Yeast amount for Gosselin Pain a l'Ancienne
tomorrow I going to try Gosselin Pain a l'Ancienne as described by David ( dmsnyder ). The recipe calls for 1 % of instant yeast. I have 2000 gms of flour in the batch mixed with water ( now resting in the fridge ).
Do I really need 20 gms of instant yeast ? Room temperatures will be about 27 - 28 C. It seems awfully a lot.
I think to reduce the yeast to half of the called amount. Am I right to do so or just go with the recipe ? Would my bread be getting stale to fast ?