The so-called SRB yeast once sold by King Arthur required baker's yeast
in creation of the dough. The result was inferior to straight SRB, but
much more in character than the Heintzman product.

Inferior SRB does not interest me so I am unlikely to experiment with
hybrid leaveners.

If Heintzman recognize that "they are not actually doing 100% salt
rising bread." they should acknowledge the fact in their advertising.

Sigurdn