Wow. Over time I have had many questions about the different kinds of yeast called for in recipes, but my Fleischmann's Instant Dry that I buy in bulk from BJ's has always seemed to work so I just kept using it. This information is so helpful. I'll give SAF gold a try in a sweet dough. I have always stored my yeast in the freezer and also find that it can be many, many years old and still work.

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