Bread-Bakers v107.n005.17

I'm not a scientific baker in the sense that I check percentages, 
peer through membranes,and check the temperature of proofed dough.

In fact, I leave the kneading to my Kitchen Aid stand mixer.

That's why I was delighted to read Tom's comments about yeast and 
realize I wasn't imagining differences between Fleischmann's and Red Star/SAF.

Change the brand in a recipe and differences are obvious in every 
quality of the bread.

For me, it is Red star/SAF every time!

Fredericka