I am using bulk packaged yeast bought at Sam's that is over 8 years old. It stays in my freezer in an airtight container. I think it is SAF but yeast is yeast no matter the brand or rise. I sprinkle the cold yeast in warm water and let bubble before putting in flour.
The settlers going across country would soak pieces of linen in the family sourdough starter and let it dry before heading out in the wagons. They would reconstitute the dried out starter on the long journey as needed. I tried that and it does work to get a starter going. I keep some dried pieces of muslin soaked starter in my freezer too. Why not?
Last edited by Onebyone; 03-27-2020 at 08:23 AM.