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I think that only a teaspoon of yeast is required for 1 loaf. 1 brick seemed like a good deal. I got it over at Whole Foods, thats the 1st time Ive been there, all kinds of people shop there: homos, weirdos, friendly old people and really hot fashion model chicks.

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This is what you should've got, and placed in the freezer with the body parts:



Yeast in a 1-lb brick is not as reactive; even sluggish.

from Wikipedia:

"Today there are several retailers of baker's yeast; one of the best-known in North America is Fleischmann’s Yeast, which was developed in 1868. During World War II Fleischmann's developed a granulated active dry yeast, which did not require refrigeration and had a longer shelf life than fresh yeast. The company created yeast that would rise twice as fast, cutting down on baking time. Baker's yeast is also sold as a fresh yeast compressed into a square "cake". This form perishes quickly, and must be used soon after production in order to maintain viability."