Haley

I generally use butter right out of the refrigerator, but it needn’t be super cold (as it should be for a pie crust). It shouldn’t be melted or mushy though.

The answer to the yeast question is just a bit more complicated. If you use instant yeast as the recipe calls for, you can just sprinkle it dry onto the dough. But if you use active dry yeast, you should probably proof it first in warm water and adjust the water measurements accordingly. I’ve never done it this way, so you’re on your own with that one. If you try it, I’d enjoy knowing how it worked.

In the past I’ve had some success with using active dry yeast in place of instant yeast without going through the step of proofing it first, but the dough often takes about twice as long to rise. Here’s a little more about the different kinds yeast for anyone who’s interested: http://www.foodsubs.com/LeavenYeast.html

Thanks.

Thanks for the wonderful link – clearly I have a lot more practicing to do!