Osmotolerant yeast question
I made a highly enriched dough today, and I thought about opening my new package of osmotolerant yeast (SAF Gold) but used regular instant yeast, as prescribed in the recipe. Even though the kitchen was quite warm, the dough rose very slowly. I know osmotolerant yeast is supposed to speed up fermentation in doughs with high sugar content and low water (hydration from eggs, milk, butter, etc.)
My question is: Do you adjust the yeast quantity in a recipe that calls for instant yeast when you use osmotolerant yeast?