Question about SAF GOLD Instant Yeast
I was looking at the latest King Arthur catalog and I noticed they sell a version of SAF Instant yeast called GOLD. It's supposedly better for sweet breads and acidic sourdough breads. I read in the BBA where Peter observed french bakers adding commercial yeast to the dough depending on activity on the morning of the bake I believe. I don't recall him mentioning what type of yeast they added. I do from time to time add a little instant yeast to my SD dough's if I'm behind schedule and need to shorten the primary ferment or boost the rise but it always feels like cheating.
Does anyone have experience using this Gold Instant Yeast?