Originally Posted by oldcoot
That answer poses another qestion: What is the result of sing "too much" east? And how much is "too much"?
I bet this was a rhetorical question on your part, oldcoot
:!: It depends on the kind of bread you're making, right? More yeast gives a faster rise but time develops flavor.
A sweet dough with butter/milk/sugar is getting flavor from those ingredients plus the dough is suppposed to be on the sticky side and not heavily kneaded so "more" yeast is appropriate.
If you're using the "artisan" slow rise approach a lot less yeast than is typically seen in bread recipes is called for.
Recipes geared to beginning bakers (especially the ones you see on flour sacks or in mixer manuals) frequently call for too much yeast b/c the authors don't trust the experience and intelligence of their readers. Plus they assume the baker is always in a hurry and doesn't want the whole process to take a long time. IMHO, a lot of bread recipes from older cookbooks plus many found on the 'net call for "too much" yeast, possibly for these very reasons.
Experience + experimentation right? And, of course, the feedback from bakers who've already done that (like I find here!) No reason not to "stand on the shoulders of giants" :D