On Dec 17, 3:43*am, Boron Elgar > wrote:

> 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


what is the difference between 'instant' yeast and 'rapid rise' yeast?

I still use active dry yeast and proof it.