Your answer about not having enough sugar in this recipe to work well with SAF Gold yeast was interesting. Is there a certain proportion of sugar to flour that is necessary to have Gold yeast work well? I have always used Gold whenever I had a dough with fat and sugar in it, thinking it would rise better, and found that it sometimes did not. Plain ol' Red Star often worked far better and gave me a better product. What about fat proportion, is there a necessary level for fat to flour ratio also? Jo, check out this Sally Lunn blog, which includes a great explanation of how best to use SAF Gold yeast. Fat has nothing to do with how the Gold will work; it's strictly sugar level. PJH

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