Most of my bread is sourdough, so I don’t use baker’s yeast often enough to get through a tin before it goes off, hence I tend to use sachets instead. But we do have a tin that has been sitting unopened in the cupboard for several months, and this discussion has inspired me to actually use it, so I made a couple of loaves the other day. Turned out fine.
And based on the principle that it’s better to use up the tin quickly once opened, this morning I made a batch of cinnamon buns and toffee & almond buns. For these, the recipe specifies 50g fresh yeast, so I converted that to 20g dried yeast. Probably could have done with a bit more, tbh - the dough did rise, but not as quickly as I would expect.