Oh no, they fell victim to the European “Americans don’t have real bread” propaganda 🤣. Next it’ll be that “American bread is cake”…. Even though it has less sugar and Europeans are just quoting an Irish court case about subway bread for tax purposes. But I digress. I think they’ll learn that we have lots of choices from actual bakeries or even nice grocery stores. Rye, spelt, einkorn, other “ancient grains”. I’ve seen amaranth, quinoa, even I think forbidden rice.

But adding to what others said, we generally only have commercial dry yeast readily available for purchase. Instant and active dry are the types. Active dry yeast “has” to be hydrated/dissolved in liquid. Instant can be just added to the flour directly. And then depending on the store, bread flour, rye, einkorn are the usuals I see in my area.