After reading your comment: "Be advised, though; SAF Gold isn’t an all-purpose yeast. It’s best used in sweet breads, and won’t do well in “lean” doughs (low in sugar and fat)." I have actually had good success with the SAF Gold for doughs low in sugar and fat, as we live at 5600 feet and had a hard time getting my breads to rise in the past with the regular yeast. Since using the "Gold" yeast, I have had great success with all of my yeast breads, sweet or not. So I don't know if it just the way I bake or is it the yeast? I also have been consistently weighing the flour for the last couple of years, instead of dipping the cup, so that may have something to do with it too.

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