Hi JoAnn, we recommend storing yeast in the fridge or freezer to help extend the shelf life — don't worry, you're doing the right thing when it comes to storing your yeast. You can always add the yeast to a bit of warm water as shown in the post to ensure it's not your yeast to blame if the loaf fails. If your loaf is rising beautifully and then sinks, it means that your dough is overproofed or left to rise for too long. Next time, try reducing the amount of yeast you use by about 1/4 teaspoon and also watch the dough more closely. As soon as you can poke it with your finger and it no longer springs back, it's ready for the oven.

As for your question about Diastatic Malt Powder, you can order it on our website here. Our brand of this product isn't sold in grocery stores but exclusively available through our online store. Best of luck with your next loaf! Kye@KAF

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