okay i think i better tell u guys what sort of yeast is avaiable here , cause i have concludede that diffrent types need diiferent process, it's only fair...they are alive
okay my yeast comes in sachets , of 11 g... is granular , u know small small balls of brownish color ( very light brown), it is being made locally ...
oh yes one more thing should i use castor sugar or simple sugar ! ( i know its a dumb question, but the problem is no one near me does baking so all my help comes from u guys )
thanx once again