As we Shelter-In-Place I have rediscovering my joy of baking and have found a lot of helpful, interesting guidance from PJ - so, thank you PJ. Getting a couple yeast starters (WW & AP) and a raisin water starter going here in sunny S. California was too easy and I need ways to use it up. At first I was just so mesmerized watching over my bubbly, gassy yeast starters and then I realized I'd better start using it. I have found a few fresh yeast recipes but how can I use my fresh yeast in a recipe that calls for a packet of yeast?
Also, in this recipe you say you used 1 cup yeast water and 2 cups of flour to start (3 cups of ingredients total) but does that replace only the 2 cup starter (in original recipe) or the starter and some of flour? Thank you :)

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