Yeast, SAF Instant v SAF Perfect Rise
Dear Chowhound forum members;
I'm an avid at-home pizza baker and have been faithfully using the bulk SAF Instant Yeast in order to make pizza dough (methods aside) and have had satisfactory results with the product, storing it in the freezer when I'm not using it to preserve freshness.
I've had some leftover SAF Perfect Rise yeast I had bought and forgot about in the cabinet and about a week ago, decided to use it in a recipe instead of my standby. I was surprised at the difference in that the results with the Perfect Rise seemed better, ie, higher rise.
Has anyone run into this before? Should I be storing my SAF Instant in the refrigerator instead of the freezer? Have I killed some of the SAF Instant in storing it in the freezer? Does opening a large package over keeping it in air-tight individual sealed packages somehow degrade the product? Just curious...let me know what you think!