Freezing yeast: The simple trick to extend freshness by 6 months

Yeast is essential in many culinary recipes, from breads and pizzas to fluffy cakes with streusel topping. In the kitchen, we often use fresh yeast, known for its intense aroma and ability to make dough rise perfectly. The problem begins when we only use part of a yeast block, and the rest lingers in the refrigerator, slowly losing its potency.

Many people don’t know how to store yeast to keep it as long as possible. Unfortunately, most unused yeast ends up as waste. How can we prolong the freshness of yeast? Use this method!

Yeast has a unique structure — a membrane and cell wall that protect it even at low temperatures. These characteristics allow yeast to be successfully frozen without losing its properties. Yeast can last in the freezer for up to six months.

Freezing yeast is not complicated. The simplest method is to divide the block into smaller portions. Typically, for most baked goods, you need about 0.35 oz of yeast for 17.6 oz of flour, which means a whole 3.5 oz block can easily be divided into ten parts. Each should be packed separately, preferably in small plastic bags, and sealed tightly to avoid air exposure. Yeast prepared this way can be safely stored in the freezer.

Another method is freezing yeast combined with flour. For every 8.8 oz of flour, use 3.5 oz of yeast. Mix the yeast thoroughly with the flour, then divide it into ten portions, place them in bags, and freeze. The advantage of this method is that you can use the yeast straight from the freezer without waiting for it to thaw.

Before using, take it out and let it warm to room temperature for about fifteen minutes. This will help the fermentation process start faster, allowing the yeast to fulfill its role in the recipe. If you’re using yeast mixed with flour, there’s no need to thaw it.

Remember that, like any food product, yeast should not be refrozen after thawing. It's important to use the entire thawed portion at once.