Hi everyone! I'm new to tfl and baking. I have Fleischmann's Active Dry Yeast. Do I need to start puting it in water to activate it or is it ok that I just put it in my dry ingredients? Also, do average grocery stores sell cheaper yeast then Fleischmann's yeast?
Hydrating Active Dry Yeast
I was recently looking at the Julia Child/Danielle Forestier batard videos and was very taken with her use of fresh yeast, which has all but disappeared (if it ever did appear) from the shelves of Southern California groceries. Instead, I've been using Red Star active dry yeast, which I pick up in 2# bags at Costco for $4 or so. One of the major characteristics of active dry yeast (as opposed to the instant/rapid rise variety) is that for best results, it needs to be hydrated before being added to the dough.