I pay little attention to discrepancies like that, though the fact that the second dough is retarded may be the reason it calls for extra yeast. Actual bakers figure out yeast amounts as a percentage of the flour weight, and that will vary according to the type of dough being made. A lean straight dough bread might use from 2-3% yeast, based on the flour weight. That percentage creeps up as the dough is more enriched with eggs, fats and sugars, and might top out at 6-7%.
On the other extreme are doughs made with thin overnight starters called poolish, which have a fraction of a percent of yeast. If I'm confused by a recipe in cups and tablespoons, I convert it to weights, and using my encyclopedic knowledge of the baking arts, make a wild guess as to a percentage for the yeast. Seriously, you get a feel for it after a while, knowing the range of doughs and what they need.