I guess speed is important - for those of us baking while doing other chores, I'm not sure having the dough rise in 45 minutes versus an hour and ten mins. matters that much. I have recently tried Platinum yeast - not sure if that's considered instant. It supposedly has "dough conditioners"? It was fine too. I guess I'll never understand these things - for instance, some recipes I have call for a slow "cool rise" in the fridge to better develop the dough. So is "slow" never advantageous?

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