I found this recipe two weeks ago and have made it three times - it is awesome. My neighbors are beating on my door. My little secret is to weigh the flour rather than measure volume. Today, while reading the feedback, you said it is not necessary to double the yeast if you double everything else. Why is that? I have 1 pound of KAF yeast on order. I should keep it in cool pantry, refrig or freezer? Thanks. Hi Dave - If you're really scaling up a recipe a lot, you'd scale up the yeast, too. But yeast grows very quickly, and the more food it has (the bigger the recipe), the quicker it reproduces; thus you don't need to double it when you double the flour. I'm glad you're getting that SAF yeast;keep it in the freezer in an airtight jar (I use glass); no need to thaw before using, just spoon it out. Have fun! PJH

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