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SAF gold


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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.

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