I have a grain mill and buckets of red wheat and other grains stored. I have a brick oven out back that I can bake bread in. I was wondering, since yeast apparently has a shelf life of around a year, can it be long-term stored aside from freezing? What form of yeast stores best? Can yeast be grown and processed in the home? It's not just bread that is at risk here but beer as well! I know that sourdough starter is easy to maintain indefinately but that relies on you being there to feed the culture and wouldn't work for a cache.