I wouldn’t ding something simply because its used in processed foods and other things one might not want to eat. After all, dihydrogen monoxide (aka plain old water) is an ingredient in all of these things, too. I’m not saying this necessarily argues for the safety or desirability of a particular ingredient, just that I personally wouldn’t discount it for purely that reason.

For what it’s worth, the Center for Science in the Public Interest lists sorbitan monostearate as apparently safe (unlike, interestingly, the natural sweetener stevia, which they designate in the most unsafe category).

At the moment, my level of discomfort with sorbitan monostearate is not high enough to cause me to avoid it, but of course it’s not my place to make that decision for others. If you’re committed to avoid it altogether, though, be aware that many bakeries, especially small ones that produce the finest breads, do use instant yeast, and for whatever reason, labeling law does not seem to require that the yeast additives be included in the labeling of the final bread. Eating only bread you bake yourself with active dry yeast seems like a sensible option for you, given your concern.

If you come across any new information from credible sources, I’d love to hear about it. Thanks!

Chris, yes, good reminder about exp. dates.

Susan, I think more and more people are “coming around!” Welcome to Wild Yeast.