Just got out all the ingredients for this bread and realized that my Lancelot flour expired LAST year! Can I use it or will the resulting bread be less than stellar? Also, I am out of SAF yeast, can I use active dry yeast? If so, what adjustments do I need to make? Thanks in advance for your swift response! Go ahead and use the Lancelot - it's not whole grain, so should be fine. Use active dry just as you would instant - no need to dissolve first. It'll take longer to get going than instant, but will eventually catch up. Good luck - PJH

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