Posted: 3/28/2009 2:14:16 PM EDT
I see a lot of threads on baking bread, but none on the storage of yeast. I also searched and came up empty. If we are storing wheat to grind our own flour with the plan to make bread, how do we keep yeast. This is assuming long term power loss without the ability to refrigerate or freeze yeast. Obviously sour dough starter is an option, but are there any other ideas/thoughts?
during warmer months there are sufficient wild yeasts just floating around out there to get a starter going. if you're a believer in teotwawki you'll want to get familar with the process of using starters as mentioned above.
i store a number of these in the freezer and rotate through them. I've read they will keep in the freezer 5 yrs without losing potency, and up to 10-15. Once opened and kept dry, they'll work for a year or more.
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