The Only Way To Store Yeast To Keep It Fresh (Practically) Forever, According to Red Star Yeast

Yeast is the star of the show for many baking recipes. While it is small, it certainly is mighty, playing a crucial role in making things rise. Everything from bread and bagels to cinnamon rolls and soft pretzels is made with yeast. But with such a small amount required to make these treats, what’s the best way to store any extras?

Yeast is a very particular ingredient, but with the correct storage method, you’ll be able to keep it fresh and on hand for longer than you think. That way, it’s always at the ready for whenever a craving for baked goods strikes.

Where Should You Store Yeast?

According to Lauren Berridge, Bakery Scientist at Red Star Yeast, unopened instant yeast will last two years from the manufacture date if stored at room temperature. Though the pantry may seem like a natural place to store the dry yeast, your freezer is actually the best spot. “The freezer will give you the longest and safest storage,” says Berridge. “Since it is so dry, the yeast will never freeze solid.”

Your yeast can last months, or even years, after its expiration date if you store it in the freezer. And when you’re ready to use it? Berridge says to simply measure out the amount needed and let it sit at room temperature for 20 minutes before use.

Individual Yeast Packets vs. Large Jar

Yeast is sold in both individual packets and in full jars in the baking aisle. If you’re someone who only uses yeast on occasion, the individual packets may be your best bet. “The packets are the most convenient as they are pre-portioned and will raise up to four cups of flour per packet,” says Berridge. “Most recipes call for a packet of yeast or 2 1/4 teaspoons, which is the amount in a packet of yeast.” The jar is ideal for someone who bakes with yeast a lot and has room to store it in the freezer.

How To Check If Yeast Is Still Good

How do you know if your yeast is still ready to get to work after being stored for a while? Perform a quick proof test!

In a one-cup liquid measuring cup, add 1/2 cup of warm water and one teaspoon of granulated sugar. Berridge says the water should be 110°F to 115°F, or warm but not hot to the touch. Stir in a packet of yeast and wait about four minutes.

During that time, it should have absorbed liquid to activate and start foaming. “After ten minutes, the foamy yeast mixture should have risen to the one-cup mark and have a rounded top,” says Berridge. Once that happens, it’s a tell-tale sign the yeast is active and ready to be used in your recipe. Otherwise, it won’t be able to help your baked goods rise appropriately and should be tossed out.

With these simple tips, you should have success with the performance of the yeast whenever your bake!