We got substituted nfe9m our normal brand of IDY -Fleischmans and got SAF something or other. It doesn’t seem like our dough is performing the same. Could it be the difference in yeast or other factors?
Are they both IDY? We use SAF and it performs well but they make many different yeasts and even the SAF IDY has many different types. We use SAF instant red. Its definitely possible to get a bad batch of yeast.
