Robert, it's generally okay to double the yeast in a recipe, although we sometimes recommend that you not quite double the yeast in a recipe that you feel will be hard to handle with the added quantity. Adding a bit less than double the yeast will slow down the dough and allow you more time to process it without over-proofing. Another option is to refrigerate a portion of the dough so that you can time it in stages. It's fine to double 1/8 of a teaspoon of yeast in a recipe for a starter, and also fine to add a little less if it's very warm where you are or if you need the starter to ferment more slowly for some reason. Barb@KAF

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