This is how I use less yeast. I have been trying to reduce sodium in my diet. I went back to bread baking as I could control the amount of sodium. I read everything I could find on the subject of yeast and salt (salt inhibits yeast). I have not figured out a way to make completely salt-free bread tasty (yecch).

What I settled on was cutting the amount of both the yeast and salt in half. I figured that if I cut the yeast in half, then not as much salt would be needed to control the yeast's growth. Everything else remains the same, temperatures, rising times, ingredients, etc. None of that needs to be changed. The bread comes out great and because there is still some salt, it tastes just fine, but with a seriously reduced sodium count.

This works for me and is better for my health, too. :)

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