switching to red star dry active yeast
I’ve been baking about two loaves a week using the regular Fleischmanns yeast. I’ve been using one packet per loaf, and I’ve been happy with the results. Yesterday, I bought a 2 pound package of red star dry active yeast (much much cheaper!). My understanding is the Fleischmanns is equivalent to 2 1/4 teaspoons of the red star. Do I have that correct? Is there anything special I shuld know before switching to the red star?
Source: Fresh Loaf