Yeast shelf life?

[faif2d]

I know that yeast has a relatively short shelf life. I have the components for baking soda stored but would like yeast for better bread. Does anyone know what the life would be if I put the yeast in the refrigerator? I found this site but their times seem short on those items that I have experience with.
http://whatscookingamerica.net/Information/FreezerChart.htm

[prairiemom]

I've not found an official word on the shelf life of yeast in the fridge or freezer. I've stored mine in the freezer for up to 2 yrs with no problem.

It might also be a good idea to learn to create sourdough starter and how to make sourdough bread. There is a bit of an art to it, but the bread can be every bit as good as (or better!) yeast bread.

[arbilad]

For tips on how to make sourdough bread, go to sourdoughhome.com.

[4evermama]

Nothing official per FDA- just experience.

Stored on the shelf- 1 year
Stored in the fridge- 2 years
Stored in the freezer in original vacuum seal- 5 years min.< potentially 10 years.

[faif2d]

4evermama, Are those times from experience? I really like the 5+ years if stored in the freezer in a sealed pkg. Since I want to store some I will probably purchase some and store it that way. It would be a real bummer if 4 years down the road I opened it up and it was dead, if none was still available for purchase.

[Noahs ARK]

I've had packs of yeast in my freezer for 5+ years and it's still good - I just used some the other day.

[phylm]

I've had packs of yeast in my freezer for 5+ years and it's still good - I just used some the other day.

Ditto!

[4evermama]

Experience.
To determine how long it lasts, I kept one in the freezer for over 7 years. Opened it up and it was fine.

I store a lot of yeast because that seems to be something that many people forget about.

Keep it in the original sealed package, mark the purchase date with a sharpee and then rotate.

The freezer that I keep it in is also where I store my seeds. And that door STAYS SHUT!!! No one is allowed to open it without my permission. I want as little temp flux as possible with the things that matter most.

Yeast, seeds, bacon and venison matter most.

Someone seriously needs to make a bacon-eating smilie icon.

[kts532]

Also look it up on the net on how to make your own yeast using grapes and other fruites. Print it out and save it. It is not that hard. Then you do not have to worry about it.

[faif2d]

Thanks to all! I have added several packages to my shopping list.

[mgriffith]

As a thought and preparedness exercise, consider a scenario where electricity has been out for months, or even years, with no hope of regular electric service ever being restored.

All those thousands of pounds of stored wheat now seems to be no more than a source for sprouts or flat breads since without refrigeration, long term storing of yeast is not possible.

Also consider it is in the middle of winter, you are living in a shack or some other primitive shelter with little heat. Even if you have active yeast, getting bread to rise is going to be difficult if not impossible.

My lovely wife struggled with this predicament for a year while we were rendezvousing.....how to make break under primitive conditions without yeast or heat for dough to rise. Making bread in a dutch oven over and open fire outside in the weather when the temperature is at or below freezing was the challenge. We ended up eating a lot of flat breads (tortillas).

The answer, my friends, is Irish Soda Bread, made with baking soda (sodium bicarbonate) and buttermilk. Sure, you need a cow, and a chicken for an egg, but an intrepid GLOer would have all these things, right?

Anyway, the point is you can make some very excellent breads under these conditions. Add in some raisins, or our favorite....food storage apple chips, and warm bread right out of the (dutch) oven just by itself on a cold day is a little slice of heaven on Earth. No doubt!

BabbiDan was famous for her baking expertise over a campfire. Expecially her masterpieces like lemon meringue pie, doughnuts, apple and cherry pies, cinnamon rolls and of course, her breads. My mouth is starting to water just thinking about those delicacies made in the most primitive settings.

I cut and split all the wood.

Mark

[4evermama]

Whoa, wait a minute. If it's the dead of winter, and I'm in a primitive shelter with little heat, then I've got more problems to worry about than not having a freezer. (Although, I could throw my ice cream and spinach puffs out in the snow bank, I suppose.:l0 (49): ) My chickens don't lay in the winter months, it's too dark. Besides that, dairy cows don't tolerate cold, wet weather without shelter...so in my PacNW area, that's a big no.

The point of the advice was that freezing yeast extends shelf-life.
I seriouly doubt that any of us are banking on the luxuries of freezers and convection ovens. But I'll tell you this. By using and filling my freezer when times were good, we were able to eat well during the lean times without the end of the world ever having come to pass.

I completely agree with the Irish soda bread. And it can be made with powdered eggs and milk. It's a family favorite around here. Absolutely- many great tasting bread options exist using primitive ingredients and cooking methods.
Tortillas, frybread, corn pones...all of it good for the belly and soul.

Learning to cook with the bare minimums is a wise endeavor.
But truth be told, I'm not so impressed with the number of people who can actually do it. People now a days have trouble finding the microwave buttons. So I figure, if someone is asking about yeast, they are one step closer to the big picture.

While some brothers and sisters may have years of experience mastering survival skills, others are just getting started.

Baby steps.
Knowledge and skills will come for those who strive.

[Gingersnap]

Took a baking class from world class chefs who were known for their breads. They recommended setting a sponge (precurser to bread dough) outside or in the kitchen for a few days to gather and culture yeast from the air.

If you bake alot, there will be yeast spores floating around to easily start a yeast culture from your kitchen countertop. Outside there are yeast spores floating around as well. My grandmother told me about women in her town that would share yeast cultures. (the kids who ran the errands would taste it because it was basically sugar, flour, and water - sometimes so much was tasted that it would be gone by the time they arrived at the door)

I wouldn't worry too much about yeast, but I have sealed packages in my freezer for convenience.