Thank you for the excellent yeast review! When I returned to baking bread after a decade or so hiatus, I was disappointed with grocery store packet yeast performance, (very inconsistent rise) but most of all, how odorless and tasteless it is. I remember proofing yeast that used to fill the kitchen with aroma. Not any more. Todays yeast lacks that wonderful bready-yeasty flavor, unless the dough is allowed to ferment a day or so in the fridge. What is the difference between yeast today and yeast several decades ago, that the aroma and flavor seem noticeably diminished? I use SAF Instant and get consistently great results with my KA flours. I store my SAF in a quart canning jar that is vacuum sealed and kept in freezer.

• Reply