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    Is there any reason why the answer isn't just 0.09 ÷ 0.25? If there isn't, why are you asking? Commented Dec 6, 2025 at 20:13
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    0.36 packet. Or half a packet, or a whole packet - it rarely matters much if you have some extra. Commented Dec 7, 2025 at 3:00
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    Workaround: Double the recipe, use the whole packet, and put 1/2 of dough in freezer for future use. Commented Dec 8, 2025 at 0:09
  • (especially yeast) measurements in recipes in such small quantities are almost always eyeballing it. Unless you're a commercial kitchen with a known supplier/strain of yeast it is always a gamble how much you actually need. Maybe yours sat a little too long or got a bit too hot so your yeast is only worth 2/3rds of it's scale weight. Or you have a really crisp pack of a (by chance) well suited strain for your recipe, in that case the raw recipe value is significantly overcompensating for assumed weakness yours doesn't have Commented Dec 8, 2025 at 14:45