You can actually bake bread with a lot less yeast than even that. I've been baking bread awhile now using only 1/16th teaspoon of yeast per loaf, using a preferment, and long rising times. You start the preferment one morning, by the afternoon mix in all the other ingredients once it's nice and bubbly / foamy and active, knead it, shape the loaves in the evening, let them rise overnight, and bake them in the morning of the second day. It's not difficult, once you get a sense of it. It works, and lets you be frugal with the yeast until the supplies come back. Tastes better anyway, with the slow rise.

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