How did you guys arrive at the amount of yeast used in the recipe? Most recipes I have used in the past, like Ken Forkish breads from his book Flour, Water, Salt, Yeast, use far less yeast. Is there a such thing as an upper limit to the amount of yeast used in a bread? Also, is it possible to overproof in the fridge if the yeast is higher? I notice on other bread forums they tend to shy away from higher yeast percentage breads, whereas I don`t mind as it does save a ton of time, although I am not sure if it hinders flavor development (or improves it for that matter). Your thoughts guys? What would be an upper limit?

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