I had to buy the sag-instant gold yeast because that was the only yeast around. I have always used the active dry yeast in my bread. I have read the gold is for a sweeter recipe. Will this still work with just a bread recipe resulting in just a little sweeter taste? Also I have always had to soften the yeast in warm water. After reading this page, is this not the case? I just stir it into the flour? Thank you for your help. Very anxious to try this.

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