This sort of depends on what you're using your yeast for. I've bought Red Star yeast in packets, but they had names like "Champagne," "Montrachet", and "Cotes du Blanc" -- they're wine yeasts, not bread yeasts. (Though I do have an interesting article somewhere about making bread from the lees, or sediment, from making wine) The next question is if you're refrigerating your yeast. It lasts longer refrigerated, but it won't last forever. I've forgotten how long they recommend saving bread yeast in a jar, so hopefully someone else here can help One of the single biggest success factors in dealing with dry yeast is "pitching" the yeast. Use some water (tap if you feel okay with that, though many folks, especially brewers, vintners, mazers, and pomners, prefer a cleaner water for their yeast) at room temperature -- between about 72° and 78°. Then gently put the yeast in that container, give it a gentle stir, and let it activate. If it seems sluggish you can put a *very* small amount of sugar or honey to feed it.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Bill Deatherage Sent: Saturday, February 16, 2013 9:25 PM To: [email protected] Subject: [CnD] Questions about yeast Hello, I have a few questions about yeast. How long is yeast good for. The yeast I am talking about is that in the packets? Also does anyone know if Redstar yeast comes in the packages or is it just in the jar? Thank you very much and have a good day Bill Deatherage Sent from my iPad _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
