I have used it, though not for a long time. It must be kept refrigerated before using. I think I just squished it up with a spoon and added the amount of water called for and stirred it well. I think active dry yeast is much easier to deal with.
Colleen _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
