I would so appreciate a quick and easy way to remember the difference between active dry yeast and instant yeast. I know SAF Gold is for sweet doughs and SAF red for the rest, but I know there are some applications are better suited for active, and some instant.
I am more of a bread baker than sweets maker and do use my sourdough starter, Otis, and cheat a bit with packaged yeast. I use SAF and Red Star--Red Star seems to perform better. Any other yeast favorites? .
Has fresh yeast disappeared from your markets, as well?