julia child's croissants
I usually make Nancy Silverton's croissants, but I thought I would make Julia Child's recipe instead. I was too lazy to go upstairs to get the book (it's in Baking with Julia), so I looked online. The version I saw called for active dry yeast, so that's what I bought. The book actually says fresh yeast. I know the amounts are different, but can I just substitute one for the other?