Sorry about the confusion, Kittie! Yeast nomenclature can be a bit confusing. Any yeast that you can purchase at a store would be considered a commercial yeast, this includes fresh yeast (also called cake yeast), active yeast, rapid rise and instant yeast. Wild yeast (the culturing agent of sourdough) would be the exception to this and not considered commercial yeast. Instant and active yeast can generally be used interchangeably however the active yeast needs to be activated in the liquid called for in the recipe first. I hope this clears things up and happy baking!

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