Modern Baker group has moved into breads. The first one I decided to try was the pita bread, but before I could get started, I wanted to make sure my active yeast was viable. For the BBA challenge I've been using instant yeast, but Malgieri uses active yeast in this chapter. Phyl posted a testing active dry yeast post. His yeast flopped. I tried mine and it also flopped. Luckily, Phyl also posted a yeast equivalents so I pulled out my instant yeast and got to work.