I started baking with instant yeast about ten years ago on the recommendation of a bread-baking cookbook, and I'll never go back to active dry. I haven't had a single yeast-induced failure, and I love not having to proof it. A bonus: when you couldn't find yeast at the store in 2020, I had most of a pound in my freezer and I had plenty to give a neighbor who needed some. Thanks for the article!

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