This spoon sounds delightful! I'm going to put it on my wish list for the holidays (maybe my 3 year old will get it for me!). For my bigger batches I just use 1/4 cup and 1/2 cup measures. But sometimes I'm fumbling for measuring spoons. This would make it easy!
Rapid rise yeast vs. dry yeast--my experience only: There's no waiting on the rapid rise, but I don't wait on my dry yeast particularly. I put the warm water, yeast and sugar in the bowl, add the remaining wet ingredients, add the dry ingredients, cover, turn on the mixer and let it mix until a ball is formed, turn the mixer to knead until it is elastic, turn it off. Oil my hands, and remove the dough. Works every time for me. | 
