I can only get Fleischmann's Rapid rise "highly active" or Active dry,locally.I used active dry before and it worked OK...Im still learning as I experiment.
Can rapid rise be used or is it overkill? What are the main differences?
I did do a search but theres so many topics,and when reading I didnt see up front what I was looking for.
Any links or info is greatly appreciated.The flour being used for the dough is either King Arthur bread flour or white lily bread flour.