Is the recipe right in calling for a total of 4 1/4 teaspoons of yeast? I made this recipe last weekend, and the dough doubled in volume in something under half an hour and kept going like gangbusters even after I put it into the refrigerator to retard the rise, even though I hadn't added any ascorbic acid. I'm thinking that the next time I make this recipe I'll cut down on the quantity of yeast by about half and see what happens. You can certainly cut back the yeast, Matt; I find this rather fast-rising, too, but wanted to stay true to Gail's recipe to see where it took me. Your dough will also rise very quickly if it's on the slack (moist) side, and I'm betting yours was. Give it a try with about 2 teaspoons, and I'll bet it'll slow down to your liking. Good luck - PJH

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