Easter Bread Ring Yeast Quantity
Hello, fellow bakers!
I have a recipe for Rosca de Pascua, an Easter bread ring that is popular in Argentina. It calls for 2 1/4 tsp. instant yeast in the sponge, and then an additional tablespoon of instant yeast in the dough. I have successfully made this recipe three times, with good results. I'm just wondering if it's really necessary to use so much yeast, or if I could cut back on the quantity without suffering some sort of ill effects. Or should I go with the "If it ain't broke, don't fix it" school of thought?