Why does this have version have so much yeast compared to say the European Crusty roll recipe if they both sit so long in the fridge? It is 7x more yeast if you half this recipe. I was told by the KA bakers to try this for rolls as I had less flavor than I thought but thought the reason for so little yeast in that one was because how long the starter ferments. This recipe has 7x more yeast so curious why so much more if it is something you can draw from for days?

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