How much yeast, is it too much?
i just found an italian bomboloni recipe originally calls for brewer's yeast (40g brewer's yeast for 1000g flour, proofed overnight on fridge). i am thinking of substituting with baker's yeast since it is almost impossible to find one in my country. i'm planning to make half of the recipe (500g flour) with 10g baker's yeast (less than half, as an article that i found stated). question is, is 10g baker's yeast too much for 500g flour (with overnight proof on fridge)?