On 12/17/2010 6:43 AM, Boron Elgar wrote:
> On Thu, 16 Dec 2010 23:42:38 -0800, "Paul M. >
> wrote:
>
>>
>> "Janet > wrote in message
>> eb.com...
>>> I bought a tri-pack of this by mistake. I was going to try to use it but
>>> the directions are different from using regular active yeast and I was
>>> worried that it might change my recipe. Bread can be finicky.
>>>
>>> Has anyone used rapid rise yeast in place of regular active dry yeast?
>>> Does bringing all of the liquid (water and oil) to the required
>>> temperature, then adding to the dry ingredients alter the results of your
>>> recipe?
>>>
>>
>> It worked OK. I used it a lot when I was making pizza dough in the college
>> cafeteria decades ago. To me it didn't have that nice yeasty smell and
>> taste I like from slow rise yeast. It lacked some tang. I don't use it
>> when I make bread..
>>
>> Paul
>>
>
> It is easy to adapt any recipe to give you that flavor, though...just
> use less of the rapid rise yeast in it and allow for a longer rise
> period.
>
> I do not think I have had regular old active dry yeast in the house in
> many years.
>
> Boron

I use it frequently.

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