In a fit of overenthusiastic hopefulness, I picked up some packets of Turkish dry yeast (regular and instant) at the Fancy Food Show. Bread and pastry recipes I've got -- but they pretty much all use a standard American packet of yeast, 7 grams. These Turkish ones contain 10 grams. Is there any standard formula to scale up the recipes, or should I just use partial packets of yeast? I hate to mess around on my own, because the chemistry of baking is not my strong suit. Thanks for your help.