When doubling delayed fermentation recipes, is it advisable to double the yeast as well? In the flawed semi-logic of my brain, it seems that proportionally less yeast would be needed since the yeast would have more time to reproduce on its own.

 The reason I ask is that last night, I doubled a 24-hour refrigerated recipe last night. The original called for 1/4 tsp of yeast. I doubled that amount, and found that the dough was much puffier and more bubbly after kneading than in the past.

Joseph