yeast: what's best for long term storage?
 

little packets of sealed yeast, or the bulk yeast that comes in a jar?

Re: yeast: what's best for long term storage?
 

I use Saf-Instant. It comes in a 1 pound foil package. I keep it stored in the freezer. After removing what I need, I roll the foil shut at the top and clip it before returning the package to the freezer. I'm nearing the end of a package right now that says best used by 10/2004. It's still fine. Freeze it and keep it dry; it'll last a long time. And buy in bulk cause it's cheaper that way.

Re: yeast: what's best for long term storage?
 

I got a 2 brick pack from sams a couple weeks ago- less than 8 bux.

Re: yeast: what's best for long term storage?
 

I also use Saf-Instant yeast. I buy it in 1# bags (vacuum-packed "bricks"), and once opened, store it in a ziploc bag in the freezer. It lasts for years & years & years.

Re: yeast: what's best for long term storage?
 

where do you find this saf-instant?

Re: yeast: what's best for long term storage?
 

It's available at the local Meijer grocery store. Also can be ordered from Walton Feed.

Re: yeast: what's best for long term storage?
 

thanks guys, i'll check it out...

Re: yeast: what's best for long term storage?
 

It is possible to gather your own yeast from the air and use it to make bread. So that even after TSHTF, you can still have yeast bread even long after your yeast supply is gone.

Re: yeast: what's best for long term storage?
 

The member Danubian(I think) talked about that. Interesting

Re: yeast: what's best for long term storage?
 

Tell us more please...

Re: yeast: what's best for long term storage?
 

For longer term, look at continuously maintaining sourdough starter like in the old west.

http://www.sourdoughhome.com/maintainingastarter.html

Re: yeast: what's best for long term storage?
 

If you've got a Sam's club nearby, they also stock it in packs of (2) 1 lb bricks.

Re: yeast: what's best for long term storage?
 

I have caught wild yeast many times to make sourdough bread. Mix some honey, water, and a small amount of flour together in a jar or bowl, and let it sit outside in the spring/summer days. After a few days you will see your mixture starting show some air bubbles. Add some more water, honey, and a dab of flour ... mix. Keep this up until you have a lively mixture ( have let mine sit out over a week or two). Bring inside...set in warm place.

This is a live mixture, so it must be fed and tended to. Some folks have had the same 'starters' for years, and take great pride at the age of their mixtures. The main trick is to keep the yeast fed, and warm. In the old days the starter were kept close to the wood stove. If it gets too cold it will die.

:smokin: