Specifically, why does SAF Gold work better in sweet doughs than SAF Red? Is it simply a different strain of yeast that ferments sugar more efficiently? I can imagine that a dough with a higher sugar-to-flour ratio is going to be heavier, and would therefore need a greater amount of gas production to get it to rise. Additionally, I've read that Rapid Rise yeast is marketed towards dough that requires only one rise, but after reading this article it doesn't appear it would make a difference; what are your thoughts?

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