Does using potato flour take the place of using cooked potato and potato water in a recipe? The cinnamon roll recipe I use calls for a cup of cooked potato and a cup of the water it was cooked in. Can I eliminate that by using the potato flour? I am so confused about which type of yeast to use. The more I read, the more confused I am! I wish a recipe would just tell me exactly which type yeast to use and be done with it! What type yeast should I use in my cinnamon rolls....the gold SAF or just some active dry yeast? And what about your No-Knead Crusty White Bread? Thanks for your help! Anne

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