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I usually make up a couple of pounds of pizza dough on Thursday evenings for use over the weekend. It might end up as pizza, or it might ferment a few days more and end up as a small loaves of tasty homemade bread to serve with weekday dinners. This past Thursday, I inadvertently stuck the jar of rapid rise yeast in the freezer, rather than the refrigerator. Discovering my faux pas this evening, I Googled up a search on freezing yeast, and whether or not that's necessarily a bad thing. Of course, and as always with the internet, the results were mixed and totally inconclusive. I threw the yeast in the recipe's sugar and water, hoping to proof it. Again, inconclusive. I continued on, and made the dough. The oven, and pizza stone within, remained slightly warm from reheating leftover corned beef and cabbage for dinner hours before-- a perfect environment, in fact, for assessing yeast viability. Long story short, it appears the yeast was unaffected by its week in the freezer. Tomorrow will tell if I am correct.

Funniest thread name in a while.

I freeze yeast all the time and have had no ill affects. I buy a pound at a time and store in an air tight packaging

It appears my fungi friends are none the worse for their little polar expedition. They're safely back in the fridge, and my dough looks perfect.

I too buy 1-lb bags of SAF yeast and store it in the freezer in an airtight jar. SOP for most frequent home bakers.

Misread this thread title...... hoped to give helpful hints of Cranberry Juice, etc. to friends.

NoNoNanette wrote:Misread this thread title...... hoped to give helpful hints of Cranberry Juice, etc. to friends.

OMG....so did I Nanette! I did a double take and thought this should be in the lounge.............

Here's a link to the sort of airtight canister I use for freezer storage of yeast:
http://www.kingarthurflour.com/shop/items/yeast-set

I have seen those elsewhere, like BB&B. I would bet less expensive than KA, too. (They are kind of proud of their stuff.) I have a version in stainless with the same lid that I use for filtered fryer oil that came from a local LnT or BB&B, I think.