November 4, 2007 - 2:48am
Yeast: Dry vs Rapid Rise
Hi all,
Do you folks notice a difference when using Dry yeast? I have been using only Fleschmans RapidRise for ease, but most of the recipes I see call for proofed dry yeast. Any difference? Are they pretty much interchangable? If I do swap in RapidRise, should I still add the proofing water to keep the hydration correct?
Thanks,
Ian