Here are edited excerpts from a recent chat:When a recipe calls for one or more cloves of garlic, what is considered a standard size clove? The fact that you froze them could have something to do with it, due to how the bone marrow behaves. Usually you want to “proof” your active dry yeast in some warm liquid to activate it (although I’ve read the folks from King Arthur Baking say it’s not really necessary). If you’re subbing instant for active dry, just add the yeast to your flour and be on your way. I don’t bother with active dry anymore.

Source: Washington Post July 16, 2023 23:20 UTC