Yeast Question From a Rookie
I'm making my second attempt at French Bread this afternoon. In my recipe, it says to add the yeast to the warm water. This time (and last time), a good amount of the yeast sits on top of the water. Can I add the water to the yeast, or is it normal for the yeast to slowly dissolve/activate? The recipe made me think it only took a few minutes, but it is a very slow process this way. I didn't know if it would have a big effect on the outcome if I switch it around.
Thanks in advance for what's probably a pretty basic question.