I'm about to do a fair amount of baking for the holidays and when I went to my local Kitchen supply store [Surfas] they did not have any active dry yeast, only instant and a fresh yeast cake. Not liking instant I bought the fresh to try, but have been unable to find a primer on using it. the one thing I found said one cake=one packet of active Dry but since my cake is the size of 1/2 lb of butter I'm not sure I should go with it.
For cookies this year Alton Brown suggested using Dry Pigment over Liquid and Gel to color them. but the pigments have no guidelines for how much and when to add. Do I add it to the Liquid ingredients of the cookie dough or after the dough is made and do I need to dilute it to make it work? or can I only add the dry pigment to something liquid like frosting which is what Alton did?