You Can Freeze Brewer's Yeast. But it's true that brewer's yeast can freeze? This is one of the questions I get asked most often. So let's try to resolve this doubt.

Our brewer's yeast can be purchased in all supermarkets, it is available in two versions: Fresh in cubes from 25 grams and in the dry version (dehydrated) in sachets of 12 grams.

You Can Freeze Brewer's Yeast

Once the fresh yeast cube is opened, we use what little is needed and put it in the refrigerator. You are well aware of the end of this leaven, a week passes and systematically blackens and ends up in the wet bucket.

Did you know that it is possible to freeze it? Let's see how to do it: First, before placing it in the freezer we will have to cut it into small portions, a couple of grams each. Wrap it well with the foil or with plastic wrap and place it in the freezer

How to use it

When we need our fresh yeast later, it will be sufficient to take it out a few minutes in advance and place it in a glass of warm water a 25 degrees around. It is important that the water temperature does not exceed 30 degrees, because it would irreparably kill our fresh yeast. In a couple of minutes in warm water, the yeast will have dissolved and will be ready for use.

Then, the solution we suggest is to never buy too much, unfortunately it has a very short deadline.

Dry or dehydrated yeast

It is exactly the same type of yeast, perfectly the same as the fresh one. This, has a much longer maturity, it should be stored in any dry place in our kitchen.

Unlike the fresh one, ready for use, the dehydrated yeast must be dissolved in half a glass of warm water a few hours in advance before using it. A sachet of 12,5 grams is equivalent to a stick of 25 grams of fresh yeast, so if you use the dehydrated, halve the doses.

Conclusion.

Unlike the sourdough or sourdough you want to call, the success of our pizza, be it sweet or bread, is always insured.

In our practical pizza chef courses that we hold weekly in our pizza school in Italy, brewer's yeast and mother yeast are fundamental topics, they are an integral part of the course. If you would like more information about our workshops, follow this link.

If you don't have the time or resources to come to our school and sign up for one of our practical courses, I remind you that here on our site a Fantastic Online Pizza Chef Course is available for everyone that you can follow from the comfort of your PC or phone by downloading. You'll find all the information at this link.

I also finish today by reminding you that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. And a collection of products that are monuments of Italian cuisine. It contains 177 beautiful color illustrations. All information at this link.

See you soon

Silvio Cicchi