I spoke with KA today and asked re the tripling of a recipe for white bread. In this case the white bread with DMS of Reinhart on p. 266 of his Bread Bakers Apprentice. I wanted to triple the recipe and was asking re the amount of yeast. The original recipe calls for 4 3/4 cups of flour and I wanted to triple that to 14 3/4 cups. But how much yeast if they call for 2 tsps to go with the 4 3/4 cups of the recipe? The KA rep said that the rule of thumb is up to 12 cups of flour the amount of yeast is 2 tsps for bread that is going to be placed in a pan and is not artisan or free form. Could people please clarify their view on the question? Doesn't the flour need more yeast to handle the increase in flour?