I'm in the process of washing my yeast, and I've read a bit on making bread from the yeast. The one thing I can never seem to nail down is how much yeast. I realize ale yeast isn't conditioned to rise quickly so it needs longer, but does it need more yeast?
For example, if my recipe for dough calls for 1 tablespoon, is it 1 tablespoon of the ale yeast as well?
For example, if my recipe for dough calls for 1 tablespoon, is it 1 tablespoon of the ale yeast as well?