Hi Khusnil, as Martin mentions in this article, the yeast percentage can vary quite a bit depending on the type of recipe you're making and how long and at what temperature the dough is meant to rise and ferment. For example, dough that has a very long warm room temperature fermentation time will typically contain a very small amount of yeast, and sweet doughs (10% sugar or more) tend to require a higher percentage of yeast. The other variable to consider is whether you're using fresh yeast or dry, as fresh yeast has moisture in it and weights more than dry yeast. One more consideration has to do with your scale and how accurate it is for measuring small amounts. Most home scales aren't terribly accurate when weighing just a few grams, so you may be better off using measuring spoons, or purchasing a micro scale. With all the above caveats, I would say that if you're making a dough that doesn't include an overly extended fermentation time and you're using dry yeast, the yeast percentage is typically between 1-2%. A good goal is to use the least amount of yeast that can get the job done.  

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