Aside from Red Star and Fleischman's, anyone have rec's for other brands of bread yeast? Also, anyone use additives (ascorbic acid, diastatic malt) or are they at all necessary? I prefer active dry but want to experiment with other yeast.
I have success with baguettes and am looking to pump up the flavor a bit. I use good quality bread flour with a long, slow proofing. Any suggestions?