On 12/17/2010 12:12 PM, sf wrote:
> On Fri, 17 Dec 2010 07:24:29 -0800 (PST), ImStillMags
> > wrote:
>
>> I still use active dry yeast and proof it.
>
> I treat it the same as regular, proofing and all.
>

Thanks to everyone. I'll just use it with my 110° to 115° recipes then.
I trust you folks.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.