Hi Karyn! As a general rule, loaves that sink during baking have been over-proofed, while those that sink after they're removed were under-proofed. Yeast that's stored in the freezer shouldn't be a problem. Some folks say you should let it sit out at room temperature for a little while before baking, but we've never bothered with it and it hasn't been a problem. Adjusting your proofing time would definitely be our first recommendation. Happy baking! Kat@KAF

• Reply