I have made bread all my life, and I use regular "fast acting" yeast. So, I had a new recipe from America's Test Kitchen, and I unthinkingly started following it. It said 4 cups of flour and 2 1/4 teaspoons yeast tossed together. So that is what I did, when I realized, "this is wrong". Sure enough, I was supposed to use something called "instant" yeast. I know that you always dissolve yeast in warm water and a little sugar and wait for it to bubble and grow to make sure it still works. It has always been one of my favorite parts of breadmaking. Question#1 -- Can I use this flour mixed with yeast for something else, like pancakes? It seems so wasteful to toss it out. Question #2 -- Why, oh why, do they have all these different kinds of yeast now?