I have a Dresden stollen recipe that calls for envelopes of "dry powdered yeast." That probably means active dry yeast because it includes a proofing step. I estimate that the weight in sugar is about 20% of the weight in flour, plus eggs and butter. I have successfully used the SAF Red instant yeast but keep the dough in a warm place for the first rise. (My oven has a "bread proof" setting.) I probably could benefit from the SAF Gold, but I probably wouldn't use it very quickly. I might be tempted if you offered a smaller amount of the SAF Gold. However, stollen during the holidays is about the only time I might need the Gold.

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