I have plans to post the different cuts of meat and their German equivalent, so that when you go to the store, or the butcher, you can easily figure out what cut you need. This will be posted soon.
How to activate cake yeast.
See the Wiki article here, however condensed:
Use the water (and sugar if using) called for in your recipe. Add it warm, not hot!, to your yeast and let sit 5-10 minutes, until it bubbles. Continue on with the directions in your recipe.
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