Thanks. For that amount of fresh yeast, are you adjusting how much water you put in the dough? Doesn't it over rise though with that amount of yeast? Rise and then collapse?
Based on only two trials, I'm finding that if I add 5g of fresh yeast, I need to subtract 5g of water otherwise the dough noticeably gets wetter (or maybe it's the weather, I'm not sure yet).
By the way, I did some reading about using fresh yeast. Some people were commenting that if you use small amounts but do long rise in the fridge for multiple days, there's not much taste difference with respect to the dry yeasts. But if you use a lot of fresh yeast and do a fast room temp rise, then you get the added flavor difference most likely due to the extra "stuff" (dead yeasts?) in the fresh yeast. This is inline with what you guys have been discussing