I switched from active dry year to SAF instant a few years ago when I ordered a bread machine. I really liked the results and now use it for almost all my baking, whether by hand or by machine. I recently tried a few sweet bread recipes and gave the SAF gold a try. I liked the results with the gold a lot better for these as the breads seemed fluffier and softer. (Maybe I am just too impatient to let them fully rise with the instant yeast!) I am glad to know I can use it in my regular recipes too since I still have a lot of it on hand. BTW, I found a baking buddy at work so we take turns ordering SAF yeast and divide it between us. That way we have fresher yeast and it gives us an excuse to share baked goods as well! That being said, when I have yeast that is past it's expiration I usually proof it with warm water and a pinch of sugar to make sure it is still good, although I've never had a problem with SAF yeasts, even when a year past the expiration date.

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