Garvinque Posted February 3, 2017 Report Posted February 3, 2017 While I am new to baking bread I make pizza once or twice a month for the last couple of years, I normally buy the jar yeast and store it in the freezer until needed again. Got this from my mom and she says that it preserves the yeast better and longer. Who else stores their yeast in the freezer? Garvin
Pequod Posted February 3, 2017 Report Posted February 3, 2017 I keep it in the fridge, not the freezer, mostly because items like that tend to get lost and forgotten in the freezer. Also, don't use all that much yeast since most things are leavened with sourdough here. 1
Steve M Posted February 3, 2017 Report Posted February 3, 2017 1 hour ago, Garvinque said: While I am new to baking bread I make pizza once or twice a month for the last couple of years, I normally buy the jar yeast and store it in the freezer until needed again. Got this from my mom and she says that it preserves the yeast better and longer. Who else stores their yeast in the freezer? Garvin That's how I've always done it. Works really well. 1
tony b Posted February 3, 2017 Report Posted February 3, 2017 Last time i bought bread yeast (as opposed to brewer's yeast which I buy routinely as I need it - different strains for different beers), I got a brick from King Arthur. Broke it down into 2 oz bags and vacuum sealed them with the Food Saver. Toss them into the freezer and open one as I need. 1
MacKenzie Posted February 3, 2017 Report Posted February 3, 2017 Yes, I store mine in the freezer too. 1
Homepro01 Posted February 3, 2017 Report Posted February 3, 2017 I store mine in the freezer too. It is in the door of the freezer and easily retrieved. Never had a problem with yeast stored this way. 1
Garvinque Posted February 4, 2017 Author Report Posted February 4, 2017 (edited) Ok so I order some new yeast today along with a smaller bamboo pizza peel going to start using my Akorn Jr to make 12 inch or smaller pizza's! The yeast I purchase had a perfect 5 stars from 910 reviewer's so I am happy about that and the peel is 12 by 13 inches without handle and 12 by 20 with handle just the right size for the Jr. Garvin Edited February 4, 2017 by Garvinque 1
MacKenzie Posted February 4, 2017 Report Posted February 4, 2017 Beautiful peel and someone gave me a package of yeast just like that one. I have used it a couple or three times now and I like. 1
Aussie Ora Posted February 4, 2017 Report Posted February 4, 2017 Mine says story in the fridge after opening and it lasts Outback Kamado Bar and Grill 1
MacKenzie Posted February 4, 2017 Report Posted February 4, 2017 I keep a small jar in the fridge but if I have bought a bulk amount in the first place I divide it off some for the fridge and the rest for the freezer. 1
Garvinque Posted February 4, 2017 Author Report Posted February 4, 2017 (edited) Ok, had a (friend) over last night and some friends this morning for breakfast, grits, eggs, sausage, and bacon and wanted to make my first bread not Cuban to go with so got up extra early and made a round! Sorry no cut photos but I can say for sure it was tasty and a nice crusty outer layer and nice interior starting to like this and remember all the good bread my mom had made when I was a kid. More loaves to come!!!!!!! Garvin Edited February 4, 2017 by Garvinque 4
MacKenzie Posted February 4, 2017 Report Posted February 4, 2017 Gravin, you are ambitious. That bread does look tasty. 1
ckreef Posted February 5, 2017 Report Posted February 5, 2017 Did you cook that on the Jr? Looks good.
Garvinque Posted February 5, 2017 Author Report Posted February 5, 2017 5 hours ago, ckreef said: Did you cook that on the Jr? Looks good. No since it was my first one did it in the oven, thanks' it tasted real good!
Pequod Posted February 5, 2017 Report Posted February 5, 2017 Nice! Another bread baker around here! Sourdough? Hydration? Flour blend? Do tell.
Garvinque Posted February 5, 2017 Author Report Posted February 5, 2017 (edited) 3 hours ago, HalfSmoke said: Nice! Another bread baker around here! Sourdough? Hydration? Flour blend? Do tell. This was my attempted at a Boule and thanks to MacKenzie for suggesting to use a scale! 340 grams lukewarm water 5 grams of yeast 12 grams of kosher salt 455 grams of APF Made two 1 pound loaves had one for breakfast and sent one home with friends! Garvin- Super novice baker Edited February 5, 2017 by Garvinque 1
tony b Posted February 6, 2017 Report Posted February 6, 2017 On 2/4/2017 at 11:52 AM, Garvinque said: for breakfast, grits, eggs, sausage, and bacon Wuhhut? A Yankee making grits for breakfast - Oh My!
Garvinque Posted February 6, 2017 Author Report Posted February 6, 2017 18 minutes ago, tony b said: Wuhhut? A Yankee making grits for breakfast - Oh My! My Mother's parents are both from North Carolina= Most of the food I grew up on was southern based! Garvin 1
tony b Posted February 6, 2017 Report Posted February 6, 2017 Well, OK then. Sounds like you were raised right! 1
