Adjusting yeast and rise times in recipes Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2 the yeast mean twice the rise-time?
It is definitely possible. However, there are many, many factors that are going to guide yeast activity: sugar levels, water temperature, gluten development, etc. If I can, I normally cut back the yeast and just keep an eye on my dough, the less yeast, the more the flavor can develop.