Regarding yeast, I understand that it does not need to be dissolved, and can be added directly to the flour. However, I recently realized that I do not necessarily use all the flour that the recipe calls for. Using all the flour could make the dough too dry, and it is not always an exact science. Therefore, I think it would be a good idea to separate a small amount of the flour, and stir the yeast in with the rest. If I mix the yeast in with the full amount of flour, and then cannot use it all, I would be missing some of the yeast in my dough. Does this make sense ?

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