Thank you for a very useful post! This answers the question I emailed to King Arthur customer support on March 25 ("Are there any guidelines for how to adjust a bread recipe to use less yeast, e.g. allowing additional X hours rise time?") At that earlier date, the support specialist who responded to me didn't have the benefit of your experiments, as she responded to me "Unfortunately, longer fermentation times will not allow you to use less yeast", and went on to suggest saving a piece of dough to use as levain for a future loaf. Luckily for me, I managed to snag a pound of SAF red from the King Arthur online store a couple of days later, so my minor crisis was averted. I'm glad this post is here for others in need.

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