Hi Michele, you certainly don't have to reduce the yeast when adding sourdough discard to a recipe. In fact, following along with the recipe as written will be easier and you're more likely to get successful results if you don't reduce the yeast. We generally recommend reducing the flour and water in the recipe to equal the amount of sourdough discard (by weight) you're adding. So, for example, if you want to add 100g of discard to your recipe, you'll subtract 50g of flour and 50g of water from the recipe. 

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