After I made a post about the different types of yeast, I received an email from a reader who was curious to know why someone would choose to use instant yeast instead of a rapid rise yeast.  Answers may vary depending on the baker, but here is my answer.

Rapid rise yeasts were essentially developed to save time in the kitchen.  This particular yeast was designed to rise and then die.  They are great for bakers who want to quickly bake something without having to worry about a lot of rise time.  However, the flavors in bread are developed with time.  The fermentation process is what creates flavor.

Ciabatta breads, which are essentially not much more than flour, water, yeast and salt, can be rich in wonderful flavor, but that is because the process of making ciabatta takes a couple of days.  The yeast has time to develop a beautiful bouquet of flavor.

Knowing this, that the fermentation develops flavor, I almost always opt for instant yeast.  The difference to me, even in my white bread, is worth the extra effort.  And that is why I will likely not ever use a rapid rise yeast. It is just not what works for me.