:bounce: I have a question about the various yeasts available at the market. Can someone please explain what the difference is with these yeasts and can they be used interchangably? I've seen instant yeast, quick-rise yeast, bread machine yeast...and it seems like all the recipes want a different type yeast for one thing or another. Is it all just a bunch of hooie-blooie or is it really better to use a particulat type of yeast in certain instances? Any information would be greatly appreciated!