Dry Yeast is a wonder in the modern world for it allows the culture to be stored, transported and used at ease. Typically it is recommended to use 10x of sterilized water (with 5% sugar) to hydrate the yeast. Ideal pinching temperature is between 25 degree celsius and 30 degrees. In 15-30 minutes a nice healthy foamy yeast cream gets formed that can be introduced to your wort/must to make beer/wine respectively.
If you are planning to make a larger culture or have witnessed stuck fermentation in the past, then use a stir plate to create a larger starter culture.