Warning: Don't trust supermarket yeast, switch to Saf-Instant if you bake often

I used those little packets of active dry yeast from the grocery store for years and always got inconsistent rises. Finally switched to a 1-pound brick of Saf-Instant yeast from a restaurant supply place near me in Portland, and my bread comes out perfect every single time. The active dry stuff went dormant way faster in my fridge, plus I was paying almost $4 for 3 packets versus $6 for a whole pound. Has anyone else found this makes a bigger difference than they expected?

3 comments

3 Comments

juliarodriguez1mo ago

I switched to Saf-Instant about a year ago after my third failed sourdough starter in a row. The grocery store yeast just seemed to give up halfway through bulk fermentation. One thing nobody mentions: the little vacuum-packed bricks are actually better for storing because they don't let any air in. I keep mine in a mason jar in the freezer and it's still fine after 8 months. The active dry packets always got clumpy and stale within a few weeks in my fridge.

aaron_mitchell1mo ago

Honestly I was one of those people who swore by the active dry packets for years, figured instant yeast was just a gimmick for people who couldn't handle real baking. But after reading this I finally grabbed a brick of Saf-Instant last month and yeah, you're totally right about the storage thing. My old packets always got that funky stale smell after a couple weeks no matter what I did, but this vacuum pack feels airtight. The freezer method is a game changer too, I had no idea it'd keep that long without dying.

leehall1mo ago

My buddy from work kept bragging about his bread game and I finally asked him what his deal was. Turns out he's been hoarding Saf-Instant bricks from Costco for like two years and his loaves are legit perfect every time. Meanwhile I'm still over here throwing out half-wilted yeast packets like a chump.