Jeff, technically you can scale the leavening agents with a percentage if you have a weight amount. Since using baker's percentages allows you to keep the proportion of ingredients the same, whether it is a large or small recipe, the leavening agents should perform the same. The issue with salt/yeast in smaller recipes is that they're often listed in volume amounts that are too small to weigh accurately on a home scale and can't, therefore, be listed as a percentage. Also, sometimes we advise home bakers to be careful when multiplying the yeast amount because a larger amount of dough may be difficult to handle in a timely way. Increasing the yeast to a smaller degree can slow down the dough and make it more manageable. Barb@KAF

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