Freezing yeast makes sense if you have leftover yeast after baking or you bought it in advance. Here we explain how you can freeze the fresh yeast.
Freeze yeast: in jars and in cans
Would you like to stock up on fresh yeast or did you only need half a yeast cube for your yeast dough? Then simply freeze the fresh yeast. Frozen yeast keeps for several months and you don’t have to waste food
Place the yeast cube in a small tin or jar
Thaw yeast after freezing
If you want to use the frozen yeast, thaw it ahead of time. There are two variants:
Defrost gently: Put the yeast in the fridge the day before you want to bake and let it thaw slowly.
If you’re in a hurry: Thaw the yeast in a warm liquid if your recipe uses that liquid. Note, however, that yeast does not tolerate temperatures above 45°C, as the yeast then loses its effectiveness.
The yeast may become slightly softer and runnier after thawing than before freezing. But that’s not a problem, you can use them normally for baking.
We recommend organic yeast
Organic yeast is the ecologically better yeast:
While conventional yeast is produced using chemical substances that have to be washed out afterwards, organic yeast is much more sustainable. Because organic yeast does not have to be washed out, it requires less water during production and no unnecessary chemical substances get into the waste water.
In addition, genetically engineered enzymes can be used in the production of conventional yeast. Since there are no long-term studies on the use of genetic engineering, it can harbor undiscovered risks. The production processes of organic products do not contain any genetically modified substances.
