Hi Patricia,
It's okay if you don't find you get the same results with the SAF Red, and prefer the ADY RedStar. Every kitchen, every oven, every baker is a little different. The loaves sinking in the oven is a classic sign of over proofed dough, so it sounds like it's rising faster at times. As our beloved PJ always says "No food police here!", so use what you like best.

• Reply