Hi PJ, Thanks so much for your articles on baking with yeast! I'd love to see a post on the different types of yeast - there's active dry, instant, rapid rise, and apparently now pizza. What's the difference? I don't bake with yeast very often so don't want to have four types around going stale, so is there one I can use in place of the others? (My apologies if you've already discussed this topic - I did look but couldn't find a post about it.) Thanks! Cheers, Eleanor

• Reply