Thanks Deb. That's good to know. My last couple batches were using the red packaged version, not the blue pizzeria version. My recipe with the red is pretty stable and consistent and I need to make pizza this weekend for something and can't afford to tinker and screw it up. Is there any known testing with red vs blue? I'm using it mixed about 50/50 with KA bread flour in my Blodgett gas oven at about 700 degrees. Good browning with the Caputo Red / KA bread combo. Wondering if switching to Caputo Blue will make any big changes.