SAF red vs gold
Hello, I've tried searching this, but didn't come up with any conclusive answers. I'm currently using Lowan's IDY, and have come across SAF in both red and gold varieties which cost less than the Lowan's. I don't really bake enough to have both types lying around, and I'm wondering if there are any downsides to using SAF gold in regular low-sugar doughs? I've also read that you can simply increase the quantity of SAF red in high-sugar doughs instead of using SAF gold? Lesaffre also say that their instant yeast prefers warmer temperatures; does this mean overnight proofing in the fridge is not recommended/will be less effective and require even longer timing?
I normally bake non-enriched stuff, does this mean red is the better choice for me, or is gold actually more "all purpose" than it sounds?.