Active Yeast activation
Sometimes when baking my white sandwich loaf I've noticed it takes forever to rise. I currently use active yeast which I mix in the flour and then add my warmed wet ingredients. I've now read I should be activating the yeast in warm water first. If I do this can I then add my other wet ingredients cold or should they be warm as well? I bought the active yeast as it said it was just for hand baking which is all I do but is the instant yeast better?