I thought all yeast was the same - wrong! You've got live yeast; dried yeast; dormant yeast; liquid yeast and each one has specific properties for the types of reactions you are trying to gain with your foods. I use Yeast for mostly breads; sweet breads; and rolls. If you want to "re-hydrate" your yeast and fiddle with water temperatures and sugars then use Red Star. If you worry about "killing" your yeast or just want a sure-fire effective yeast use SAF Premium. I LOVE that yeast. It works perfectly every time Go to the link below to see the comparison's
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