Fresh Yeast vs dried
I sent my husband to the grocery store to by Fleishman's traditional yeast in the big vacuum sealed pack that the store usually carries, and he came home with a hermetically sealed block of active yeast from the bakery section. My question is, could anyone tell me how to use this stuff in my regular recipes? Do I need more, less?? Do I proof it (I usually do, as I don't use instant yeast)?
any help would be appreciated. It seems the stores aren't carrying my usual selections these days...