547
people found this helpful, as of 2023
ranked #31,039 most helpful
out of 571,544,897 reviews
★★★★★
Use RED for most baking, GOLD for low moisture.
Some people assume "GOLD" is better than "RED" - it's not! They are both high-quality yeast, but just designed for different uses. Gold performs better with less liquid.
I bake a lot of bread and after a lot of experimentation I now only use SAF. The SAF-RED is the go-to yeast for most baking, however for low-hydration dough (for example a 50% or more whole wheat) the SAF-GOLD is a better choice as it performs better with less-moisture dough.
