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wildeny
 
Posts: n/a
Default Is this generally true about baking yeast?

In Alan's first post, the question is about the conversion between
Rapid Acting yeast and Active Dry Yeast. Later some following posts
talked about instant yeast. As I remember, instant yeast =\= rapid
acting yeast.
(at least mentioned in King Arthur Flour's Guide to Bread Machine
Baking and its FAQ about yeast, and somewhere but forgot where)