Hi,

I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.

How to Bake by Paul Hollywood
- his general rule is around 7-10g instant yeast per loaf 

Bouchon Bakery by Thomas Keller
- for his batard recipe he creates a poolish with 0.1g yeast, and then in the dough uses 0.9g yeast

As mentioned I am only just beginning so the answer may be very obvious but would really appreciate an answer from more experienced bakers as there seems to be a big difference in the amounts of yeast asked for.

on another note both books are amazing and really informative. Especially love the bouchon bakery book.

thanks