I recently ran out of my favorite yeast and now I have to use my back up, Red Star yeast. I am not crazy about it, I noticed that I have to have tempts hotter than with the other yeast and sometimes it takes a long long time for my dough to rise. Do I need to use more of the red Star yeast than I normally would? And if so how much more? I do not enjoy yeasty tasting bread. I do use a bread flour and not AP, AP is for cookies in my mind. I usually use about 2 and a quarter tsp. also I noticed that when the bread is done baking it feels heavy, like it is under cooked, but it is cooked through. Do I need to knead the dough more? I usually knead until the dough feels silky and elastic. I also make a good quantity of bread at times, should I put the dough in the refrigerator while I work with my first batch, to slow the rise on the rest so that it does not over proof?