I am using Fleischman IDY, I think I froze in March 2011. The best before date is Feb 2014. I use KA All Purpose flour, 60% hydration, 2% salt, 0.5% yeast, 2.9% olive oil. Mix everything by hand, do four stretch and folds, 5 minutes apart and then refrigerate for 3 days.
Over the past couple of months, the dough rises nicely but the flavor seems bland and it was not like that before. Landras posted that the lab work he was involved in revealed freezing yeast, resulted in a loss of potency of 10-15%/year. I could actually be down 30%, still one year from the best before date. Is my yeast the problem?
Any help would be greatly appreciated.