On 10/15/06, RsH > wrote:

> One suggestion is to NOT double the amount of yeast. Yeast does a good
> job of multiplying on its own, and the most yeast you need is .5
> teaspoon per cup of flour, but once you get to 4 or more cups of
> flour, adding more yeast does little except speed up the rise. As a
> slower rise gives better flavour most of the time, less yeast means
> better flavour, so do NOT double the yeast.

I have to respectfully disagree. Having scaled recipes from 1 to over
50 loaves, I never adjusted the amount of yeast outside what the
spreadsheet suggested. Or, if I doubled the recipe, I doubled the
yeast.

The rise times were consistent whether I made 1 loaf or 50+.

Slow rises are advantageous. But it's also good to be able to predict
the rise time if you have a schedule you need to adhere to, whether
that is customers coming at 8:00 AM for bread or you need to go to
take the kids to school or go to work or whatever.

Mike