAF yeast that is much older with no issue. Sort of hate to rubbish the lot, but not sure if active yeast keeps as well as the SAF stuff. | ||
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Post# 967575 , Reply# 1 11/12/2017 at 19:28 (2,355 days old) by Tomturbomatic (Beltsville, MD) |
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Proof it on some warm water with a bit of sugar next time you need yeast. It is probably still active. You might have to double the amount if it is weak. | ||
| Post# 967578 , Reply# 2 11/12/2017 at 19:32 (2,355 days old) by johnrk (BP TX) | ||
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Yeast Been baking bread 40 years. Always proof my yeast, instant SAF, Red Star or Fleischman's. | ||
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Post# 967582 , Reply# 3 11/12/2017 at 19:35 (2,355 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Thanks | ||
| Post# 967585 , Reply# 4 11/12/2017 at 19:55 (2,355 days old) by johnrk (BP TX) | ||
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SAF Rapid Rise as with other 'rapid rise' yeasts, is a different strain that imparts a bitterness. But--whatever turns you on... | ||
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Post# 967586 , Reply# 5 11/12/2017 at 19:59 (2,355 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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| Post# 967590 , Reply# 6 11/12/2017 at 20:37 (2,355 days old) by johnrk (BP TX) | ||
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Do your research, miss and you'll see for yourself. But again, if you like it, use it! Not like I'd be eating any of it... | ||
| Post# 967594 , Reply# 7 11/12/2017 at 21:09 (2,355 days old) by LordKenmore (The Laundry Room) | ||
 My preferred brand is SAF Rapid Rise Yeast which can be used mixed with dry ingredients and thus does away with all that proofing.
It's been a long time since I baked bread, but I recall even regular yeast had the possibility of being mixed with dry ingredients, first. At least, I seem to recall seeing instructions on the yeast packages. I think I've always dissolved the yeast directly in warm water.
I have also been biased towards regular yeast--but that comes more from the idea in Mastering the Art of French Cooking had that long, slow rises are better.
Of course, it's all a "mileage varies" deal...
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Post# 967670 , Reply# 9 11/13/2017 at 07:11 (2,355 days old) by Frigilux (The Minnesota Prairie) |
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Here's what Cook's Illustrated has to say about yeast. I don't make bread often anymore, but back when all breads/rolls/buns were made from scratch in my kitchen, I used the large package of instant yeast sold at Sam's Club. Very inexpensive and it worked beautifully.
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