Tricks to using SAF yeast?
This seems like such a silly question because SAF yeast is supposed to be so simple to use, but are there tricks to using it that I could be unaware of? I recently switched from active-dry & my bread isn't rising properly. One source said the SAF shouldn't touch salt...but how does that happen?? I also ran out of grains that I grind immediately before baking and had to buy store bought flour until my new batch arrives. Is there a difference using SAF with fresh flour vs. store bought?
I'm so frustrated right now! HELP!!
Thanks in advance. :)