Less yeast leads to slower fermentation, most likely better flavour but considerably more time required. Try both and decide for yourself which way you prefer.
hours in advance which i seem to forget to do, I like to make a poolish using a pinch of yeast and letting it ferment with some of the dough flour and water, say 50 g each, on the counter for 12 hours and then feeding it again a like amount again and then using it in 24 hours to make bread. The flavor is better and the thrifty use of expensive yeast is welcome .
Less yeast leads to slower fermentation, most likely better flavour but considerably more time required. Try both and decide for yourself which way you prefer.
hours in advance which i seem to forget to do, I like to make a poolish using a pinch of yeast and letting it ferment with some of the dough flour and water, say 50 g each, on the counter for 12 hours and then feeding it again a like amount again and then using it in 24 hours to make bread. The flavor is better and the thrifty use of expensive yeast is welcome .
10g - is it fresh or instant?