Most rapid rise yeast has Ascorbic Acid added to make it rise faster, it is basically vitamin C. I'm fine with that. I don't know if the funky smell and too rapid rise (for active dry yeast ) was from the additive or the new process they are using. I don't think they are adding corn syrup, but from the article Robin quoted above, it sounds like they are actually using the corn syrup to make the yeast. "Yeasts are grown in the industry in big tanks with sugary water in the presence of oxygen. When the desired amount of yeast is reached the liquid is pumped out, and the yeast is then dried. Nothing else is added in the production of yeast." I found this after searching on the Internet. So I would guess instead of using a sugar/water solution, Red Star now uses corn syrup to grow their yeast. I just can't understand why they felt they needed to add an emulsifier. I can't say I have ever had a problem with my yeast staying solid. If it worked for so many years I can't see why they would change it. I'm guessing the funky smell is from the corn syrup base they are growing the yeast from, and the undesirably rapid rise is from the emulsifier.

I am going slightly bonkers and doing an about face, now considering stainless range, off-white knobs, brass trim around the knobs. Hood still to match cabinets. Is this coo-coo? I can't see how it would look because for some reason, the white knobs on the Blue Star site are not showing up as white. I hate stainless and always loved the idea of redoing a kitchen with the ability to have paneled appliances and a colored range. But now in the midst of this, it all feels like over kill in my small-ish kitchen. And I'm noticing that while my hood and range ideabooks have all white hoods and ranges, my original ideabook of favorite overall kitchen looks all have stainless. These were my original inspiration before I got all crafty with the details: And, here is my kitchen currently - the L part is what is being redone with new cabinetry / range.

" Because all you non pros say it's ok, then that must mean it's ok? As opposed to listening to the Pros on this forum or doing your own research by asking in the appliance forum?" Wait, what makes someone a non pro vs one of the "Pros on this forum" and is that different from having PRO under your picture? Only one person with PRO under their picture has answered here. It is actually their "pros" telling them it is OK. Are you saying that "non pros" giving their subjective opinion is somehow invalid? Are you saying if you are a "Pro on this forum", whatever that means, your word is infallible? I think no matter who you profess to be, you have to make a case for what you are saying. If I were doing this now, I would have a few questions myself. It's a lot of money especially if you have to install makeup air. There are a lot of ways to calculate how much ventilation is needed but how are these ways and numbers validated? I think this is the thread mentioned above that has the comments by kaseki(no PRO under his picture). He references certain people that have worked in this field. https://www.gardenweb.com/discussions/5161173/hood-faq#n=21 "Any ventilation hood over 400 CFM requires MUA. Your locally adopted amendments to code can be stricter, but not more lenient." Some codes, ours in particular, call for it at 600 CFM, so you really have to see if it is required in your location and what the requirements are. This is our code. Not everyone needs the motorized version. I don't think makeup air was required when I put my fan in, at least none of the inspectors said anything. I have not had any issues anywhere or blow back from the wood stove. We have a lot of open areas in our house. I do think I have naturally supplied makeup air with a gravity damper. ;-)) It is also close to the furnace. We went to a restaurant recently with no makeup air and a giant hood. I could not pull the door open, until my husband pulled on it too and we broke the suction. Not good!

Thanks to all who responded. I did end up purchasing something other than the BlueStar 30" gas range. I really loved the BlueStar and almost purchased it but in the end there were several factors that influenced my decision. The BlueStar range does not have a storage drawer. I have limited cabinet space in my kitchen and would have been hard pressed to find storage for my roasting pan had I purchased the BlueStar. For those with big kitchens and plenty of storage, this would not be a problem but it was an issue for me. I really wanted telescopic sliding racks, which in the BlueStar were an accessory (at $400 each). It would have added $800 to the cost. The burners on the BlueStar are powerful. I would have had to add make-up air (MUA) to my existing ventilation system which would probably be $500 or so (MUA kit, installation, permit). Most of the homes in my neighborhood have pretty basic kitchens and kitchen appliances. I didn't want to over-improve for the area I live in. I am an average cook/baker with average needs. Ultimately, I decided that I didn't need anything with such superior burner and oven capacity at the BlueStar. While I made the right decision for my circumstances at this time, I'm still dreaming about that beautiful BlueStar range and hopefully can reconsider for my next home.