Formual conversion of Oz to Tsp. in "Bread" by Hamelman for Baguettes with Poolish
I am wondering if anyone has made Baguettes with Poolish in Jeff Hamelman's Book "Breads". I have a question about the yeast conversion from oz to tsp in the final dough recipe. To convert oz to tsp. you multiply the oz. X 6, which is the number of tsp in an oz. In this formula, the yeast in final dough is .13 oz. Using this mathematical conversion of .13 X 6. the amount of yeast (tsp) would be .78, just a little over 3/4 tsp. However, it reads 1 1/4 tsp, which is almost twice as much. I am wondering which is the correct amount for the recipe. If converted mathematically, it would be much less. Has anyone made this recipe and if so, is the 1 1/4 tsp the actual amount for this recipe? Thanks....Sitka Baker.