I'm just now getting into baking breads; I've made a few out of Peter Reinhart's The Bread Baker's Apprentice with decent results (the focaccia was amazing).
Today I used a recipe from Jacques Torres for pain au chocolat.
It called for cold pressed yeast, so I bought a few packets…which were not nearly enough. So I threw in some rapid rise yeast that I had laying around. I noticed some of the smaller pastries I made didn't rise as well after 3 hours of final proofing, although I was shy of even the "scant" 1/4 cup of yeast. So…
What happens when you mix yeasts of different activity levels? Also, why did my small pastries not only take longer to rise/didn't rise much, but also took longer to cook in the oven? I'm wondering if yeast was the issue or if something about having less dough per pastry had something to do with it.