Sandy says "bought some yeast that I would like some tips using. I have
always used the yeast that is in the little envelopes. This is
Fleischmann's Instant Yeast and it is in a vacuum sealed, 16 oz. brick package"
I've been buying that yeast for 5 or 6 years now, and have done "all of the
above" as in on the shelf, in the freezer, etc. It all worked for
me. Biggest breakthrough I made was to decant enough to fill a small jam
jar and store the rest of the bag in the freezer while keeping the jam jar
in the fridge. It's a lot harder to spill my jar than it was to spill from
the opened bag.
I was told from the start that 1 tablespoon full equaled 1 envelope of
yeast. Over the years I have come to use less and less. Right now I use 1
teaspoon to 7 cups of flour. Who knows what tomorrow will bring. But I
guarantee that my next batch of baguettes is going to start baking in a
cold and wet oven. What an iconoclastic idea! No wonder I read my
bread-baker messages first.
Marilee