yeast doubling and storing

[cooki]

i read somewhere that when doubling a yeast batch, i have to decrease the yeast 1.5 times the original amount..or just use yeast as 2% ratio for the weight of the batch...but then that means i use less yeast for bigger batch..how does that work?

am i suppose to store a package of yeast that has already been opened in an airtight container in the refrigerator or room temperature?

[Myplaceoryours]

Originally Posted by cooki

i read somewhere that when doubling a yeast batch, i have to decrease the yeast 1.5 times the original amount..or just use yeast as 2% ratio for the weight of the batch...but then that means i use less yeast for bigger batch..how does that work?

am i suppose to store a package of yeast that has already been opened in an airtight container in the refrigerator or room temperature?

I believe that the rule you're refering to is that, when doubling the recipe (e.g. bread) you needn't double the yeast - you probably need only 1.5 times the amount used in the basic recipe. With respect to storing opened yeast packages, I follow the process you outlined and have had no difficulty in preserving the yeast for its life expectancy as listed on the original packet. I do make sure to press as much air as possible out of the air tight bag before sealing it however.