how little yeast you can get away with, the effect of temperature on the rising, making a sponge to boost your yeast, etc.
If you can't access and want to, I'll copy it out for you and post.
https://www.washingtonpost.com/news/voraciously/wp/2020/05/15/how-to-make-a-little-yeast-go-a-long-way-when-baking-bread/?utm_campaign=wp_post_most&utm_medium=email&utm_source=newsletter&wpisrc=nl_most
Marilyn you'll like it to because there's lots of weight info and ratios to flour amounts, etc.
If you can't access and want to, I'll copy it out for you and post.
https://www.washingtonpost.com/news/voraciously/wp/2020/05/15/how-to-make-a-little-yeast-go-a-long-way-when-baking-bread/?utm_campaign=wp_post_most&utm_medium=email&utm_source=newsletter&wpisrc=nl_most
Marilyn you'll like it to because there's lots of weight info and ratios to flour amounts, etc.