Question for those of you who use active dry yeast: how often do you come across dead yeast? Excluding improperly stored or vintage yeast, of course.
According to the articles in my earlier post, it seems that ADY was reformulated earlier this decade, and there isn't much difference between instant and active yeast, and current product offerings are mostly interchangeable.
Stella Parks seems to think there is more of a difference between the two than does the KA blogger, but Stella is more persnickety about yeast, which is probably why she gets awards (and I don't!). Stella's comment that active yeasts are not often used in commercial environments is interesting.
Both Stella Parks and the KA blogger think that SAF instant yeast is the go to yeast for the home baker. I've been successfully using Fleischman's instant yeast, but I may pick up a pound of the SAF and store it in the freezer, as it will probably take me a year to use it.