Expired Dry Yeast: How Long Does It Keep?

First of all: Dry yeast can still be used after the best-before date has expired. One thing to note about a best-before date is that it is not the same as the use-by date. This indicates by when you must have used the product. The best before date only determines up to which point in time an article can definitely be consumed. However, this is not the maximum number – most products are not spoiled long after that.

Especially dry products that do not contain water can still be kept for several months after their best-before date. This also applies to dry yeast, which, in contrast to its fresh counterpart, does not spoil as quickly. But to do that, you need to store them properly.

It is best to store dry yeast in the dark and at room temperature, but it can also be stored in the refrigerator or even in the freezer. Unfortunately, even with correct storage, the yeast can no longer thrive when the shelf life has expired. Nevertheless, it is then not spoiled or harmful to health, just no longer active.

Dough and water sample

If the best before date has already passed, you should definitely make a pre-dough to check whether the yeast is still working properly. This dough can also be made with fresh yeast or still active dry yeast to help it develop full raising power.

The production of a pre-ferment takes place in several steps:

  1. Mix the dry yeast, some flour with a teaspoon of sugar, and a little water to form a thick paste.
  2. Cover the dough with a hand towel or tea towel and let it rise in a warm place for about fifteen minutes.
  3. Add the other ingredients when the dough has increased in size.
  4. let go again

As a test, you can also add half a teaspoon of yeast to warm water with a pinch of sugar. If the yeast is still active, it should start bubbling within ten minutes.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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