Ok, once and for all, I'm going to learn the difference between active dry/instant/rapid rise yeasts. I know that active dry needs to be activated in a liquid. Are instant and rapid rise essentially the same things? Jules, all three are different. RapidRise is Fleichmann's brand name for an active dry yeast that works very quickly, but also gives up the ghost more quickly than the other two. It's a sprinter, not a marathoner. Active dry is a slower-acting yeast, but lasts longer. It's prepared by being dried at a high temperature, which kills a lot of the cells. the dead cells collect around and surround the live ones, which is why it needs to be dissolved before using; to slough off the dead cells. Instant yeast (a.k.a. bread machine yeast) Is dried at a lower temperature, resulting in more cells remaining alive. Thus it doesn't need to be dissolved. It acts quickly, but also stays strong for the long haul, which is why I like it the best: it's easy to use, and strong. I prefer SAF Red instant yeast, which is what we use here in the test kitchen and have for many, many years. Hope that helps- PJH

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