No changes to the yeast level are needed when adjusting the dough absorption up or down within reason. Even though the total dough weight will change, the amount of water present, or the change in water content will have minimal impact upon the yeast fermentation properties. This does not mean that you will not see a difference between doughs with differing absorption, it just means that the difference you see will be the result of a softer, more hydrated dough, which will probably expand more easily, or exhibit more/different flow than a lower absorption dough, rather than the effects of fermentation. Keeping this in mind, when we make a very soft dough with a high absorption, it is common to reduce the yeast level to some extent, not because of the difference in fermentation rate, but because the softer dough ball as well as shaped dough may exhibit excessive flow properties and flatten out too much with a higher yeast level.
Tom Lehmann/The Dough Doctor