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Saf Instant Yeast, 1 Pound Pouch
Purchase options and add-ons
Brand | SAF |
Number of Items | 1 |
Unit Count | 16.0 Ounce |
Item Weight | 454 Grams |
Item Form | Powder |
About this item
- Safe Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
- Saf Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
- Saf Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
Frequently bought together
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From the manufacturer
Over the years, Saf-instant has become a brand which is well known, recognized and appreciated all over the world. Thousands of bakers with vastly different backgrounds, culture and areas of expertise, have relied on Saf-instant for generations.
About Saf-instant
Add Saf-instant, Saf-instant Gold, and Saf-pizza yeasts directly to the flour or at the start of the kneading process. Saf-levure should prior be reactivated by rehydration at a warm temperature. They all disperse easily and uniformly into the dough and gives optimum fermentation.
Yeast is a living microorganism. This microscopic fungus is no larger than 6 to 8 thousands of a millimeter in size, yet has exceptional fermentation characteristics.
Product Description
SAF is easy to use (no proofing or pre-dissolving); it's fast-acting and long-lasting, continuing to work for hours longer than "rapid" yeast. It's absolutely reliable.
Store in an airtight container: for 6 months at room temperature or in the fridge; or for a year or longer in your freezer.
Product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 4.02 x 4.02 x 2.99 inches; 1 Pounds
- Item model number : 15909
- UPC : 305364936379 017929159092 370839498799 642103213071
- Manufacturer : SAF
- ASIN : B0001CXUHW
- Best Sellers Rank: #2,340 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #3 in Instant Dry Yeasts
- Customer Reviews:
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This Item Saf Instant Yeast, 1 Pound Pouch | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | -6% $9.35$9.35 Typical: $9.90 | -12% $9.98$9.98 Typical: $11.40 | $24.21$24.21 | -7% $30.29$30.29 Typical: $32.44 | $8.70$8.70 | -10% $11.95$11.95 Typical: $13.28 |
Price Per Unit | $0.58 / Ounce | $0.62 / Ounce | $0.50 / Ounce | $0.47 / Ounce | $0.27 / Ounce | $0.37 / Ounce |
Delivery | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | — | Get it as soon as Wednesday, Apr 3 | Get it Apr 5 - 9 |
Customer Ratings | ||||||
Flavor | 4.3 | 4.4 | 4.5 | 4.0 | 4.3 | 5.0 |
Airtight storage | 4.2 | 4.3 | 4.2 | 4.0 | 4.2 | 4.5 |
Freshness | 4.1 | 4.3 | 4.2 | 4.0 | 4.1 | 4.3 |
Value for money | — | 4.2 | — | — | 2.8 | 4.2 |
Sold By | Bakery D&L | SimplyBeautiful | SimplyBeautiful | ALPHA IMPORT LLC | Amazon.com | JD Distributions llc |
variety | Instant Yeast | Yeast | Yeast | Yeast | Dry Yeast | Dry Yeast |
weight | 454 grams | 16 ounces | 1 pounds | 1 pounds | 907 grams | 1 pounds |
Videos
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Customer Review: PLEASE, PLEASE DO NOT BUY
Edgar Hernandez
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Customer Review: Dead yeast, doesn't rise, do not buy
J
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Customer Review: Vacuumed seal, yeast good for next two years.
Vivienne
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0:14
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One bag is vacuum sealed. The one that isn't has dead yeast.
Mommakins
Important information
This product is labelled to United States standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the versatility, value, ease of use, quality, and dependability of the yeast. They mention that it's great for breads, rolls, pizza dough, and donuts, and that it lasts very well. Customers also appreciate taste, and airt.
AI-generated from the text of customer reviews
Customers like the quality of the yeast. They say it works well, is useful, and is economical. Customers also mention that it's the best yeast they've ever used and that it produces great bread.
"...This is my favorite yeast. It always works, and the bread gets a good rise...." Read more
"...has smaller particles that activate more quickly, and thus dough rises more rapidly, sometimes cutting rise times up to 50%...." Read more
"Well its yeast and it works well, what is most impressive is that it lasted 3 years. and its still going...." Read more
"...I love this yeast because it’s high-quality, l don’t have to proof it, and it’s never failed. It’s easy and convenient!..." Read more
Customers like the value of the yeast. They mention it's good value for the money, and worth the purchase.
"...It always works, and the bread gets a good rise. It is must better deal and less wasteful than using those little packs with the added bonus of..." Read more
"...Although never cheap, the price has always been quite reasonable...." Read more
"...It's a good price and works well. I did end up putting it into a different airtight container." Read more
"...While this product was a bit over-priced, I paid the extra few dollars so that I could continue to have yeast available...." Read more
Customers are satisfied with the resiliency of the yeast. They mention that it lasts very well, has never had a shelf life problem, and is always reliable. Some say that the expiration date was of good duration, and the yeast worked fast and high without overproofing. Overall, customers are happy with the quality and dependability of the product.
"...I refill the jar as needed. The yeast will last longer (way past the expiration date) if it is kept in the freezer." Read more
"Well its yeast and it works well, what is most impressive is that it lasted 3 years. and its still going...." Read more
"...yeast because it’s high-quality, l don’t have to proof it, and it’s never failed. It’s easy and convenient!..." Read more
"...It has a great taste and it keeps the longest of any yeast I've ever used. I usually buy some once a year...." Read more
Customers like the taste of the yeast. They say it has a good flavor, and the gluten makes bread taste good. They also mention that the bread has the same texture and flavor as usual, with a nice bite. Customers also say the cinnamon rolls are wonderful, light, airy, and taste fresh. They mention that it's reasonably salt and sugar tolerant.
"...is similarly fast--20 minutes rather than 30, and the bread has the same texture and flavor as usual...." Read more
"...In terms of raising this is a very effective fast yeast. It has a great taste and it keeps the longest of any yeast I've ever used...." Read more
"...great, and my white, sourdough, and wheat breads have all baked up with a nice bite to them...." Read more
"...The flavor is excellent. If you know this, then this is a good bargain. (See photos 3 and 4.)..." Read more
Customers find the SAF instant yeast easy to use and convenient. They say it dissolves easily, works well, and takes only a few minutes to make. Customers also say it's nice to work with, easy to dispense, and pour into a different container.
"...It’s easy and convenient!..." Read more
"...I am including my favorite bread recipe that takes only a few minutes to make. Perfect every time, and the best bread for toasting...." Read more
"Im new at baking and this stuff works, very easy to use and fast! I made a few pizza's and they turned out great! Will buy again!" Read more
"This is my favorite yeast. It is much easier to manage than the individual packets, and it can be added directly to your dry ingredients when baking..." Read more
Customers like the airtightness of the yeast. They say it arrived in an air-tight vacuum sealed package. Customers also mention that the yeast produces light and airy loaves and rolls.
"This yeast is great. Fresh, good flavor, and was airtight when arrived. Good value for the money. Glad I purchased this type of yeast." Read more
"...The cinnamon rolls were wonderful, light airy, and taste fresh. I made a cream cheese icing. I used all purpose flour...." Read more
"...The only thing is that you need to find an airtight container for it because once the package is opened it can't be resealed...." Read more
"...When it arrived, it was airtight and sealed...." Read more
Customers like the versatility of the flour. They mention it's great for breads, rolls, and pizza dough. Some say it'll be handy for making breads and rolls in a bread machine. Customers also say it makes thinner slices, making it better for sandwiches.
"This is fantastic for bakers. It is so much cheaper than buying 3 packets at a time. It also let's me adjust my yeast for different types of bread...." Read more
"...It was a lot easier to slice into thinner slices, making it better for sandwiches...." Read more
"...Proceed as usual. Great for any bread or crumpets." Read more
"...Great in a bread machine, no proofing required, and I always get a consistent rise...." Read more
Customers are mixed about the growth of the bread machine. Some mention that it provides a great rise, while others say that the dough did not rise very well.
"...Fat gives your baked goods more moistness, but it slows rising and too much will stop it entirely...." Read more
"...This is my favorite yeast. It always works, and the bread gets a good rise...." Read more
"...If you don’t, your baked goods will over-rise and collapse. (See photos 1 and 2, plus original review below.)..." Read more
"...I know my breads are going to rise well." Read more
Reviews with images
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Top reviews from the United States
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(And, just for the record, previously I used yeast that had been stored in the fridge for 9 months - and had scored at 100% in the "champagne flute test" described here - and used it in the normal amount to make pizza dough. The dough rose as normal, so this method of measuring CO2 release by monitoring the amount of foam produced in 10 minutes seems a good measure of potency in getting dough to rise.)
I will continue to monitor and report on this yeast batch over the coming months and years.
-----
Original Review:
I did a test with these "instant" yeast right out of the bag, based on a clever idea described in an excellent previous user review (Steve Thomas, Jan. 11, 2015), which I modified slightly (see below). The yeast were quite potent, based on their ability to convert sugar into CO2 (sorry, earth!). I've used the yeast to make several loaves of bread, and they work fine. Any problems I might have had I attribute to my inexperience. But I'm learning, and the bread gets better and better. I ordered this huge, one pound bag of yeast only because I was finding it impossible to get yeast in the little packets at a grocery store. Impossible. So now I have what may well be (see update above) a lifetime supply.
Some user reviews of this product say that these yeast on arrival were not very active, but I wonder whether this might not have been due to the "middleman" who is handling the product. If you look on Amazon, you will see the same product available from many distributors, of all sorts of products, and the distributors seem to change from month to month (for example, the supplier of the bag I received no longer has this yeast available). How long was the bag on the shelf? How well was it stored by the distributor? These are more likely to determine the quality of the yeast you receive, rather than some product irregularity or failure in quality control by the manufacturer. So, as a first time buyer from a particular seller, you are in the tough spot of trying to assess the track record of the distributor (is the majority of their product line foodstuffs that require some care about storage conditions and expiration dates? What is THEIR record according to Amazon shoppers?). Then, once you get your stuff, check the packaging to make sure it is not over or close to its expiration date (mine on arrival was vacuum sealed and only about 5 months old, with a year and a half left on its stated lifetime), then test it to see if it is up to snuff. If it fails to deliver, you might have a chance to get a refund from a responsible re-seller.
Once it arrives, portion most of it out for long term storage and put the rest in a jar in the fridge. Use standard test conditions so you can occasionally test the yeast to see if they are still potent. I plan to do this at least every time I open one of my freezer bags of stored yeast from this batch I just received. Since the yeast arrived vacuum sealed, I used my vacuum sealer to prepare the portions destined for the freezer. I weighed out portions of a couple of ounces into coffee filters (to keep the yeast from getting sucked into the vacuum tube), carefully wrapped them, put each one into a plastic vacuum bag, and vacuum sealed them. Regarding storage in the fridge or freezer, you want to avoid giving the yeast an opportunity to pick up moisture. The best way to do that is to allow the fridge jar or freezer bag to warm up to room temperature before opening it. If the yeast is cold when you open the container, it will act as a condenser for any moisture that is in the air.
You might argue that you don't need to do some kind of lab test to check your yeast, just see how the bread comes out. Personally, I would rather do the standard test described below. Bread baking requires various ingredients and conditions, and it seems to me if a batch fails there might be a number of reasons for failure. Furthermore, why commit a lot of time and materials to making bread, only to find out later that the yeast had lost their punch? Testing ahead of time avoids that risk, and is simple and quick.
I modified the Steve Thomas protocol in order to get by with less yeast for each test. I used a cheap glass champagne flute and added a quarter cup of 115-120 degree water and immediately dissolved a half teaspoon of sugar. I stirred to dissolve the sugar and monitored the temperature till it had cooled to as close to 110 degrees F as I could get it. Then I stirred in a teaspoon of instant yeast, making sure to distribute it evenly in the water, including rescuing any clumps that are clinging to the side of the flute or floating on top. Let stand 10 minutes, which I timed from the moment I added the yeast, so the 10 minutes includes the time I stirred to disperse the yeast. I put a mark on the glass at the level of the originally added quarter cup of water, then a mark for where the "foam" had reached after 10 minutes. With my yeast, on arrival, the foam at 10 minutes had gone up the flute 1.5 inches from the water mark. Now, in a year's time, let's say, when I thaw out the next portion of vacuum sealed yeast, the first thing I'll do it repeat the test, in the saved marked flute, and see how the thawed yeast perform.
I used the champagne flute because it is narrow, and I thought that would provide better accuracy, especially since I was intent on cutting down on the yeast (and therefore water) being used in the test. If you don't have a champagne flute or other piece of narrow glassware, you might want to stick to the Steve Thomas protocol using a cup measure. The point is that you can use a previously described test, or devise your own test. Either way, use it on yeast you know to be good quality, then in the future you can use exactly the same conditions to see how the yeast currently being tested measure up to the "standard". If it's beginning to lose it's punch, it's time to use more in the recipe, and/or re-order.
Reviewed in the United States on May 14, 2020
(And, just for the record, previously I used yeast that had been stored in the fridge for 9 months - and had scored at 100% in the "champagne flute test" described here - and used it in the normal amount to make pizza dough. The dough rose as normal, so this method of measuring CO2 release by monitoring the amount of foam produced in 10 minutes seems a good measure of potency in getting dough to rise.)
I will continue to monitor and report on this yeast batch over the coming months and years.
-----
Original Review:
I did a test with these "instant" yeast right out of the bag, based on a clever idea described in an excellent previous user review (Steve Thomas, Jan. 11, 2015), which I modified slightly (see below). The yeast were quite potent, based on their ability to convert sugar into CO2 (sorry, earth!). I've used the yeast to make several loaves of bread, and they work fine. Any problems I might have had I attribute to my inexperience. But I'm learning, and the bread gets better and better. I ordered this huge, one pound bag of yeast only because I was finding it impossible to get yeast in the little packets at a grocery store. Impossible. So now I have what may well be (see update above) a lifetime supply.
Some user reviews of this product say that these yeast on arrival were not very active, but I wonder whether this might not have been due to the "middleman" who is handling the product. If you look on Amazon, you will see the same product available from many distributors, of all sorts of products, and the distributors seem to change from month to month (for example, the supplier of the bag I received no longer has this yeast available). How long was the bag on the shelf? How well was it stored by the distributor? These are more likely to determine the quality of the yeast you receive, rather than some product irregularity or failure in quality control by the manufacturer. So, as a first time buyer from a particular seller, you are in the tough spot of trying to assess the track record of the distributor (is the majority of their product line foodstuffs that require some care about storage conditions and expiration dates? What is THEIR record according to Amazon shoppers?). Then, once you get your stuff, check the packaging to make sure it is not over or close to its expiration date (mine on arrival was vacuum sealed and only about 5 months old, with a year and a half left on its stated lifetime), then test it to see if it is up to snuff. If it fails to deliver, you might have a chance to get a refund from a responsible re-seller.
Once it arrives, portion most of it out for long term storage and put the rest in a jar in the fridge. Use standard test conditions so you can occasionally test the yeast to see if they are still potent. I plan to do this at least every time I open one of my freezer bags of stored yeast from this batch I just received. Since the yeast arrived vacuum sealed, I used my vacuum sealer to prepare the portions destined for the freezer. I weighed out portions of a couple of ounces into coffee filters (to keep the yeast from getting sucked into the vacuum tube), carefully wrapped them, put each one into a plastic vacuum bag, and vacuum sealed them. Regarding storage in the fridge or freezer, you want to avoid giving the yeast an opportunity to pick up moisture. The best way to do that is to allow the fridge jar or freezer bag to warm up to room temperature before opening it. If the yeast is cold when you open the container, it will act as a condenser for any moisture that is in the air.
You might argue that you don't need to do some kind of lab test to check your yeast, just see how the bread comes out. Personally, I would rather do the standard test described below. Bread baking requires various ingredients and conditions, and it seems to me if a batch fails there might be a number of reasons for failure. Furthermore, why commit a lot of time and materials to making bread, only to find out later that the yeast had lost their punch? Testing ahead of time avoids that risk, and is simple and quick.
I modified the Steve Thomas protocol in order to get by with less yeast for each test. I used a cheap glass champagne flute and added a quarter cup of 115-120 degree water and immediately dissolved a half teaspoon of sugar. I stirred to dissolve the sugar and monitored the temperature till it had cooled to as close to 110 degrees F as I could get it. Then I stirred in a teaspoon of instant yeast, making sure to distribute it evenly in the water, including rescuing any clumps that are clinging to the side of the flute or floating on top. Let stand 10 minutes, which I timed from the moment I added the yeast, so the 10 minutes includes the time I stirred to disperse the yeast. I put a mark on the glass at the level of the originally added quarter cup of water, then a mark for where the "foam" had reached after 10 minutes. With my yeast, on arrival, the foam at 10 minutes had gone up the flute 1.5 inches from the water mark. Now, in a year's time, let's say, when I thaw out the next portion of vacuum sealed yeast, the first thing I'll do it repeat the test, in the saved marked flute, and see how the thawed yeast perform.
I used the champagne flute because it is narrow, and I thought that would provide better accuracy, especially since I was intent on cutting down on the yeast (and therefore water) being used in the test. If you don't have a champagne flute or other piece of narrow glassware, you might want to stick to the Steve Thomas protocol using a cup measure. The point is that you can use a previously described test, or devise your own test. Either way, use it on yeast you know to be good quality, then in the future you can use exactly the same conditions to see how the yeast currently being tested measure up to the "standard". If it's beginning to lose it's punch, it's time to use more in the recipe, and/or re-order.
The difference between active dry yeast and instant yeast is the instant yeast has smaller particles that activate more quickly, and thus dough rises more rapidly, sometimes cutting rise times up to 50%. Youo can't easily adjust rise times in a bread machine, so you want to use 2/3 as much instant yeast as active dry. Refrigerated dough expect some of the rise to happen when the dough warms, so it's better to use active dry for them
Like active dry yeast, you proof it in water that's 110-115F. That's slightly warmer than body temperaturre, but by no means hot. You can put the yeast in with the flour instead of proofing it, and liquids that are 130F are best. Bread machines expect liquids about 80F. Thermometers are cheap; ingredients (including your time, energy and reputation) are not.
A packet of yeast is 0.25 ounces, so a pound is equal to 21 3-packet strips of yeast, saving you about 85% on your yeast costs. The two pound size costs 50% more than this one-pound size, so if you use a LOT of yeast, buy it instead. (If you have a septic tank, flush a teaspoon once a week for a "green" alternative to Rid-X.) When using this yeast, measure out 2.25 teaspoons to replace one packet of yeast.
Yeast is best stored in an airtight container in the refrigerator or freezer, but it should be used at room temperature. The yeast expands to about 3 cups when you break the vacuum, so fill a pint glass jar with yeast and stash it in the freezer, and use a glass one-cup container in the refrigerator as your "working" supply. When you are making something, remove the jar from the fridge, measure out what you need, and immediately reseal the glass jar and return it to the fridge before moisture can condense. An opened package is supposed to last 4 months in a tightly sealed, refrigerated bottle, but it lasts a year or more for me by doing that.
Proofing tells you whether the yeast is still active. Dissolve a teaspoon of table sugar into a half cup of 110-115F water, then stir in 2.25 teaspoons of yeast until none of it floats on top. In 10 minutes, the bubbles should reach the one-cup line on the measuring cup. If it doesn't, you need to replace your yeast. If it's close, you can use extra yeast, but you need to order more yeast right away, because too much yeast gives dough an off taste.
I have a Salvation Army store tablespoon I've dented up so it holds just that much, used only as my "yeast scoop", much like people have coffee scoops, Miralax measuring cups, measuring cups in the lids of their laundry detergent, etc. Some would call me lazy; I call it efficient.
To use this yeast in a recipe that calls for cake yeast, you need to know what size cake is called for. Currently, yeast cakes are 2 ounces, but different sizes were made by different companies in the past. As a rule of thumb, one packet will leaven up to four cups of flour. Using bulk yeast, that means at least 0.6 teaspoons of yeast per cup of flour.
Yeast has a love/hate relationship with sugar. Too much sugar competes for the water, and stressed-out thirsty yeast doesn't work very hard, resulting in a heavy product. Sweet doughs (more than a half cup of sugar to four cups of flour) need extra yeast, perhaps as much as double. Yeasts eat sugar, though, and when you have only the wheat sugars, no added sugar, as in pizza crust, you get the chewy crust of a pizza.
Fat gives your baked goods more moistness, but it slows rising and too much will stop it entirely. High protein flours, such as bread flours, have the structure to rise high, but if you knead it too long, the dough is too stiff to rise properly. Cake flour made Colonel Sanders' original chicken finger-licking good, but it hasn't enough gluten to build a strong loaf twelve ways. Self-rising flours have baking powder and baking soda in them, both of which are unhealthy for a growing yeast. And you want to be careful not to use too much salt, and to blend it thoroughly with the flour before adding liquids, because it will slow or stop rising.
I live in seniors housing, and the first week I was here, I brought fresh hot dinner rolls to a potluck dinner, and ever since, I get called "Steve, the bread baker". Great homemade breads and other baked goods will open a lot of doors, socially, and it mostly required *bread* flour, good yeast, and (especially if your hands have become acquainted with "Art Ritis" as mine have), a good stand mixer with dough hook.
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