Storing Dry Yeast: Freeze And Thaw

Anyone who likes to bake pizza or bread often uses not only fresh yeast but also longer-lasting dried yeast. So that this yeast can be used even longer, you can easily store it frozen and thaw it again for later use. With our guide, you can easily freeze and thaw dry yeast!

Store dry yeast

Dry yeast has a shelf life of at least 3 years from the date of purchase if stored in a dark and dry place. Even if the best before date is exceeded, it is still edible. However, it can then happen that the yeast no longer grows properly and becomes useless. This can also happen if the yeast is stored in a place that is too hot, such as above the stove. Room temperatures of around 20 °C are optimal for the yeast.

Freeze dry yeast

If you want to store the dry yeast longer than the best-before date allows, freezing is perfect. Even if your package is already open.

1. Freeze packaged yeast with original packaging
2. Place the opened dry yeast in a tightly sealable container
3. Put yeast in the freezer
4. Absolutely avoid contact with liquids
5. Freeze dry yeast in the freezer for 6-12 months without losing its buoyancy

Note: The dry yeast should not be open for more than 6 months beforehand.

You should not freeze the dry yeast in the freezer for more than a year. The roughly 10 billion bacteria are literally the driving force behind yeast. If this is frozen for too long, ice crystals will form and the yeast cells will die. As a result, the yeast no longer allows the dough to rise.

Tip: By storing it in the freezer, you can get a larger amount of dry yeast right away. Many home bakers buy a 500g pack of dry yeast and freeze the rest for next time. This will save you money as yeast is much cheaper in this amount.

Thaw dry yeast

After taking the yeast out of the freezer, you can either let it thaw in the fridge overnight or use it right away. Due to the fine grains, it can be spread even when frozen and does not freeze into a block. You simply mix instant yeast with the flour that you use for the dough. If you have active dry yeast, you need to activate it first:

1. Measure out the amount of dry yeast you need
2. Fill the vessel with lukewarm water (37 – 43 °C) and add a teaspoon of sugar
3. Mix in the measured yeast
4. Let the mixture stand for 5 to 10 minutes until small bubbles form

Tip: You can tell from the bubbles whether the yeast still has enough raising power. Also, the water shouldn’t be too hot, as this, like freezing for too long, can kill the yeast cells.

What else should you pay attention to when dissolving yeast? We explain that to you in our post about dissolving yeast!