Deactivated yeast usage?
I have seen a lot of discussion on here and other baking forums about using deactivated yeast as a reducing agent. I realize that overdoing a reducing agent and liquefy my dough, but I can't see anyone recommending a usage level. Can anyone tell me how they've used deactivated yeast so I have a point of reference? If not, I guess I'll just start experimenting and post my results later!