What percentage did you generally use with Reddi-Sponge? I can't imagine the same types of conditioners would work with the percentages yeast would use in dry form, so there's got to be something different about it.Dough conditioners are mostly similar I think, "a proprietary blend of sweet whey, corn flour, monocalcium phosphate, potassium bromate, and L-cysteine hydrochloride. "
I know I used to see Fermipan mentioned a long time ago in some of the older bread books, but it wasn't the new "Super 2 in 1" version they were talking about. Currently Fermipan seems to be exceedingly hard to find information on of any sort. At least on this continent. All of 2 stores seem to actually sell it, and information is scarce. Tons of information on SAF, and Red Star, but nothing on Fermipan. A yeast+conditioner is an odd product to begin with but very appealing. I know I'm interested in trying a new more potent yeast, but Fermipan vs SAF Premium seems like a confusing choice (assuming there's even a choice and it's not "different choice for different products.")
If (if!) I'm interpreting right, the SAF Premium/Purple seems to be very aggressive, and all about speeding up fermentation rapidly. I like that. Seems suitable for all doughs, but not very sweet doughs (what dough even has >12% sugar though? Even the pandoros I used to make rose just fine with normal yeast.) Gold still seems to be recommended for that, but I'm not sure I've ever even seen a recipe for a dough that sweet. Maybe a honey-molasas whole wheat counts. Basically Premium seems like super-speed normal yeast. Maybe.
Fermipan Super seems a little more specific to lean dough, and seems to emphasize use with whole wheat, though isn't exclusive to it, and still includes croissant. Since I do do a lot of whole wheat that could be beneficial. I tend to stick to 50/50 fresh whole, though I'm awaiting some seives to bolt the flour a bit depending on application.
So on one hand I have the Premium/Purple that's super fast-rising which is good, I'm time strapped and that's holding back my ability to make bread. On the other hand something that also sounds fast, (ish?) but not as fast but better for WW with Fermipan.
Technically I used to make cake-cookies out of unbolted fresh milled soft wheat and it was wonderful, didn't taste of feel like WW at all. I'm going to try yellow cake with bolted fresh soft wheat probably this weekend. I used KAF AP last time, but the hard wheat and high protein of KAF AP made me curious what my whole, unbolted, but soft wheat could do. The KAF AP gave more of a "light pound cake" texture. Good in its own right, but not the density I was hoping for. And I don't really keep bleached AP around, and I never buy cake flour at silly box size consumer prices (and don't buy enough of it to warrant storing wholesale quantities.) The only time I ever use cake flour in those overpriced boxes is angel food where there's truly no choice.
KAF AP is weird stuff. Great for bread. Mismatched for most other things, I think of it more as "light bread flour" more than actual AP. Usually AP is some blend of hard and soft wheat. KAF is 100% hard red spring wheat giving pretty high protein in an AP. I never buy bread flour.