What to do with *expired* packets of yeast?

[launderess]

Doing a bit of clearing out today and came upon a stash of Fleischmann's *Active" Dry Yeast. IIRC these were given to one by a neighbor moving house; but never got around to using as bake rather less these days.

Date on packets is 8 November 2016, but have used SAF yeast that is much older with no issue. Sort of hate to rubbish the lot, but not sure if active yeast keeps as well as the SAF stuff.

 

[tomturbomatic]

Proof it on some warm water with a bit of sugar next time you need yeast. It is probably still active. You might have to double the amount if it is weak.

 

[johnrk]

Yeast

Been baking bread 40 years. Always proof my yeast, instant SAF, Red Star or Fleischman's.

 

[launderess]

Thanks

May end up gifting or otherwise moving on...

My preferred brand is SAF Rapid Rise Yeast which can be used mixed with dry ingredients and thus does away with all that proofing. This is one of the reasons never really looked at the other stuff.

 

[johnrk]

SAF Rapid Rise

as with other 'rapid rise' yeasts, is a different strain that imparts a bitterness. But--whatever turns you on...

 

[launderess]

"with other 'rapid rise' yeasts, is a different strain that imparts a bitterness"

Says you, but thank you for replying.

 

[johnrk]

Do your research, miss

and you'll see for yourself. But again, if you like it, use it! Not like I'd be eating any of it...

 

[lordkenmore]

My preferred brand is SAF Rapid Rise Yeast which can be used mixed with dry ingredients and thus does away with all that proofing.

 

It's been a long time since I baked bread, but I recall even regular yeast had the possibility of being mixed with dry ingredients, first. At least, I seem to recall seeing instructions on the yeast packages. I think I've always dissolved the yeast directly in warm water.

 

I have also been biased towards regular yeast--but that comes more from the idea in Mastering the Art of French Cooking had that long, slow rises are better.

 

Of course, it's all a "mileage varies" deal...

 

 

 

 

[johnrk]

Lord Kenmore

Absolutely, you don't have to proof. It hasn't been essential for the most part since we used fresh cakes of yeast.

However--and many, many bread bakers have found it--that doesn't mean that every little packet is going to react the same way; they don't. There are recipes where I've been using, for example, two packages per recipe but end up adding a third. Proofing also can be indicator about amount of yeast mated to the flour being used. Or, just buy a silly bread machine and dump all the crap in...

 

[frigilux]

Here's what Cook's Illustrated has to say about yeast. I don't make bread often anymore, but back when all breads/rolls/buns were made from scratch in my kitchen, I used the large package of instant yeast sold at Sam's Club. Very inexpensive and it worked beautifully.