I am going to make master dough but have a question. The Pizza Bible recommends using fresh yeast 2 or 3 times as much as active dry yeast.
If I make dough with 453 grams flour, I am supposed to use 4.2 grams fresh yeast and if I make dough with 8,000 grams flour, I am supposed to use 77 grams fresh yeast. Is that yeast level not on the very high side for 2 days cold fermentation? Or did I calculate that wrong?