Karen,

I was in the same boat as you are. SAF Gold was the only yeast I could find and so I ordered it. 3-week later I have it and have been figuring out how to use it. I tried it with some home-milled whole wheat using this recipe:

https://www.kingarthurflour.com/recipes/no-knead-100-whole-wheat-bread-…

and found that if I used the amount in the recipe, the dough rose to the top of the loaf pan in less than 30 mins. After baking, the loaf fell in the center somewhat. I made a second loaf and used 1/2 of the amount of yeast and it rose in 60-70 minutes and baked into a better shape.

After this experience, I used the SAF Gold in this recipe, again halving the yeast called for:

https://www.kingarthurflour.com/recipes/pizza-crust-recipe

I had good results using this method here as well.

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