"Bottom line: While they might come close to performing the same, given enough rising time, IDY has a better chance of being fresh than ADY. And that makes a huge difference. " Well I think you just kind of proved my point - ADY and IDY can't really be expected to perform the same. So given someone wants to go ahead and use ADY instead of the IDY, what changes might be suggested for the recipe above? More ADY? Longer intermediate rise times? Sorry if I'm being obtuse, it just hasn't been my experience that the 2 are perfectly interchangeable. Thanks for addressing this, I know it's a lot of work for you. No problem - that's absolutely what we're here for. I always build in more time for ADY, when/if I use it. The longer rise develops flavor, so it's not a negative. If you don't want to add more rising time, then yeah, increase the amount of yeast. Some people automatically do that anyway, as they love the "old fashioned" super-yeasty taste and smell of lots of manufactured yeast. PJH

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