hi everyone - 

i have just recently come down with the baking bug and have been giving it a go with pizza dough, basic french bread and just began my sourdough starter.

one thing i am extremely confused about is the different yeasts that are out there and referred to in recipes.

when i begin to make my sourdough, i have been told in the 'goldrush' starter recipe that if i want a less dense loaf, i need to add 'instant' yeast.  am i right in saying that instant yeast is breadmaker yeast?

things are labelled a little different in the UK so that doesnt help me much either.

any feedback would be appreciated.

thanks,

tami