I’m substituting SAF instant yeast for active dry yeast in an English muffin recipe. If you add the instant yeast directly to the flour instead, what do I do with the water and sugar in the recipe that was supposed to proof and feed the active dry yeast? Do you just add it to the recipe as called for without yeast in it or do you omit it altogether? I think I know the answer but I need to make sure (it’s my first time baking anything with yeast). Thanks!

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