Did I screw up my yeast calculation?
I have the mathematical equivalent of dyslexia, so please bear with me! I also don't know much about commercial yeast yet.
I bought a small rectangle of refrigerated, moist, Red Star "fresh yeast." It doesn't say "cake" on it, but a visit to the Red Star website shows it to be cake yeast. So it's fresh, cake yeast! I'm so confused because my recipe seems to diffrentiate between the two. The recipe says to use "half cake (or .3 oz) or 1 tsp packed fresh yeast." Well, half of this rectangle weighed way more than .3 oz. But .3 oz of the rectangle was about two teaspoons. I decided to use .3 oz. Was this the right choice? I may be overcomplicating this.
(Oh- for what it's worth, the recipe also incorporates a sponge made from my sourdough starter).