SAF-Instant Yeast is a "superyeast". It's a product of genetic engineering. It's air dried instead of oven dried, and looks like tiny worms, compared to the much larger granuals of active dry yeast because of this process. It's a stronger type of yeast, fast-acting, and can be added directly to the dry ingredients rather than being proofed in liquid. The first generation instant yeast was produced to mix directly with dry ingredients for quicker mixing (no proofing necessary). Because the home-users were accustomed to proofing their active dry yeast (which is what I think you are calling "regular yeast"), instant yeast was a failure in home use. They proofed it anyway, which reduced the strength of the yeast, and it didn't perform as well if proofed. The second generation of this product COULD be proofed, OR added directly to the dry ingredients, and is basically what instant yeast is today. Instant yeast was used for many years in Europe before it was introduced in the United States and was first used in commercial application - by being able to add the dry yeast directly to the dry ingredients they were able to save time/money by eliminating yeast that required proofing. If you substitute SAF-Instant yeast for active dry yeast, you need to use 25% less. The "cousin" to the genetically modified "superyeast" Instant Yeast is fast (or quick)-rising yeast. These were reformulated from active dry yeast to preform in "instant" applications. For instance, one brand was simply made into smaller particles to dissolve rapidly and work faster than active dry yeast, rather than a genetic modification. In the 1980's the Automated Bread Machine was developed for home use. Yeast companies begen to develop fast-acting yeast (Quick-Rise, Rapid-Rise and Bread Machine Yeast) for use in Bread Machines. These types were essential for the fast rise needed for the 1-hour cycle. As the name implies, fast-acting yeast shortens the rising time for dough. It is also reduced by 25% if you are substituting it in a recipe calling for active dry yeast. When fast-acting yeast were originally introduced to the home baker, they were developed to make bread faster. You could eliminate proofing in water (add directly to the flour mixture - which saves 10 minutes) and eliminate one rise. After kneading, you cover the dough and allow it to rest for 10 minutes. Form dough, pan, and rise as usual for the final proofing. For both Instant and Fast-Rising Yeast types (which are generally used in the same applications), they are commonly added directly to a portion of dry ingredients. The liquid added to this mixture needs to be 125-130°F to produce a quick rising dough. The warmer temperature is needed because when adding the warm water to a large bulk of ingredients, it quickly cools. Active dry yeast (incorrectly called "regular" yeast) was developed during WWII to replace Cake Yeast. Fleishmann's, the first brand of active dry yeast was developed in 1943. Cake yeast has 70% moisture content, requires refrigeration, has a short life of about 3-weeks, and was difficult to use during the war. Active Dry Yeast is 8% moisture. The development of active dry yeast made it easier to transport (no refrigeration needed) and use. It also had a longer shelf-life. There is one more type of dry yeast - Osmotolerant Instant Active Dry Yeast. This type of yeast is recommended for dough characterized as sweet, salty or low absorption. It's beneficial in certain types of recipes because osmotic tolerance is called for because the amount of available water in these doughs is limited. Fermipan markets osmotolerant instant active dry yeast as Fermipan Brown, and SAF markets osmotolerant instant active dry yeast as SAF Gold. -Grainlady

If you don't do enough baking to keep sourdough starter going in the refrigerator it can be frozen. Spread it out on a cookie sheet covered with parchment paper. Let it air dry for a couple days...until it crumbles easily. Or, you can dry it in a dehydrator. Put it in a Zip-Lock or better still a Lock 'n Lock - type container & freeze crumbled. To use, add a tablespoon or two when making fresh dough. You can also freeze starter in liquid form. /tricia

Oh Renee, I couldn't agree more. I'm tired of being bullied because my view is stated in a different way than another poster's. There is a very small minority who think their recipes or techniques are the be-all/ end-all, "ubiquitous, know-it-all approach with narrow-minded views" of the culinary world. That is when unpleasantness rears its ugly head. When that happens, it is unfair to the whole forum. I for one would have left this thread a few posts ago, especially when I realized that one particular member refused to see the passive/ aggressive nature of their posts, then devolving into personal attacks to other posters. It's difficult to not defend one's integrity when it's called into question. Imagine how you would feel if someone referred to you as condescending, superior, a liar, a know-it-all. I believe that everyone but one person in this thread has agreed to disagree. I, for one, appreciate the beautiful photos many of our talented contributors generously post. It certainly takes additional time on their behalf to photograph the food, choose the appropriate photo for their post, then to share it with everyone. I learn how to plate food to make it look more appealing. I don't find it competitive, I find it encouraging. I think it has given a lot of us in this digital age the impetus to become more artistic, not only in our food preparation, but also in the art of presentation. How is that ever a bad thing? I think the main spirit of this forum is quite pleasant - these kinds of threads are very few and far between. I think that there will be a few of us that will be checking back to make sure no one else is being treated unfairly. Lori

Ginger, it isn't that pastry cream, but I appreciate you sending me a link. Roselin32, the filling for the Bee Sting Cake might be the right one. I'm going to try a batch tomorrow. The coffee cake was more like a giant yeast danish rather than a cake. Thank you for suggesting I check the Bee Sting Cake. This afternoon my kid sister said she remembered the name of the bakery, Tom's Pastry, and I then I remembered that was the owner's name. Who would have thought a German with a thick accent named Tom. Anyway, she remembered the cream puffs had a cream filling that wasn't whipped cream, but not a custard or a pudding. She said she had a recipe similar at one time, but can't find it. Eeesh!