I've been using dry yeast in jars since 2020, when that's all that was available to me - remember the big flour & yeast shortage? I use Fleischman's Active Dry, and Red Star Rapid Rise. I keep both in the door of our fridge and it's always good - I do use yeast every week for a loaf and a flatbread/pizza crust, so 1 jar lasts me more than a month. I think it's more economical than the packets.

I used to buy bulk yeast (Red Star) from local natural foods stores, but had some issues with that, as well as some packeted yeast - a couple of times neither were evidently viable, and wasted a lot of my time and effort.

Short answer, yeast is yeast. The trick is, it should be stored in a controlled environment to be in top condition. If you buy a strip of packets every few weeks, and your store has good sell through rates, your yeast should be pretty fresh and lively. The packets should also be stored in the fridge if you're not using them for months. If you're looking at the normal little grocery store jar, size of a traditional baby food jar, first off find out from the manager what the sell through rate is—if those jars sit half a year, the yeast may be less lively. Same thing at home.

Put the packets or jars in the fridge and they'll stay ready to go longer. But—that's ready to go once they've warmed up again. For the jar, just take it out, measure into a dish, and put the rest back. Let the yeast warm up a good while to be awake and ready to go. A couple of hours, or more conveniently, over night. Or a few days. A packet of yeast is 2 1/4 tsp. 2 tsp. is close enough. You can also buy a packet sized measuring spoon. If you have a fine measures scale (i.e. accurate for small amounts) it's a quarter of an ounce.

If you really want to go big time, and you have a good source, you can buy a one or two pound bag, put a small jar from it in the fridge, and the rest, moisture tight, in the frezer. Sometimes the freshest yeast is in the big bags. Secret, though: If the yeast hasn't been killed, usually by excess heat, it can almost always be revived with some lukewarm water, sugar and patience.

I also buy one pound bags and then store the yeast in jars in the freezer. I know that it stays good for at least two years this way, and I always have yeast on hand.

I've never warmed up yeast out of the fridge before using and it still works - except the times it was bad when brand new.

Yeast will work without warming, but it takes longer. Rapid Rise won't be as rapid.

I always proof active dry yeast, and my house is pretty warm most of the year - close to 80F, maybe that's why.

I also buy Red Star Active Dry in the 1 pound package and store in the freezer. I've never let yeast warm before using. It's not frozen. Probably takes a minute to come to room temp. I never proof.

Again, expectations for ADY are different than for Rapid Rise (which is ground up ADY, which is how the "instant" part of instant yeast works).

OMG, it's all yeast. It's not like it's frozen solid. I've never heard anything so silly.

Can You Freeze Yeast?

Yes, you can store yeast in the freezer, whether it is opened or unopened. Once opened, be sure to store dry yeast in an airtight container in the freezer for up to six months. Fresh yeast should not be frozen.

You do not need to thaw dry yeast first — you can use your yeast straight from the freezer, but be sure to proof it first before using in your recipe.

https://www.allrecipes.com/article/how-to-store-yeast/

You can use the yeast straight from the freezer. Sprinkling it into room temperature liquid wakes them right back up again. I’ve kept dry yeast in the freezer for months past its expiration date with no discernible change in how well the yeast works in my baked goods. I’m currently still working through a bulk bag I picked up over two years ago!

https://www.thekitchn.com/longer-lasting-yeast-store-dry-yeast-in-the-freezer-179315

All About Yeast

https://www.kingarthurbaking.com/learn/resources/yeast

I've used both. Currently have a jar in my freezer. I have found no difference.

I have a 16oz package in my freezer. Easily lasts 7 years....maybe longer....never a problem.

Keeping yeast in the freezer is just a way to store it longer - it will live virtually forever in the freezer. It's not better or worse for the yeast, or for the effect of the yeast. Because I use mine infrequently, I keep mine in a jar in the freezer.

i buy a pound package and xfer to a bottle as needed ... stored in fridge.

A pound package in the freezer and keep a small glass jar in the fridge door. Re-fill as needed.

I found some packet strips behind some eye drops, top shelf, that need to be kept in the fridge. RedStar dated 2017. Crazy active. I made a double batch of focaccia dough last night that needs an overnight rest in the fridge. 2 one gallon zip-locks that exploded using the 2017 yeast. Would have made a mess but both bags were in a stainless bowl.

I always used the packets. I do NOT like rapid rise. In 2020 when you could not find yeast, I started using the jar. It works fine. I put in a bowl and add warm water. Let set until foamy. No problem at all, no tricks. Just use the yeast. The rest is just fake ideas that Face yuck posts.

No one has mentioned this although I havent checked recently but yeast in large packages has been a fraction of the cost per use vs the little packets or even the small jars. We have both kinds as I prefer active dry yeast and DH rapid rise. I like to proof my yeast plus I usually make something like Brioche which uses a biga which is an old form of proofing.

i buy the jar for a very dumb reason. I keep it in the fridge, and I can see it better. Please don't mock me.

Brown jar, on fridge door, lasts forever. If in doubt, you can test proof it — put in a bit of tepid water with 1/8 tsp sugar. Easy.

Ok, you all convinced me to try the yeast in the jar next time around.

Another plus is that the jars are recyclable...

I buy mine in a two box package from Sam's Club. I freeze one box and keep the other one in my refrigerator in a jar with a screw top lid.

Sue