Hamelman Yeast Usage
A Random Question - I am a big fan of Hamelman's BREAD book - this was my first bread book and I find the recipes/bakers percentages a lot easier to work with compared to other books I have come across
I do have one question - does anyone find that Hamelman uses far less yeast than most other books i.e. Reinhart, Field, etc. In his Yeasted recipes, he rarely goes above 0.6% IY where as most other books I see range from 1 to 2%. I prefer less yeast so I am happy with it, but it is interesting. What level do Yeast users typically stay at on the forum?