"sf" > wrote in message
...
> Question for you bread baking people.... I have a King Arthur bread
> recipe (I used all the KA bread flour yesterday, so I'm "stuck" with
> the organic best of the best flour that I buy in bulk from Rainbow)
> which calls for 3 cups bread flour and 1 cup "old fashioned oats" (I
> have it) - but my question is about the yeast measure. The recipe
> calls for 2 teaspoons of instant yeast for. When I make pizza, I use
> 1/2 tsp dry yeast (bought in bulk) to 4 cups all-purpose or bread
> flour and it is very active. Do I really need 2 teaspoons of yeast
> for this bread???? It seems to me that if I really needed more yeast,
> 1 tsp would do the trick. What say you?

I say it doesn't really matter because the yeast multiplies -it's a growing
multiplying organism.

What does matter will be your ability to determine if the dough has risen
sufficiently for the loaf to be put in the oven - in other words, it's a
question of how much rising time you give it. Theoretically, you could
start with 10 yeast cells (which would be a minute pinch of dried yeast
grains) and end up with enough to bake the loaf to it's original sized
specifications (not sure if that makes sense but it's the best I can manage
ATM). BUT, when all else fails, you could stick with the instructions. I
frequently don't and use less yeast than is specified.