I am perplexed. For the last few months, I've been using SAF red. Previously I have used Red Star ADY and always have had excellent results. Contrary to your findings, I have not been having good luck with SAF. My dough rises well but sometimes collapses slightly in the oven; or if I give it an extra rise, punching it down after the first bulk rise for a second, then the loaves after shaping do not do so well. In other words, it does not seem to have the staying power you ascribe to it. I've never had these problems with Red Star and I'm seriously considering throwing out the half pound of SAF I still have in my freezer and going back to Red Star. I have been baking bread regularly for over 50 years, so I'm really confused as to why my results seem to contradict yours. Any suggestions?

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