What is the difference between "rapid rising" yeast, and "instant" yeast? I used "rapid rising" in the recipe for Scali as my market does not carry packets/ jars of yeast marked "instant". I am still waiting out the last rising before baking the bread, but so far the process seems to be going as per instructions, though the starter was dry-ish and not as pictured in the photo. Will post again once bread has been baked. This is my first try at yeast bread, but if I want Scali, I must resort to making my own; it is non existent in upstate NY, and I am a native of suburban Boston who really loves her Scali!! :) We don't recommend Rapid Rise yeast as it uses all its energy good rise and doesn't leave much for the second, which doesn't give you that delicious taste. Molly @ KAF

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