Ciabatta with stiff biga recipe has 1.2% total yeast. idaveindy Abe, if you divide the yeast weight by the flour weight, you can see that 1.2% is the fresh yeast used under the US and Metric columns. If you divide the .13 oz instant dry yeast by 32 oz (2 pounds) under the Home column, it is .40625%. Abe (not verified) Jan 12 2021 - 6:03amYes It's 1.2% fresh and 0.4% dried. However unasked for the two recipes to compare and all I got was Hamelman uses this much and Reinhardt uses that much which we've already established. I cannot compare until I see the recipes. idaveindy He named the two recipes, Hamelman's Ciabatta with biga, (page 105 of 1st edition) and Reinhart's Ciabatta with biga, in "Apprentice" (The Bread Baker's Apprentice, page 140 of 1st edition).