She can make those packs go a LONG way, given enough rising time, with superior flavor to boot. E.g. the pizza dough with poolish in Ken Forkish's book "Flour W

She can make those packs go a LONG way, given enough rising time, with superior flavor to boot. E.g. the pizza dough with poolish in Ken Forkish's book "Flour Water Salt Yeast" uses 0.4g dry yeast per 1kg of flour.