Originally Posted by kevinstan
I think the other one is called active dry. Can anyone else confirm this ? And let me know for sure if that's the one I need. I am going to the store shortly to get it.
Active dry should be fine, just don't use the rapid rise... I am not sure why, but I've heard not to.
My guess is that it ferments too fast and produces of flavors... But that's only my best guess.