Osmotolerant yeast vs. Active Dry
Baked some fruitbread, recipe called for SAF Osmotolerant yeast, which I didn't have. Recipe has 16% sugar in it. I just used twice the suggested quantity of active dry yeast instead. Fruitbread turned out great, but the timing was SO off, I was babysitting the thing all day yesterday. Instead of a bulk ferment of 1.5 hours and proof of 1 hour, it took like 5 hours for the bulk, and took another 3 to proof. It was, on the whole, a big pain (bad pun intented:)).
Are there any tricks to make Active Dry yeast work instead of Osmotolerant? Is it just a question of putting (say) 4 times the active dry yeast instead of 2X (which is what I did)?