When I mixed my poolish this morning I thought I was using too much yeast, but I stupidly dumped what I had measured out into a bowl of flour and water. Now I realise I used nearly 10 times more yeast than I should have! I neglected to move the decimal place over! Darn! I haven't put it into my dough yet, I'm not sure what I should do to make sure the bread doesn't taste too yeasty. Should I just use less poolish? I'm not sure if I can mess with the rest of the flour and water because that lump of dough is currently doing the 12 hour auto-lyse section of txfarmer's 36 hour sourdough (well not sourdough for me). What's the best fix for this blunder? I used 80 grams flour 80 grams water 2 grams yeast by the way.