I'm a home baker. The article is interesting but I believe it's geared toward more a "type" of baker rather than the quality of the final product. Just saying. Personally, I believe that both types of the "fast rise" yeasts used here (SAF & Quick Rise) will work for the baker who needs to go from mixing/kneading/resting to rising/baking quickly. And that is the purpose of this type of yeast. It wasn't designed to IMPROVE FLAVOR. It was designed to raise the bread quicker. So it has it's place.

What wasn't fairly represented in this article is this: Active Dry Yeast is NOT designed for a single quick rise -- then bake like this baker did. ADY purposefully works slower, breaking down the starches to sugar, then digesting the sugars at a slower pace. It is actually BEST used when the recipe calls for TWO rises of the dough, with the final occurring after shaping. Another use is in cold fermentation (long) in the refrigerator. As a microbiologist, I can tell you that the fermentation process is complex. It's far more than just "raising the dough". Fermentation, when given enough time, produces wonderful flavors via other byproducts produced during the yeast's metabolism of simple sugars. That is ONLY achievable with the Active Dry Yeast - not Quick Rise.

Both products work -- but BOTH have different methods and produce different end results. Personally, I like QuickRise Yeast when I'm in a hurry, and want the bread quickly, but if I do, I usually use far less yeast than the recipe calls for, and add a bit of fermentation time. That helps to reduce the off taste produced in instant / quick rise yeasts. This "too yeasty" off-taste was mentioned but not highlighted in the article. To me, it's very important. So both have their place. I just don't feel this was fairly represented in this article.

• Reply