Bread-Bakers v104.n027.4

Thanks to all who answered my question about the difference between instant 
and active dry yeast.

The problem--since I wasn't clear--was the sour dough texture of the 
bread.  By reducing the instant yeast to 1/2 of the called for active dry, 
the breads I have since made are great.

Thanks to you all who know more than the people at the yeast company answer 
center!

Lois Silverman