Do I double the yeast?
I am making an overnight yeasted waffle recipe for a group tomorrow and am wondering when I triple the recipe do I also triple the yeast? For some reason I'm thinking that you don't necessarily double all ingredients when multiplying yeast recipes. At this point I'm thinking of making three separate batches so that I don't have to think about it...
No. I made this mistake with a pizza dough that I doubled and it rose wayyyyy too much. I later spoke with someone at King Arthur Flour (you can try their hotline) and they confirmed that I didn't need all the extra yeast.
Pomander is right - just use the amount of yeast called for in a single batch, because it will still act on the additional ingredients.