Mila, you know, that's a great question and we don't actually have a good answer for you. Some bakers here think it would work--yeast is yeast--others are skeptical and think it might result in a baking flop. You could try making a mini loaf to see how it reacts; use tiny proportions and that way if there is no rising activity you haven't wasted a ton of ingredients. If you give this a go, keep us posted on the progress. Bryanna@KAF

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