I have to tell you how wonderful your blogs are, and the pictures take all the guesswork out of baking! While a lot of folks are writing about the asorbic acid, I have a question on the yeast. I've been reading all the blogs this year about making rolls and different kinds of bread, and they all list the SAF red yeast. All the customer comments praise it and it's listed as the yeast of choice by KAF kitchen testers. It sounds like it's the best thing since sliced bread! (Sorry for the bad joke!) I've been thinking that would be the answer to the problems I have been having with an old family recipe (a braided sweet bread with nuts and raisins), which is beautifully risen when I put it in the oven, only to fall while baking (after two rises and spending hours on it!). I was all ready to order the SAF Red, THEN I see this recipe and it recommends the SAF Gold for sweet breads! If I wanted to make your hamburger buns, rolls and other breads, as well as a sweet-yeast bread, could I just use the SAF Gold or do I really need to buy both? Is there a problem if only one type is used? Thanks for your help!Generally the red is the all-purpose yeast. it can be used for sweet doughs, but you may want to increase the amount by about 1/2 teaspoon. I keep both yeasts in my freezer, but use the red the most. Mary @ KAF

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