Hi Tony, the 1/8th teaspoon yeast amount is correct for this recipe. Because the dough sits out at room temperature for 24 hours, only a very small amount of yeast is necessary. It's hard to express such a small amount in grams or ounces, since a teaspoon of yeast weighs only about 3.15g, and most home scales will not be accurate when weighing such small quantities. I would stick with the 1/8th teaspoon, or use half of a 1/4 teaspoon. 

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