I was pleasantly surprised this past weekend. I found an unopened bag of SAF yeast in my chest freezer with a sell by data of 2009 - I'm not good at bread baking so I don't do it often but for some reason I remember buying a 2 pack of yeast from KAF, a while ago. I experimented with a cruffin recipe I found online and the dough was beautiful. I'm guessing because it was unopened in a deep freeze it was in a state of stasis and is still ok. I'm planning to do a lot more bread baking now, with the yeast while it is still healthy. I was able to score two 5 lb bags of AP flour recently. Thanks for the tips on using less, I'm going to give that a try.

I am curious though, did you try using whole wheat flour with less yeast?

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