Cooking and Baking

Regular yeast vs. quick-rise..please weigh-in

For years, I was a working mother, antique dealer and a teacher of special needs students. I drifted toward the rapid rise yeast to make my life easier and still continue my home-made preferences.. Now that I am retired, is there any recommendations that you have as far as finished product is concerned that would draw me back to regular yeast? Is there, indeed, a discernible difference? I am totally open...now.


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