: I just bought a fresh sack of flour on sale, and of course baking
: season is coming up. I notice that I have only one of those little
: packets of yeast. I can always buy more yeast, but is it ever
: feasible to keep your own yeast culture going in a container in the
: How much maintenance (i.e. feeding) does it need, and how much 'active
: sludge' would you use per cup of flour when making breads and
: whatnot? Should the container be sealed or vented?
: Or is this all much more hassle than just buying an $8 jar of active
: yeast 'granules'?
For a whim, you can try and make your own yeast. It is consistency you will
regret. I bake my own bread through out the week, meaning more than one
loaf a week. I keep my dry active yeast in the freezer in a one pound
plastic container from King Arthur. I keep my cost down when I get the one
pound commercial sized package of SAF Red Instant Yeast. My experience has
been that the last table spoon of dry yeast has been just as active as when
I first opened the package - if I keep it in the freezer. Your mileage
should be the same.