Lots of questions, here! If your recipe calls for potato and potato water, my inclination would be to stick with that. If you must proceed, you'll start using 1/4 the amount of potato, and replacing the potato water with regular water. Your results will likely differ from what you are used to, so be prepared to experiment. If your cinnamon rolls have 10% or more of the flour weight as sugar, then use the SAF Gold. No Knead Crusty bread calls for instant or active dry- use what you have, because you'll have good results in either case. In general, we try not to be too hard and fast on what to use because sometimes it discourages people from baking if they don't have the exact ingredient specified. We simply want people to bake! Laurie@KAF

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