SAF gold

[Duvelus]

Well I have a half way dumb question about yeast. Every year I make Pandoro for Christmas and for it, I use SAF gold yeast. But I’am also baking some Pane Siciliano

this year too. But I didn’t realize I was out of “normal” instant yeast so I substituted the SAF gold when I started the pate fermentee.

So my question is will this be a problem? I do have time to start over.

[artisanbaker]

i've used the gold in the place of red with no problems; i wouldn't do the opposite without increasing the % of red