This seems like a ton of yeast for a no knead bread. I have made no knead breads with the tiniest amount of yeast with great success and a long long ferment. What do you think? Is all this yeast necessary?<Lots of yeast is used because of the short ferment times. It doesn't have time to multiply like it does with your long, long ferments. Your long, long ferments are also adding much marvelous flavor. Each has its place, and to each his own. Happy Baking! Mary@KAF

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