I'm thoroughly confused about yeast.
The King Arthur Flour baking books, which I use a lot, say to use instant yeast.
I just checked out their book on whole grain baking, and in that book, the text says that instant yeast and rapid rise yeast are not the same thing and are not interchangeable.
However, in my supermarkets, there really is no "instant yeast." Just active-dry, and depending on the brand, either fast- or rapid-rise.
There is one store that carries something called "instant yeast;" it's Oetker brand (?), but it's a specialty store.
What's the deal with this?
(I have used rapid- and fast-rise with good results. I have used active dry a lot less).